'Nuff said...

Fish:

2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
Freshly ground black pepper
1 pound white flaky fish fillet, like tilapia or halibut


Chipotle cream:
This is a must. It makes the dish...delish!

1/2 cup plain nonfat yogurt
2 tablespoons mayonnaise
2 teaspoons chipotle pepper, in adobo sauce-I used more, cause I like it spicy.

8 (6-inch) corn tortillas
1 1/2 cups shredded green cabbage or lettuce
1/2 cup corn kernels
1/4 cup fresh cilantro leaves
Lime wedges
Avocados
Pico de gallo

Directions:

In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with a paper towel and place over a bowl to drain and thicken for 20 minutes.
Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes

In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.
Heat the tortillas on the grill or grill pan for 30 seconds on each side.
Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

Baaa Baaa.

This took some time, but was worth it in the end. In made the house smell so good. A great winter comfort food. I've never cooked lamb before, but this stuff was falling off the bone. Highly recommended!

Rosemary Braised Lamb Shanks with Mascarpone cheese Polenta:

1 cup all purpose flour

1 tablespoon Essence,

4 large lamb shanks

Salt and freshly ground black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

1 1/2 cups chopped yellow onions

3/4 cup chopped carrots

3/4 cup chopped celery

2 tablespoons minced garlic

2 cups dry red wine

1 cup peeled, seeded and chopped tomatoes

2 bay leaves

2 tablespoons freshly chopped parsley leaves

1 tablespoon minced fresh rosemary leaves

2 sprigs fresh thyme

2 cups chicken broth

2 cups beef broth

Mascarpone Cheese Polenta:

2 1/2 cups water

2 cups milk

1/4 cup olive oil

Freshly ground white pepper

1 cup polenta (coarsely ground yellow cornmeal)

1/4 cup heavy cream

1 cup mascarpone cheese
4 sprigs rosemary, for garnish

Directions:

In a shallow dish, combine the flour and Essence. Season the lamb liberally with salt and pepper, then dredge the lamb shanks in the seasoned flour, shaking to remove any excess. In a large Dutch oven, heat the 2 tablespoons olive oil and 2 tablespoons of the butter over medium-high heat until hot. Add the lamb shanks, in batches if necessary to prevent overcrowding, and cook until well-browned on all sides, 6 to 8 minutes. Remove the shanks from the pan and set aside. Add the onions, carrots, and celery to the pan, and cook, stirring, until soft and caramelized around the edges, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and bring to a boil over high heat, stirring to deglaze the pan. Cook until reduced by half. Add the tomatoes and bay leaves and cook, stirring, for 1 minute. Add 2 tablespoons of the parsley, the rosemary, thyme, chicken broth, beef broth, and reserved shanks and bring to a boil. Reduce the heat to a simmer, season with salt and pepper, cover tightly, and cook, turning the meat occasionally, until the meat is tender and falling from the bone, 1 1/2 to 2 hours.

For the mascarpone polenta:

In a large saucepan, bring the water and milk to a boil. Add the remaining 1/4 cup olive oil and season with salt and white pepper. Very gradually, add the polenta in a steady stream, whisking constantly. Reduce the heat to low and cook, stirring frequently with a heavy wooden spoon until thick and creamy, 20 to 30 minutes. Add the heavy cream and mascarpone to the polenta and adjust the seasoning, to taste. Cook, covered, for 10 minutes longer, or until smooth, thick and creamy. Keep warm until ready to serve the shanks.

When the lamb shanks are very tender and begining to fall from the bone, remove them from the braising liquid using a slotted spoon and transfer to a plate, cover with foil to keep warm, and set aside. Bring the braising liquid to a boil and cook until reduced to sauce consistency and thick enough to coat the back of a spoon. Adjust seasoning if necessary and remove from the heat.

To serve, spoon the polenta into 4 large bowls. Top each with a lamb shank and spoon the sauce over the lamb. Place the tips of the rosemary sprigs in an open flame until ignited; blow out the flames and garnish each plate with a smoking rosemary sprig. Enjoy!