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May 16, 2011 / Wendy Joan


The meal:  Baked haddock with lemon, butter and Old Bay seasoning. Mango slaw with romaine lettuce, avocado, shallots. Spanish olive oil, tons of cilantro, lemon and lime juice. Served on corn/wheat tortillas and topped with light sour cream.

Cook and prep time: 30 minutes total.

Full flavor tip: When you’re preparing the mango slaw, let the diced shallots soak in the lemon juice for 5-10 minutes. This is Deborah Madison’s suggestion, and the first step to my favorite lemon salad dressing. The lemon infusion reduces the harsh bite of the shallots, and keeps your breath smelling fresh after the meal 🙂

The inspiration: The other day, Aunt Wendy told me about the fish tacos she made on Cinco de Mayo. Around 5–halfway through my Bikram yoga class–my mouth was watering.  I had to have fish tacos.

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