Grilling Fish

So, as you know, I am a vegetarian. But, my husband chooses to still eat fish. I do enjoy coming up with new ideas, and finding new seasonings for his appetite. The hard part about cooking something you don't eat yourself, is not knowing if you need to add more spice, or more sugar or what. I rely on my own sense of smell, and sight. Sometimes I have Chris test it as I am cooking, but for the most part I just ask him what could be different or better the next time.

Cooking fish is new to me. Grilling fish, is even more new to me. I jumped right in. With the help of google.com these days you can get the answers to anything. I learned that if you are going to grill fish, you have to do it on high heat, and only flip once. Fish are delicate and will break into many pieces on the grill if you aren't careful.

So far, I have made some successful fish dishes including: Creole Habanero, Carrot Tilapia, Blackened Grouper, and Lemon Pepper Grouper.

Stuffed Peppers

Yia Yia used to make stuffed peppers every once in a while when I was a kid. I loved the inside stuffing mix, but would refuse to eat the pepper. Now, I love peppers, and wanted to try out the meal minus the meat.

So, I substituted the meat for veggie protein crumbles. There are several products on the market. This was my first time using one.. I chose :
I cooked the crumbles in a pan like you would brown ground beef.. Remember to add seasonings. The crumbles have no taste. They also have no fat or grease like ground beef does, so add some liquid, and remember to stir frequently or you will burn it. Then, I mixed with some white rice and packed into the peppers. Covered with sauce and baked in the oven around 350 for at least 40 minutes. Cook until the pepper is desired consistency. Special tip: add a small amount of sauce to the rice mixture, it will moisten the rice, and give it even more added flavor.
Yum!
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Avocado Wraps

Quick, Easy and Delicious.

These are a very quick way to get some protein, and to fill up the belly.
I have tryed them now both with and without lettuce, and I would definetly say they are better with the lettuce. It gives it a needed crunch to go along with the soft consistency of the avocado.

All you need is:
Avocado
Honey Mustard Dressing
Lettuce
Tomato
Onion
Salt and Pepper
Cheese of your choice
Add any other topping you might like, and roll it up. They were very yummy.
You can make these about a day in advance and wrap with syran wrap, or tin foil. Keep in fridge. If left for too long, you will wind up with a soggy, brown mess.