Sautéed Fish Fillets With Avocado And Tomatillo Sauce Recipes

TILAPIA WITH TOMATILLOS AND AVOCADO FILLED WITH MAQUE CHOUX

Steps:

• Season fish with salt, pepper, cumin, paprika. Heat a nonstick skillet over medium high heat. Add 1 tablespoon oil, 1 turn of the pan. Heat an ovenproof serving plate in a warm 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. 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.
• Once you get your sauce working, get a second skillet hot over moderate heat for your maque choux. Add 1 tablespoon extra-virgin olive oil (1 turn of the pan,) chopped onion, jalapeno and red bell pepper. 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. 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. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5 to 7 minutes.
• While corn is working, go back to your sauce for the 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. Garnish platter with a few extra sprigs of the 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.
• 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. Place the avocados alongside garnished fish and enjoy with lime sorbet topped with raspberries and Grand Marnier.

CHILE-GLAZED HALIBUT WITH AVOCADO-TOMATILLO SAUCE

Steps:

• For glaze:
• Mix all ingredients in blender until smooth. Season with salt and pepper.
• Do ahead: Can be made 1 day ahead. Cover and chill. Stir before using.
• For Sauce:
• Combine all ingredients in blender; blend until smooth. Do ahead: Can be made 2 hours ahead. Cover; let stand at room temperature.
• For fish:
• Prepare barbecue (medium heat). Make crosswise slits in each fillet, cutting to within 1/4 inch of bottom and spacing slits about 3/4 inch apart. Brush glaze over top and into slits. Place orange slices in slits. Sprinkle fish with ground cumin, salt, and pepper. Place fish, orange side up, on grill; cover and cook until fish is opaque, about 8 minutes. Using wide spatula, carefully transfer fish to platter. Let rest several minutes. Spoon avocado sauce onto plates, spreading slightly. Arrange 1 fillet over sauce on each plate and serve.
• *Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.
• **Green and tomato-like with a papery husk, tomatillos are sold in the produce section of some supermarkets and at Latin markets.

CRISPY GOLDEN SAUTEED FISH

Steps:

• Prepare the fish by rinsing and patting dry, without squeezing the delicate fish flesh. Salt and pepper both sides of the fish. Heat the oil over medium-high heat in a medium saute pan.
• Cook's Note: Do not use a nonstick pan.
• The oil should be glossy, but not smoking. While the oil is heating, take a fresh paper towel and pat the fish dry a second time, and dredge the fish in flour on both sides, patting off the excess. This will make your beautiful crust-searing foolproof! Place the fish in the pan and cook undisturbed for 3 minutes. Flip the fish, being firm with the spatula in order to scrape up the whole golden-seared crust when you flip. Once flipped, place 1/2 tablespoon of butter on top of each piece of fish, and allow it to melt into the saucepan. It may brown somewhat, but it should not burn. Allow the mixture to cook another 2 minutes and then remove the fish. Deglaze the pan with the lemon juice (be careful with splatters!), and quickly scrape up the brown bits of flavor. Toss in the parsley, taste for seasoning, and spoon a teaspoon of the rich lemony butter onto the fish and serve.

FRIED WHOLE FISH WITH TOMATILLO SAUCE

Steps:

• Trim cilantro at the point where it becomes more stem-y than leafy; set leaves with tender stems aside for serving. Coarsely chop about 1/2 cup worth of stems and place in a blender along with tomatillos, pickled jalapeños, and pickling liquid. Purée until smooth; taste and season sauce with salt and more pickling liquid if desired.
• Heat oil in a large cast-iron skillet over high. Transfer fish to a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body of the fish every 2" on both sides, cutting all the way down to the bone. Season fish generously inside and out with salt.
• When the oil is hot-it should be shimmering, and when you drop a small piece of tortilla into the oil it should begin sizzling immediately-grip the fish firmly by the tail and carefully lower, head first, into skillet, making sure to lay it down away from you. (If the tail sticks out of the pan a bit, it's not a huge deal.) Fry until flesh on bottom side is cooked through and skin is deeply browned and crisp, about 4 minutes. While the fish is frying, use a metal spoon to baste the inside of the fish's head with a bit of hot oil periodically. Use tongs and a fish spatula to carefully turn fish over. Fry until flesh on second side is cooked through and skin is deeply browned and crisp, about 4 minutes. Transfer to a wire rack and season both sides with more salt.
• Pour tomatillo sauce onto a rimmed platter and gently place fish on top. Tuck reserved cilantro into the cavity between the fish's head and body and around the fish. Serve with tortillas.

TEXAS TOMATILLO AVOCADO SAUCE

Steps:

• Place tomatillos into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Transfer tomatillos to a blender. Add avocados, sour cream, jalapeno pepper, lime juice, garlic, cilantro, fajita seasoning, and sea salt; blend until smooth.
• Refrigerate blended sauce until flavors meld, at least 4 hours.

GRILLED FISH WITH CHUNKY AVOCADO SALSA

Steps:

• Halve and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.
• Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.

SAUTEED FISH FILLETS WITH ORANGE BUTTER SAUCE

Steps:

• In a small saucepan, boil the orange juice and vinegar until reduced to about 1/3 cup; reserve off heat.
• Heat the oil in a big nonstick skillet and cook fish 3-4 minutes per side or until it is golden brown on the outside, opaque but still moist inside and just barely flakes when tested with a fork.
• Season with salt and pepper; remove fish to a serving platter.
• Add the tequila to the skillet and bring to a boil, scraping up any browned bits; add the reserved orange juice reduction to the same skillet and bring to a boil.
• Immediately decrease the heat to low and add the butter, 1 piece at a time, whisking just until melted.
• Remove from heat and stir in the cilantro; spoon sauce over the fish; serve immediately.

OVEN-STEAMED COD OR MAHI MAHI IN GREEN TOMATILLO SALSA

Steps:

• Place the tomatillos in a saucepan, fill with water and bring to a simmer. Simmer 10 minutes. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt and cilantro. Blend until smooth.
• Heat the oil in a large, heavy saucepan or skillet over medium-high heat. Drizzle in a drop of the tomatillo purée to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo purée, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer, and simmer 15 to 20 minutes, stirring often, until it has reduced by about a quarter and coats the front and the back of a spoon like cream. Keep warm.
• Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork. Remove from the heat, transfer to plates or a platter, and spoon on the sauce. Garnish with cilantro and lemon or lime wedges, and serve. You will have some sauce left over.

SAUTéED FISH FILLETS WITH OLIVE SALSA

Steps:

• 1. In a bowl, mix the olives, tomato, egg, onion, vinegar, cilantro, and 2 tablespoons of the oil. Cover and refrigerate about 1 hour or up to 6 hours. 2. In a large nonstick skillet, heat the remaining tablespoon of oil over medium heat and cook the fish, 3 to 4 minutes per side or until it is lightly browned on the outside, opaque inside, and just barely flakes when tested with a fork. Season with salt and pepper. Serve the fish with the salsa spooned on top.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SAUTED FISH FILLETS WITH SLICED GARLIC AND BUTTER SAUCE

Steps:

• Season the fillets with salt and pepper. Heat a saute pan on top of the grill, firepit, or stove over med high heat.
• When the pan is hot add the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess.
• Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Reduce to a medium/med-low heat (move away from coals if cooking outdoors). De-glaze the pan with the wine and then add the butter.
• When the butter is melted, add the sliced garlic. Fry for about a minute just until the garlic begins to turn light golden brown.
• Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish. Garnish with lemon slices.

SAUTéED FISH FILLETS WITH AVOCADO AND TOMATILLO SAUCE

Steps:

• 1. Prepare the avocado sauce. Cover and refrigerate. Season the fish lightly with salt and pepper. 2. In a large nonstick skillet, heat the oil and butter over medium-high heat. Cook the fish about 3 to 4 minutes per side, until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Serve hot, with the sauce spooned on top. Garnish with cilantro or parsley. Pass the remaining sauce at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.