Saturday, October 20, 2012
This is a smoky, spicy fish that I thought was delicious, healthy and quick to make. Epicurious suggests serving this dish with a pineapple salad. I have to agree that a bite of sweet pineapple would be a great compliment to this fish.
cilantro-chipotle tilapia (epicurious.com)
1 1/2 cups chopped cilantro
2 tablespoons vegetable oil
1 tablespoon chopped canned chipotles in adobo sauce
1 tablespoon water
1/2 teaspoon ground cumin
4 (6 ounces each) tilapia loins
Preheat broiler. Puree cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt and 1/2 teaspoon pepper in a blender until smooth, then coat fish with sauce.
Line rack of a broiler pan with foil then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.