When I saw the ingredients for this battle I was immediately reminded of our improv for pork chops we did many years ago while camping down near Port Aransas, TX. The green peppers were the secret ingredient to make those chops snap right up. So, with a little… okay, major modification, I slid these onto the plates of my wife and mother-in-law. They loved it. The guacamole was the killer to make the fish explode with flavor inside your mouth. My wife says this is a keeper recipe and looks forward to the next time I try it. I originally thought of deep-frying it for a nice crunchy outside but baking it really made it tasty and a lot healthier.
Smothered Tilapia w/ Pineapple Guacamole
For the guacamole:
- 1 medium avocado
- 1 slice of fresh pineapple (or canned pineapple will work, too)
- 2 finely diced green onions w/ about 1" of the green
- 1 T lime juice
- 1 inch slice of green bell pepper, finely diced.
- dash of salt
- pinch of pepper
- jalapeno (optional) - you decide how much, remove seeds, chop finely. Cut back on the green bell pepper a little.
Grill the slice of pineapple (I used a George Foreman) to get a nice char and smokey flavor. Slice open the avacado and remove the pit. Scoop out the ripe avacado and mash it in a bowl. Add the lime juice, finely diced green onions, finely diced green peppers, mix thoroughly. The pineapple should have cooled by now, so finely chop it up, add to guacamole with the salt and pepper and then place in frig to chill and meld flavors. IF you decide to go for the heat, add the jalepeno with the pineapple.
- 4 tilapia filets
- 1 small container (3oz?) of lime Greek yogurt
- 1/2 green pepper
- 2 green onions w/ about 2 inches of green stem
- 2 c crushed tortilla chips
- pinch of salt and pepper
Preheat oven to 350. Spray a cookie sheet lightly with oil. Place crushed tortilla chips in a bowl or plate. Chop up the green onion and green pepper, place into a blender and puree. Add the yogurt, salt, pepper and blend. Place this mixture in a bowl. Dip the filet in the yogurt mixture then coat with tortilla chips. Place filet on cookie sheet. When all are on the sheet, dabble the remaining yogurt mixture on top of filets. Loosely place aluminum foil over the filets to seal it. Bake until filets are flakey; approximately 25-30 mins. Remove aluminum and broil for approximately 5 min to toast the tops.
Serve filet with a dollop of guacamole at side. When eating, take a small amount of guacamole and a bite of filet on fork. Be prepared for a delightful taste experience.