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Ingredients

2 Hass avocados—halved, pitted and peeled
1/4 cup low-fat sour cream or Greek yogurt
1 small jalapeño, seeded and thinly sliced
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice
Kosher salt and freshly ground pepper
1 small head of napa cabbage, shredded (4 cups)
2 tablespoons vegetable oil, plus more for brushing
2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
Ten 7-inch flour tortillas, warmed
2 medium tomatoes, thinly sliced
Hot sauce, for serving
Lime wedges, for serving

Directions

Light a grill. In a medium bowl, mash the avocados, sour cream,

jalapeño, red onion, cilantro and 3 tablespoons of the lime juice.

Season the guacamole with salt and pepper and press a piece of plastic

wrap directly onto the surface of the guacamole. In a large bowl,

toss the cabbage with the 2 tablespoons of vegetable oil and the remaining

2 tablespoons of lime juice. Season with salt and pepper.

Brush the fish with oil and season with salt and pepper. Grill over moderately

high heat until lightly charred and cooked through, about 10 minutes.

Transfer the fish to a platter and pull off the skin.

To assemble each taco, spread a dollop of guacamole on a tortilla.

Top with a piece of fish, a few tomato slices and a large spoonful of the

cabbage slaw. Serve with the hot sauce and lime wedges.

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Ingredients

2 medium plum tomatoes
2 ounce(s) feta cheese
2 cup(s) (loosely packed) baby spinach leaves
8 large eggs
1/2 cup(s) water
1/2 teaspoon(s) salt
1/2 teaspoon(s) coarsely ground black pepper
2 tablespoon(s) margarine or butter

Directions

Chop tomatoes. Crumble feta cheese. Thinly slice spinach leaves.

Preheat oven to 200 degrees F. Place 4 dinner plates in oven to warm.

In medium bowl, place eggs, water, salt, and black pepper.

With fork, beat 25 to 30 quick strokes to blend mixture without making it fluffy.

(Overbeating toughens the proteins in the whites.)

In  nonstick skillet, melt  margarine on medium.

When margarine stops sizzling, pour or ladle  egg mixture into skillet.

After egg mixture begins to set around edges, about 25 to 30 seconds,

with heat-safe spatula, carefully push cooked egg from side of skillet toward center,

so uncooked egg can reach bottom of hot skillet.

Repeat 8 to 10 times around skillet, tilting as necessary, 1 to 1 1/2 minutes.

Cook until omelet is almost set but still creamy and moist on top.

Place skillet handle facing you, and layer one-fourth of crumbled feta,

spinach leaves, and chopped tomatoes over half of each omelet.

With spatula, fold unfilled half over filling.

Shake pan gently to loosen any egg or filling from edge,

then slide omelet to edge of skillet. Holding skillet above warm plate,

tip skillet so omelet slides onto plate. Serve with toast and a mixed greens salad

with balsamic vinaigrette if you like.

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Ingredients

1/4 cup plus 2 tablespoons smoked almonds (2 1/2 ounces)
One 3-inch piece of baguette, cubed
1 garlic clove
1 cup canned diced tomatoes
2 roasted red bell peppers from a jar, drained
2 tablespoons sherry vinegar
1/4 teaspoon pimentón de la Vera
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Four 1-inch-thick tuna steaks

Directions

1.  Light a grill. In a food processor, coarsely chop the almonds, bread cubes and garlic.

Add the tomatoes, roasted red peppers, sherry vinegar and pimentón and puree until smooth.

With the machine on, gradually add the oil. Season with salt and pepper.

2.  Season the tuna with salt and pepper.

Grill over moderate heat, turning once, for 6 minutes for medium-rare, or 8 minutes for medium.

Transfer the tuna to plates.

Spoon some of the romesco sauce over the fish and pass the rest at the table.

Make Ahead
The romesco sauce can be refrigerated for up to 1 week. Bring to room temperature before serving.

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