Tilapia Asada Con Salsa De Elote Recipes

TILAPIA WITH SPICY FRESH SALSA

Steps:

• Preheat the broiler to high and move the oven rack about 6 inches from the broiler.
• Line a rimmed baking sheet with foil and spray lightly with cooking spray.
• Place the tilapia on the baking sheet and pour the olive oil evenly over them.
• Sprinkle with salt and pepper.
• Broil the fish until it flakes with a fork, about 4 minutes per side or so if your fish is thin. Turn it once during cooking.
• While the fish cooks, toss the tomatoes, jalapeño, onion, lime, cilantro and salt together in a small bowl. Set aside.
• When the fish comes apart easily, remove from the oven and transfer to plates; top with your desired amount of fresh salsa and serve warm.

ELOTES ASADOS

Steps:

• Prepare a grill for medium-high heat.
• Put the corn in their husks on the grill grate over direct heat. Cover the grill and cook, uncovering the grill and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 15 minutes total.
• Alternatively, you can grill the corn on the stovetop. Heat a large cast-iron pan or grill over medium-high heat until very hot and smoking, about 5 minutes. Working in batches depending on the size of your pan or grill, put the corn in their husks on the hot pan. Cover the pan with a lid; you can also use a large skillet to cover it. Cook, uncovering the pan and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 20 minutes total.
• Meanwhile, combine the crema, mayonnaise and lime juice in a medium bowl until smooth. Thin with 1 tablespoon of water if needed. Cover and chill the crema mixture until ready to serve.
• Pull back the corn husks and silks, leaving the husks attached to the base of the cobs. Using a pastry brush or a butter knife, spread the crema mixture on the corn. Transfer the corn to a platter, sprinkle generously with the Cotija on all sides and season with salt. Serve with reserved lime wedges for squeezing over the corn.

TILAPIA ASADA CON SALSA DE ELOTE

Steps:

• Quítales a los elotes 16 de sus hojas, teniendo cuidado de mantenerlas intactas. Quítales las demás y deshazte de ellas. Remoja el elote y las hojas en agua durante 30 min. Mientras tanto, vierte 1/2 taza del aderezo sobre el pescado en un molde poco profundo. Refrigéralo hasta para cuando lo necesites. Combina el aderezo restante con la mitad de los tomates.
• Calienta la parrilla a fuego medio-alto. Dándole vuelta de vez en cuando, asa el elote 15 min. o hasta que se suavice. Déjalo enfriar un poco. Desgrana los elotes y coloca los granos en un tazón mediano. Agrega el resto de los tomates, los aguacates y las cebollitas; mézclalos un poco.
• Retira el pescado del aderezo; deshazte del aderezo. Cuenta 8 hojas de elote y ponle 1 filete a cada una. Ponles encima las demás hojas para envolver por completo los filetes.
• Asa los filetes 4 min. por lado o hasta que se desmenucen fácilmente con un tenedor. Llévalos a un platón; retira las hojas de arriba. Cubre los filetes con la mezcla de tomate y la salsa de elote. (No comas las hojas de los elotes.)

TILAPIA FILLETS WITH MANGO SALSA

Steps:

• Combine mango, marmalade, lime juice, cilantro, and green onion for salsa in a small bowl.
• Mix together chili powder, pepper, and salt; sprinkle on both sides of tilapia fillets.
• Heat oil in a large skillet over medium heat. Add tilapia and cook until opaque in the center and fish flakes easily with a fork, 3 to 5 minutes per side.
• Serve with salsa.

TILAPIA WITH SALSA BUTTER

Steps:

• Rinse fish and pat dry.
• Cut into serving sized pieces, if necessary.
• Set aside.
• In small bowl, combine butter, 1 tablespoon salsa, lime zest, garlic, and cumin.
• Place fillets in single layer on foil lined baking sheet with sides.
• Brush butter mixture over fish.
• Tuck under any thin edges.
• Bake at 400 degrees F for 10 minutes per inch of thickness or about 8 minutes until fish flakes easily when tested with a fork.
• Place on serving platter.
• Top with additional salsa if desire.
• Serve immediately.

TILAPIA WITH CORN SALSA

Steps:

• Drizzle both sides of fillets with oil; sprinkle with salt and pepper. , Broil 4-6 in. from the heat until fish flakes easily with a fork, 5-7 minutes. Meanwhile, in a small bowl, combine the remaining ingredients. Serve with the fish.