Tilapia With Tomatillos And Avocado Filled With Maque Choux Recipes

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!

TOMATILLO, TOMATO AND AVOCADO GAZPACHO

Steps:

• Place the tomatillos in a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 8 to 10 minutes, flipping them over halfway through, until olive green and softened. Drain and transfer to a blender.
• Meanwhile put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
• Add the onions and remaining ingredients plus a cup of cold water and blend until smooth. You will probably have to do this in two batches. Strain through a medium strainer, taste and adjust seasonings. Chill for two hours or longer. Garnish each bowl with chopped cilantro and a few drops of lime juice.

AVOCADO TOMATILLO SALSA

Steps:

• Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.

AVOCADO AND TOMATILLO SALAD WITH CROUTONS

Steps:

• Cut bread, with crusts, into 3/4-inch cubes. In a frying pan, heat 2 tablespoons olive oil and add bread cubes shaking to lightly coat. Sprinkle with salt and fresh ground pepper to taste, reduce heat to medium low and toast croutons shaking occasionally for 15 minutes. Remove from heat and cool to room temperature. Dice the avocados in 3/4-inch cubes, place in a bowl. Cut cherry tomatoes in half, add to avocados along with cilantro leaves. In a blender or mini chopper, place tomatillos, lime juice, vinegar, the remaining 2 tablespoons olive oil, salt, black pepper and blend well to make dressing. Lightly toss avocados, tomatoes and cilantro with dressing and when almost mixed add croutons, continue tossing until evenly mixed. Serve salad immediately on lettuce lined plates with sliced scallions sprinkled on top.

RACHAEL RAY'S AVOCADOS WITH CREAMY MAQUE CHOUX

Steps:

• Heat a skillet over moderate heat.
• Add the olive oil, onion, jalapeno and bell pepper, and saute 2 or 3 minutes.
• Working on a plate to catch the milky juices, scrape corn off the cob.
• Break up kernels and pour into the skillet.
• Combine with peppers and onions.
• Season with sugar, cayenne and salt.
• When mixture bubbles, reduce heat to a simmer.
• Cut butter into pieces, stir into corn mixture, and simmer until creamy, 5 to 7 minutes.
• Cut the avocados in half lengthwise and remove the pits.
• Squeeze lime over the avocados to keep them from browning and season with a little coarse salt.
• Fill the avocado with maque choux, allowing the corn to spill down and over the sides.
• The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers.
• Great served with tilapia, or other fresh fish.

RACHAEL RAY'S TILAPIA WITH TOMATILLO SAUCE

Steps:

• Season the tilapia on both sides with salt, pepper, cumin and paprika.
• Preheat a nonstick skillet over medium-high heat.
• Add 1 tablespoon olive oil to the hot skillet and saute tilapia 3 minutes on each side, turning carefully with a thin spatula.
• Squeeze the juice of half the lime over the fish, and transfer fillets to a warm serving platter.
• Return the skillet to the stove over medium-high heat.
• Add 1 tablespoon olive oil, red oniion, jalapeno and garlic, and saute 1 or 2 minutes, then add the tomatillos.
• Season with salt and pepper and saute another 1 or 2 minutes.
• Add the beer and the juice of the remaining lime half, and bring the sauce to a boil.
• Reduce the heat to low and simmer 5 minutes.
• Add cilantro, and adjust salt and pepper to taste.
• Spoon hot tomatillo sauce over the fish and garnish with sprigs of cilantro.
• Serve with recipe #112774, if desired.

TOMATILLO-AVOCADO SALSA WITH TORTILLA CHIPS

Steps:

• Place chopped tomatillos in strainer set over large bowl and let drain 1 hour. Discard juices in bowl. Transfer tomatillos to large serving bowl. Add avocados, red onion, cilantro, lime juice, olive oil, and chiles; stir gently to mix. Season salsa to taste with salt. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
• Serve salsa with tortilla chips.
• Green, tomato-like fruits with papery husks; available in the produce section of some supermarkets and at Latin markets.

PAN-FRIED TILAPIA WITH TOMATILLO RED PEPPER SAUCE

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and spray with cooking spray. Place the pepper pieces cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 10 minutes. Place the blackened pepper pieces into a bowl, and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Once cool, remove and discard the skins.
• Heat 2 teaspoons of canola oil in a large nonstick skillet over medium heat, and cook and stir the tomatillos until softened, about 8 minutes. Sprinkle with salt and black pepper, and mix in the garlic. Cook and stir until the garlic is softened, about 1 minute. Place the hot tomatillos into a blender, and add the roasted red pepper, parsley, rice vinegar, and honey. Blend the sauce until smooth, and set aside.
• In a shallow bowl, mix together the flour, chili powder, and dried oregano. Sprinkle the fish fillets with salt and black pepper, and dredge in the flour mixture until coated.
• Heat 2 teaspoons of canola oil in a skillet over medium-high heat. Cook the fish until browned, 2 to 3 minutes; carefully flip the fish over and cook on the other side until the meat is opaque and slightly flaky and the fish has browned, about 4 minutes.
• Transfer fish to a serving platter. Squeeze the lemon halves over the fish, and serve with sauce. If sauce has cooled, pour into a microwave-safe bowl, and cook in microwave on medium setting until hot, about 2 minutes.