Blackened Tilapi with salt kissed potatoes and grilled shrimp…

The other week I was out of ideas and on short notice so I ran down to Willy’s and saw that they had frozen Tilapi, for 59 sek for 8 fillets I believe. Having seen a number of Tilapi recipes during my searches I dropped the fish into my basket and went from there.

Tilapi is a white fish with a firm meat and mild flavor. While I am new to this fish it seems very versatile. Used in fish taco’s, blackend and grilled, oven baked… The really nice thing with this fish is that it is a herbivore it doesn’t accumulate mercury. All in all a very healthy fish.

Blackened Talipi with salt kissed potatoes. The Tilapi is topped with Cilantro and Walnut Pesto accompanied with avocado cream and salsa fresca.

The Meal-Grilled Tilapi, salt kissed potatoes, grilled shrimp, avocado cream, salsa fresco and cilantro pesto with walnuts.

I first served this to a S. Korean guest a couple weeks ago. The results were acceptable. However, a few changes were made for the second attempt. I used the griddle on our gas BBQ grill on the ridged side. You need to use a thin layer of cooking oil to keep the fish from sticking to the griddle. You also need to leave the fish on the BBQ longer than you would think to get a nice flaky blackened affect. Also the store bought rubs are too salty and over power the flavor of the fish. Make your own rub if you have the ingredients. You can always add more salt later.

Coordinating the dishes.

Start with your salsa. You can omit the salsa if you think it is too time consuming.  Then rub your fish and set aside.  Now start your sun kissed potatoes. While they are boiling make the cilantro/coriander pesto. This doesn’t take that long as it might  seem. When that is done make your avocado cream, also just a couple of minutes effort. Check your potatoes. If they are done you can drain them put them back in the pot, put some paper towels over the surface and cover them with a lid. This will keep them warm and moist. Then start your shrimps. If you are doing them on the grill you can start them along with the fish. When the fish and shrimp are ready your meal is ready.

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Salsa Fresca

Salsa Fresca

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The recipe is found here.

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Blackened Tilapi serves 2

Blackened Tilapi and Butter Shrimp

Ingredients

4 Tilapi fillets defrosted

1 1/2 tablespoons paprika


1 tablespoon garlic powder


1 tablespoon ground dried thyme

1 tablespoon onion powder

1 teaspoon cayenne pepper

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon ground black pepper

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Directions

Combine all of the above spices together. If you have a mortal give them a bit of a smashing. Then rub it in a thick layer over both sides of the fish.

Baste your grill with a thin layer of cooking oil and let the grill get good and hot. If you don’t have a BBQ grill you can also use a ridged frying pan. There are also recipes on the net for doing blackened fish in the oven. I haven’t tried them as of yet. Let the fillets get good and crispy on both sides turning only the once.

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Salt Kissed Potatoes serves 2+

Salt Kissed Potatoes

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The L.A. Times did an article on sun kissed potatoes and I had to try it. Sun Kissed potatoes come from the Canary Islands and is served with fish. Originally the potatoes were cooked with sea water. Now a days you just add a load of salt to the tap water. It sounds as if it could be utterly disgusting. But, it turned out to be really tasty in an unusual way. The potato skin is covered with salt crystals and the inside takes on a nutty flavor. Ok you shouldn’t eat this everyday but now and again is nice.

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Ingredients

6-8 Walnut sized potatoes

1-2 Cups Salt-I am not kidding

Directions

Add all of this to your pot covering the potatoes with a 1-2 inch layer of water and set it to boil. You want the water to have a milky white color. When the potatoes are soft when poked they are ready to eat. They will very likely take on a grey color with the salt crystals wrinkling the skins.

Tip: Always save your potato left overs. They will make great country fried potatoes or potato salad the next day or day after. You can even make oven baked potato chips out of them. Knowing how to make new dishes out of leftovers makes cooking quick, easy and economical.

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Cilantro and walnut pesto.

Cilantro/Coriander Pesto

Cilantro is one of my favorite herbs. i use it on a lot of different things. Unfortunately for some it tastes like soap because of their mouth chemistry.

1  Bunch of Cilantro coarsely chopped

1 Garlic coaresly chopped

1/2 Cup of walnuts coarsely chopped

1/2 Lemon squeezed

1 TBS Parmesan give or take

2 TBS Olive Oil

3-4 TBS Cooking Oil

1/2 TBS Butter

Garlic salt

Directions

Saute your walnuts in a click of butter adding your garlic at the end to lightly brown. In a bowl add your walnuts and garlic, cilantro, grated parmesan. With your hand mixer chop it up finally adding the oils slowly. Add the garlic salt to taste. Add the lemon juice to taste.

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Avocado cream

Avocado Cream

Ingredients

1-2 Small avocados

1/2-1 TBS Lemon juice

2 TBS sour cream/gräddfil

1 TBS mayo

1-2 TBS Whipped cream

Garlic Salt to taste

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Directions

In a bowl add all of the above ingredients except the whipped cream. Wizz it with your hand mixer for a smooth creamy consistency. To water it down add the whipped cream to the desired consistency. You can even add af ew drops of Tabasco if you like.
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Grilled Shrimp

Ingredients

6 Giant Prawns

1 TBS Butter and a dash of cooking oil

1 Garlic chopped

Pinch of Cilantro

Garlic Salt

Squeeze of Lemon Juice

Directions

Get your grill, or in a frying pan-preferably cast iron, good and hot. Add the butter with the splash of oil to keep the butter from burning and let melt. Then add your shrimps, cook until the meat is firm. Then add the garlic and saute lightly. Squeeze over the lemon juice and sprinkle with garlic salt and the Cilantro. Put to the side keeping warm.



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