Foodbuzz 24×24: Blue Corn Encrusted Tilapia with a Raspberry Chipotle Sauce
A few weeks ago Foodbuzz.com a site I frequent where other foodies share recipes sent out an email with this statement:
Since the devastating explosion on April 20, 2010, the Gulf of Mexico has been forever changed. Not only does this affect us now, but we will see even greater long-term devastation to our food system. From fisherman to chefs, everyone is preparing themselves for a magnitude of change.
Since food is so close to our hearts, we wanted to reach out to our passionate community of Featured Publishers to get involved! We are challenging you to come up with your best Gulf Inspired cuisine. Keeping with the past 24×24 Foodbuzz will still pick 24 bloggers to re-create a meal for family and friends, the only twist is that your stipend of $250 will automatically be donated to the Greater New Orleans Foundation, who will donate 100% of the proceeds to the fisherman and their families affected by the spill.
I thought for a minute and then remembered the post I made for my Blue Corn Encrusted Tilapia with Raspberry Chipotle Sauce. This dish was delicious but when I looked at the photo I took it reminded me of those horrific pictures of the wildlife on the Gulf Coast covered in oil. The Tilapia although covered with Blue Corn Chips looks as though it could be covered with oil. The Raspberry Chipotle Sauce to me symbolizes the blood, sweat and tears that the residents, business owners, fishermen, etc. are enduring from this disaster.
Although this doesn’t sound like a pleasant meal to share with family and friends on this day it reminds us of what we all need to do to help in the clean-up.
This dish is quite delicious and simple to prepare but I hope that those of you out there reading this will do what you can to help too.
To my surprise my dish was one of the 24 selected to be shared on Foodbuzz and with all of you that read my blog along with my family while we vacation in the Colorado Mountains.
In the meantime, if you would like to make the recipe that I submitted to Foodbuzz for the Blue Corn Encrusted Tilapia with Raspberry Chipotle Sauce here it is. I hope you enjoy it!
Blue Corn Encrusted Tilapia with Raspberry Chipotle Sauce
4 pieces of Tilapia (or your favorite white fish)
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.
Brush egg whites over the fish. After coating with egg whites I took the tilapia 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 Tilapia on a heavy duty foil line jelly roll pan, coated with non-stick spray. Then sprayed the top of each piece of encrusted fish with the non-stick spray. This helps for moisture and to brown the coating.
I then placed the pan in a 350 oven for approximately 8-10 minutes. When I prepared this dish previously I only had one oven to work with that was already in use so I decided to put these on the grill outside to cook but sealed the heavy duty foil around the fish. This method took about 6-8 minutes on medium heat. All turning out perfectly cooked and moist.
Prior to preparing the encrusted fish I made the Raspberry Chipotle sauce. This makes about 2 cups and is so tasty. It has 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.
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)
Place Blue Corn Encrusted Tilapia on a plate and drizzle the Raspberry Chipotle Sauce over the top.