Cuban Style Tilapia Salad Food

KICKED-UP CUBAN SALAD

Steps:

• For the salad: Add the avocado, lettuce, red onion, jalapeno and pineapple to a large bowl.
• For the dressing: Whisk together the olive oil, lemon juice, honey, cumin, cayenne and salt in a small bowl. Pour some of the dressing over the salad and toss, adding more if desired. Reserve any extra dressing for later use.

CUBAN-STYLE TILAPIA SALAD

Steps:

• In 1-cup glass measuring cup, beat all dressing ingredients with wire whisk.
• Set oven control to broil. On rack in broiler pan, place fish; spray tops of fish with cooking spray. Sprinkle tops of fish with 2 tablespoons lime juice and the seasoned salt. Broil with tops 4 to 6 inches from heat 6 to 8 minutes or until fish flakes easily with fork.
• Meanwhile, on each of 4 plates, arrange 1 cup salad greens. Divide pineapple among plates. Place fish on or next to greens. Sprinkle greens and fish with mint. Serve with dressing.

CUBANO SALAD

Steps:

• Whisk together the vinegar, lemon juice, garlic, 1/2 teaspoon salt and pepper to taste in a medium bowl. Whisk in the olive oil.
• Combine the radishes, tomatoes, lettuce and onions in a large bowl and toss with just enough dressing to coat. Top with the avocado.

WHOLE BAKED FISH CUBAN-STYLE

Steps:

• Rinse the fish well under cold running water and pat dry on both sides as well as inside the cavity.
• Make several slits about 1/3-inch deep on both sides of the fish.
• Place the fish in a non-reactive shallow dish or platter and pour the lime juice over the fish.
• Set aside while you continue with the preparations.
• Preheat the oven to 375ºF.
• Rub the bottom of a shallow glass or ceramic dish large enough to hold the fish with 2 tablespoons of the olive oil.
• Saute 1/2 of the onion slices and 1/2 of the pepper slices in 2 tablespoons olive oil and then place along the bottom of the baking dish.
• Tear 2 of the bay leaves into small pieces and sprinkle over the vegetables.
• Drizzle with 2 tablespoons more of the remaining Spanish olive oil and season with salt, black pepper, to taste, and crushed red pepper flakes.
• Place the fish on top of the sliced vegetables.
• Using a mortar and pestle, combine the garlic, kosher salt and oregano and mash to form a paste. (We used a small food processor.).
• Spread the garlic paste inside the cavity of the fish and into the slits on top.
• Place the remaining bay leaf inside the cavity of the fish.
• In the same small bowl that you used to make the garlic paste, combine the tomato puree and vinegar and stir to combine.
• Pour this tomato mixture all over the fish.
• Top with the remaining onion and pepper slices and drizzle the remaining olive oil and the wine over the top.
• Season again with salt and black pepper, cover the dish loosely with aluminum foil, and bake until the fish flakes easily when pierced with a fork, 45 to 50 minutes.
• Garnish with the parsley and serve hot or warm, with the pan juices drizzled over all.
• Serve with white fluffy rice, ripe plantains and a nice leafy salad & vinegar & Olive oil dressing, a loaf of hot Cuban or Italian bread to sop up all the sauce and a nice bottle of wine.
• Enjoy!

ASIAN-STYLE GRILLED TILAPIA

Steps:

• Combine the soy sauce, sugar, garlic, lime juice, ginger and red pepper flakes in a wide, shallow baking pan that will hold all of the fish in a single layer.
• Stir briefly to dissolve the sugar.
• Add the tilapia, then turn it over so that it's coated all over with the marinade.
• Set aside for 20 min or so.
• Heat the broiler to high, and move the oven rack to position closest to heat.
• Slide the pan into the oven, and broil the fish for 5 minute Keep the oven door ajar so the broiler element stays lit.
• Turn the pan around (back to front), and broil for 5 more minute.
• If the juices in the pan appear to burn, add a little water to the dry spot to prevent burning.
• The fish should be opaque and flaky.
• Spoon the sauce over the fish when serving.

CUBAN SALAD

Steps:

• Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
• Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
• Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.

MEXICAN RICE AND TILAPIA SALAD

Steps:

• Mix cumin and chili powder together and sprinkle over tilapia chunks to coat.
• Heat non-stick skillet over medium-high heat and melt buttery spread or oil. Saute tilapia on each side until cooked through, 2 to 3 minutes per side. Remove from pan and set aside.
• In same skillet, prepare Knorr® Fiesta SidesTM - Mexican Rice according to package directions. Transfer tilapia to the rice mixture.
• Divide lettuce between four salad bowls or plates. Divide the rice and tilapia mixture among the dishes. Top with tomatoes and onions. Serve with your favorite light dressing, such as Ranch.

TANDOORI TILAPIA WITH HEARTS OF PALM SALAD

Steps:

• Whisk together marinade ingredients in a bowl. Place tilapia in marinade; turn to coat completely. Cover with plastic; refrigerate at least 1 hour. Combine mango, kiwi, cucumber, hearts of palm and lime juice in a bowl. Season with salt. Mix gently. Heat a charcoal, gas or electric grill over high heat. Brush grill with canola oil. Remove tilapia from marinade; blot excess with a paper towel. Grill fish, turning once, until cooked through, about 5 to 7 minutes. Garnish each fillet with 2/3 cup hearts of palm salad.

SEA BASS CUBAN STYLE

Steps:

• Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
• Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
• Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

CUBAN CHAYOTE SALAD

Steps:

• Boil chayotes until tender, 10-15 minutes. Remove from heat and cut into 1" cubes.
• Mix the rest of ingredients and pour over cubed chayote.
• Place in refrigerator for about 1 hour.
• Serve over lettuce. Enjoy!