Cooking Tips & Hints
                  Week 31 Featured Recipe
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(click for printable version of this recipe)
Cecil Berg, one of our advertisers, gave me some white bass fillets caught at his place on Lake Livingston, Texas. I chose this recipe to showcase the fish. Thank you, Mr. Berg!
• Mandolin (Slicer)
• Knife
• Cutting Board
• Juicer
• Mixing Bowl (not pictured)
• Grill

• 1 mango, peeled, pitted & cubed
• 1 avocado, pitted, peeled & cubed
• ½ red onion, finely chopped
• juice of 1 lime
• 1 lime cut into wedges for garnish
• chopped fresh cilantro
• salt & black pepper
• canola or vegetable oil
• 1½ lbs fish fillets of your choice
• 1 tbsp blackening spice
• 8 tortillas
• 2 cups finely shredded red cabbage


Mix the mango, avocado, onion and lime juice in a bowl. Season with cilantro, salt & pepper. Heat a grill or stovetop grill pan until hot.

Drizzle a light coating of oil over the fish and rub on the blackening spice. Cook the fish, undisturbed for 4 minutes. Carefully flip with a spatula and cook for another 4 minutes. Remove.

Warm the tortillas on the grill for 1 to 2 minutes or wrap in damp paper towels and microwave for 1 minute until warm & pliable. Break the fish into chunks and divide among the warm tortillas. Top with the cabbage and the mango salsa. Serve with lime wedges.

Hints: I shredded the cabbage very thin with my mandolin. If you don’t care for cabbage, use lettuce instead. You can cook your fish by your preferred method.