Blue Corn Encrusted Tilapia with a Raspberry Chipotle Sauce
As I mentioned in my previous post I was planning to have a Red, White and Blue meal for the 4th of July. However my family decided they wanted to grill some steaks today so that’s what we’ll be doing.
However, since I had planned to prepare Blue Corn Encrusted fish with a homemade Raspberry Chipotle sauce I decided to make it yesterday.
The dish turned out delicious and everyone loved it. However, I was the only one in the mood for fish so I made mine with Tilapia while I made the rest of the families with chicken breasts encrusted with blue corn chips.
Since we are out of town in Colorado I don’t have all the tools I do at home so I decided to grill both encrusted chicken and fish on the bbq pit since the oven was in use and I was running short on time.
As I’ve mentioned in the past I’m in desperate need of taking a food photograhpy class. I’m sure I could have plated this dish to look more appealing but trust me it was delicious, tender and red (sauce), white (fish) and blue (corn chips).
The small towns in Colorado don’t typically have the best fish but you can’t really go wrong with Tilapia since it comes in frozen anyway. So, I purchased some Tilipia for myself while I got 4 boneless, skinless chicken breasts for the rest of my crew.
To encrust the chicken and fish this was all that was needed:
1 bag of Blue Corn Chips
egg whites or an egg (I used egg whites since we had those in the house)
Crumble or puree in the food processor the Blue Corn Chips. I divided the crumbled chips into 2 zip lock bags, one for the fish and one for the chicken pieces.
I then took some egg whites and brushed it over the chicken and fish. After coating with egg whites I took the chicken pieces one at a time and placed them in one of the zip lock bags, sealed and shook each piece until coated.
I placed each encrusted piece of chicken on a foil lined jelly roll pan coated with non-stick spray. Then sprayed the top of each piece of encrusted chicken with the non-stick spray. This helps for moisture and to brown the coating.
I did the same for each encrusted piece of Tilapia only placing them directly on the sprayed heavy duty foil sealing the top and sides.
Since I only had one oven to work with that was already in use I decided to put these all on the grill outside to cook. I placed the chicken on for about 15 minutes and the fish on for at most 6-8 minutes. All turning out perfectly cooked and moist.
Prior to preparing the encrusted fish and chicken I made the Raspberry Chipotle sauce. This made about 2 cups and was so tasty. It had a bit of a kick to it but if spice isn’t a problem then go with the recipe I have posted below. Otherwise you may want to use a little less of the Chipotle Peppers in Adobo Sauce.
This sauce would also taste great over Salmon, as a dip for chips or veggies or whatever else you can think of. It was so delicious and beats purchasing the ready-made jarred versions with as simple as it was to prepare.
Raspberry Chipotle Sauce
makes 2 cups
2 cups fresh raspberries, rinsed and drained
1/4 cup chipotle peppers in adobo sauce, chopped
1 clove garlic, minced
1/2 medium red onion, minced
1 red tomato, diced
1 tbsp. brown sugar or agave nectar
1 tbsp. lime juice
1 tbsp. raspberry jam
salt and pepper
2 tbsp. extra-virgin olive oil
Heat all ingredients in a saucepan for approximately 15 minutes. Cool for a few minutes and place in a food processor or blender to puree or rough chop (whichever consistency you prefer)
Serve warm or chilled.
Happy 4th of July!