Grilled Tilapia With a Creamy Chili Sauce
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Please watch, like, subscribe, and share. This is a quick and easy fish recipe that taste great and is easy to prepare.
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Recipe
Cream Sauce
1/2 cup Mayonnaise
1 can Rotel Tomatoes with green chilies, drained
1/2 Lemon juiced
Salt and Pepper to taste
Smoked serrano chili powder or other chili powder
Mix all ingredients well
Fish
4 5oz-7oz fish fillets
salt and pepper to taste
Grill fish for 3-4 minutes then turn and add the sauce.
grill for another 3-4 minutes or until fillet is flaky.
Geoffrey Zakarian's Fish Tacos with Papaya Slaw | The Kitchen | Food Network
Geoffrey brings a lighter option to the game-day menu with tasty red snapper tacos that are topped with a bright and flavorful slaw!
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Fish Tacos with Papaya Slaw
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 10 hr 5 min (includes pickling time)
Active: 1 hr 5 min
Yield: 4 servings
Ingredients
Slaw:
1 small slightly underripe papaya
3 cups shredded green cabbage
1 cup daikon or white radish matchsticks (see Cook's Note)
1 Thai red chile, thinly sliced
1 clove garlic, grated
3 tablespoons lime juice plus 1 teaspoon lime zest
2 tablespoons fish sauce
1 tablespoon plus 1/2 teaspoon brown sugar
Kosher salt
Fish:
1 tablespoon chili powder
1 1/2 teaspoons kosher salt, plus more as needed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1 1/2 pounds skinless red snapper fillets or other thin flaky white fish fillets
Oil, for cooking
Crema:
1/2 cup crema
1 tablespoon chopped chipotle and adobo sauce
1 teaspoon hot sauce
To Serve:
12 street-taco-size flour tortillas, warmed
2 avocados, sliced
Pickled Red Onions, recipe follows
1/3 cup fresh cilantro leaves
Lime wedges
Pickled Red Onions:
1 cup red wine vinegar
1/4 cup sugar
2 tablespoons kosher salt
1 tablespoon pickling spice
1 red onion, thinly sliced into rings
Directions
For the slaw: Peel the papaya, then slice in half and remove the seeds. Shred into 2 cups of matchsticks and put in a large bowl (see Cook's Note). Add the cabbage and daikon and toss to mix. In a liquid measuring cup or small bowl, mix the chile, garlic, lime juice and zest, fish sauce, brown sugar, 1 tablespoon water and salt to taste. Pour the dressing over the slaw and slightly massage to coat. Set aside.
For the fish: In a small bowl, combine the chili powder, salt, coriander, cumin, paprika and garlic powder. Evenly sprinkle the seasoning mixture over both sides of the fish. Heat a griddle pan over medium heat. Oil the griddle, and cook one side, about 3 minutes. Flip the fish over and remove the griddle from the heat. Allow the fish to finish cooking from the residual heat until it flakes easily, another 3 minutes. Transfer the fish to a plate, then season with more salt and break into large pieces.
Make the crema: Whisk the crema, chipotle and adobo and hot sauce together. Set aside.
To serve: Top each tortilla with avocado, fish, Pickled Onions, papaya slaw, crema, cilantro and a squeeze of lime.
Pickled Red Onions:
Yield: Makes 3 cups
Combine the vinegar, sugar, salt, pickling spice and 1 cup water in a medium saucepan. Bring to a simmer over medium-high heat. Add the onions to the pan and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.
Cook’s Note
If you have a mandoline slicer, use the julienne blade attachment to cut the papaya and daikon.
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Geoffrey Zakarian's Fish Tacos with Papaya Slaw | The Kitchen | Food Network
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Grilled Chicken Pitas Recipe
Boneless, skinless chicken thighs seasoned with greek seasoning and grilled hot and fast for grilled chicken pitas
#grilledchickenpita #grilledchickenthigh #howtobbqright
Grilled Chicken Pitas
When it’s hot outside, I look for recipes that can be cooked quick and easy. For these grilled chicken pitas I start with boneless, skinless chicken thighs (yes you can substitute white meat if you want) and some fresh vegetables: yellow squash, zucchini squash, red onion, and sweet peppers.
Rinse the vegetables and slice the squash into 1/4” strips. Peel and quarter the red onion.
Place the thighs in one ziplock bag and the vegetables in another. For a quick marinade I use Spedie Sauce (it’s a Mediterranean style marinade I found at Kroger). Divide the bottle of Spedie Sauce over the thighs and vegetables and refrigerate for an hour. I like to prep everything in the morning and it’s ready to grill that evening for a quick dinner.
When you’re ready to cook, fire up a charcoal grill and remove the thighs and vegetables from the marinade. Start with the chicken and grill hot and fast. Season the meat with your favorite Greek Seasoning as it cooks and don’t go too far from the grill because the thighs will need turning often. It only takes about 8-10 minutes for them to fully cook. Internal temperature should reach at least 175 degrees.
Remove the chicken thighs from the grill and hold to the side loosely covered with aluminum foil. Place the vegetables on the grill and cook for 3-4 minutes on each side. Be sure to season the vegetables with Greek Seasoning and flip as needed just don’t over cook them.
To serve this dish, warm pita bread on the grill for 30-45 seconds. Cut the thighs into bite-size slices and place on a large platter with the grilled vegetables.
We serve it family style on the dinner table with shredded lettuce, diced tomatoes, crumbled feta cheese, and a bowl of tzatziki sauce. This recipe is great for a quick summer dinner.
Grilled Chicken Pitas Ingredients
- 2lbs Boneless, Skinless Chicken Thighs
- 18oz Spedie Sauce - Salamida Original State Fair
- 2oz Greek Seasoning
- 2 Yellow Squash
- 2 Zucchini Squash
- 1 Red Onion
- 1 dozen small Sweet Peppers assorted colors
For serving:
- Pita Bread or your favorite flat bread
- Shredded Lettuce
- Diced Tomato
- Crumbled Feta Cheese
- Tzatziki Sauce* recipe below
Directions:
1. Place Chicken Thighs in a ziplock bag and pour half of the bottle of Spedie Sauce over the thighs. Move the thighs around in the marinade for even coverage and refrigerate for at least one hour up to overnight.
2. Wash and vertically slice the squash into 1/4” pieces, quarter the red onion, and place all the vegetables in a ziplock bag. Pour the remaining marinade over the vegetables and refrigerate for 1 hour.
3. Set up a charcoal grill for direct heat grilling adding a couple small chunks of your favorite wood on the hot coals for smoke flavor.
4. Remove the chicken thighs from the marinade and place on the grill. Season each thigh with greek seasoning as they cook. Total cook time is about 10 minutes. Place each thigh on a platter and cover loosely with aluminum foil.
5. Remove the vegetables from the marinade and place on the grill. Season with remaining greek seasoning and cook for 3-4 minutes on each side or until tender turning as needed.
6. Warm the pitas for 30-45 seconds on the grill. Slice the thighs into bite size pieces and place on a platter along with the grilled vegetables. Serve family style with lettuce, diced tomatoes, feta cheese, and tzatziki sauce.
Tzatziki Sauce Recipe
- 8oz Plain Yogurt
- 4oz Sour Cream
- 1 Whole Cucumber peeled and shredded on box grater
- 3 Cloves Garlic minced
- 2oz Crumbled Goat Cheese
- 1 Tablespoon Mayo
- ½ teaspoon Black Pepper
- ½ teaspoon Salt
- Juice of 1 Lemon
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The Best Pescatarian Dishes Part 2 | MasterChef Canada | MasterChef World
As you enjoyed the first video so much, we are back with a second video of the best pescatarian dishes you can try! In this video you can see Glazed Salmon, Seafood Paella, Crab and Ricotta Stuffed Cannelloni and many more! See how many you can make.
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