Tropical Thursday: fish in a tin tapas.

Posted on: August 28, 2014

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I have been wanting to create something different for a while, that will scream tropical flavors like mango and coconut and also has a kick. I found these fresh tilapia fillets from Costa Rica, so I wanted to prepare a dish that will taste like a tropical paradise and that will transport you to the beautiful sand beaches of this country. Now, my challenge will be turn it into a fun appetizer. So I created the”fish in a tin” tapas with a spicy mango salsa. I assure you that your guests will be pleased with this dish.

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Ingredients
4 pieces of Tilapia fillets from Costa Rica
1/2 mango cut in cubes
1/2 cup of fresh cilantro
1 tbls of sweet pickled jalapeƱo
1 tbls of capers
1 pickled hot pepper (Trader Joe’s)
1 green onion
1 lime
Salt, pepper, cumin, garlic powder
4 tbls of coconut oil
2 tbls of wheat flower

Parley oil:
2 cups of fresh parley
1/2 cup,oil
Salt, crushed pepper
2 cloves of garlic

Blend all ingredients until smooth. Use as marinade, dipping or anything you like. It is delicious !

Additional: Crispy quinoa rice
Mix 1 cup of cookies quinoa, 1 cup of white rice and 3 cloves of roasted garlic, and toast them light with olive oil on low heat x 15 minutes, stirring ocationally.

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I started by preparing and seasoning the fish. First cut the fish by the middle lengthwise so it makes 8 pieces. Then season with 1/4 tsp of cumin, salt, pepper and garlic powder. Later add the zest of 1 lime and dust each piece with a little of flour to coat them lightly.

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For the salsa: cut the pieces of mango into little cubes, then chopped cilantro, green onion, sweet hot pepper and jalapeno. In a bowl mix these ingredients with the capers, season with salt and pepper, chopped cilantro, a drizzle of cocunut oil.
Now is time to pan fry the fish fillets. On a pan heat up 2 tbs of coconut oil and fry the fish for about 3-5 minutes until if cook through and lightly brown.
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Now is time to plate! I used this time clean empty sardines tins. I serve one layer of the crispy quinoa rice, then a piece of fish, a drizzle of parley oil and topped with the spicy mango salsa. It is crunchy, tangy, and delicious.
You may arrange them in tray to pass as tapas at a cocktail party. They will be a hit!

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I hope you enjoy it. Leave any questions or comments below. I would love to hear from you.

Eat, Entertain and Enjoy!

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Xo,
Myriam

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