Grilled Salmon with Lemon Dill Sauce

INGREDIENTS

The Salmon
1 lb salmon steaks or fillets
3 lemons
olive oil
ground pepper

The Dill Sauce
4-6 oz plain yogurt
1/2 cucumber chopped and minced
1 tablespoon dill weed
1 teaspoon mint leaves, finely chopped
1/2 lemon, juiced
1/2 teaspoon ground pepper

1.  Place salmon in a foil boat, drizzle with olive oil, and sprinkle with pepper.  Slice one lemon into four rounds and place on the salmon.  Juice 1 1/2 lemons and drizzle over salmon.  Close the foil boat, and grill until the salmon flakes away easily with a fork.  A one inch thick piece of salmon will grill for about 10 - 12 minutes.

2.  In a medium bowl, combine yogurt, cucumber, dill weed, mint leaves, pepper and lemon juice.  Serve over salmon.

Fish Tacos

INGREDIENTS:

1 pound of white fish, such as cod, mahi mahi, or tilapia
1 lime
1 clove garlic, finely chopped
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon black pepper

4 - 6 soft flour tortillas, medium size

Garnish with:
guacamole or avocados
salsa
sour cream or crema
cilantro cabbage salad (see recipe under salads)
limes

1.  Place the fish in a large enough bowl or container and squeeze the lime over it.  Add the garlic, cumin, chili powder, olive oil, salt and pepper.  Turn the fish over and brush the marinade over it.  Refrigerate for a couple of hours to allow the fish to soak up the juices.

2.  Grill fish, or place fish in a small frying pan, cover and cook on medium for about 5 minutes on each side, or until fish is flaky.

Warm the tortillas, then place a spoonful of guacamole and sour cream in a tortilla, add some fish, a couple of spoonfuls of cilantro cabbage salad, squeeze a 1/4 lime over it, and finally add a little salsa.