Ingredients
- Servings: 4
- cooking spray
- 1 large red bell pepper, seeds removed and pepper quartered lengthwise
- 2 teaspoons canola oil
- 1 cup husked, cored and chopped tomatillos
- salt and ground black pepper to taste
- 1 clove garlic, minced
- 1/4 cup chopped fresh parsley, or to taste
- 2 tablespoons rice vinegar
- 1 teaspoon honey
- 2 tablespoons all-purpose flour
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 4 tilapia fillets
- 2 teaspoons canola oil
- 1 lemon, halved and seeds removed
- 1 sprig fresh cilantro, chopped (optional)
Recipe
Preparation Time: 25 mins
Cook Time: 25 mins
Ready Time: 50 mins
- preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. line a baking sheet with aluminum foil, and spray with cooking spray. place the pepper pieces cut sides down the prepared baking sheet. cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 10 minutes. place the blackened pepper pieces into a bowl, and tightly seal with plastic wrap. allow the pepper to steam as it cools, about 20 minutes. once cool, remove and discard the skins.
- heat 2 teaspoons of canola oil in a large nonstick skillet over medium heat, and cook and stir the tomatillos until softened, about 8 minutes. sprinkle with salt and black pepper, and mix in the garlic. cook and stir until the garlic is softened, about 1 minute. place the hot tomatillos into a blender, and add the roasted red pepper, parsley, rice vinegar, and honey. blend the sauce until smooth, and set aside.
- in a shallow bowl, mix together the flour, chili powder, and dried oregano. sprinkle the fish fillets with salt and black pepper, and dredge in the flour mixture until coated.
- heat 2 teaspoons of canola oil in a skillet over medium-high heat. cook the fish until browned, 2 to 3 minutes; carefully flip the fish over and cook on the other side until the meat is opaque and slightly flaky and the fish has browned, about 4 minutes.
- transfer fish to a serving platter. squeeze the lemon halves over the fish, and serve with sauce. if sauce has cooled, pour into a microwave-safe bowl, and cook in microwave on medium setting until hot, about 2 minutes.
Ingredients
- Servings: 1
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup sugar
- 18 (1 ounce) squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
Recipe
- preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
- in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
- either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
- cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
- pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.
Ingredients
- Servings: 4
- 4 ears corn, shucked
- 1/2 cup light sour cream
- 4 teaspoons finely chopped fresh cilantro
- 2 teaspoons chili powder
- 1 teaspoon fresh lime juice
- salt and ground black pepper
- 2 tablespoons butter
Recipe
- place corn on a microwave-safe plate; cover tightly with plastic wrap. microwave on high power until corn is fully cooked, 8 to 10 minutes. (leaving plastic wrap in place, corn can be made up to 2 hours ahead.)
- mix sour cream, cilantro, chili powder, lime juice, salt and pepper. cover and chill until ready to serve. (makes 1/2 cup.)
- about 10 minutes before serving time, heat butter in a 12-inch skillet over medium to medium-high heat. add corn and cook, turning with kitchen tongs every few minutes, until golden brown, about 6 minutes. serve immediately, with sour cream spread passed separately.
