Tilapia with Sun-Dried Cranberry Salsa and
Tomatillo - Avocado Sauce
By Chef Jefferson Seay, The Fishwife,
Pacific Grove. CA
Participant: Cooking for Solutions
(use organic when possible)
1 Roma Tomato
1 Jalapeno Pepper
1 Yellow Pepper
1 tbls. Garlic (minced)
1 tbls. Shallot (minced)
1 cup Cilantro (minced)
10 Limes (squeezed)
2 Lemons (squeezed)
1 oz. Tequila
1/4 cup Olive Oil
TT Salt and White Pepper
1 pinch Sugar
1. Pat fillets dry with paper towels. Place
Cajun blackening spices in a plastic or paper bag and add one
fillet. Seal and shake until fillet is well coated with spice
mixture. Repeat with remaining fillets.
2. Heat oil in a 12-inch skillet. Add fillets;
cook over medium heat, turning once, until spices begin to caramelize
and blacken, about 7 minutes.
*Seafood Watch recommends U.S. farmed tilapia from the U.S.
(coats about 8-10 fillets)
4 tbls. Sweet Paprika
2 tspn. Ground Red Pepper
2 tspn. Salt
1 tspn. White Pepper
1 tbls. Onion Powder
2 tspn. Garlic Powder
2 tspn. Dried Thyme
2 tspn. Dried Oregano
2 tbls. Dried Basil
1. Combine all ingredients in a small bowl
2. Store in an airtight container.
1 lb. Tomatillos (husked, washed and quartered)
3 tbls. Onion (minced)
1/3 tspn. Garlic (minced)
3 tbls. Cilantro (chopped)
1 Serrano Chile (minced)
2 tspn. Salt
2 lg. Ripe Avocados (peeled and pitted)
1 cup Cold Water
1. Place quartered tomatillos, onion, garlic,
cilantro and salt into a blender or food processor. Blend well
for 2 minutes. Add avocados and blend for 30 seconds more. Add
water and blend until the salsa has a smooth, sauce-like consistency,
about 30 seconds.
2. Keep refrigerated in an air-tight, nonreactive
container. Serve chilled.
Sun-dried Cranberry Salsa
1-1/2 cup Tomatoes (diced)
3/4 cup Jicamas (diced)
1/4 cup Red Bell Peppers (diced)
1/4 cup Habanero Chile (minced)
4 tbls. Sun-dried Cranberries
2 tbls. Fresh Cilantro
2-1/2 tbls. Lime Juice (freshly squeezed)
1/4 tspn. Black Pepper (freshly ground)
1 tspn. Salt
1. Combine all ingredients in a medium-size
2. Let salsa stand 30 minutes at room temperature
to allow flavors to marry before serving. Serve at room temperature.
3. Cover and refrigerate any remaining salsa.
Place each tilapia fillet on a tostada. Top with 3 teaspoons
of tomatillo-avocado sauce and garnish each dish with 2 tablespoons
of sun-dried cranberry salsa.