Adobo Cream Sauce Recipes

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TILAPIA WITH ADOBO CREAM SAUCE



Tilapia With Adobo Cream Sauce image

Make and share this Tilapia With Adobo Cream Sauce recipe from Food.com.

Provided by gailanng

Categories     Tilapia

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons adobo seasoning (plus the 2 teaspoons listed below)
2 teaspoons adobo seasoning (many good recipes on food.com)
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1 teaspoon sea salt, divided
1 egg
1/4 cup flour
1/4 cup yellow cornmeal
4 (6 -8 ounce) tilapia fillets
2 tablespoons vegetable oil
2 tablespoons butter

Steps:

  • For Adobo Cream Sauce: In mixing bowl combine mayonnaise, sour cream, 2 teaspoons adobo seasoning, lemon peel, lemon juice and 1/2 teaspoon salt.
  • Whisk egg in shallow bowl. In another shallow bowl combine remaining adobo seasoning, flour, cornmeal and remaining salt.
  • Dip fillets in egg and coat with cornmeal mixture.
  • Heat oil and butter in large skillet over medium-high heat. Sauté fillets 3-4 minutes. Turn over; cook until fish just flakes with a fork (3-4 minutes).
  • Transfer fillets to serving platter; serve with Adobo Cream Sauce.

ADOBO CREAM SAUCE



Adobo Cream Sauce image

"Inspired by the piquant sauce that's a staple in Mexican kitchens, this lively cream sauce gets it kick from creamed horseradish and chiles. It's best served with Alaska pollock, halibut, scallops and crab". This is from Alaska Seafood.

Provided by CJAY8248

Categories     Sauces

Time 5m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 7

1 (8 ounce) package light cream cheese, softened
1/4 cup mayonnaise
1 (6 ounce) can v-8 juice (tomato or spicy)
1/4 cup onion, coarsely chopped
2 tablespoons canned chipotle chiles in adobo (Sriracha sauce may be used)
1/2-1 tablespoon horseradish cream
1/2 teaspoon celery salt

Steps:

  • Combine the cream cheese, mayonnaise, vegetable juice, onion, chiles and sauce, horseradish and celery salt in a blender or bowl of a food processor. Blend or pulse until almost smooth; cover and refrigerate until ready to serve.

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