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
1
Season fish with salt, pepper, cumin, paprika.
Ingredients you will need
Paprika
Pepper
Cumin
Fish
Salt
2
Heat a nonstick skillet over medium high heat.
Equipment you will use
Frying Pan
3
Add 1 tablespoon oil, 1 turn of the pan.
Ingredients you will need
Cooking Oil
Equipment you will use
Frying Pan
4
Heat an ovenproof serving plate in a warm oven.
Equipment you will use
Oven
5
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
6
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
7
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
8
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
9
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
10
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
11
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
12
While corn is working, go back to your sauce for the fish.
Ingredients you will need
Sauce
Corn
Fish
13
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
14
Garnish platter with a few extra sprigs of the cilantro.
Ingredients you will need
Cilantro
15
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
16
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
17
Place the avocados alongside garnished fish and enjoy with lime sorbet topped with raspberries and Grand Marnier.
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.