Thursday, June 9, 2011

Ancho Chili Blackened Tilapia

     ...with a homemade chipotle remoulade.  OMG!!!  This recipe has just a little spice to it, and can turn any non-eating individual into a fish eating machine.  At the end of the post, too, will be a couple extra points that should be considered before cooking:)

For the ancho chili rub (for 2 to 4 Tilapia filets):
1/2 tsp ancho chili powder (I make my own...see end of post)
1/2 tsp salt
1/2 tsp chili powder (ex. cayenne pepper)
1/2 tsp garlic powder
1/2 tsp dried crushed oregano
optional 1/4 tsp cumin
2 to 4 Tilapia fillets

For chipotle remoulade:
2 TBS pureed chipotles (canned with the adobo sauce)
1/4 cup mayonnaise
1 tsp fresh lime juice
1/4 tsp dried crushed oregano

*Preheat oven to 400 degrees

     In a small bowl mix together all the ingredients for the remoulade until smooth and well combined.  Cover and place in the refrigerator until ready to serve.

     In a small bowl mix together all the ingredients for the ancho chili rub.  Make sure the fish fillets are rinsed and patted dry, then, one side at a time, spray with non-stick cooking spray and sprinkle the ancho chili rub all over the fillet.  Make sure that both sides of the fish are sprayed and have an even coating of the rub all over.  Place the fillets on a non-stick skillet that has been sprayed with non-stick cooking spray.  You can cover the skillet with foil to make for an easier cleanup, but be sure to spray the foil like you would the skillet itself.

Loosely cover and cook for 8 to 10 minutes...until the fish flakes easily with a fork (temp about 160).  Once the fish is cooked, serve with a TBS or two of the chipotle remoulade and whatever vegetable and/or starch you like.  I always serve it with broccoli or zucchini and rice.  And I always put the remoulade right in between the fish and the rice so I can eat it with both!

     A couple extra points...
1) I make my own ancho chili powder.  To do so is very simple.  Take dried ancho chilis and take the stems off and seeds out and open so they can lay as flat as possible on a cookie sheet.  Lie them on a cookie sheet in a single layer and toast in a 350 degree oven for 8 to 10 minutes (for about 8 peppers).  Be sure not to burn the peppers.  Once toasted, break into smaller pieces and place in a blender or food processor and blend until powdered.
2) If you don't want as much of a "fishy" flavor to fish, you can soak it for AT LEAST a couple hours before cooking.  Soak the fillets in buttermilk, plain unflavored yogurt, milk/mayo mixture, or milk/sour cream mixture.  These soaking ingredients will absorb a lot of the fishy flavor and allow for less fish "stench."

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