Best Tilapia With Tomatillos And Avocado Filled With Maque Choux Recipes

Rachael Ray's Tilapia With Tomatillo Sauce image

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.

Sunny's Sweet Quick Kenner Maque Choux image

Provided by Sunny Anderson

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

4 strips thick or center-cut bacon, chopped
1 small white onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
2 tablespoons salted butter
Kosher salt and freshly ground black pepper
1/2 pint heirloom cherry tomatoes, halved
2 cloves garlic, thinly sliced
6 ears corn, kernels removed
1/2 cup low-sodium chicken stock
1/4 cup full-fat Greek yogurt
Cayenne pepper, for serving

Steps:

In a large pan with straight sides, add the bacon and cook over medium heat, rendering the fat until crispy, about 8 minutes. Add the onions, celery, bell pepper, butter and salt and pepper to taste. Cook, stirring, until the veggies are tender, 5 to 7 minutes.
Add the tomatoes, garlic, corn and chicken stock. Stir and bring to a low simmer, then cook until everything is tender, 3 to 4 minutes. Stir in the yogurt and a generous amount of black pepper, more salt and cayenne pepper.
Transfer to a platter and serve.

Rachael Ray's Avocados With Creamy Maque Choux image

Provided by BecR2400

Categories Corn

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1/2 red onion, chopped
1 jalapeno pepper, seeded and finely chopped
1 small red bell pepper, seeded and chopped
4 ears fresh corn on the cob, husked
1 dash sugar
1 dash cayenne pepper
1 dash salt
2 tablespoons butter
2 ripe avocados
1 lime, juice of
coarse salt

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.

Tasso Maque Choux image

Provided by Emeril Lagasse

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon olive oil
3 ounces diced Tasso ham
3 cups sweet corn kernels
1 cup onions
1/2 cup chopped green bell peppers
Salt
Cayenne pepper
1 cup chopped, peeled and seeded tomatoes
1/2 cup heavy cream

Steps:

In a large saute pan, over medium heat, add the oil. When the oil is hot, add the Tasso and saute for 2 to 3 minutes. Add the corn, onions and bell peppers. Season with salt and cayenne pepper. Saute for about 10 minutes. Add the tomatoes and simmer, stirring occasionally, for 15 to 18 minutes, or until the corn is tender. Add the cream, stir, and remove from the heat.