Wednesday, May 4, 2011
I was so excited to cook dinner when I got home today, I didn't even open the package I finally got from Amazon today containing a brand new cookbook. This coming from the girl who will sit and read cookbooks for hours. Do you see the love and commitment here?
Or maybe I was just hungry. Once again, I stuck with the familiar and something that has been in my big green cookbook for awhile. I made this dish several times over when I lived in McAllen, where cilantro was plentiful and cheap, but have touched it only once since moving to South Carolina. I've made it so many times that I have the recipe memorized. Which also explains why when I was wandering the grocery last Saturday, I picked up a bunch of cilantro.
I could write a whole other paragraph about the wonderfulness of chipotle peppers in adobo sauce. Alas, another time, another post. But get yourself a can soon, ok? Can you tell how much I love this recipe yet?
1 1/2 c. chopped cilantro
2 Tbsp. vegetable oil
1 Tbsp. chopped canned chipotles in adobo
1 Tbsp. Water
1/2 tsp. ground cumin
Salt and Pepper
4 tilapia filets
Preheat broiler and line rack of broiler pan with foil.
Puree cilantro, oil, chipotles, water, cumin, salt and pepper until smooth. Coat tilapia filets completely with sauce.
Broil fish 3 to 4 inches from element until just cooked through, about 6 to 9 minutes.