We all love date night! We have our man to ourselves with no interruptions from the outside world. But, sometimes we are too tired, or our wallets are too thin, to have a fancy dinner at our favorite spot. Instead, try cooking together and have dinner at home where you are comfortable! Cooking is just as sexy as that new restaurant downtown! To inspire your date night, we are sharing our fish tacos with mango salsa and corn and black bean salad recipes, along with our favorite crème brûleé recipe from the Food Network! These recipes make 4 tacos and 3 crème brûleés.
Choose a white fish that flakes easily; for this recipe we chose a wild caught cod. The amount of fish you will need varies on how much fish you want in your tacos. We recommend about 1 lb.
FOR THE FISH Preheat the oven to 350℉ and line a rimmed baking sheet with foil. Lightly brush both sides of the fish with olive oil and season with salt and pepper. Cook for 15 minutes until it easily flakes with a fork.
FOR THE MANGO SALSA In a medium bowl mix ¼ cup finely chopped red pepper, ¼ cup finely chopped yellow pepper, ¾ cup roughly chopped red cabbage, 1 diced mango, 1 diced tomato (seeded), ½ diced avocado, juice from half a lime, and salt, pepper, and fresh cilantro to taste.
ASSEMBLE THE TACOS For this recipe, we used small round wheat tortillas, but feel free to use your choice of tortilla! With a cast iron skillet on low-med heat, gently toast the tortillas on each side to give some char and crunch. Place a quarter of the fish in the center of the taco and top with as much mango salsa as you like. We did not create a sauce for this recipe because the salsa brightens up the taco and we didn’t want to lose the fish flavor; however, dress up your taco any way you like!
CORN AND BLACK BEAN SALSA
FOR THE SALSA In a cast iron skillet on medium heat, slightly char ½ cup corn (we used frozen). Once the corn starts to char, turn the heat off and add ⅓ cup of finely chopped red peppers, ½ can rinsed black beans, 1 finely chopped jalapeño, and 1 tbsp. cilantro stir in paste. Mix ingredients together and season with zest from 1 lime and salt, pepper, lime juice, and fresh cilantro to taste. Serve warm with the tacos.
This delicious dessert takes half an afternoon to complete but is definitely worth it! If you don’t have a cooking torch, you can find one at your local Walmart! Vanilla sugar can be used in place of granulated sugar if on hand. If not, make your own for next time!
FOR THE CRÈME BRÛLEÉ Preheat the oven to 325°F. Place ½ quart heavy cream and ½ vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use (such as vanilla sugar- bury the dried vanilla bean in granulated sugar in an airtight container for 2 weeks for sugar that tastes like vanilla!)
In a medium bowl, whisk together ¼ cup sugar and 3 egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 3 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brûleé is set, but still trembling in the center, approximately 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the crème brûleé from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining ¼ cup sugar equally among the 3 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top (aim for an amber color). Allow the crème brûleé to sit for at least 5 minutes before serving.