I can't rave enough about this recipe! It's a real 10 in my book! And I'm not much of a fish lover, but it's not the fish that's the star in this recipe - it's the FABULOUS Mango-Avocado Salsa and the Creamy Chipotle Sauce!! YUM!!!
Cuisine at Home - Feb 2003
Marinate in Lime Juice:
4 - 4oz. fresh tilapia fillets, halved (I've made this twice and used Dory and Cod, both were great)
Blend; Coat fish in:
3 Tblsp. all purpose flour
3 Tblsp. yellow cornmeal
1 tsp. chili powder
1 tsp. kosher salt
1/4 tsp. cayenne
3 cups napa cabbage, shredded (I used romaine lettuce)
Mango-Avocado Salsa and
Creamy Chipotle Sauce
Corn tortillas (I used flour - I don't care for corn)
Preheat oven to 500º with rack on the top level.
Marinate tilapia fillets in lime juice for 10 minutes, turning to coat. Place baking sheet on oven rack and preheat 5 minutes.
Blend flour, cornmeal and seasonings in a shallow dish. Coat marinated fish on both sides with flour mixture. Remove hot pan from oven and spray with non-stick spray. Place fillets on hot pan and roast on top rack 5 minutes.
Serve fish and tortillas with shredded cabbage, mango salsa and chipotle sauce.
1 ripe yet firm mango, peeled, diced
1/2 cup grape tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, minced
1 Tblsp. jalapeno, seeded, minced
1 tsp. sugar
1/4 tsp. kosher salt
1/4 tsp. ground cumin
juice of one lime
Before serving, stir in:
1 firm yet ripe avocado, pitted, peeled, thinly sliced (I diced mine)
2 Tblsp. coarsely chopped fresh cilantro
Creamy Chipotle Sauce (my favorite part!!)
1/4 cup plain lowfat yogurt
1/4 cup reduced-calorie mayonnaise
2 tsp. sugar
1-2 chipotle chiles in adobo sauce, minced
juice of 1/2 lime
Stir all ingredients together in a small bowl and adjust seasonings to taste. Let stand at least 10 minutes to allow flavors to blend. (May be made several days ahead. Keep chilled until ready to serve.)
I will make this over and over and over again. Perfect food in my opinion!!