Want to make your midweek dinner routine more interesting? Try these recipes from chef and Food Network star Aarón Sánchez: grilled grouper tacos, and zucchini, jicama and apple salad.
Recipe: Grilled grouper tacos (on this page) Recipe: Zucchini, jicama and apple salad (on this page)To prepare the tacos:
1. Season three skewers of grouper with salt and pepper on both sides. Place on a flat top to cook. Turn in order to brown both sides of the fish. Once cooked, take off the flat top and brush both sides with the chipotle agave glaze.
2. Heat corn tortillas on a flattop to soften and warm.
3. Lay fish skewer into each tortilla (two tortillas per taco). Place baby arugula and avocado slices on top of fish. Top with mango salsa and garnish with cilantro, radish and lime wedge.
4. Serve with pickled onions on the side (see below).
To make the pickled onions:
1. Combine all ingredients except the onions in a heavy medium saucepan and set it over medium-high heat. Bring the mixture to a boil, then add the onion slices, separating them into individual rings. Let the mixture come back to a boil, then reduce the heat and cook until onions soften and wilt, 3 to 4 minutes.
2. Remove the saucepan from the heat, cover, and let the mixture cool completely. Transfer the onions and their pickling liquid to a quart-size glass jar or divide among Tupperware. Cover and refrigerate for up to 2 weeks in the refrigerator. Makes about 2 cups.
To make the mango salsa:
Combine all ingredients in a mixing bowl. Makes 6 cups.
To prepare the chipotle agave glaze:
Preheat the oven to 300 degrees F. Pour the oil into a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes. Remove the pot from the oven and let the garlic and oil cool to room temperature. Put the garlic and the now garlic-infused oil in a food processor or blender. Add the chipotles and sauce, agave nectar, cilantro, lime zest and salt and puree until the mixture is very smooth. Makes 1 1/4 cup.
Makes three tacos.
To prepare the salad:
1. In a large bowl, whisk the mango-aji amarillo puree with the lime juice, olive oil and cilantro.
2. Cut the ends off the zucchini and slice them, skin on, into 2-inch-long matchsticks. Add them to the dressing.
3. Peel the jicama. Slice it and cut into 2-inch-long matchstick and add them to the zucchini.
4. Scrub and quarter the apples, discarding the seeds and tough cores, and slice the apple into 2-inch-long matchsticks. Add them to the salad and toss gently. Taste and season with salt, if necessary. Divide among plate or bowls and serve.
To make the mango-aji amarillo puree:
Put all the ingredients in a mixing bowl, and whisk well until the mixture is smooth. Store in an airtight container in the refrigerator for up to a week. Makes 1 1/4 cups.
© 2013 NBCNews
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