Fish Tacos with Green Apple Guacamole

(recipe from Real Simple magazine)

1 lb. cod fillets, 4 oz. each
1 tsp. grated fresh ginger
2 tsp. fresh lime juice
1 bunch arugula, chopped
Soft corn tortillas

Guacamole:
1 diced, peeled Granny Smith apple
1/2 diced small white onion (I used red onion)
1 minced jalapeno pepper
1 diced avocado
2 Tbsp. chopped fresh cilantro
1 Tbsp. fresh lime juice
1/2 tsp. kosher salt

To make the guacamole, combine all ingredients in a small bowl and toss well.

In a medium skillet, bring an inch of water or broth (can add some lemon juice, too) to a simmer over low heat.  Place the cod fillets in the pan and poach, covered, until opaque, about 4 minutes total, flipping once carefully.  Remove the cod from the pan.

In a small bowl, flake the cod fillets.  Add ginger and lime juice and toss.

Tortillas can be warmed in the oven (wrapped together in foil and heated in a 400F over for 5 minutes) or in a dry skillet over low heat (individually or a few at a time).

To assemble, spoon some of the fish onto a tortilla, then top with some arugula and green apple guacamole.

(Simple preparation, but the green apple guacamole is an interesting addition.  Note that the fish mixture does not store well - I stored mine in the fridge overnight, and by the next day, the lime juice had turned it into a mushy ceviche mess.)

Belgian Endive and Apple Salad

(recipe from Cooking Light magazine)

2 Tbsp. minced shallots
2 Tbsp. white wine vinegar
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/2 tsp. black pepper (this seemed like a lot to me, so I used only 1/8 tsp.)
1 Tbsp. olive oil
1 Tbsp. walnut oil or olive oil
4 cups julienne-cut Golden Delicious apple (about 2 large)
3 heads Belgian endive, halved and thinly sliced lengthwise (about 4 cups)
2 Tbsp. chopped fresh parsley

Combine first 5 ingredients; add oils, stirring well with a whisk.  Add apple, tossing well; cover and chill.

Combine apple mixture, endive, and parsley in a large bowl; toss well to coat.  Serve immediately.

[Note:  You can make the dressing early in the day and toss the apples with it to keep them from browning.  Wait as long as you can to cut the endive because it discolors where touched with a knife.]

(A simple but delightful salad!  I mixed the dressing and apples and kept them in a sealed container in the fridge for about a week.  Then, when I wanted a salad, I sliced some endive, chopped some parsley, and mixed them with some of the apples and dressing for an individual portion.  Really yummy.  I also added some cubed avocado.  Tangy and tart.)