June 11, 2012

Roasted Poblano-Avocado Cream (and Pan-Fried Tilapia)

Know what this is?

Okay, I know I basically already told you, given that the first part of the title for this post is “Roasted Poblano-Avocado Cream”. But it’s more than that.

It’s heaven.

Creamy, cool, with a gentle, smoky heat, this is bliss. Perfect to serve with grilled chicken, as a dip for crudites, over some roasted vegetables for a vegan dish, or simply by the spoonful. Not that I would have done that. No sir, not me!

However, we’ve been enjoying this oh-so-delightful sauce over something else for a quick little dinner – pan-fried tilapia. No, not heavy batter-fried – while I know there is a place for fish cooked that way, this version is much more streamlined, much lighter in flavor, and combined with the creaminess of the avocados and the heat of the poblanos, it feels special.

Maybe with a candle at the table and a glass of wine, you could serve it as part of a romantic meal? It’s light enough on the belly to leave room for dessert…

That is, unless you start in on the leftover sauce with a spoon.

Again, not that I would know or anything.

Roasted Poblano-Avocado Cream (gluten-free, vegan)

2 poblanos

1 small onion (about ½ c), sliced

2 cloves garlic, peeled

Juice of 1 small lemon (or lime)

1 avocado

¼ t salt

¼ t cumin

1/8 t chipotle chili powder

1 T chopped fresh cilantro

Heat the broiler and line a baking sheet with foil. Place the poblanos, onion, and garlic cloves on the baking sheet. Blacken the poblanos, turning a few times to ensure all sides are blackened, about 3 minutes per side. Remove and place peppers in a bowl and cover with saran wrap for 5 minutes. Remove the skins, stems, and seeds from the peppers and place the flesh, along with the onion and garlic in the bowl of a food processor. Add lemon juice, avocado, salt, cumin, and chipotle chili powder. Process until smooth, scraping down sides as needed. Add cilantro and process again. Adjust seasoning to taste.

Serve with pan-fried tilapia.

 

Pan-Fried Tilapia (gluten-free, dairy-free)

¼ c coconut oil

4 4-oz tilapia fillets

Salt

Smoked paprika

Heat coconut oil in a large, heavy skillet to medium-high heat. Sprinkle tilapia fillets with salt and smoked paprika. When oil is hot, gently add tilapia fillets and fry 2-3 minutes, until browned. Carefully flip and fry other side just until fish is cooked through, another 2 minutes or so. Remove from oil with slotted spatula and allow excess oil to drip off.

Serve with roasted poblano avocado cream.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

10 Responses to “Roasted Poblano-Avocado Cream (and Pan-Fried Tilapia)”

  1. oh that sounds so delicious! and perfect with the tilapia!! i’m making cod tonight, i may just have to give this a go! thanks for sharing!

    • Shirley – it is heavenly!
      Tessa – I’m all about creamy spicy smoky, so we’re a match made in heaven! LOL
      Cara – I think it would be divine on salmon burgers. What an awesome idea.
      Caralyn – If you do, let me know what you think!

  2. I think you and I are on the same taste wavelength lately :) I recently made up a similar sauce for a chicken dish but we’re loving it on burgers, steak, and salmon too! In fact we’re having it tonight on salmon burgers.

  3. Oh alta…this is a fish dish I MUST have! Creamy spicy smokey..you are speaking my language! Pinned!

  4. I’m imagining just how heavenly this cream is Alta. I know I would love it on that pan-fried tilapia! :-)

    Shirley

  5. Looks AmAAzing! Love the smoky flavor combination and the creamy goodness of avocados. I look forward to trying it out.

  6. That sauce sounds absolutely divine!

  7. You are not kidding about that sauce. I wanted to lick the blade of the food processor clean. So good!! (Used parsley instead of cilantro, served over chicken).

  8. This has a tripple yummy! Perfect weeknight meal, too! :)

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