Marinated Tilapia

 Marinated Tilapia  

2 shallots, minced

2 T. chopped garlic

2 T. olive oil

2 T. lime juice

1 tsp. salt

1 tsp. freshly ground black pepper

4 tilapia fillets

Combine the shallots, garlic, olive oil, vinegar, lime juice, salt and pepper in a sealable plastic bag; shake to combine. Add the tilapia and store in the refrigerator for 2 hours, turning every 30 minutes.

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange the fish on the prepared baking sheet. Discard the remaining marinade. Bake in the preheated oven until the fish flakes easily with a fork, about 10 minutes.

Corn & Smoked Salmon Fritters

Corn & Smoked Salmon Fritters

1 sweet red pepper, chopped
1 1/2 c. frozen corn
6 oz. smoked salmon, chopped
5 T. flour
Freshly ground black pepper
3 eggs, lightly beaten
4 egg whites, stiffly beaten
3 T. olive oil

Heat 1 T. oil in a saute pan.  Add the red pepper and frozen corn to the saute pan and cook until lightly charred.  Turn off heat and cool slightly.  In a bowl, combine the peppers, corn, flour, smoked salmon and pepper.  Stir in the whole eggs then fold in the beaten egg whites.
Heat the remaining 2 T. oil in the saute pan over medium-high heat.  Drop batter by heaping tablespoons into the pan.  Cook until lightly browned on each side.

Queso Dip

 Queso Dip

2 poblano peppers

2 T. butter

1 small yellow onion

4 cloves garlic

8 oz. cream cheese

1 c. whole milk

1 c. salsa verde

8 oz. Monterey jack cheese

8 oz. Pepper jack cheese

Set out the cream cheese to come to room temperature.

Preheat the broiler in the oven.  Place the poblano peppers directly under the broiler burners on a large piece of aluminum foil.  Broil for 5 minutes on each side until the skin is blackened and blistered.  Remove the peppers from the oven, wrap them in the foil and allow them to steam for about 5 minutes.  Then carefully peel off and discard the skin from the poblanos.  Scoop out the stem and seeds.  Dice the peppers and set aside.

Finely dice the onion and mince the garlic.  Melt the butter in a sate pan over medium heat.  Add the onion and cook until soft then stir in the garlic and cook for 1 minute.

Cut the cream cheese and put it into a slow cooker.  Add the milk, salsa verde, poblano peppers, onion and garlic.  Cube the cheese and add it to the slow cooker.  Cook on low for 2 hours, stirring occasionally.

Serve with tortilla chips.