Tilapia With Tomatillos And Avocado Filled With Maque Choux
Serves: 6
Cody DuBuque
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
54
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Season fish with salt, pepper, cumin, paprika
2
Heat a nonstick skillet over medium high heat
3
Add 1 tablespoon oil, 1 turn of the pan
4
Heat an ovenproof serving plate in a warm oven
5
Saute fish 3 minutes on each side or until opaque
6
Squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto warm platter
7
Cover the fish to keep it warm
8
Return pan to heat and add remaining tablespoon of oil, 1 turn of the pan
9
Over medium high heat, quickly saute the red onion, jalapeno and the garlic
10
Saute a minute or so, add the diced tomatillos with seeds and juices
11
Season mixture with coarse salt and saute the mixture of vegetables 5 minutes
12
Once you get your sauce working, get a second skillet hot over moderate heat for your maque choux
13
Add 1 tablespoon extra-virgin olive oil (1 turn of the pan,) chopped onion, jalapeno and red bell pepper
14
Saute 2 or 3 minutes
15
Working on a plate to catch the milky juices, scrape corn off the cob
16
Break up the kernels and pour into the skillet
17
Combine corn with peppers and onions
18
Season with a sprinkle of sugar, a dash of cayenne pepper and salt
19
When mixture bubbles, reduce heat to simmer
20
Cut butter into pieces and stir into corn mixture
21
Allow mixture to simmer and cook until creamy, 5 to 7 minutes
22
While corn is working, go back to your sauce for the fish
23
Add the beer and the juice of 1/2 lime and cilantro to the pan
24
Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets
25
Garnish platter with a few extra sprigs of the cilantro
26
Cut avocados in 1/2 lengthwise and remove pits
27
Squeeze lime juice over the avocados to keep them from browning and season them with a little coarse salt
28
Arrange on the serving plate
29
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
30
The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers
31
Place the avocados alongside garnished fish and enjoy with lime sorbet topped with raspberries and Grand Marnier