Monday, May 23, 2011

A Simple Recipe, and Not Much More

I don't have much of anything to say about the recipe listed here today, except it's really, really good.  I made it as a simple, fairly nutritious weeknight dinner that was different.  It took me about thirty minutes max, and maybe even less. I also didn't get to take a picture.  When I made the recipe, I had no idea how good it would be.  Sometimes, simple recipes really are the best.  And this is a simple recipe.  It's all about timing and planning in advance, because there are several steps, though none are very complicated. A tostada is like an open face Mexican sandwich, if you aren't familiar with them. It kind of has to be, since the tortilla shell is so crispy and delicious. If you'd like to make the tortilla a little healthier, skip the frying and place them under the broiler, flipping half-way through. 

Tilapia Tostadas

8 six inch flour or corn tortillas
canola oil, for frying, plus more for sauteing
1/2 medium red onion, diced
1/2 red bell pepper, diced
1/4 teaspoon red pepper flakes
2 teaspoons ground cumin
1ear of corn, peeled.
1/3 cup yellow cornmeal
1/2 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1 1/2 pounds tilapia fillets, cut into three inch pieces 
 Sour cream, for serving

Line two baking sheets with paper towels. Heat about one inch of canola oil in a medium skillet. While the oil is heating, dice the vegetables and heat about 1 tablespoon of canola oil in a large skillet under medium heat.  Add the pepper and onion and saute for about three minutes.  Cut the corn off the ear and add to the skillet.  Using the back of a medium knife, squeeze out the juices from the cob into the pan. Add the red pepper flakes and cumin and saute for 1 minute longer.  Turn off the heat and move to a bowl for serving.

Working with one tortilla at a time, place a tortilla in the hot frying oil with tongs.  The tortilla should puff up and float. After about 1 minute, turn the tortilla over and fry for another thirty seconds. Remove the tortilla to a paper towel lined baking sheet. Continue frying all of the tortillas.

Sprinkle salt over the tilapia pieces.  Mix the cornmeal and cayenne on a shallow plate.  Wipe clean the large skillet used for the corn salsa with a paper towel and heat another tablespoon of canola oil over medium high heat.  Dredge the fish pieces in the cornmeal mixture and fry the tilapia until the fish flakes, about three minutes on each side.

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