Tilapia la Meuniere with Tamale Cakes with Succotash and Avocado Crema
John Medall, corporate executive chef at The Patio Group, loves preparing tilapia for many reasons: “It’s a great, mild fish, so it takes on whatever flavor we give it.”
- 4 / 6 oz Fresh Tilapia filets (Placed on dry paper towels to wick any water away)
- 2 garlic cloves
- 2 bunches cilantro washed and dried (Remove most of the stems)
- 1/4 cup toasted pine nuts
- 1/8 cup shredded asiago or parmesan cheese
- 2 tbsp olive oil + add if needed until reaching desired texture
In a food processor add cilantro, garlic, cooled pine nuts, and cheese. Pulse until ingredients are somewhat broken down. Begin to blend while slowly adding oil until the mixture becomes a loose paste. Remove and set aside.
- 8 oz prepared masa
- 1/4 lb butter melted
- 4 oz fresh grilled corn (use frozen if you do not have fresh)
- 2 each roasted red pepper or for more heat roast and dice 2 Fresno chilies
- salt and black pepper to taste
Add prepared masa to a steel mixing bowl and add melted butter, fine-diced red peppers or Fresno chilies, and corn. Mix until all ingredients are thoroughly incorporated. Spread evenly on to a sheet tray, then use a ring cutter to cut out four circles or whatever shape you have. Refrigerate and set aside until ready to use.
- 4 oz fresh grilled corn (use frozen again here if you do not have fresh)
- 2 oz black beans (thoroughly rinsed)
- 2 oz red and green bell pepper mixed (diced small)
- 1 oz red onion (diced small)
- pinch of chopped cilantro
In a medium sauté pan add 1 tbsp olive oil and bring up to a smoke, add all ingredients and sauté until slightly softened. Season with salt and pepper to taste and remove from heat
- 1 medium avocado peeled and pit removed
- 1 tsp lime juice
- 2 oz heavy cream
- 1 tbsp. cilantro
- 1/4 Serrano chile
- water as needed to thin
- salt and pepper to taste
- Add all ingredients minus the water to a blender and puree. If the mixture becomes too thick, add a little water at a time until you reach a consistency that can be drizzled.
- Remove the tamale cake from the cooler and place in a heated sauté pan with a little oil. Sear both sides of the tamale cake until golden brown and set aside on a paper towel to wick oil away.
- Using the same pan, dredge the fish in all-purpose flour seasoned with some type of Cajun mixture ( Chef prefer Old Bay) and place each filet in the hot oil for about 2 minutes per side. Remove fish and place on a paper towel to wick away oil. Place 2 to 3 oz of pesto on the plate, and swipe across the plate with a spatula or spoon to create a stripe from one end to the other. Place the tamale cake at one end of the stripe and spoon 2 oz of succotash on top and falling over the side. Plate the fish slightly on the tamale cake and over the succotash. Add a small amount more of the succotash over the fish and drizzle with the avocado crème.