INGREDIENTS

• 1 cup whole-wheat couscous
• 1 medium onion; chopped
• 1 yellow bell pepper; chopped
• 1 tspn. extra virgin olive oil
• 2 tspn. soy sauce
• 1 tspn. ginger; finely grated
• 1 tspn. garam masala
• 3 garlic cloves; minced
• ½ lb. pork tenderloin; sliced into ½-inch – 2-inch strips
• Juice & zest of 1 lime
• ¼ cup cilantro; minced
• 1 lb. papaya; peeled, seeded & cut into ½-inch cubes
• ½ tspn. black sesame seeds

INSTRUCTIONS

In a medium pot over medium-high heat, bring 1½ cups of water to a boil. Add the couscous, cover with a lid and remove from heat. Let sit for 5 minutes, uncover and fluff with a fork. Set aside. In a medium dutch oven over medium heat, add the extra virgin olive oil. Sauté the onion and bell peppers until translucent, about 5 minutes. Add the garlic, and cook for another minute. Add soy sauce, ginger and strips of pork, and let cook for 5 minutes. Stirring occasionally. Remove skillet from heat and stir in lime juice and cilantro. Place 1 cup couscous onto each of 4 plates. Top each with 2 oz. of the pork mixture, ½ cup papaya, and 1 Tbs. skillet juices. Garnish with reserved papaya seeds if desired.

INGREDIENTS

For the Salsa:

• 1½ cups papaya; chopped & peeled
• 1 cup red bell pepper; finely chopped
• 1/3 cup red onion; chopped
• 2 Tbsp. unsweetened coconut; toasted
• 1 Tbsp. fresh cilantro; chopped
• 2 Tbsp. fresh lime juice
• 2 tspn. jalapeño pepper; minced & seeded
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. honey
• ¼ tspn. salt

For the Fish:

• 1 lb. Mako shark; skin removed
• 2 Tbsp. fresh lime juice
• ¼ tspn. salt
• ¼ tspn. black pepper
• 1/3 cup panko (Japanese breadcrumbs)
• 2 Tbsp. canola oil
• 8 (6-inch) yellow corn tortillas
• 2 cups red cabbage; finely shredded
• 8 tspn. sour cream
• 8 lime wedges

INSTRUCTIONS

To prepare salsa, combine the first 10 ingredients; let stand 30 minutes. Place fish in a shallow dish; drizzle with 2 Tbsp. juice. Cover and marinate in refrigerator for 30 minutes; turning fish occasionally. Remove fish from marinade, discard marinade, and pat fish dry with paper towels. Sprinkle fish with ¼ tspn. salt and ¼ tspn. black pepper. Dredge fish in panko, gently pressing to adhere. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan. Cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Cut fish into chunks. Heat tortillas according to package directions. Divide fish evenly among tortillas. Top each with ¼ cup cabbage, 1/3 cup salsa, 1 tspn. sour cream, and 1 lime wedge. Serve immediately.

INGREDIENTS

Papaya and Coconut Salsa

• 1½ cups chopped, peeled papaya
• 1 cup finely chopped red bell pepper
• 1/3 cup chopped red onion
• 2 tablespoons unsweetened coconut, toasted
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 teaspoons minced seeded jalapeño pepper (about 1 small)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• ¼ teaspoon salt

Shark

• 1 pound Mako shark, skin removed
• 2 tablespoons fresh lime juice
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1/3 cup panko (Japanese breadcrumbs)
• 2 tablespoons canola oil

Remaining ingredients

• 8 (6-inch) yellow corn tortillas
• 2 cups finely shredded red cabbage
• 8 teaspoons sour cream
• 8 lime wedges

PREPARATION

To prepare salsa, combine the first 10 ingredients; let stand 30 minutes.

To prepare fish, place fish in a shallow dish; drizzle with 2 tablespoons juice. Cover and marinate in refrigerator 30 minutes, turning fish occasionally.

Remove fish from marinade, discarding marinade; pat fish dry with paper towels. Sprinkle fish with ¼ teaspoon salt and ¼ teaspoon black pepper. Dredge fish in panko, gently pressing to adhere. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Cut fish into chunks.

Heat tortillas according to package directions. Divide fish evenly among tortillas. Top each with ¼ cup cabbage, 1/3 cup salsa, 1 teaspoon sour cream, and 1 lime wedge. Serve immediately.

Papayas are ripe when they are slightly soft to the touch, with mostly yellow skin. They can be stored in the refrigerator for a day or two.

INGREDIENTS (Serves 4)

• 1 cup papaya, cut into cubes
• 1 teaspoon grated, peeled, fresh ginger
• 3 tablespoons fresh lime juice
• 2 tablespoons light vegetable oil
• ¼ teaspoon coarse salt
• 2 large Belgian endives, cut into matchsticks (about 3 cups)
• 1¼ cups very thinly sliced English cucumber or regular cucumber
• ¾ cup jumbo lump crabmeat, picked over

METHOD

Whisk together ginger, lime juice, oil, and salt in a medium bowl. Add endive, cucumber, papaya cubes, and crabmeat; gently toss until evenly coated with dressing.