Originally from Africa,
tilapia are now raised around the world. The lowfat flesh of
the tilapia is white (sometimes tinged with pink), sweet and
fine-textured. It's suitable for baking, broiling, grilling and
steaming. The tilapia is also called St. Peter's fish and, in
Hawaii, Hawaiian sun fish.
Blackened
Tilapia Quesadillas with Ginger-Scallion-Red Pepper Sauce
1 tablespoon unsalted butter
1 clove roasted garlic, mashed
1/2 teaspoon grated gingerroot
1/4 roasted red bell pepper, peeled, seeded and minced
2 tablespoons thinly sliced scallion, divided use
2 tablespoons heavy cream
1 teaspoon pure chile powder, such as ancho or jalapeño
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon sugar
1/4 teaspoon ground cinnamon
4 teaspoons salt
6 ounces boneless tilapia fillet, or other lowfat fish
1 tablespoon peanut oil
1 1/2 cups shredded fontina cheese
2 (8-inch) flour tortillas
- Melt butter in a saucepan
over medium heat. Add garlic, ginger and bell pepper; cook for
1 minute. Add half of the scallions and cook for 1 more minute.
Increase heat to high and add cream. Stir until sauce thickens.
Remove from heat and set aside.
- Prepare blackening seasoning
by combining chile powder, pepper, oregano, sugar, cinnamon and
salt. Set aside.
- Heat a cast-iron skillet
over medium-high heat. Add peanut oil. Just before cooking, dredge
tilapia fillets in spices. When oil starts to smoke, add tilapia
and cook 1 to 2 minutes per side until golden brown.
- Remove fish from heat
and flake apart into bite-size pieces. Transfer to a bowl and
combine with red pepper sauce. Scatter half of the cheese over
a tortilla, followed by fish mixture. Top with remaining cheese.
Cover with second tortilla and press down.
- Heat a pan over medium
heat; cook quesadilla for 2 to 3 minutes on each side until lightly
brown and cheese is melted. Remove from pan and cut into wedges.
Garnish with remaining scallion.
Makes 2 servings.
