Homemade Tartar Sauce

3/4 C mayonaise
1/4 C sour cream
6-8 mini pickles, chopped fine
2T capers
1T dijon mustard
2tsp minced or crushed garlic
juice of 1/2 lemon
pepper to taste

Combine all but 1/2 of the pickles in a food processor, or use an immersion blender.  Mix until combined well.  Stir in remaining pickles.

This is also great with chicken, or as a spread on a sandwich.

Fish Tacos

3 White fish fillets - I used Tilapia

1 pint cherry or golden tomatoes, halved

1/4C white or purple onion, chopped

1/2 jalapeno, seeded and finely chopped

2tsp cilantro, finely chopped

Rind of 1 lime, shaved

Juice of 1 lime

Sour cream

1 avocado, cubed

Monterey jack cheese, shredded

Salt and pepper

Corn tortillas

Spray fish fillets with non-stick cooking spray and lightly dust with salt and pepper.  Saute in pan over medium heat until fish flakes apart.

Salsa:  Add tomatoes, onion, jalapeno, lime rind, lime juice and a pinch of salt in bowl.  Stir.

After fish is done cooking, place in foil and set aside.

Re-coat saute pan with non-stick spray and place tortilla in pan.  Sprinkle cheese on tortilla, leaving tortilla in pan until cheese is melted.

Place tortilla on place, add fish, salsa, avocado and sour cream.

Crab Cakes with Tomatillo Salsa

Adapted from a Cooks of Crocus Hill class

1/2C + 1T mayo
1 egg
1T Dijon mustard
1T Worcestershire sauce
1 dash Tabasco
1 lb lump crab meat, drained well
20 saltines, crushed
peanut oil for frying

Whisk wet ingredients together. Place crab meat in separate bowl and spread crackers over crab meat. Pour wet mixture over crab meat and gently fold together. Chill mixture for 1 hour.
Form into 8 packed mounds for main dish, or 24 mini appetizer sized cakes. Saute in a few T peanut oil until browned and crisped on both sides and heated through. Drain on Paper towel, sprinkle with sea salt and serve with the salsa (recipe follows).

TOMATILLO SALSA

12 tomatillos, quartered
1 jalapeno, roasted and cleaned (available canned)
1 poblano chile, roasted, cleaned and chopped (available canned)
1 handful cilantro leaves
1 garlic clove, minced
Juice of 1/2 lime
3T mint leaves, chopped (optional)
1 white onion, finely minced
1 1/2 T sea salt

Place onions and salt in bowl. Puree all other ingredients in blender or food processor. Combine two mixtures.