For the tilapia:
Mix the dry ingredients. Dip the fish in the egg white wash and dredge in the mixture. Sauté the fish in olive oil over low heat, 2 to minutes per side.
- Six 6-ounce portions tilapia, or other mild white fish
- 1-1/2 cups stone ground cornmeal
- 1/2 cup corn flour
- 3 tablespoons garlic powder
- 3 tablespoons onion powder
- 1 teaspoon cayenne
- 1 teaspoon ground chipotle (smoked red jalapeno)
- 2 teaspoons ground mixed herbs (rosemary, cilantro, thyme, parsley)
- 2 egg whites
- 1 cup extra virgin olive oil
For the smoked mushroom aioli:
Grill the mushrooms over pecan wood (or any flavored wood) for 5 minutes. Heat 1/2 cup of the olive oil in a skillet. Add the garlic and sauté. Add the mushrooms; stir. Saute an additional 1 minute. Remove from heat and let cool to room temperature.
- 6 shiitake mushrooms
- 2 portobello mushrooms
- 10 button mushrooms
- 1-1/2 cups extra virgin olive oil
- 2 egg yolks
- 1 teaspoon garlic
- Juice of 2 lemons
- Cayenne pepper to taste
- Salt and freshly ground black pepper to taste
Combine the mushrooms, oil and garlic in a food processor. Add the egg yolks and process slowly. Slowly add the rest of the olive oil in a thin stream to form the emulsion. Season with the lemon juice, salt and peppers.
For the gingered vegetables:
Cut the vegetables into 1/2 inch dice. Heat the olive oil in a skillet, add the vegetables, ginger and garlic and sauté 2-3 minutes. Add the soy sauce and cilantro, stir. Remove from heat and serve.
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium eggplant
- 1 red onion
- 1 zucchini
- 1 yellow squash
- 1 teaspoon garlic
- 1 teaspoon fresh grated ginger
- 1/2 cup extra virgin olive oil
- 1/4 cup soy sauce
- 1 tablepsoon chopped cilantro
To assemble the dish:Arrange the vegetables on warm plates. Set the fish fillet over the vegetables. Spoon the aioli over the fish, and garnish as you like.
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Chuck Taggart (e-mail chuck)