Floribbean Style Tilefish Pan Fried With Limes Chilies Tomato And Avocado Recipes

CHILES TOREADOS: FRIED CHILES WITH LIME-SOY SAUCE

Steps:

• Pour enough vegetable oil in a medium heavy saucepan to come halfway up the sides of the pan. Heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Working in batches, fry the chiles until golden, about 4 minutes. Transfer to paper towels to drain.
• Mix the lime juice, soy sauce and oyster sauce in a medium bowl. Add the warm chiles and toss to combine. Chill until very cold, about 3 hours.
• The chiles will keep in the refrigerator for up to 1 week.

CHILI LIME BAKED TILAPIA WITH AVOCADO CREMA RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a small bowl, mix the chili powder, cumin, cayenne, salt, pepper, and olive oil with the lime juice.
• Using a basting brush, generously coat each side of the tilapia fillet with the marinade.
• Bake fish for 12 minutes in a preheated oven until edges begin to crisp and fish is moist and flaky.
• While fish is baking, prepare the crema.
• In a blender, combine avocado, cilantro, salt, pepper, lime juice, and yogurt. Blend until mixture is smooth.
• Serve tilapia topped with avocado crema and freshly chopped cilantro.
• Enjoy!

EASY CHILI AND LIME FISH STREET TACOS

Steps:

• Preheat grill to medium heat and lightly oil the grate.
• Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, and chili powder. Brush both sides of each fillet with olive oil.
• Grill tilapia on preheated grill until fish flakes easily with a fork, about 5 minutes on each side.
• Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with flaked tilapia. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with cilantro and 1 tablespoon lime juice.

JAMMY TOMATO TOAST WITH EGGS AND AVOCADO

Steps:

• Heat 1 tablespoon of the olive oil in a medium pot over medium-high heat. Add the cumin, bell pepper, onion, red pepper flakes, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
• Add the tomatoes and their juices and use a potato masher to crush the whole tomatoes until no large chunks are remaining. Stir in the honey, 1/2 teaspoon salt and a few grinds of black pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the mixture has reduced by about half and resembles a thick jam, with little moisture left, about 1 hour 30 minutes.
• Transfer the mixture to a bowl or food storage container and let cool to room temperature for 30 minutes. Cover the jam and refrigerate until chilled, 1 hour and up to overnight.
• Just before serving, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, 5 to 6 minutes.
• For each serving, spread about 2 tablespoons of the tomato jam on top of a piece of toast. Top the toast with a fried egg and a few avocado slices. Drizzle with hot sauce if using. Refrigerate any leftover jam in an airtight container for up to 1 week.

STUFFED AVOCADO

Steps:

• Cut avocados in half; remove pits and gently scoop out insides, leaving shell intact. Combine the avocados, scallions, cucumbers, radishes, tamari, oil, garlic, and add to shells. Top with yeast, sprouts and sesame meal.
• *Sesame Meal: Mix 1/2 cup of sesame seeds and 1/4 teaspoon salt, grind in nut or coffee grinder in 2 tablespoon increments.
• CURTIS' QUICK AVOCADO DRESSING
• In a blender place peeled avocado, add a pinch of chile powder, juice of one lime, salt and pepper, and add some nonfat yogurt. Thin with ice water if necessary. Blend to a pouring consistency. Serve over mesclun, pink grapefruit segments and diced red pepper.
• ;
• Oxygen, or exposure to air is what causes your guacamole to turn brown. Making guacamole, or any avocado dish in advance make certain that you block out the air by making sure the surface of your dip is in contact with the plastic wrap.

PAN-SEARED TILAPIA WITH CHILE LIME BUTTER

Steps:

• Make chile lime butter:.
• Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.
• Prepare fish:.
• Pat fish dry and sprinkle with salt.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
• Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.
• Transfer to a plate and saute remaining fish in same manner.
• Serve each piece of fish with a dollop of chile lime butter.