With all of the Northwest heat I must admit our family dinners have been few and far between. Eating as a family is very important to me as a mother and etiquette professional. Our table is the practice ground for good table manners and a place where we connect as a family! Now that it has cooled off into the high 80’s we can return to the table for some fresh sultry summer suppers.
Tonight we had my version of fish tacos. I came up with this recipe a couple of years ago when I was trying to shed some of the baby love (Dairy Queen Blizzards and onion rings) I willingly acquired while pregnant with Maggie.
When I think of fresh summer food I think of one of my favorite dinners: grilled fish tacos topped with a yummy black bean and avocado salsa…
with fish that is grilled not fried and wrapped in a lettuce “tortilla”…
set on a table outside…
served with basil lemon water…
accompanied by fun family table talk…
Questions from this evening’s family dinner:
Question One: What is your favorite family tradition?
Question Two: If money and time wasn’t an option how would you change somone else’s life?
and followed by a dessert made with with wild blackberries I picked from behind our house.
Please don’t be shy, we would love to know what you are taking to the table and how you are getting your family there!
If you’re interested in our Taking to the Table recipe here it is…
2 filets of cod (or your favorite catch from the sea)
2 heads of Romaine
Non-Fat Sour Cream
Black bean salsa
3 Tomatos, cubed
2 avocados, cubed
1 can black beans, washed and drained
1/2 small red onion, diced
2 cloves of garlic, diced
1/2 of a green chili, diced
Juice from two limes
salt and pepper to taste
To prepare the cod: marinate it in lime juice, salt, pepper and cajun seasonings for about four hours and grilled it until it pulles away from the rack. Baking it in the oven works just as well.
To Serve: layer lettuce, salsa, cod, and a drizzle of sour cream.