AZTEC PAR FRIED FISH WITH ROAST TOMATO CHIPOTLE CILANTRO SAUCE COULIS

Roasted Tomato Chipotle Cilantro Sauce Coulis

Ingredients Weight Measure
Olive oil 2 Tbsp.
Onions, diced 2 Tbsp.
Poblano peppers, diced 1 Tbsp.
Garlic, minced 2 tsp.
Plum tomatoes, roasted, pureed 1 cup
Chicken broth 1-1/2 cups
TABASCO® brand Chipotle Pepper Sauce 4 Tbsp.
Salt to taste
Cilantro 1 Tbsp.
Green onions, sliced, for garnish 3 Tbsp.

Fish

Ingredients Weight Measure
Olive oil 1/3 cup
Tilapia, fillets 2 lbs.
Salt to taste
Pepper to taste
Corn flour 1/2 cup
Roasted Tomato Chipotle Cilantro Sauce (recipe above) 2 cups

Method

  1. To prepare the Roasted Tomato Chipotle Cilantro Sauce, heat 2 Tbsp. olive oil in a saucepan. Add the onions, peppers and garlic. Sauté for 2-4 minutes.
  2. Add remaining ingredients except green onions, lower heat and allow to simmer and reduce by 1/4. Strain well and reserve warm.
  3. To prepare the Fish, heat 1/3 cup olive oil in a large skillet. Season the fish, dredge in corn flour and pan fry to a nice golden brown on both sides, about 3 minutes per side.
  4. Spread about 3 oz. of the Roasted Tomato Chipotle Cilantro Sauce on each plate. Top the sauce with equal portions of the pan-fried fish and garnish with sliced green onions.

Yield: 5 servings