Tilapia with Tomatillos and Avocado filled with Maque Choux

Name: Tilapia with Tomatillos and Avocado filled with Maque Choux
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Creole, Cajun
Ingredients: 2 ripe avocado; 1 bottled pale beer; 2 Tbsps butter; 1 Dash cayenne pepper; 2 Tbsps chopped cilantro leaves, a palmful, plus 3 sprigs for garnish; 2 larges or 3 large cloves garlic, finely chopped; 4 servings Coarse salt; 4 ears fresh corn on the cob, husked; 1 teaspoon ground cumin, eyeball it; 4 servings Ground pepper; 1 jalapeno, seeded and finely chopped; 1 lime, juiced; 1 lime, halved; 1 Tbsp extra-virgin olive oil, 1 turn of the pan; 2 Tbsps extra-virgin olive oil, 2 turns of the pan; 1 small red bell pepper, seeded and chopped; 1 red onion, chopped; 1 mediums red onion, chopped; 4 servings Salt; 1 jalapeno or serrano pepper, seeded and finely chopped; 4 servings A sprinkle sugar; 1 teaspoons sweet paprika, eyeball it; 567 grams tilapia, 4 fillets; 8 tomatillos, husks peeled and diced

Tilapia with Tomatillos and Avocado filled with Maque Choux

Tilapi Head to the store and pick up onion, paprika, tilapia, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Season fish with salt, pepper, cumin, paprika.

Ingredients you will need

Paprika

Pepper

Cumin

Fish

Salt

Heat a nonstick skillet over medium high heat.

Equipment you will use

Frying Pan

Add 1 tablespoon oil, 1 turn of the pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Heat an ovenproof serving plate in a warm oven.

Equipment you will use

Oven

Saute fish 3 minutes on each side or until opaque. Squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto warm platter. Cover the fish to keep it warm. Return pan to heat and add remaining tablespoon of oil, 1 turn of the pan. Over medium high heat, quickly saute the red onion, jalapeno and the garlic.

Ingredients you will need

Red Onion

Jalapeno Pepper

Garlic

Juice

Fish

Lime

Cooking Oil

Equipment you will use

Frying Pan

Saute a minute or so, add the diced tomatillos with seeds and juices. Season mixture with coarse salt and saute the mixture of vegetables 5 minutes.

Ingredients you will need

Coarse Salt

Tomatillos

Vegetable

Seeds

Once you get your sauce working, get a second skillet hot over moderate heat for your maque choux.

Ingredients you will need

Sauce

Equipment you will use

Frying Pan

Add 1 tablespoon extra-virgin olive oil (1 turn of the pan,) chopped onion, jalapeno and red bell pepper.

Ingredients you will need

Extra Virgin Olive Oil

Red Pepper

Jalapeno Pepper

Onion

Equipment you will use

Frying Pan

Saute 2 or 3 minutes. Working on a plate to catch the milky juices, scrape corn off the cob. Break up the kernels and pour into the skillet.

Ingredients you will need

Corn

Equipment you will use

Frying Pan

Combine corn with peppers and onions. Season with a sprinkle of sugar, a dash of cayenne pepper and salt. When mixture bubbles, reduce heat to simmer.

Ingredients you will need

Cayenne Pepper

Peppers

Onion

Sugar

Corn

Salt

Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5 to 7 minutes.

Ingredients you will need

Butter

Corn

While corn is working, go back to your sauce for the fish.

Ingredients you will need

Sauce

Corn

Fish

Add the beer and the juice of 1/2 lime and cilantro to the pan. Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets.

Ingredients you will need

Hot Sauce

Cilantro

Juice

Sauce

Beer

Fish

Lime

Equipment you will use

Frying Pan

Garnish platter with a few extra sprigs of the cilantro.

Ingredients you will need

Cilantro

Cut avocados in 1/2 lengthwise and remove pits. Squeeze lime juice over the avocados to keep them from browning and season them with a little coarse salt. Arrange on the serving plate.

Ingredients you will need

Coarse Salt

Lime Juice

Avocado

To serve, fill the avocados with maque choux, allowing the corn to spill down and over the sides of the avocado onto the serving platter. The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers.

Ingredients you will need

Avocado

Peppers

Corn

Place the avocados alongside garnished fish and enjoy with lime sorbet topped with raspberries and Grand Marnier.

Ingredients you will need

Grand Marnier

Raspberries

Avocado

Sorbet

Fish

Lime

Equipment

Frying Pan

Oven

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Tilapia can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.