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Recipe Of The Week: Roasted Tomatillos And Tilapia

  • By Jessica Cerra
  • Published Aug 9, 2012
  • Updated Dec 17, 2012 at 4:14 PM UTC

This recipe promises to be unlike anything you’ve ever had. Unique, yet simple to prepare, you will want to show it off to your friends.  The fish and tomatillos are light, the cauliflower puree is deceptively creamy, and the lemon broth adds the perfect touch of acidity and surprise.

Ingredients

Roasted Tomatillos & Tilapia
1 ½ pounds tilapia
12 tomatillos
½ sweet yellow onion, thinly sliced
4 lemons
½ cup cilantro, finely chopped
1 Tbsp olive oil
1 tsp salt
½ tsp pepper

Note: Any flaky white fish, like halibut or sea bass, can be used, but tilapia is most cost effective

Cauliflower Puree
1 head cauliflower, florets removed
2 russet potatoes
½ cup non-fat Greek yogurt
2 Tbsp olive oil
1 tsp salt
½ tsp pepper

Preparation

Roasted Tomatillos & Tilapia
1. Heat oven to 375 degrees.
2. Remove husks from tomatillos and wash thoroughly.  Remove stems and cut into quarters.
3. Pad the tilapia with a paper towel to remove any moisture.
4. Scatter tomatillos, onions, and ¼ cup of the cilantro in a 9×11 inch baking dish.  Toss with the olive oil, salt and pepper.
5. Lay the tilapia over the vegetables.
6. Squeeze juice from all four lemons over the top.
7. Cover with foil and bake 45 minutes.

Cauliflower Puree
1. Fill a large stock-pot half way with water and bring to a boil.
2. Wash potatoes and remove skins. Cut potatoes into one-inch cubes and cut cauliflower florets to roughly the same size.
3. Boil for 30 minutes. Strain thoroughly using several paper towels to push all the water out through the strainer.
4. Place cauliflower, potatoes, yogurt, olive oil, salt and pepper in a food processor and process until smooth. If you don’t have a food processor a hand blender or hand masher can be used.

To Serve
Scoop about ¾ cup of the cauliflower puree into a bowl. Top with one piece of tilapia and a quarter of the roasted tomatillos and onions. Spoon lemon juice from the baking dish over the top and sprinkle with fresh cilantro.

More recipes from Jessica Cerra.

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif.  She is also a professional Xterra triathlete and mountain biker.  Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.

RELATED: Meet Private Chef And Xterra Pro Jessica Cerra 

FILED UNDER: Nutrition / Recipes TAGS: /

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