Like I mentioned, my parents came to visit over Easter weekend. I wanted to cook at least one major meal for them, since they always get to see yummy food on the blog but never get to eat any of it! I figured Easter Sunday would be the perfect day.
I started off with baked pickles for an appetizer. This time, I used round stackers but I didn’t like them as much as the long, flat spears. These were a bit too thick and the skin was tough to bite through. That said, still good! I’d just use other pickles next time. Check out the recipe!
For our dinner, I knew fish was the answer. When looking through my recipes stockpile, I remembered bookmarking a great crusted tilapia recipe from Pretty Peas – when my mom saw it, she knew it was the one.
The entire meal consisted of Chipotle-Crusted Tilapia with Avocado Cream Sauce and Bean & Corn Salad. We also added a side of Smushed Potatoes from an Everyday Food recipe, which I’ll explain in a minute (you’ll have to start the potatoes first, so skip ahead if you’re actually making this meal!). Ingredients for 4 included:
- 4 tilapia fillets, about 1 pound
- 1/2 bag of Fire-Roasted Chipotle Tostito’s tortilla chips (there are all natural!)
- 1/3 cup + 2 tablespoons cup plain nonfat Greek yogurt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cumin
- 1/8 teaspoon cayenne
- 1/8 teaspoon salt
- 1/4 teaspoon dried cilantro
- 1/3 cup plain nonfat Greek yogurt
- 2 tablespoons sour cream
- 1 ripe avocado
- Salt and pepper, to taste
Black Bean and Corn Salad
- 1 can (14 oz) black beans, rinsed and drained
- 2 cups frozen corn kernels
- 1 small red bell pepper, seeded and chopped
- 1/2 red onion, chopped
- 1 1/2 teaspoons ground cumin
- 2 teaspoons Tabasco
- 1 lime, juiced
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
Make your bean and corn salad first. Don’t defrost the corn! Mix all ingredients together in a bowl and let sit on the counter until you’re ready to eat (at least 15 minutes). The frozen corn will defrost and chill the rest of the salad until you’re ready to eat!
Preheat your oven to 375 degrees and grease/foil a cookie sheet. Put the tortilla chips in a plastic bag and use a rolling pin to smush. Separately, mix the yogurt and spices and set up a “coating station.”
Dredge both sides of the fillet in the yogurt, then the chips, and set onto the baking sheet. Press any extra chips onto the top of each fillet.
Bake for 12-15 minutes, until the fish flakes at the touch of a fork. But wait! Right before the fish is finished baking, make the avocado cream sauce. Mush the avocado as much as possible in a bowl and combine with the rest of the ingredients.
OH I almost forgot the potatoes. You actually have to start these first, as they take about an hour. Boil small red potatoes (about 2 per person) for 20 minutes, until fork tender. Drain and place each potato in between dish towels and lightly push down, until the skin breaks.
Place each “smushed” potato on a greased/foiled cookie sheet. Drizzle with olive oil, salt and pepper, and bake for 35 minutes at 425 degrees. When they’re nice and crispy, drizzle with vinegar, scallions, and more salt, if desired. These were great!
Question: What’s your favorite way to eat white fish?