Friday, 23 November 2012

Tilapia with charred jalapeno salsa verde

There is a road we drive towards downtown Victoria which looks out over the ocean to Washington State and the Olympus Mountains. Most days it is shrouded in cloud but today it was clear and unbelievably breath taking. The mountains are capped in snow and the clouds formed a soft bed at their base. The enormous size of this mountain range across the water is incredible to see in all it's glory. What a day to have left your camera at home! British Columbia proudly calls itself the most beautiful place on earth and I would have to agree based on what I've seen so far. You can't turn your head here without seeing something stunning. Next time I will remember my camera and share some of this scenery with you. For now you will have to put up with my terribly lit and styled photography of dinner.

I tore this recipe out of Canadian House and Home magazine many years ago, because it's a keeper as we say here. A recipe that's versatile and yummy. The salsa verde is served on fish but you could use it with pasta, in an omelet, with chicken or as a side or dip. It's slightly spicy and oh so flavourful.


Tilapia with charred jalepeno salsa verde
serves 4

2 fresh jalepeno peppers
1 cup packed coarsely chopped fresh parsley
5 anchovy fillets
2 cloves garlic, minced
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
2 tbsp plus 2 tsp drained capers
2 green onions, chopped
4 tilapia fillets (or similar white fish of your choice)
salt and pepper
1/3 cup toasted sliced almonds

To char peppers, place them on a burner grate directly over a gas flame. Cook, turning often as sides blacken, for 5 minutes or until charred all over. (Alternatively, place on baking sheet and broil until blackened.) Let cool slightly. Holding peppers under cool running water, use side of a spoon to scrape away peel; discard peel. Halve, seed, and finely dice. Set aside.

In food processor, blend parsley, anchovies, garlic, oil and vinegar until smooth. Add roasted peppers, 2 tbsp capers and half the chopped green onion; pulse briefly to mix in.

Place fish fillets in a single layer on a greased or parchment-lined baking sheet . Season with salt and pepper. Divide parsley mixture among fillets. Spread over top and sides.

Roast in a preheated 450F (230C) oven for about 10 minutes or until fish is opaque and flakes easily when tested with a fork. Garnish with remaining green onion, 2 tsp capers and almonds.

I hope your weekend is filled with breathtaking moments, (except yours Mummy and Pappi, I hope yours runs perfectly smoothly. Good luck with the move today.)
Have a great weekend everybody.

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