Speaking of food....

I am STARVING! And totally in the mood for some delicious fish tacos! I don't know if its because we are headed to Mexico in the morning or if its just because I love fish so much, but these suckers are on my mind today. Ironically, I was flipping through an old Blueprint magazine (so so so sad that its not in production anymore) and ran across this recipe. Luckily, I was able to find the recipe from Blueprints old home, the infamous Martha Stewart empire. Its so easy to season and grill up the fish, but I think my one of my favorite things about this is the avacado balls that go with the tacos!! They are so simple to make- just use a melon scoop with some ripe avacados and serve it up!


Ingredients:
1 teaspoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
2 teaspoons coarse salt
4 tablespoons (1/4 cup) extra-virgin olive oil
1/4 cup finely chopped cilantro, plus sprigs for garnishing
2-pound fillet of striped bass or red snapper, skin intact
Lime wedges, for garnishing

Directions:
Stir together spices and salt. Mix in olive oil and cilantro. Use a sharp knife to make shallow slashes about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate for 30 minutes to 2 hours. Preheat a clean, lightly oiled grill to high heat. Place fish, flesh-side down, on hot grill. Do not move for 3 to 5 minutes, or until fish is opaque. Flip using two spatulas. Cook until fish flakes slightly when pressed, about 5 to 7 minutes more. Transfer fish fillet to a plate. Set aside to cool slightly. Place on a serving platter, shred fillet with fork into bite-size pieces, and garnish platter with lime wedges and cilantro sprigs. Serve immediately, or within 1 hour at room temperature.