Ingredients
- 1 1/4 to 1 1/2 pounds tilapia, 4 fillets
- Coarse salt
- Ground pepper
- 1 teaspoon ground cumin, eyeball it
- 1/2 teaspoon sweet paprika, eyeball it
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 lime, halved
- 1/2 medium red onion, chopped
- 1 jalapeno or serrano pepper, seeded and finely chopped
- 2 or 3 large cloves garlic, finely chopped
- 8 to 10 tomatillos, husks peeled and diced
- 1/2 bottled pale beer
- 2 tablespoons chopped cilantro leaves, a palmful, plus a few sprigs for garnish
Maque Choux:
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1/2 red onion, chopped
- 1 jalapeno, seeded and finely chopped
- 1 small red bell pepper, seeded and chopped
- 4 ears fresh corn on the cob, husked
- A sprinkle sugar
- Dash cayenne pepper
- Salt
- 2 tablespoons butter
- 2 ripe avocado
- 1 lime, juiced
Description
Food Network
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