Poblano Avocado Tilapia with Plantains

Summer is bringing the heat here in TX which means all we’ve been craving are summer meals; Fresh fish, lighter flavors, juicy watermelons, outdoor dining. I love seeing how the shift of foods our bodies crave correlates to the flavors that are in season. I believe that our bodies are designed to eat seasonally which can not only save you money on produce items, but you’ll also be enjoying fresh foods at their best full of flavor, juicy, & sweet. Poblano avocado tilapia with plantains is a great recipe to welcome the summer season as it utilizes many fresh ingredients with some Caribbean flavors.


Poblano Avocado Sauce

This sauce is a great recipe to pull out of your back pocket in a snap. Not only is it quick & easy, but it is super versatile transforming basically any meat into a flavorful summer meal. We got roasted poblanos, garlic, avocado, squeeze of lime, a dash of milk in the blender & voila! Try it on:

  • Pork
  • Chicken
  • Shrimp
  • Sauce for egg tacos… or just eggs
  • Mix into pasta
  • Spread on a wrap
  • or even a dipping sauce for grilled veggies

Plantains

When picking out your plantains, opt for the sweet plantains over the green plantains for this dish. The sweetness compliments the tilapia & bit of the spice in the sauce from the poblanos. Grocery stores typically carry plantains that are pretty underripe & plantains take awhile to ripen so I usually buy mine about a week before I use them. For quicker ripening, set in a paper bag. You want the plantains to be super ripe yet still firm for optimal flavor. They are ready to slice & pan fry when they get streaks of black in color.


Tilapia with Poblano Avocado Sauce & Plantains

  • Servings: 4
  • Print

Ingredients

  • 4 large tilapia
  • 2 teaspoons cumin
  • salt to taste
  • 1/4 cup Parmesan
  • 3 plantains
  • canola oil
  • Poblano Avocado Sauce
  • 2 poblanos
  • 1/2 lg avocado
  • 3 garlic cloves
  • 1/2 teaspoon lime juice
  • 1/2 cup milk
  • salt to taste

Directions

  1. Set oven to broil. Place poblano peppers on a baking sheet & broil for 8 minutes, flip, & broil 8 more minutes. Skin will be blistered. Remove from oven & cool. Set oven to 400
  2. Place tilapia on baking sheet & sprinkle with salt & cumin.
  3. Peel poblanos. Combine roasted poblanos, avocado, garlic, lime juice, milk, & salt in blender. Blend until smooth.
  4. Spoon about 2 tablespoons of sauce on top of each piece of tilapia. Sprinkle with Parmesan & place in oven. Bake for 8 minutes, turn oven to broil, & continue to broil for 3 minutes until cheese is browned on top.
  5. Peel & slice ripe plantain into 1/2 inch sized pieces.
  6. Heat about a 1/4 inch or canola oil in a skillet over medium heat.
  7. Place the plantains in the oil spacing out so they are not overcrowded & pan fry for about 3 minutes on each side. They should form a blackened crust. Transfer to a cooling & sprinkle with salt. Serve immediately with the tilapia

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