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Tilapia with Tomatillos and Avocado filled with Maque Choux (Rachael Ray) Recipe

Tilapia with Tomatillos and Avocado filled with Maque Choux (Rachael Ray) Recipe

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Tilapia with Tomatillos and Avocado filled with Maque Choux (Rachael Ray)

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Ingredients:

Serving

1 1/4 to 1 1/2 lb tilapia , 4 fillets
coarse salt
ground pepper
1 tsp ground cumin , eyeball it
1/2 tsp sweet paprika , eyeball it
2 tbsp 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 tbsp chopped cilantro leaves
1 tbsp 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 tbsp butter
2 ripe avocado
1 lime, juiced

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	728.22 Kcal (3049 kJ)
Calories from fat	341.51 Kcal
		% Daily Value*
Total Fat	37.95g	58%
Cholesterol	73.27mg	24%
Sodium	82.06mg	3%
Potassium	1766.31mg	38%
Total Carbs	81.82g	27%
Sugars	6.95g	28%
Dietary Fiber	16.42g	66%
Protein	35.4g	71%
Vitamin C	85.4mg	142%
Vitamin A	0.8mg	27%
Iron	16.2mg	90%
Calcium	69.6mg	7%

Amount Per 100 g
Calories	104.9 Kcal (439 kJ)
Calories from fat	49.2 Kcal
		% Daily Value*
Total Fat	5.47g	58%
Cholesterol	10.55mg	24%
Sodium	11.82mg	3%
Potassium	254.44mg	38%
Total Carbs	11.79g	27%
Sugars	1g	28%
Dietary Fiber	2.37g	66%
Protein	5.1g	71%
Vitamin C	12.3mg	142%
Vitamin A	0.1mg	27%
Iron	2.3mg	90%
Calcium	10mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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