Chorizo Crusted Tilapia with Beans, Roasted Chilies and Salsa Verde
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 10.00 | Tilapia , 6 oz. each | |
| 2.00 | tsp | Caldo De Tomate 4 x 4.4 Lb |
| 4.00 | floz | Hellmann's® Real Mayonnaise, Display Ready Pallet of 24 Cases 4 x 1 GN |
| 8.00 | oz | Pork sausage , Mexican Chorizo, cooked and crumbled fine |
| 1.50 | cup | Breadcrumbs, plain , Japanese |
| 2.00 | tbsp | Cilantro(1) , chopped |
| 2.00 | Green Onion , finely sliced | |
| Beans with Bacon and Roasted Chilies , 5 cups (See separate recipe) | ||
| 20.00 | floz | Knorr Ready-To-Use Salsa Verde Sauce 4 x 0.5 GA |
| Corn oil for Sauteeing | ||
| 3.00 | oz | Lime creme, garnish |
| 1.00 | cup | Cilantro leaves, garnish |
| 15.00 | Tomatoes, Grape/Sugarplum , halved, garnish |
Preparation
1. Portion filet of fish in two pieces.
2. Season with Knorr Calde de Tomate.
3. Brush a thin layer of mayonnaise on side of fish.
4. In a mixing bowl, add bread crumbs, cooked crumbled chorizo, green onions and cilantro. Mix well. It should look like coarse sand.
5. Lay mayonnaise side of fish into bread crumbs and press firmly, remove and hold for cooking.
6. Heat oil in saute pan and place fish filet crumb side down, cook about 2 minutes until brown and crispy. Turn fish and finish cooking on other side.
7. Place hot beans in center of plate, plate two pieces of fish on top, pour hot Knorr Salsa Verde around fish and beans. Garnish with cilantro, grape tomatoes, and creme.
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