Food for Friends

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Tilapia en Salsa Verde

May21

Ok, so this was a last minute invention but it turned out AMAZING! I got four tilapia filets, very fresh at Whole Paycheck and was going to make them my usual way, A la Veracruzana, with tomatoes and onion and olives and capers. Then I remembered I had a tub of fresh salsa verde we that needed some love. Here’s what I did:

Preheat the Broiler on High.

Ingredients:

  • 4 tilapia filets (other white fish will work)
  • Butter
  • 1 cup of flour (I used gluten-free Pamela’s Pancake & Baking Mix because it browns nicely)
  • 2 cups of fresh Salsa Verde
  • 1 tbsp of olive oil
  • 1 1/2 cups of grated Pepper Jack cheese (or to taste… you can use any melty cheese really)

Process:

  1. Dredge the tilapia filets in flour seasoned with salt and pepper (I added a dash of garlic powder too). Shake off excess.
  2. Melt a pat of butter in a non-stick pan and cook the tilapia until the flour gets nice and golden brown. It should only take a couple minutes per side. Don’t worry if the fish is a little bit undercooked, it will finish cooking in the oven. Place the four browned filets in a single layer in a rectangular Pyrex.
  3. In the same non-stick pan, heat up the olive oil and saute the salsa until it changes from bright green to a little duller green color and it consumes down a bit (so it’s not too watery).
  4. Pour the hot salsa on top of the filets making sure they all get covered.
  5. Distribute the cheese evenly on top of the tilapia and salsa.
  6. Place in the oven with the broiler on high for a couple minutes until cheese melts and bubbles (be SUPER careful because it can go from beautiful melted cheese to charred cheese in a matter of a minute).
  7. Serve with a side of white rice and some salad or sliced tomatoes. Simple and delicious!

 

 

posted under Gluten Free, Main Courses, Mexican Food

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Here are the recipes finally. This is something I have been wanting to do for a long time and never got around to it. Some of you know that I love cooking and experimenting in the kitchen. There is a certain alchemy that has to happen in order to have the ingredients turn into delicious creations. There is no real secret behind it, just lots of fresh ingredients, time and patience to try things out and some creativity.

Not everything I make turns out perfect on the first try. Most of the time, even when I follow recipes carefully, there are some adjustments that have to be made in order to make it exactly the way I like it. In some cases recipes have failed miserably and a last-minute plan B has been tackled, and in other cases I had to toss the first batch of something and repeat the steps until it works out.

I hope these recipes bring a lot of magic to your meals, just as they have brought magic to mine. They have all been thoroughly tested and I will never post something I have not made myself. Some adjustments may have to be made for dietary preferences or limitations. Feel free to email me or drop me a note if you have any questions.