Best Rachael Rays Avocados With Creamy Maque Choux Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TILAPIA WITH TOMATILLOS AND AVOCADO FILLED WITH MAQUE CHOUX



Tilapia with Tomatillos and Avocado filled with Maque Choux image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24

1 1/4 to 1 1/2 pounds tilapia, 4 fillets
Coarse salt
Ground pepper
1 teaspoon ground cumin, eyeball it
1/2 teaspoon sweet paprika, eyeball it
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 lime, halved
1/2 medium red onion, chopped
1 jalapeno or serrano pepper, seeded and finely chopped
2 or 3 large cloves garlic, finely chopped
8 to 10 tomatillos, husks peeled and diced
1/2 bottled pale beer
2 tablespoons chopped cilantro leaves, a palmful, plus a few sprigs for garnish
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 red onion, chopped
1 jalapeno, seeded and finely chopped
1 small red bell pepper, seeded and chopped
4 ears fresh corn on the cob, husked
A sprinkle sugar
Dash cayenne pepper
Salt
2 tablespoons butter
2 ripe avocado
1 lime, juiced

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.

RACHAEL RAY'S TILAPIA WITH TOMATILLO SAUCE



Rachael Ray's Tilapia With Tomatillo Sauce image

From Rachael Ray 30-Minute Meals 2. If you can't find tilapia, red snapper should do. Have not tried this yet. Serve with recipe #112774.

Provided by BecR2400

Categories     Tilapia

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 tilapia fillets (1 1/4 to 1 1/2 pounds total)
salt & freshly ground black pepper, to taste
1 teaspoon ground cumin (eyeball it)
1/2 teaspoon sweet paprika (eyeball it)
2 tablespoons extra virgin olive oil (divided use)
1 lime, juice of
1/2 medium red onion, chopped
1 jalapenos or 1 serrano pepper, seeded and finely chopped
2 -3 garlic cloves, finely chopped
8 -10 tomatillos, peeled and diced, with juice
6 ounces pale beer
2 tablespoons chopped fresh cilantro, a palmful, plus
3 -5 sprigs fresh cilantro, for garnish

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.

MEXICAN SALAD WITH TOMATOES, RED ONIONS AND AVOCADO DRESSING



Mexican Salad with Tomatoes, Red Onions and Avocado Dressing image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 5m

Yield 2 1/2 cups prepared dressing

Number Of Ingredients 10

2 heads bib lettuce, cleaned and dried
4 medium red vine ripe tomatoes, cut into wedges
2 medium yellow vine ripe tomatoes, cut into wedges
1/2 large red onion, thinly sliced plus 3 tablespoons chopped red onion
1 ripe avocado
3 lemons, juiced
Handful fresh cilantro leaves, 2 tablespoons
1 teaspoon coarse salt
3 tablespoons water, a couple of splashes
3 tablespoons extra-virgin olive oil

Steps:

  • Build your salad on a large platter. Use bib lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
  • Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing. Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or 4 days in airtight container.

Related Topics