Tilapia with Tomatillo Sauce and Avocado Creamy Choux

prep time:: 30 min
total time:: 1 hr

Makes 4 servings

Andrea Burnett

This is great dish to serve for company. It’s beautiful and delicious

ingredients

Tilapia with Tomatillo Sauce
4 fillets Tilapia (1-1/2 lbs.)
Salt and freshly ground black pepper, to taste
1 tsp. ground cumin
1/2 tsp. sweet Hungarian paprika
2 Tbs. extra virgin olive oil
The juice of one lime
1 jalapeno pepper, seeded and finely chopped
2 to 3 large cloves garlic, finely chopped
8 to 10 tomatillos, peeled and diced with juice
Coarse salt, to taste
1/2 bottle pale beer
2 Tbs. chopped cilantro (optional)
Avocados with Creamy Maque Choux
1 Tbs. extra-virgin olive oil
1/2 red onion, diced
1 jalapeno pepper, seeded and chopped
1 small red bell pepper, seeded and chopped
4 ears fresh corn on the cob, husked
A sprinkle of sugar
A dash of cayenne powder
A dash of salt
2 Tbs. butter
2 ripe avocados
The juice of one lime
Coarse salt

directions

1
Season tilapia on both sides with salt, pepper, cumin and paprika. Preheat a nonstick skillet over medium-high heat. Add 1 Tbs. olive oil to the hot skillet and saute tilapia 3 minutes on each side, turning carefully with a thin spatula. Squeeze the juice of 1/2 lime over the fish, and transfer fillets to a war serving platter.
2
Return skillet to the stove over medium-heat. Add 1 Tbs. olive oil, red onion, jalapeno and garlic, and saute 1 to 2 minutes, then add tomatillos. Season with salt and pepper, and saute another 1 to 2 minutes. Add beer and the juice of 1/2 lime, and bring sauce to a boil. Reduce heat to low and simmer 5 minutes.
3
While sauce is simmering, get a second skillet hot over moderate heat. Add olive oil, onion, jalapeno, bell pepper and saute 2 to 3 minutes. Working on a plate to catch the milky juices, scrape corn off the cob. Break up kernels and pour into skillet. Combine with peppers and onions. Season with sugar, cayenne and salt. When mixture bubbles, reduce heat to simmer. Cut butter into pieces, stir into corn mixture, and simmer until creamy, 5 to 7 minutes.
4
Cut avocados in half lengthwise and remove pits. Squeeze lime juice over avocados to keep them from browning and season with a little coarse salt.
5
Back to the sauce for fish: Add cilantro, and adjust salt and pepper to taste. Spoon hot tomatillo sauce over fish and garnish with sprigs of cilantro.
6
To serve, set 1/2 an avocado per person alongside a serving of fish that’s been topped with tomatillo sauce. Fill the avocado half with maque choux, allowing the corn to spill down and over the sides. The ripe avocado is spooned away fro its skin with bites of creamy, warm corn and peppers.