Salsa
4 Tilapia filets (4.5 to 6 oz. each)
3 Tbl. Corn Island Spices (see recipe below)
1 Tbl. cornmeal
4 Tbl. of peanut or canola oil
1 1/2 cups Tomatillo Avocado salsa (se recipe below)
1 1/2 Sun-dried-cranberry salsa
16 crisp-fired corn tortilla strips, for garnish
4 sprigs cilantro, garnish
Corn Island Spices
Makes about 1/4 cup
1 Tbl. salt
1 Tbl. sugar
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. finely ground white pepper
1/4 tsp. teaspoon cayenne pepper
1/2 tsp. dried orange peel
1/4 tsp. ground thyme
1/4 tsp. ground oregano
1/8 tsp. allspice
1/8 tsp. ground cloves
1/8 tsp. ground cinnamon
Using a fork, combine all of the above ingredients in a small bowl, mixing well. Store in a tightly sealed jar.
Sun-Dried Cranberry Salsa
Makes about 3 cups
1 1/2 cups diced tomatoes
3/4 cup diced jicama
1.4 cup diced red bell pepper
1/4 cup diced red onion
1/4 habanero chile or 1/2 fresh jalapeno chile, minced
4 Tbl. sun-dried cranberries
2 Tbl. chopped fresh cilantro
2 1/2 Tbl. freshly squeezed lime juice
1/4 tsp. freshly ground black pepper
1 tsp. salt
Combine all of the ingredients in a medium-size non-reactive bowl. Let the salsa stand 30 minutes at room temperature to allow the flavors to marry before serving. Serve at room temperature. Cover and refrigerate any remaining salsa.
Note: This salsa is a tasty accompaniment to chicken, duck, turkey, pork-and it‚s dynamite on salmon. For a change of pace, try it on enchiladas.
Tomatillo Avocado Salsa
Makes about 3 cups
1 lb. tomatillos, husked, washed, and quartered
3 Tbl. minced onion
1/3 tsp. minced garlic
3 Tbl. chopped cilantro
1 serrano chile, minced
2 tsp. salt
2 large ripe Haas avocados, peeled and pitted
1 cup cold water
Place the quartered tomatillos, onion, garlic, cilantro, and slat into a blender or food processor. Blend well for 2 minutes. Add the avocados, blend for 30 seconds more. Add the water and blend until salsa has a smooth, sauce-like consistency (about 30 seconds). Keep refrigerated in an airtight non-reactive container. Serve chilled.
Note: This is a nice tangy, creamy salsa with a beautiful green color that complements chicken, pork, beef, seafood, and even eggs. Serve it as a dip; use it to top enchiladas or omelets, or as the basis for a seafood cocktail; serve it with fajitas, quesadillas, or tacos, or as an accompaniment to grilled steaks or chops.
Directions:
1. Split each of the Tilapia filets in half down the medial strip. There will be one large and one small piece. Butterfly the larger piece; you will now have three pieces per portion.
2. Place the Corn Island Spices and the corn meal in small bowl. Mix together well.
3. Spread the spice mixture on a plate.
4. Dredge each filet piece in the spice mixture, coating top and bottom well.
5. Using tow 10 inch sauté pans, heat 2 tablespoons of oil in each pan on high heat (or use a flat grill).
6. Add the fish to the pans, making sure that the filets are not overlapping. Cook 1 1/2 minutes on each side. Remove from pan
To Serve:
Place three dollops of Tomatillo Avocado salsa on each individual plate. Place a small filet on top of each dollop. Top each filets with a tablespoon of Tomatillo Avocado Salsa, then top each fish filet with a tablespoon of Sun-dried Cranberry Salsa. Garnish the plate with 4 crisp-fried tortilla strips and a sprig of cilantro. Serve with rice.
