Friday, April 29, 2011

fiesta salad with chipotle tilapia and mango salsa

The next round of made-up recipes is officially fish + salads. I hope you're excited! Here's the first one:

Fiesta Salad with Chipotle Tilapia and Mango Salsa
serves 4

For the tilapia:
4 4-6 ounce tilapia fillets, rinsed and patted dry
1 T pureed chipotle peppers in adobo sauce
2 cloves garlic, minced
1 lime, zested and juiced
2 T EVOO

For the salsa:
1 cup cooked black beans
1 mango, peeled and chopped
1/2 cup red onion, diced
1 jalapeƱo, seeded and minced
1/2 cup cilantro, chopped
1/2 t kosher salt
1 lime, zested and juiced

For the salad dressing:
1/2 c cilantro
1.5 limes, zested and juiced
1 t pureed chipotle peppers in adobo sauce
2 T EVOO
1/2 t kosher salt
1 t sugar

Preheat the oven to 375. Combine pureed chipotle pepper in adobo sauce (remember, I just dump the contents of the can in the blender and use the puree as salsa), garlic, lime zest, lime juice, and oil. Pour over the fish and set aside while oven is heating. When oven is heated, cook the fish for 12-15 minutes, until it flakes easily with a fork.

Combine the salsa ingredients in a medium bowl. Salt and pepper to taste.

Combine the dressing ingredients in a blender. Thin with water, as needed.

Now you're ready to assemble your salad. Toss salad greens (I used spinach) with dressing, to taste, reserving any leftovers for future use. Place a piece of cooked fish on top of the greens, with a large scoop of mango salsa on the side.

I don't have many process photes for this one, because all it really involves is some chopping and blending. I made this after work on Monday and it came together in a snap.
Edwin and I really enjoyed this. The fish marinade was awesome-- I will definitely be making it again. We both give the salad an A-.

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