12-20-2004, 05:50 AM
For the tilapia: [ul] [li]Six 6-ounce portions tilapia, or other mild white fish [li]1-1/2 cups stone ground cornmeal [li]1/2 cup corn flour [li]3 tablespoons garlic powder [li]3 tablespoons onion powder [li]1 teaspoon cayenne [li]1 teaspoon ground chipotle (smoked red jalapeno) [li]2 teaspoons ground mixed herbs (rosemary, cilantro, thyme, parsley) [li]2 egg whites [li]1 cup extra virgin olive oil [/li][/ul]Mix the dry ingredients. Dip the fish in the egg white wash and dredge in the mixture. Sauté the fish in olive oil over low heat, 2 to minutes per side.
For the smoked mushroom aioli:[/url] [ul] [li]6 shiitake mushrooms [li]2 portobello mushrooms [li]10 button mushrooms [li]1-1/2 cups extra virgin olive oil [li]2 egg yolks [li]1 teaspoon garlic [li]Juice of 2 lemons [li]Cayenne pepper to taste [li]Salt and freshly ground black pepper to taste [/li][/ul]Grill the mushrooms over pecan wood (or any flavored wood) for 5 minutes. Heat 1/2 cup of the olive oil in a skillet. Add the garlic and sauté. Add the mushrooms; stir. Saute an additional 1 minute. Remove from heat and let cool to room temperature.
Combine the mushrooms, oil and garlic in a food processor. Add the egg yolks and process slowly. Slowly add the rest of the olive oil in a thin stream to form the emulsion. Season with the lemon juice, salt and peppers.
For the gingered vegetables: [ul] [li]1 red bell pepper [li]1 yellow bell pepper [li]1 medium eggplant [li]1 red onion [li]1 zucchini [li]1 yellow squash [li]1 teaspoon garlic [li]1 teaspoon fresh grated ginger [li]1/2 cup extra virgin olive oil [li]1/4 cup soy sauce [li]1 tablepsoon chopped cilantro [/li][/ul]Cut the vegetables into 1/2 inch dice. Heat the olive oil in a skillet, add the vegetables, ginger and garlic and sauté 2-3 minutes. Add the soy sauce and cilantro, stir. Remove from heat and serve.
To assemble the dish:Arrange the vegetables on warm plates. Set the fish fillet over the vegetables. Spoon the aioli over the fish, and garnish as you like.
[signature]
For the smoked mushroom aioli:[/url] [ul] [li]6 shiitake mushrooms [li]2 portobello mushrooms [li]10 button mushrooms [li]1-1/2 cups extra virgin olive oil [li]2 egg yolks [li]1 teaspoon garlic [li]Juice of 2 lemons [li]Cayenne pepper to taste [li]Salt and freshly ground black pepper to taste [/li][/ul]Grill the mushrooms over pecan wood (or any flavored wood) for 5 minutes. Heat 1/2 cup of the olive oil in a skillet. Add the garlic and sauté. Add the mushrooms; stir. Saute an additional 1 minute. Remove from heat and let cool to room temperature.
Combine the mushrooms, oil and garlic in a food processor. Add the egg yolks and process slowly. Slowly add the rest of the olive oil in a thin stream to form the emulsion. Season with the lemon juice, salt and peppers.
For the gingered vegetables: [ul] [li]1 red bell pepper [li]1 yellow bell pepper [li]1 medium eggplant [li]1 red onion [li]1 zucchini [li]1 yellow squash [li]1 teaspoon garlic [li]1 teaspoon fresh grated ginger [li]1/2 cup extra virgin olive oil [li]1/4 cup soy sauce [li]1 tablepsoon chopped cilantro [/li][/ul]Cut the vegetables into 1/2 inch dice. Heat the olive oil in a skillet, add the vegetables, ginger and garlic and sauté 2-3 minutes. Add the soy sauce and cilantro, stir. Remove from heat and serve.
To assemble the dish:Arrange the vegetables on warm plates. Set the fish fillet over the vegetables. Spoon the aioli over the fish, and garnish as you like.
[signature]