Wednesday, March 3, 2010

Succulent Fish Tacos

6-8 Fillets of Tilapia Serves 4
cajun seasoning to coat
8 TBSP Butter, halved
1 medium white onion, chopped
3 cloves Garlic, chopped
1 bunch Cilantro, finely chopped
1 Avacado, sliced
4 ounces Cream Cheese
6 ounces Heavy Cream
12 6 inch soft tortilla shells
crumbled Goat Cheese
Coat tilapia with cajun seasoning.Using medium heat, melt half of the butter in a large skillet, add seasoned tilapia and fry until done, adding butter if needed. Transfer tilapia to a platter and keep warm. Add remaining butter, saute onion until translucent. Stir in garlic and cilantro, cook an additional 5 minutes. Add half the avacado, cream cheese and heavy cream, cook until melted and blended together, about 7 minutes. Pour mixture into a blender or food processor and puree. Transfer to a medium bowl. Heat tortilla shells in a damp paper towel in the microwave for about 20-30 seconds. Arrange tilapia on shells, add sauce mixture, avacado and sprinkle with goat cheese. Serve with refried beans and spanish rice.
My husband Todd and I ordered a similar dish in Tijuana, Mexico. It's so easy to make and quick as well. Make your beans and rice in advance and keep warm. By far, these are the best fish tacos I have ever eaten!!!

Is it Lent Yet?

We no longer celebrate Lent. However, so many friends and loved ones do, so I'm going to post two recipes today.

Risotto with King Crab and Truffles Serves 4-6

5 TBSP Unsalted Butter
1 Large Onion, minced
14 Ounces Risotto
3 sprigs Thyme
5 Cups Coconut Milk
2/3 Cup Dry White Wine
2lbs King Crab, cooked and shelled
6 TBSP Fresh Parsley, chopped finely
4 drops of Truffle Oil
3 Hard Boiled Eggs, sliced
1 Small Black Truffle, shaved

Melt butter in large pan, add onion and saute gently until translucent. Add the risotto, thyme, coconut milk and wine, stir once to blend and cook , uncovered, for 15 minutes. Cut the crab into large pieces, set half aside. Stir parsley, truffle oil and half of the crab into the mixture, cover and let rest for 5 minutes. Transfer to a warm serving platter, arrange the remaining crab, eggs and truffle on the risotto. Enjoy!!!