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Tilapia with Tomatillos and Avocado filled with Maque Choux Recipe

Tilapia with Tomatillos and Avocado filled with Maque Choux Recipe

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Tilapia with Tomatillos and Avocado filled with Maque Choux

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Ingredients:

Serving

1 1/2 lb tilapia 4 fillets
salt
ground pepper
1 tsp ground cumin eyeball it
1/2 tsp sweet paprika eyeball it
2 tbsp extra virgin olive oil 2 turns of the pan
1 lime halved
1/2 medium onion chopped
1 jalapeno or serrano pepper seeded and finely chopped
2 or 3 large cloves garlic finely chopped
8-10 tomatillos husks peeled and diced
1/2 bottled pale beer
2 tbsp chopped cilantro leaves a palmful plus a few sprigs for garnish
1 tsp extra virgin olive oil 1 turn of the pan
1/2 red onion chopped
1 small red bell pepper seeded and chopped
1 jalapeno seeded and finely chopped
4 ear fresh corn husked
1 sprinkle of sugar
1 dash(es) cayenne pepper
salt
2 tbsp butter
2 ripe avocado
1 lime juiced

Directions:

Season fish with salt, pepper, cumin, paprika. Heat a nonstick skillet over medium high heat. Add 1 tablespoon oil, 1 turn of the pan. Heat an ovenproof serving plate in a warm oven. Saute fish 3 minutes on each side or until opaque. Squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto warm platter. Cover the fish to keep it warm. Return pan to heat and add remaining tablespoon of oil, 1 turn of the pan. Over medium high heat, quickly saute the red onion, jalapeno and the garlic. Saute a minute or so, add the diced tomatillos with seeds and juices. Season mixture with coarse salt and saute the mixture of vegetables 5 minutes.
Once you get your sauce working, get a second skillet hot over moderate heat for your maque choux. Add 1 tablespoon extra-virgin olive oil (1 turn of the pan,) chopped onion, jalapeno and red bell pepper. Saute 2 or 3 minutes. Working on a plate to catch the milky juices, scrape corn off the cob. Break up the kernels and pour into the skillet. Combine corn with peppers and onions. Season with a sprinkle of sugar, a dash of cayenne pepper and salt. When mixture bubbles, reduce heat to simmer. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5 to 7 minutes.
While corn is working, go back to your sauce for the fish. Add the beer and the juice of 1/2 lime and cilantro to the pan. Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets. Garnish platter with a few extra sprigs of the cilantro.
Cut avocados in 1/2 lengthwise and remove pits. Squeeze lime juice over the avocados to keep them from browning and season them with a little coarse salt. Arrange on the serving plate.
To serve, fill the avocados with maque choux, allowing the corn to spill down and over the sides of the avocado onto the serving platter. The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers. Place the avocados alongside garnished fish and enjoy with lime sorbet topped with raspberries and Grand Marnier.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2037.56 Kcal (8531 kJ)
Calories from fat	933.04 Kcal
		% Daily Value*
Total Fat	103.67g	159%
Cholesterol	401.19mg	134%
Sodium	455.51mg	19%
Potassium	6329.01mg	135%
Total Carbs	157.58g	53%
Sugars	39.79g	159%
Dietary Fiber	53.79g	215%
Protein	161.34g	323%
Vitamin C	302.5mg	504%
Vitamin A	3.2mg	108%
Iron	69.3mg	385%
Calcium	241.7mg	24%

Amount Per 100 g
Calories	92.49 Kcal (387 kJ)
Calories from fat	42.36 Kcal
		% Daily Value*
Total Fat	4.71g	159%
Cholesterol	18.21mg	134%
Sodium	20.68mg	19%
Potassium	287.3mg	135%
Total Carbs	7.15g	53%
Sugars	1.81g	159%
Dietary Fiber	2.44g	215%
Protein	7.32g	323%
Vitamin C	13.7mg	504%
Vitamin A	0.1mg	108%
Iron	3.1mg	385%
Calcium	11mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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