Tilapia* Cancun with Green Cashew Sauce
By Fishwife - Pacific Grove, CA

Serves 4

Ingredients for the tilapia:
4 6—7-oz. tilapia fillets
3 T achiote paste (available in Latin markets)
3 T Seville orange juice or 1 T lemon juice, freshly squeezed
2 T peanut or vegetable oil

PRinse fish fillets and pat dry with paper towels. Place on a plate. Combine achiote paste with citrus juice in a small bowl. Using a pastry brush, heavily coat one side of each fillet with achiote mixture.

Heat oil in 12-inch skillet. Add fillets, achiote-side first. Cook over medium heat, turning once, for 6 minutes. Remove from heat.

Ingredients for the green cashew sauce:
1 C roasted, salted cashews
2 cloves garlic, peeled
1 t shallot, chopped
2 serrano chiles, chopped
1/4 C peanut oil
3 T rice vinegar
1 T water
2/3 C fresh cilantro, chopped
Salt and freshly ground black pepper to taste

Place cashews, garlic, shallot and chiles in a food processor. Process until mixture forms a paste. With food processor running, slowly add oil in a thin, steady stream until mixture is thoroughly combined. Add vinegar, water and cilantro, and process until mixture becomes a smooth green paste. Season with salt and pepper. Serve immediately or refrigerate covered in an airtight container for up to 2 weeks. Makes about 2 cups.

Ingredients for the salsa brava:
2 medium carrots, julienned
1/2 small head white cabbage, shredded
1/2 medium onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
4 serrano or jalapeÒo chiles, finely chopped
1ñ1/2 t salt
1/2 t freshly ground black pepper
1 C white vinegar
1/2 T sugar

Combine carrots, cabbage, onion, green and red bell peppers, chiles, salt and black pepper in a large bowl. Stir in vinegar and sugar. Pack the salsa in an airtight, nonreactive container and refrigerate for at least 8 hours before serving to allow the cabbage to pickle. Makes about 6 cups.

To serve:
Spread cashew sauce on plate, place grilled tilapia on top of cashew sauce and top with salsa brava.

*Seafood Watch: recommends farmed tilapia from the U.S.

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