Sonoran Tilapia Food

SONORAN TILAPIA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt; sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil; set aside.
• Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper; cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives; season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.
• Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.

TILAPIA CEVICHE RECIPE CARD

Steps:

• Cut the fish into small pieces: You can dice it or leave it in pieces up to 1/2 inch square, but remember that the larger the pieces the longer it will take to "cook.".
• Salt the fish, then cover with the citrus juice in a non-reactive (glass preferably) container with a lid. Add the sliced onions, jalapenos, lime zest and sugar.
• Chill in the fridge for about 4 hours. When you take it out of the fridge add the cilantro and stir. The "cook" time is the time in the fridge. The acid will "cook" the fish to a nice consistency.
• To serve: place ceviche in a glass bowl and scoop using a plastic serving spoon. DO NOT use a metal spoon because the acid will react with the metal.
• Ceviche is so sharp and acidic it cries out for beer and tortilla chips as an accompaniment -- although you won't find tortilla chips in Peru. In Peru, you will most often find this served with potatoes, either sweet or white.

GRILLED TILAPIA

Steps:

• Preheat grill.
• Spread oil on both sides of filets.
• Sprinkle with seasoning.
• Place on hot grill and cook for about 4 to 5 minutes over a medium high heat. Turn once during grilling.
• Serve with Aioli.
• Prepare aioli by combining all ingredients in a bowl, mixing and then refrigerate until you are ready for use.
• I served it with boiled new potatoes and green beans to dip in the Aioli.
• I use Low fat mayonnaise.
• Use seasoning of your choice.