Sunday, April 10, 2011

Cilantro-Chipotle Tilapia

I’m trying to do better by my kitchen.  It has gotten no love these days.  I decided to see what fresh fish was on sale at my local grocer then find a recipe that featured that item.  Tilapia – you win! I searched through the epicurious app and found this recipe.   Even though it was dinner for two, I still followed the recipe for 4 and figured I could use the remaining rub another time.

1 1/2 cups chopped cilantro
2 tablespoons vegetable oil
1 tablespoon chopped canned chipotles in adobo
1 tablespoon water
1/2 teaspoon ground cumin
4 (6-ounces) tilapia fillets

Preheat broiler. Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth.

Coat fish with sauce.

Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes. Yes. It really is that easy! I was so impressed with this rub. It created a smoky spicy flavor. I served it with Cilantro Rice and plantain.

Since I prepared so much, I was able to use it on a whole red snapper a couple of days later.


Hungry yet?

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