Cajun Tilapia with Sun-Dried Cranberry Salsa and
Tomatillo - Avocado Sauce
By Chef Jefferson Seay, The Fishwife, Pacific Grove. CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 4

Cajun Tilapia
Ingredients: (use organic when possible)
1 Roma Tomato
1 Jalapeno Pepper
1 Yellow Pepper
1 tbls. Garlic (minced)
1 tbls. Shallot (minced)
1 cup Cilantro (minced)
10 Limes (squeezed)
2 Lemons (squeezed)
1 oz. Tequila
1/4 cup Olive Oil
TT Salt and White Pepper
1 pinch Sugar

Procedures:
1. Pat fillets dry with paper towels. Place Cajun blackening spices in a plastic or paper bag and add one fillet. Seal and shake until fillet is well coated with spice mixture. Repeat with remaining fillets.

2. Heat oil in a 12-inch skillet. Add fillets; cook over medium heat, turning once, until spices begin to caramelize and blacken, about 7 minutes.

*Seafood Watch recommends U.S. farmed tilapia from the U.S.

Cajun Spices
Ingredients: (coats about 8-10 fillets)
4 tbls. Sweet Paprika
2 tspn. Ground Red Pepper
2 tspn. Salt
1 tspn. White Pepper
1 tbls. Onion Powder
2 tspn. Garlic Powder
2 tspn. Dried Thyme
2 tspn. Dried Oregano
2 tbls. Dried Basil

Procedures:
1. Combine all ingredients in a small bowl mix well.

2. Store in an airtight container.

Tomatillo-Avocado Sauce
Ingredients:
1 lb. Tomatillos (husked, washed and quartered)
3 tbls. Onion (minced)
1/3 tspn. Garlic (minced)
3 tbls. Cilantro (chopped)
1 Serrano Chile (minced)
2 tspn. Salt
2 lg. Ripe Avocados (peeled and pitted)
1 cup Cold Water

Procedures:
1. Place quartered tomatillos, onion, garlic, cilantro and salt into a blender or food processor. Blend well for 2 minutes. Add avocados and blend for 30 seconds more. Add water and blend until the salsa has a smooth, sauce-like consistency, about 30 seconds.

2. Keep refrigerated in an air-tight, nonreactive container. Serve chilled.

Sun-dried Cranberry Salsa
Ingredients:
1-1/2 cup Tomatoes (diced)
3/4 cup Jicamas (diced)
1/4 cup Red Bell Peppers (diced)
1/4 cup Habanero Chile (minced)
4 tbls. Sun-dried Cranberries
2 tbls. Fresh Cilantro
2-1/2 tbls. Lime Juice (freshly squeezed)
1/4 tspn. Black Pepper (freshly ground)
1 tspn. Salt

Procedures:
1. Combine all ingredients in a medium-size nonreactive bowl.

2. Let salsa stand 30 minutes at room temperature to allow flavors to marry before serving. Serve at room temperature.

3. Cover and refrigerate any remaining salsa.

To Serve:
Place each tilapia fillet on a tostada. Top with 3 teaspoons of tomatillo-avocado sauce and garnish each dish with 2 tablespoons of sun-dried cranberry salsa.