Best Tilapia With Grilled Tomatillo Salsa Serrano Mayo 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.

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.

GARLIC AND TOMATO TILAPIA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a medium bowl, mash together the garlic and tomato. Stir in the sour cream and season with salt and pepper. Place the fish fillets in a shallow baking dish.
• Bake fish for 10 minutes in the preheated oven, until about halfway done. Remove from the oven, and pour the tomato sauce over it. Return to the oven, and cook for 10 more minutes, or until fish flakes easily with a fork.

GRILLED TILAPIA WITH PINEAPPLE SALSA

Steps:

• For salsa, in a small bowl, combine pineapple, green onions, green pepper, cilantro, 4 teaspoons lime juice, 1/8 teaspoon salt and cayenne. Refrigerate until serving., Mix oil and remaining lime juice; drizzle over fillets. Sprinkle with pepper and remaining salt., Grill fish, covered, on an oiled rack over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Serve with salsa.