Grilled Fish Tacos with Kohlrabi Slaw

Nothing reminds me of the beach more than grilled seafood, and this recipe will have you day dreaming about your last vacation. I added a refreshing and slightly crunchy kohlrabi slaw to these fish tacos, which was inspired by the beautiful purple produce that arrived in my farm share from Sustainable Harvest Farm. Pair this with your favorite tropical beverage as you bring the taste of the beach to your backyard. I like to enjoy mine with a mojito or margarita and start the meal with chips and salsa.

Kohlrabi Slaw Ingredients:
1 medium kohlrabi
2 tablespoons cilantro, roughly chopped
1 lime
1 tablespoon sorghum or honey
2 teaspoons olive oil
¼ teaspoon chili powder
¼ teaspoon salt

Grilled Fish Taco Ingredients:
1 pound skinless mahi mahi filets
2 teaspoons olive oil
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon white pepper
¼ teaspoon salt
8 small wheat or corn tortillas
1 lime

Additional Topping:
1 avocado, peeled, seeded and cubed
Cotija cheese, crumbled
Sour cream

Directions:

  1. Peel and grate kohlrabi and place in a medium bowl. Add cilantro, juice from lime, sorghum, olive oil, chili powder and salt. Stir to evenly combine. Refrigerate until ready to serve.
  2. Place mahi mahi filets on a plate and brush with olive oil. In a small bowl, combine cumin, chili powder, white pepper and salt. Rub seasoning onto fish.
  3. Prepare an outdoor grill to medium-high heat. Grill the fish for about five minutes and then carefully turn the fish over and cook for another five minutes, until flaky and cooked through.
  4. With a fork, flake fish into large chunks. Drizzle with juice from lime and serve in tortillas topped with kohlrabi slaw and additional toppings of choice.

Servings: 4

Grilled Tilapia and Field Pea Succotash

Growing up in the south, field peas were a staple in our house and they will always be one of my favorite vegetables. This dish brings back childhood memories of family potlucks with tables full of farm-fresh vegetables for supper and homemade pies for dessert. We might have had fried catfish with our field peas back then, but I’ve lighted things up with my Grilled Tilapia and Field Pea Succotash recipe.

This meal is so simple to prepare and makes a fast weeknight meal that’s worthy of company if you prepare your field peas the day before. This succotash also pairs well with scallops, shrimp or any white fish of choice.

Ingredients:
2 tablespoons olive oil, divided
1 yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, seeded and diced
2 cups cooked field peas, drained
1 cup frozen corn
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives
4 (6 ounce) tilapia fillets
1 teaspoon lemon pepper seasoning

Directions:
  

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add onion and sauté until translucent and fragrant. Add garlic and red bell pepper and continue cooking a few more minutes until pepper is tender.
  2. Add peas, corn, salt and pepper. Cook for a couple of minutes, and reduce heat to low to keep succotash warm while grilling tilapia.
  3. Season tilapia fillets with lemon pepper seasoning and brush with olive oil. Prepare grill for medium heat. Grill fish for 3 to 4 minutes per side, until fish flakes with a fork. Serve fish over succotash.

Servings: 4