Saturday, May 7, 2011

A nonfat, no-salt kick for fish and other white meat

Our grill went on the fritz last month, so we've been pan-frying more than usual. But to get the taste of the grill without grilling, I had to get a little creative. Since chipotle is already made with smoked, ripe jalapeƱos, I hit upon mixing a tablespoon of chipotle sauce with the juice of a half lime and brushing fish, chicken or pork with it before pan-frying. Coat the cast-iron skillet with olive oil and heat it to medium high on our outdoor burner before adding the meat. The Pacific rockfish fillets took about 5 minutes total; the boneless pork chops pounded to about a 1/4-inch thickness took just a little longer, about 8 minutes.

Meat and fish cooked this way is also delicious in soft tacos; before you put the meat on, turn the oven on to 350 degrees. On a cookie sheet, place 4-6 corn tortillas in a single layer, then sprinkle them with cheese (if you are watching your fat content, use veggie shreds or part-skim mozzerella). Put in the oven until the cheese just starts to melt. Cover with meat, jalapeƱos, lettuce, diced tomatoes and/or guacamole and serve.