Photo © Jason Lugo

As long as I have known my grandpa, he has loved fishing. The long summer days will never pass without having our regular family fish fry. At my home in the summer you will find cold drinks, salmon on ice, a hot charcoal grill and a crowd to feed. Fish tacos are one of our favorites because most of the preparation can be done ahead of time and finished outside.
Here in southern Idaho, anyone can get a taste of paradise while spending a beautiful day on the banks of the Snake River. For my family, most summer days are spent outdoors and we relax long into the evening as we watch the sun set on the horizon. Most dinner gatherings are spent by the barbeque. Two of our favorites are Fish Tacos and Rosemary Chicken.


Photo © Jason Lugo

Fish Tacos with Lime Cilantro Cream Sauce

1 salmon fillet
2 tablespoons lemon pepper
2 tablespoons M Dash
Salt and pepper to taste
1/2 head red cabbage (shredded)
10 corn tortilla shells
2 limes (cut into wedges)

Season salmon and place on grill until done (depending on size, about 15 minutes).  While fish is on the grill prepare lime cilantro sauce.  To assemble tacos place shell on the grill; when warmed remove from heat. Place salmon, cabbage, salsa, cream sauce, and finish with a squeeze of lime inside each of the shells.
We like to fill platters and bowls with the ingredients and place them on the table so that everyone can help themselves to whatever they like.

Lime Cilantro Sauce

1 tablespoon olive oil
2 cloves garlic (chopped)
1 pint heavy cream
3 tablespoons cilantro, chopped
1/2 lemon (juiced)
1 lime (juiced)
Salt and freshly cracked black pepper to taste

Heat olive oil in a deep sauté pan. Add garlic, sauté until translucent about 3 minutes. Add heavy cream over medium-high heat. Let reduce until thick. Add juice of lemon and lime. Add the cilantro. Season to taste with salt and freshly cracked black pepper.


Photo © Jason Lugo

Fresh Tomato Salsa

4 tomatoes, cubed
1 red onion, chopped
2 cloves garlic, chopped
4 green bell peppers, chopped
1/2 lime, juiced
3 tablespoons cilantro, chopped
TT salt and pepper

Combine all ingredients in a large bowl; stir to incorporate. Season to taste with salt and pepper. This salsa tastes better if you prepare it ahead of time so that the ingredients have time to marinate together.


Photo © Jason Lugo

Lemon Rosemary Chicken

1 small whole chicken
2 lemons
1 tablespoon olive oil
2 tablespoons rosemary, chopped
Salt and pepper to taste
aged balsamic to drizzle (optional)

Clean your chicken thoroughly with water. Cut the chicken in half through the back bone and the breast bone. Rub the inside cavity with one lemon and discard. Combine the olive oil, rosemary, the zest and the juice of one lemon in a small dish. Cover the chicken with the marinade. You can let set for as long as you desire, or just season to taste with salt and pepper and place on hot grill. Cook chicken on medium heat until done. This will take 45 minutes to an hour or longer depending on your grill and the temperatures. Serve with fresh sprigs of rosemary and drizzle with balsamic. If you are unable to find aged balsamic, buy some balsamic at your local market, place it in a pot, and let reduce by about half over medium heat. This will concentrate the flavors and make a sweeter-tasting syrup.


Photo © Jason Lugo

Grilled Anti Pasta Platter

2 zucchinis,
sliced long and thick
3 yellow squash,
sliced long and thick
2 bell peppers,
cut in half and seeded
2 red peppers,
cut in half and seeded
2 red onions,
sliced in thick rounds
Salt and pepper to taste

Cut the vegetables and marinate in the herb marinade. Season to taste with salt and pepper. Grill the vegetables until done. Remember, vegetables will continue to cook a bit after they have been taken off the grill, so do not overcook. I cut all these vegetables into bite-sized pieces and place them on a large platter along with assorted olives and artichokes.

Herb Marinade

1 pound oregano (fresh)
1 pound basil (fresh)
1 pound thyme (fresh)
1 pound parsley (fresh)
Olive oil as needed

In a food processor, combine all ingredients and blend until herbs are finely chopped. Place in a bottle and use as needed.

About the author

Kristin Trevino - Chef Kristin Trevino began her love for food at a young age, coming from a family of five, being the middle child and naturally wanting to please the people around her. Food was always the best tool. Kristin later studied business at Utah State University; working as an office manager, she decided the monotony wasn’t for her and changed her major to culinary arts. Seeking the best education, Kristin enrolled at Scottsdale Culinary Institute, Le Cordon Bleu in Scottsdale, Arizona, in 2001. While attending school in Arizona she worked under an incredible chef, Brian Ford. With Chef Ford, Kristin was able to apply her schooling and training in a real-world culinary atmosphere. With the French influence of Kristin’s training and Chef Ford’s contemporary Mediterranean style she came into her own. After relocating to northern Utah Chef Trevino teamed up with a small catering company where she began using her business background along with her culinary skills. While in Utah, Kristin found her love for teaching others culinary skills as she frequently taught cooking classes. Desiring a slower pace Chef Trevino moved back to her hometown of Burley, Idaho, with her husband and two children. Even with the slower pace Kristin has still managed to write several articles for Southern Idaho Living Magazine, start her own catering company and also teach a cooking class periodically.

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