Tuesday, August 14, 2007

Fish and Chips, a variation

3-4 tilapia fillets
1 avocado, scored in skin and scooped out (diced)
2 tomatoes, diced
1 lemon, quartered lengthwise
1 yellow onion, quartered lengthwise
2 garlic cloves, minced
6 medium potatoes
sea salt
freshly ground pepper
ground cumin
ground coriander
Tabasco (or preferred hot sauce)
olive oil

Preheat oven to 425 degrees.

Combine diced avocado with diced tomato and the juice of one lemon quarter. Finely mince one onion quarter and add it to the mix. Season with a splash of olive oil and cumin, coriander, salt, pepper and Tabasco to taste. Stir together to slightly mash avocado. Set aside in the fridge for flavors to meld.

Put potatoes in the microwave for 4 minutes. Cut potatoes in half and then the halves into 1/4" slices. Slice one onion quarter into 1/4" slices. Combine potato slices, onion slices, minced garlic, sea salt, pepper and olive oil to coat. Place on a baking sheet in a single layer. Bake for 35-45 minutes until potatoes are golden brown and crisp on outside.

Lightly oil the bottom of a baking dish and arrange fish in one layer. Season with salt and pepper. Slice the remaining lemon and the remaining onion into very thin smiles and arrange them generously on each fillet. Bake fish until white and flaky, approx. 15 min. (Potatoes will be finishing)

Serve fish topped with your fresh salsa beside a mound of oven fried potatoes.
So yummy.

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