1st September 2011

    Tilapia with Fresh Corn and Hatch Chiles

    It’s that time of year that some wait on pins-and-needles for… hatch chile season!  The roasters are out in full force at several grocery stores in the area, and with a freezer full of chiles, I wanted to find a recipe off the beaten “green chile stew”/”green chile enchiladas” path.  This recipe is adapted from Real Women Eat Chiles and has quite the eye-appealing presentation. Tilapia, catfish, or any other firm-fleshed whitefish is baked in a corn husk with freshly-cut corn, hatch chiles, green onions, and lime. Simple and delicious.


    Chris says:

    I promise not to make any corny puns in this recipe review. 

    Lisa says:

    I’m pretty sure that counts as one, so too late. 

    Chris says:

    Ah, crap. Oh well — so I was describing this dish to someone and he said it almost “sounds like a tamale”, which is exactly what it’s called in the book. 

    Lisa says:

    “Sounds like a tamale” is a strange name for this recipe.. 

    Chris says:

    Okay, *now* who’s being silly? Yeah, you. No, it’s called “Tamale-style catfish”. 

    Lisa says:

    Ah, because of the wrapping with the husk and steaming and such. 

    Chris says:

    Yes! Anyway, I think the presentation of this dish is pretty cool. 

    Lisa says:

    Agreed — but don’t let that detract from the delicousness. I love the corn and hatch chile combo on top, and the fish is perfectly cooked. 

    Chris says:

    More than just a kernel of truth there — no dryness. That corn husk seemed to keep all the moisture in. 

    Lisa says:

    You were just waiting to make a corn pun, weren’t you? 

    Chris says:

    Or a corn pone — yum! 

    Tilapia with Fresh Corn and Hatch Chiles
    2 ears of fresh corn
    1/4 cup hatch chiles (more or less, depending on your desired heat level)
    1/4 cup green onions
    1/2 lime
    2 tilapia fillets
    ancho chile powder, to garnish

    Preheat the oven to 400 F.

    Carefully peel back the husk from each corn cob. You will use it for baking the fish.
    Cut the ear of corn off the stem just above the end of the cob, leaving the husk intact. Set the husk aside. Cut the corn off the cob and combine with green chiles, green onions and the juice of a quarter of a lime.

    Rinse the fish and pat dry. Place one fillet inside each of the corn husks. Top each with one-half of the corn mixture and close the husks over the fish, overlapping slightly.

    Bake for 15 minutes, or until the fish flakes easily. Cut the remaining lime lengthwise into 2 wedges. Serve the fish in the husk with a lime wedge on top.

    2 Servings

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    posted in Main Dishes | 3 Comments

    7th June 2009

    Catch-Up Post #2: Tilapia with Shiitake Mushrooms

    img_5595
    A month or so ago, we made this easy fish dish, adapted from a recipe in Fitness Food: The Essential Guide to Eating Well and Performing Better. The original used fish steaks (snapper, halibut, swordfish…) but we had a few tilapia fillets on hand and it sounded like a good match to me! We paired it with brown rice mixed with shaved carrot, ginger, green onion, and soy.


    Lisa says:

    Is there anything that doesn’t go with cilantro?

    Chris says:

    In our house? No.

    Lisa says:

    Haha — true! Is this the dish you made because we happened to have everything in the house already?

    Chris says:

    You know, I’m not sure. It’s been a long while. Damn catch-up posts… I do remember liking it though.

    Lisa says:

    I barely remember it, but I’m thinking the fact that it’s slathered with stir-fried mushrooms means I hearted it a whole lot.

    Chris says:

    You have a way with words… but I’m guessing you’re right. Okay, on to the recipe…

    Tilapia with Shiitake Mushrooms
    2 tbsp reduced sodium soy sauce
    1 tbsp canola oil
    2 tbsp Chinese rice wine
    pinch sugar
    zest and juice from 1 lemon
    4 large tilapia fillets
    1 tsp sesame oil
    6 oz fresh shiitake mushrooms, sliced
    2 scallions, chopped

    Mix the soy sauce, oil, rice wine, sugar, lemon zest, and lemon juice together in a shallow glass baking dish. Place the fish in the dish and turn to coat. Cover and refrigerate for at least 4 hours or overnight, turning over a couple of times.
    Remove from the fridge and allow to return to room temperature. Preheat the oven to 350F.
    Heat the sesame oil in a frying pan over medium heat and when hot add mushrooms. Stir-fry for 3-4 minutes or until they start to soften, then add in the scallions, stir, and remove from the heat.
    Sprinkle the mushroom mixture over the fish and bake, covered with foil, for 20 minutes, or until the fish is opaque and firm.
    Garnish with cilantro and serve with rice.

    4 Servings

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    posted in Fitness Food | 1 Comment

    20th July 2008

    Ginger and Cilantro Baked Tilapia over Mixed Baby Greens


    I came across this baked tilapia dish on the kitchn, and thought it would work well as a salad. Man, was I right! Not only that, but the asian-flavors marinade, made with white wine, soy, and sesame oil, makes a great warm salad dressing. This is a super-quick, super-simple meal that we’ll definitely be adding to the rotation.

    Chris says:

    This might be one of my favorite ways we’ve prepared tilapia.

    Lisa says:

    I agree — it’s so delicious. That sauce is awesome.

    Chris says:

    I didn’t even think about using it as the salad dressing until I pulled the pan out of the oven. It just smelled incredible — the wine, the ginger… so aromatic.

    Lisa says:

    I love the green onions and extra cilantro on top.

    Chris says:

    Me too. I don’t think I’d change a thing!

    Lisa says:

    It worked out perfectly. I definitely won’t complain if we have this again…

    Ginger and Cilantro Baked Tilapia
    2-3 tilapia fillets – about 3/4 pound
    1 jalapeno pepper
    3 garlic cloves
    1 inch grated ginger (1 tablespoon)
    2 tablespoons soy sauce
    1/4 cup white wine
    1 teaspoon spicy sesame oil
    1/3 cup chopped cilantro
    Scallions, chopped for garnish
    Extra cilantro, to garnish
    1 package/bag Mixed Baby Salad Greens

    Heat the oven to 475F. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.
    Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Mix until blended. Pour the sauce over the fish, pressing the solid ingredients down into the fish a bit. Bake for about 8 minutes, or until the fish flakes easily and is cooked through.
    Divide the salad greens between two plates. Remove the tilapia with a spatula and place half on top of the greens on each plate. Drizzle the fish with the marinade left in the pan. Serve with warm, crusty bread.

    2 Servings

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    posted in Asian, Main Dishes, Salads and Light Soups | 2 Comments

    24th June 2008

    Costa Rican Tilapia

    Tilapia
    Abbie and Carrie were over tonight and we made this tilapia dish again; the rice is totally the star of the show. It’s mixed with oranges, black beans, tomatoes, cilantro, onions… totally delicious. The last time we made this was for an International Potluck — not only did I not have time to properly photograph the dish, but we didn’t post recipes then, so I figured it deserved a second run.

    Chris says:

    I forgot how good this was.

    Abbie says:

    Usually when I have tilapia I think it’s too “fishy”… but this is great. Maybe it’s the marinade. And awwww… thanks for making my plate with parsley instead of cilantro

    Chris says:

    No problem (weirdo)… besides, that’s more cilantro for us!

    Carrie says:

    This is so good — I love it!

    Lisa says:

    I’m just taking little bites, which don’t seem like much, but then add those up…

    Carrie says:

    I know!

    Chris says:

    Hey… leave some for Thad!

    Costa Rican Tilapia
    3 tablespoons fresh lime juice
    3 tablespoons olive oil
    4 tablespoons finely chopped fresh cilantro
    4 teaspoons minced garlic
    1-1/2 teaspoons kosher salt
    1/4 teaspoon sugar
    6 tilapia fillets, about 5 ounces each
    3/4 cup long-grain rice
    1 cup chopped onions
    2 oranges, peeled, seeded, coarsely chopped
    1 can (28 ounces) diced tomatoes, undrained
    1 can (15 ounces) black or pinto beans, drained, rinsed
    1 teaspoon dried oregano leaves
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon cayenne pepper

    For the tilapia marinade, combine lime juice, 1 tablespoon olive oil, 2 tablespoons cilantro, 1 teaspoon garlic, 1/2 teaspoon salt, and sugar in a shallow dish. Add tilapia and marinate 15 minutes, turning once.
    To prepare the bean and rice mixture, cook the rice according to package directions and keep warm while the tilapia is marinating. Preheat oven to 400 degrees. In a large, high-sided skillet or saucepan, heat 2 tablespoons olive oil on medium heat. Add remaining garlic and onions; sauté until translucent, about 5 minutes, stirring. Add 2 tablespoons cilantro, oranges, tomatoes, beans, oregano, 1 teaspoon salt, pepper, and cayenne. Cook, uncovered, until hot, 7 to 8 minutes, stirring occasionally.
    Transfer hot rice to a 9 by 13 inch or 2-1/2 to 3 quart baking dish. Spoon the bean mixture on top of rice and gently blend. Slightly overlap tilapia fillets on top and scrape marinade over fillets. Bake until the flesh of the tilapia just begins to flake at the nudge of a fork, 16 to 20 minutes.

    6 Servings

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    posted in Main Dishes | 2 Comments

    11th December 2007

    Tilapia with Pimiento Sauce


    This recipe from Elise’s Simply Recipes is quick and flavorful. Tilapia is cooked in a tomato, mushroom, and olive sauce, right on the stove. We served the fish with a side of orzo.

    Lisa says:

    My, these green olive chunks are big…

    Chris says:

    The better for you to pick them out, my dear.

    Lisa says:

    I’m not that picky, here, I’ll try one…

    Chris says:

    Yay!

    Lisa says:

    …and only one. I do like the flavor of the sauce though!

    Chris says:

    I like the speed of this dish. I’m all for getting food to my mouth sooner.

    Tilapia with Pimiento Sauce
    (via Simply Recipes)
    ———————————
    1 tbsp olive oil
    1 small onion, cut into thin wedges
    1 clove garlic, minced
    1 14.5 oz diced tomatoes, undrained
    1 cup sliced cremini mushrooms
    3/4 cup pimiento-stuffed olives, coarsely chopped
    1/2 teaspoon dried oregano
    1/4 teaspoon salt
    1/8 teaspoon freshly ground pepper
    4 6-8 ounce tilapia fillets

    In a large skillet over medium heat, add the oil, then cook the onions until softened, 2-3 minutes. Add the garlic, cooking for an additional minute. Add the tomatoes, mushrooms, olives, oregano, salt, and pepper, and bring to a boil.
    Add each tilapia fillet to the pan and cover with some sauce. Bring back to a boil, then lower the heat, cover, and simmer for 8-10 minutes or until the fish flakes easily.
    Use a wide spatula to gently remove the fish from the pan, transfer to a serving plate, and top with the sauce.

    4 Servings

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    posted in Main Dishes | 1 Comment


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