A simple yet savory fish taco dinner

Escape winter doldrums and blustery chills as you create a Sandra Lee relaxed Mexican feast with a tropical spin. Start loosening up with a glass of bubbly Tangerine Champagne, easy to prepare and delightfully refreshing. Imagine tiki huts, the crystal clear sea and a cool breeze when sinking your teeth into Lee’s Halibut Fish Tacos with Peach Salsa. Then challenge your tastebuds New Orleans style by pairing this citrus dish with Southern Slaw. Before you clean up, don’t forget to save room for Cinnamon Roll Bread Pudding, a sweet and sticky treat to complete your tasty vacation.

Tangerine Champagne

1 part tangerine juice
1 part Champagne, or other sparkling wine of choice
Blueberries, for garnish

In a Champagne glass, pour in the tangerine juice and Champagne. Garnish with a few blueberries and serve.

Halibut Tacos with Peach Salsa

1 pound halibut
1 packet (1-ounce) hot taco seasoning mix
2 cups mild chunky salsa
1 cup frozen peach slices, thawed and chopped
1 teaspoon ground allspice
8 supersized yellow corn tortillas, warmed
1 package (8-ounce) coleslaw mix

Set up the grill for direct cooking over medium heat and oil the grates. Place halibut on a plate and rub with taco seasoning. Cover with plastic wrap and cure in the refrigerator for 30 minutes. Place the halibut on the grill and cover. Cook for 4 minutes per side, or until the fish flakes easily with a fork. Remove from the grill and let stand 10 minutes. Meanwhile, in a medium bowl, combine salsa, peaches, and allspice. Cut the halibut into bite-size pieces. Place halibut pieces in warmed tortillas and top with salsa and coleslaw mix. Serve warm.

Southern Slaw

1/2 cup cider vinegar
2 tablespoons sugar
2 tablespoons ranch dressing
1/2 cup chopped fresh cilantro leaves
1 (16-ounce) bag tri-color cole slaw

In a medium bowl, mix together cider vinegar, dressing, cilantro, and sugar. Add coleslaw and toss together.

Cinnamon Roll Bread Pudding 

1 (4.6-ounce) box instant vanilla pudding mix (recommended: Jell-O)
2 (12-ounce) cans evaporated milk
1/2 teaspoon almond extract
1/2 teaspoon pumpkin pie spice
1 pound leftover or store-bought cinnamon rolls, quartered
1 1/2 cups chopped dates or raisins
1/4 cup chopped almonds or pecans
4 tablespoons butter, cut into small pieces

Preheat oven to 350 degrees F. Lightly spray the inside of a 3-quart casserole with butter-flavored cooking spray; set aside. In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice. Add rolls, raisins, and pecans to bowl. Stir together until well combined and bread is saturated. Transfer to prepared casserole dish and dot with butter. Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until knife inserted into center comes out clean. Remove from oven and serve warm in martini glasses.

Tangerine Champagne recipe & photo courtesy of the Food Network, Show Semi-cooking with Sandra Lee, Episode Ocean Breeze (The Food Network, 2008) by Sandra Lee. Halibut Tacos with Peach Salsa recipe & photo courtesy of the Food Network, Show Semi-cooking with Sandra Lee, Episode Sunset Clambake (The Food Network, 2008) by Sandra Lee. Southern Slaw recipe courtesy of the Food Network, Show Semi-cooking with Sandra Lee, Episode Bayou Mist (The Food Network, 2008) by Sandra Lee. Cinnamon Roll Bread Pudding & photo courtesy of the Food Network, Show Semi-cooking with Sandra Lee, Episode Easy Elegance (The Food Network, 2008) by Sandra Lee. Visit Sandra Lee’s Semi-Homemade.


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