Finally the Right Recipe!

  Pico de Gallo 2   medium tomatoes, seeded and finely chopped 1   small red onion, peeled and finely chopped 1   clove garlic, minced ½   cup roughly chopped cilantro 1   jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional) Step 1: In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using). Cream Sauce ¼   cup mayonnaise ½   cup sour cream 2   limes, 1 halved and 1 cut into wedges   Kosher salt   Freshly ground black pepper 1   tablespoon canned chipotle pepper, finely chopped (optional) Step 2: In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using). Fish Fry  ½   cup flour, preferably Wondra or other fine-milled flour 1 ½   teaspoons chili powder ½   cup milk ¼   cup peanut oil, plus a splash more for greasing pan   Pat of butter 1   pound flounder...

Prep Time: 20 minutes Cook Time: 10-13 minutes Calories: 300  Slaw 1/4 cup sliced green onions with tops 2 TBls snipped fresh cilantro 1 Tbls fresh lime juice 1 Tbls vegetable oil 1 garlic clove, pressed 1 tsp sugar 1/2 tsp Cajun or blackened fish seasoning 2 cups broccoli slaw mix Fish 1 pound white fish  1 Tbls Cajun or blackened fish seasoning 1 avocado, seeded and sliced 8 tortillas, warmed 3 medium radishes Additional snipped fresh cilantro For slaw, in a small bowl, combine green onions, cilantro, lime juice, oil, garlic pressed with Garlic press, sugar and cajun seasoning, whisk until blended. Add slaw mix; toss to coat. Cover; refrigerate until ready to serve. Heat Grill Pan over Medium heat 5 minutes. Moisten fish fillets with water and sprinkle with Cajun seasoning. Lightly spray pan with vegetable oil using Kitchen Spritzer. Place fillets in pan; cook over medium heat 10-12 minutes or until fish flakes easily with fork, carefully ...