Tortilla Crusted White Fish Plated To Perfection Food

TORTILLA-CRUSTED TILAPIA

Steps:

• Preheat oven to 400°. Lightly grease a baking sheet or line with parchment paper.
• Sprinkle lime juice on both sides of fish, then season both sides with salt and pepper. Stir together tortilla chips and cayenne on a plate. Beat egg in a bowl. Dip each fillet in egg, then roll in chips. Place each coated fillet on prepared baking sheet.
• Bake for 15-17 minutes, or until fish flakes.
• While fish is baking, make tartar sauce: Mix together mayonnaise, jalapeño, garlic, cilantro, and lime juice. Season to taste with salt. Serve with cooked fish.

TORTILLA-WRAPPED FISH

Steps:

• In large skillet heat olive oil over high heat. Saute potatoes, shaking the pan frequently, until golden brown, about 5 -7 minutes. With slotted spoon transfer to a mixing bowl. In same skillet saute onions, about 5 minutes. Add garlic and saute for another minute. Add tomatoes, oregano, and cook an additional minute. Remove from heat and stir in olives. Add mixture to mixing bowl. Add pepper. Stir well to combine and set aside.
• Heat the grill or preheat oven to 450 degrees. In another skillet, heat vegetable oil until hot, but not smoking. Using tongs, dip each tortilla in the oil, and cook for about 30 seconds each side. Drain on a paper towel. Season fish fillet with salt and pepper. On tin foil, arrange 3 tortillas so they overlap in the center to form a triangle. Place fish fillet in the center. Divide potato mixture into 6 parts and mound 1 portion evenly over the fillet. Fold over tortillas to enclose the stuffing, forming a triangle. Wrap the fish in tin foil. Repeat the wrapping and mounding process with the remaining fillets. To grill, cook 9 minutes on each side on a moderately hot spot on the grill. To bake, place the packets directly on the oven rack and cook for 20 - 25 minutes.
• To serve, unwrap and discard the foil and, with a spatula, transfer the fish to plates. Open the tortillas to resemble the leaves of a flower. Though they can be eaten, the real purpose of the tortillas is to add moisture and flavor. Serve with lime wedges as garnish.
• In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Divide the dough into 24 golf ball size pieces for tacos and 23 large bowls for quesadillas. Place on a platter and cover with a damp towel. Toast or fry as desired.

TORTILLA CRUSTED TILAPIA

Steps:

• Preheat oven to 375°F Coat a baking sheet with cooking spray.
• Place tortilla pieces, pepper, lime juice, cilantro and spices in blender. Pulse until the mixture is uniform small crumbs. Spread on plate.
• Beat egg in shallow dish.
• Dip each fillet in egg, then in crumbs, patting crumbs to adhere. Place on baking sheet.
• Bake until fish flakes, about 15 minutes depending on thickness of fillets.

TORTILLA CRUSTED WHITE FISH PLATED TO PERFECTION

Steps:

• For The Fish: 1:whisk the eggs with milk 2:put tortilla chips and seasonings in food processor 3:place cleaned cod in flour. coat completly. shake off excess flour. 4:place floured cod into egg & milk mixture. coat completely. 5: place egg washed cod into tortilla chip & spice Blend. make sure to press the fish into the chip mixture ensureing well coated fish filets 6:lay each fish piece onto pan. place pan into fridge to rest for avacado puree: 1:put all ingredients into food processor. blend until smooth. 2:put puree into squeeze bottle 3:place squeeze bottle into fridge for pico: 1:combine all ingredients 2:place into fridge cooking fish: 1:heat lg saute pan, coat bottom with vegetable oil 2: place fish into pan 3: when edges look cooked flip fish 4:immeditally put pan into 400% oven for 6 min or untill fish is firm plateing 1:make a zig zag pattern on bottom of plate with avacado puree. 2: place two pieces of fish over puree 3:spoon drained pico over top of fish 4:garnish with lemon wedge and cilantro sprig