Tequila Lime Tilapia With Warm Tomato Salsa Food

SAVORY TOMATO-BRAISED TILAPIA

Steps:

• Sprinkle fillets with seasoned salt; drizzle with lemon juice. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add tomatoes, peppers, broth, tomato paste, garlic powder and oregano; cook and stir 2-3 minutes longer., Place fillets over tomato mixture; cook, covered, 6-8 minutes or until fish flakes easily with a fork. If desired, serve with pasta.

ULTIMATE WARM SALSA

Steps:

• Using a food processor, process the tomatoes to a chunky puree, do not liquify.
• In a large skillet or frying pan, heat the oil and add the peppers and onions.
• Saute until the onion softens and is clear 5-10 minutes.
• Add the tomato puree and spices. Simmer for 20-30 minutes or until desired consistency.
• Serve warm with tortilla chips.

LIME-CILANTRO TILAPIA

Steps:

• In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., To the same pan, add broth, cilantro, lime zest, lime juice and remaining cumin; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia.

TEQUILA LIME SHRIMP ZOODLES

Steps:

• In a large cast-iron or other heavy skillet, heat 2 tablespoons butter over medium heat. Add shallot and garlic; cook 1-2 minutes. Remove from heat; stir in tequila, lime zest and lime juice. Cook over medium heat until liquid is almost evaporated, 2-3 minutes., Add olive oil and remaining butter; stir in shrimp and zucchini. Sprinkle with salt and pepper. Cook and stir until shrimp begin to turn pink and zucchini is crisp-tender, 4-5 minutes. Sprinkle with parsley and additional lime zest.

TILAPIA WITH SPICY FRESH SALSA

Steps:

• Preheat the broiler to high and move the oven rack about 6 inches from the broiler.
• Line a rimmed baking sheet with foil and spray lightly with cooking spray.
• Place the tilapia on the baking sheet and pour the olive oil evenly over them.
• Sprinkle with salt and pepper.
• Broil the fish until it flakes with a fork, about 4 minutes per side or so if your fish is thin. Turn it once during cooking.
• While the fish cooks, toss the tomatoes, jalapeño, onion, lime, cilantro and salt together in a small bowl. Set aside.
• When the fish comes apart easily, remove from the oven and transfer to plates; top with your desired amount of fresh salsa and serve warm.

TEQUILA AND KAFFIR LIME SIERRA FISH WITH WARM SALAD OF NOPAL (PRICKLY PEAR) WITH CILANTRO-AGAVE VINAIGRETTE

Steps:

• In a bowl, mix everything together. Let sit, refrigerated or in another bowl of ice, for 10-15 minutes. Stir and check for seasoning.
• Place the salad in the middle of 4 serving plates and drizzle the cilantro vinaigrette around. Top salad with a mound of fish and fried tortilla crisps.
• In a saute pan coated lightly with oil, saute the ginger and shallots for 2 to 3 minutes until lightly brown. Add the nopal and heat thoroughly. Season and add the vinaigrette. Place the greens in a large bowl and toss with warm vinaigrette. Check for flavor.
• In a blender, add cilantro, garlic, syrup, Dijon, and juice, and blend at high speed. Slowly add the oil to emulsify and season with salt and pepper.

TEQUILA LIME SAUCE

Steps:

• Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. Reduce by half. Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. Serve immediately.
• Remove the rellenos from the oven. Spoon 1/4 cup of the sauce on each plate and place the rellenos directly on top. Garnish with the tortilla strips and the cilantro sprigs. Sprinkle Essence on the rim.
• Combine all ingredients thoroughly.

EASY CHILI LIME TILAPIA

Steps:

• Sprinkle chili powder, seasoned salt and black pepper evenly over both sides of fillets.
• Preheat a large skillet over medium heat. Spray pan generously with cooking spray or pour light coating of vegetable oil.
• Cook fish about 3-4 minutes on each side, squeezing lime juice over fillets while cooking. Fish is done when it flakes with a fork.
• Serve with additional lime wedges.

CHILE-LIME TEQUILA

Steps:

• Combine ingredients in a clean one-liter jar with a lid. Store in the refrigerator and shake daily for 2 days until infused, then strain and discard solids.