Honey Lime Fish Tacos

Ingredients

• 6 (4-6oz) fillets tilapia
• zest and juice of 2 limes
• 1 Tbsp olive oil + more for cooking
• 3 Tbsp honey
• 3/4 tsp salt + more for dredging
• 3/4 tsp pepper + more for dredging
• 1/2 tsp garlic powder
• 1/2c flour (white or whole wheat pastry flour work best)
• small fajita-size flour tortillas
• shredded lettuce, cheese, or other favorite taco toppings

Instructions

1. Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate in the refrigerator anywhere from 30 minutes up to 24 hours*
2. When ready to cook, combine flour with a pinch of salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating).
3. Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook). Add additional oil to the pan if necessary.
4. While tilapia is cooking, make honey-lime sauce by pouring leftover marinade into a saucepan and bring to a boil over medium heat. Boil 5-6 minutes until slightly reduced.
5. To serve, break fish into large pieces and serve in tortillas with honey-lime sauce, lettuce and other favorite toppings.

From: http://www.onelovelylife.com/?p=3419

Ginger Glazed Mahi Mahi

Ingredients:

3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 1 teaspoon grated fresh ginger root 1 clove garlic, crushed or to taste

2 teaspoons olive oil 4 (6 ounce) mahi mahi fillets salt and pepper to taste 1 tablespoon vegetable oil

Directions:

1.	In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2.	Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3.	Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Pork Medallions

1 pork tenderloin
1 tablespoon olive or canola oil
1 1/2 teaspoons butter or margarine
1 small onion, sliced
1/4 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried savory
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley

Slice tenderloin into 1/2-in-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened.

Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.