SUBSCRIBE NOW

Fleur de Lolly column: Colorful, easy-to-make weeknight dinner

Laura Tolbert
More Content Now
The Chronicle Express

You’ve heard the saying that you “eat with your eyes first.” Here is another colorful, healthy, easy-to-make weeknight dinner that is special enough for guests. If haddock isn’t available, substitute cod or another mild white fish. Everything is cooked under the broiler on one sheet pan, so you have easy clean up as well!

Chile Spiced Haddock

• 1/2 head green cabbage, outer leaves removed, and thinly sliced (about 7 cups)

• 1 small red onion, thinly sliced

• 1 orange bell pepper, seeded and thinly sliced

• 2 tablespoons vegetable oil, divided

• Salt and freshly ground black pepper

• 2 tablespoons fresh lime juice, divided, plus wedges for serving

• 1/2 cup mayonnaise

• 2 tablespoons chopped fresh cilantro, plus 1/4 cup whole leaves

• 8 pickled jalapeño slices, finely chopped, plus 2 teaspoon brine

• 1 teaspoon ancho chili powder, divided

• 4 to 6 ounces skinless haddock or cod fillets

Preheat the broiler and spray a rimmed baking sheet with non-stick spray or line with foil. Toss the cabbage, onion, and bell pepper with 1 tablespoon plus 1 teaspoon of vegetable oil along with 1/2 teaspoon salt and a few grinds of black pepper on the prepared pan. Broil, occasionally turning, until the vegetables are crisp-tender and lightly charred, 6 to 8 minutes.

Transfer to a large bowl and stir in 1 tablespoon of lime juice; season with a little more salt.

Meanwhile, combine the mayonnaise, the remaining 1 tablespoon of lime juice, the chopped cilantro, jalapeños and brine, and 3/4 teaspoon chili powder in a small bowl; set aside.

Rub the fish with the remaining 2 teaspoons of vegetable oil and 1/4 teaspoon chili powder; season with salt and arrange on the same baking sheet. Broil the fish until just cooked through, 5 to 7 minutes.

Serve the fish with the mayonnaise sauce and slaw along with lime wedges. Top with the cilantro leaves.

- From Food Network Magazine, May 2017

Summertime Mango Salsa

Just looking at the vibrant colors makes me happy! For this meal, we enjoyed dinner on our deck. When this salsa made its appearance, several hummingbirds appeared. The beautiful colors got their attention - like it will your diners!

• 2 ripe mangos, diced

• 1 medium red bell pepper, diced

• 1/2 cup red onion, diced

• 1 jalapeño, seeded and minced

• 1 clove garlic, minced

• 1/4 cup green bell pepper, diced

• 1/4 cup fresh lime juice

• 1/4 to 1/3 cup fresh cilantro leaves, chopped

• 1/4 teaspoon salt

• 1 teaspoon lime zest

Combine all ingredients in a medium bowl. Taste and add a touch more salt, if desired. Refrigerate until ready to serve.

Mini Margarita Pies

This is a perfect light, fun dessert for these steamy summer days. You can either prepare mini pies or use a regular size crust and slice into individual slices.

• 12 mini prepared graham cracker crusts

• 1 can sweetened condensed milk

• 1/4 cup lime juice

• 3 tablespoons tequila

• 3 tablespoons triple sec

• 8-ounce container of Cool Whip (thawed)

In a medium mixing bowl, stir together the milk and liquids. Slowly fold in the thawed Cool Whip. Fill the crusts and cover loosely with plastic wrap. Freeze for 4 hours. Top with lime zest just before serving.

Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com, for more than eight years. She won the Duke’s Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. You can contact her at facebook.com/fleurde.lolly.5, on Instagram, and at fleurdelolly@yahoo.com.