Cajun Tilapia Chile Lime Butter Black Bean Salad Rsc Food

PAN-SEARED TILAPIA WITH CHILE LIME BUTTER

Steps:

• Make chile lime butter:.
• Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.
• Prepare fish:.
• Pat fish dry and sprinkle with salt.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
• Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.
• Transfer to a plate and saute remaining fish in same manner.
• Serve each piece of fish with a dollop of chile lime butter.

CAJUN GRILLED TILAPIA

Steps:

• 1. Heat flat grill to medium heat.
• 2. Wash & pat dry tilapia.
• 3. Sprinkle tilapia with olive oil. Lightly coat with Cajun seasoning and lemon pepper.
• 4. Place the top side of the fish (rounded) down on the grill first. After 3 to 4 minutes flip the fish over and continue to cook 3 to 4 minutes longer. At this point, you can add the lemon slice on top of the fish.
• 5. If you choose to have the jalapenos, put them on the grill ahead of time rotating often till done.
• 6. The grilled jalapenos and ranch Dressing accompany the tilapia quite nicely.
• 7. Enjoy!

BUTTER BEAN SALAD

Steps:

• Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.

CAJUN TILAPIA, CHILE LIME BUTTER & BLACK BEAN SALAD #RSC

Steps:

• Black Bean Salad:.
• Combine black beans, corn and minced onion in a bowl.
• Split grape tomatoes in half and add to black bean mixture.
• Add chopped cilantro, olive oil and 2 tablespoons balsamic vinegar.
• Stir together. Add more vinegar if necessary and season to taste with salt and pepper. Set aside.
• Chile Lime Butter:.
• Stir chile powder, lime juice and lime zest into softened butter until it is well blended. Set aside.
• Cajun Tilapia:.
• Fold Reynolds Wrap Heavy Duty Foil into a rectangular packet leaving one side open and rolling the other 3 sides up to reinforce.
• Rub both sides of tilapia filets with cajun seasoning. Put into foil packet trying not to overlap too much.
• Cover fish in the packet with the sliced red pepper and sweet onion strips.
• Put dabs of Chile Lime Butter over the top of the peppers & onions in the foil packet and all around the fish.
• Toss in 1 ice cube into foil packet.
• Fold final edge up to seal foil packet.
• Place foil packet on hot grill and cook approximately 5 - 10 minutes per side.
• Unroll one corner of packet to check for doneness.
• Serve filet on plate with peppers & onions topped with Black Bean Salad and guacamole.

CAJUN-SPICED TILAPIA

Steps:

• Place all herbs and spices in a bowl and mix well. Lightly coat the fish in the spice mixture.
• Add butter to frying pan and heat until sizzling. Add the fish fillets, and saute over moderate heat for 4 minutes on each side, or until browned and cooked.

CAJUN GRILLED CHICKEN WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE

Steps:

• Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.
• In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
• For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
• Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.
• Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see 'goes well with', right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.

CORN, BLACK BEAN, AVOCADO, LIME SALAD

Steps:

• Drain and wash corn and black beans. Dice onion. Cut tomatoes in half. Peel and chunk avacado. Minch fresh cilantro. Toss all items together in a bowl and squeeze the juice of two fresh limes on them. Refrigerate.

CAJUN GRILLED HALLOUMI WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE

Steps:

• Mix together the oil, herbs, spices and garlic in a large sealable bag. Divide a 250g block of halloumi into 8 slices. It can be very salty, so soak the slices in cold water for at least 10 mins, if you have time. Pat dry, then rub a spoonful of the Cajun mix into each slice, and reserve 4 slices for Open rye sandwich (see 'goes well with').
• In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
• For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
• Heat the grill. Line a grill pan with foil, place the halloumi slices on it and grill for 3-4 mins, checking occasionally until golden.
• Set aside 2 tbsp guacamole for tomorrow's lunch and chill. Place 2 slices of halloumi on each plate, with some bean salad and a dollop of guacamole on the side.

CHILI-CUMIN BEAN SALAD

Steps:

• In a large bowl, combine the tomatoes, hominy, beans, onion and cilantro. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Refrigerate for at least 2 hours before serving.

STEAMED VEGETABLES WITH CHILE LIME BUTTER

Steps:

• Melt butter in small saucepan over low heat. Add garlic and cook/stir about 20 seconds. Add lime peel, chile and lime juice. Mix well. Set aside.
• Place steamer basket in large saucepan. Add 1 c water; bring to a boil. Add vegetables to basket; cook 4-5 minutes or until crisp tender.
• To serve, place vegetables in serving bowl and toss gently with butter mixture.