Fish Tacos with Cabbage Slaw and Avocado Crema

This recipe comes from Williams Sonoma-they have an incredible amount of fabulous recipes online. I used halibut as it is in season and it was too cold to grill it last night so I seared it in a cast iron pan and baked it. I heated the tortillas in the oven while the halibut cooked.


1 ripe avocado

1 cup creme or plain low fat or non fat yogurt, or part sour cream

2 t. lime juice

3/4 t. cumin

1/4 t. salt

Puree in food processor until smooth. Refrigerate for up to 2 days


2 cups shredded savoy cabbage or other

1/2 cup diced English cucumber

1/2 cup diced red bell pepper

1 T. olive oil

1 serrano chile, diced

3 T. chopped cilantro

2 T. minced onion

2 T. lime juice

1/4 t. salt

Combine all, mixing well. Refrigerate 1-6 hours.

1# Halibut or other firm fish

8 corn tortillas

For grilling the fish, coat lightly with 1/2 T. olive oil. Season lightly on both sides with salt and pepper. Grill the fish, carefully turning over once with a spatula, about 8 minutes total.

(I seared both sides of the fish and then put the pan in a 400 degree oven for 8 minutes)

To assemble, place 2 tortillas on a plate, top with a piece of fish on each. Stir the slaw well and top each fish with 1/4 cup slaw and 2 T. crema. Serve immediately. Serves 4.


Lovage Soup

Lovage is one of the first herbs to appear in the spring and the first to leave when the weather gets hot. My mother in law introduced this herb to me years ago, snipped into salads or on sandwiches or in this delightful soup, that is delicious hot or cold.  Lovage tastes a lot like celery but stronger. I have also made this soup by adding flour and less stock but I kind of like the way the potatoes give the soup more body. If you use vegetable stock, make sure it is blond in color, otherwise it will change the color of the soup. I added 2 cups of vegetable stock and a little more lovage after pureeing. Milk or cream would be nice too.

  1 onion, chopped
  2 T. olive oil
  1 large stem of lovage, leaves removed      and chopped
  3 yukon gold potatoes, peeled and diced
  1 quart of vegetable or chicken stock
  optional: milk or cream
  Heat the olive oil in a sauce pan and add the onions. Cook over medium heat until lightly colored. Add the potatoes, lovage and chicken stock. Cook for 15-20 minutes, until potatoes are tender. Cool and puree in blender. You can thin with more stock or dairy. Season to taste with salt and pepper.

Easter Lunch Menu

It was a glorious Easter day here and we had lunch under our pergola at our new outdoor table. The menu was delicious!

Assorted Cheeses-Avalanche Goat Cheddar, Pecorino Crosta Nero, and a delicious Blue called Forme d’Ambert

Johnny’s Deviled Eggs with Crab and Curry

Smoked Salmon with Caper relish

Shrimp and Grits (posted previously)

Laurie’s Asparagus and Hollandaise

Sour Cream Pecan Coffee Cake

Spring Greens and Herb Salad

Angel Food cake frosted with Whipped Cream and Strawberries