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We read a lot of food magazines here. This recipe was from June's issue of Everyday Food. We loved this recipe because it was quick, easy and only needed a few ingredients that we already had in the kitchen!

Ingredients for the Fish:
Olive Oil for the grill
1 tablespoon STAR Extra Virgin Olive Oil
2 cloves of garlic chopped
1 tablespoon fresh lime juice
1 3/4 pounds skinless, firm white-fleshed fish fillets, such as stripped bass, cod or
Mahi Mahi (About 1 inch thick)
 coarse salt and pepper

Heat a grill or grill pan to medium or high heat.  Clean and lightly oil the hot grill.  In a medium bowl, whisk together olive oil, garlic, and lime juice.  Add fish and turn once to coat; let sit 5 minutes. Remove fish from marinade, letting the excess drip off. Season with salt and pepper and grill until flesh is opaque throughout, 12 minutes flipping once.

This fish recipe is so delicious you could serve it as a main dish with a nice salad or rice.  Or you can with a fork, break the fish into pieces for tacos.  We used fresh salsa and mixed greens in our tacos. 

What do you like in your tacos?

Photo: DEIRDRE ROONEY, VALERIE BERRY

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By Alice Hart

A delicious recipe for tortillas layered up with black beans, spring onion, chilli, tomato, spinach and cheese. Serves four

You have two options here: either make four separate, single-layered quesadillas using a total of eight tortillas, or go large and make a deep, four-layered stack using five tortillas.

2 bunches spring onions, trimmed and halved lengthways
4 tbsp olive oil
2 garlic cloves, crushed
2 red chillis, deseeded and finely chopped
2 400g (14oz) tins black beans, rinsed and drained
1 tsp chipotle pepper paste
2-3 tbsp lime juice
5-8 large flour or corn tortillas
2 large handfuls baby spinach, chard or wild rocket
200g (7oz) sun-blush tomatoes, drained and roughly chopped
200g (7oz) Wensleydale cheese, crumbled

Place a griddle pan over a high heat and leave until smoking hot. Coat the spring onions in half the olive oil and season. Spread out in a single layer in the pan and cook, turning with tongs, until marked with black lines all over. Set aside to cool a bit then chop roughly.

Heat the remaining oil in a frying-pan and add the garlic and chopped red chilli. Fry for a minute then add the beans with the chilli paste and 150ml (5fl oz) water. Cook gently until the water has all but evaporated. Remove from the heat and crush lightly with a potato masher or fork, seasoning with lime juice, salt and pepper. 

From http://www.telegraph.co.uk/foodanddrink/recipes/8512403/The-new-vegetarian-quesadillas-recipe.html