Healthy Mexican Meals, And Margaritas Border Grill Style - Los Angeles Local News | FOX 11 LA KTTV

Healthy Mexican Meals, And Margaritas Border Grill Style

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Mary Sue Milliken & Susan Feniger of "Top Chef Masters" & "Too Hot Tamales" are also the Chef/Owners of the Border Grill Restaurants & Truck. They came in studio today to show us that Mexican meals can be healthy meals.

Authentic Mexican food isn't about heavy cheeses, meats, and sour cream. It's is about lots of fresh veggies, beans, grains, and healthy proteins and sustainable seafood.

They whipped up the most delicious Lobster Ceviche and Pomegranate Chia Margarita as well as a customer favorite Grilled Fish Tacos and Roasted Potato Rajas Relleno.

Lobster Ceviche

Serves 4 to 6

1 pound cooked lobster meat, roughly chopped into bite-sized pieces*
1/4 cup freshly squeezed lime juice
1 teaspoon kosher salt
1 cup mango, cut into thin strips
1 cup jicama, cut into thin strips
1 medium red onion, thinly sliced
1/2 teaspoon finely minced habanero chile, stem and seeds removed, to taste
2 tablespoons chopped cilantro
2 tablespoons chopped mint
1/4 cup Coconut Lime Marinade (see recipe below)
Yuca chips (see recipe below), for serving
1 California avocado, halved, pitted, peeled, and sliced, for serving
Romaine heart leaves, for serving

In a mixing bowl, combine lobster meat with lime juice and salt and refrigerate for 1 hour.

Stir in mango, jicama, onion, habanero, cilantro, mint, and Coconut Lime Marinade.

To serve, place a couple Romaine leaves on each chilled serving plate and top with ceviche mixture.  Spoon any remaining liquid in the bowl onto ceviche, dividing evenly.  Top with a couple avocado slices and serve immediately, accompanied by yuca chips.

Purchase precooked lobster meat at your local seafood counter, or cook it yourself using the following method:  Bring a 6-quart stock pot filled with water to a boil and add 2 tablespoons Old Bay Seasoning and 4 tablespoons kosher salt.  Reduce heat to a simmer and add 3 1-pound live Maine lobsters.  Poach for 6 minutes, and then transfer to a large bowl filled with ice water to stop the cooking.  When chilled, crack lobster tails, claws, and knuckles with a small mallet or back of a heavy knife and remove meat.

Coconut Lime Marinade

1 can coconut milk
1/2 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
1/4 cup rice vinegar
1 tablespoon fish sauce
1 tablespoon honey
1 habanero chile, cut in half
4 slices fresh ginger
3 kaffir lime leaves
1 stalk lemon grass, chopped
2 tablespoons kosher salt

Combine all ingredients in a saucepan and bring to a simmer.  Remove from heat, cool, and refrigerate overnight.  Strain liquid before using in ceviche mixture.

· Santa Monica recently launched weekend "Bottomless Border Brunch" which features unlimited small plates for under $30 per person
· Downtown LA recently launched a variety of new menu items including some delicious new tacos and tortas
· Mary Sue and Susan will host a special brunch-themed cooking class at the Downtown Border Grill location on March 16th
· For all information visit www.bordergrill.com
· On Twitter and Instagram @BorderGrill. Also on Facebook.

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