Arroz Verde with Sauteed Cumin Tilapia

I wanted to get at least one more meal from the last of this summer’s fresh produce, so I visited the Norcross Whistle Stop Farmers Market to purchase tomatoes, jalapenos and corn.

I then shopped at the Hong Kong Supermarket for the rest of the items I needed. First I made a roasted garlic salsa with tomatoes, jalapenos, onion and garlic. Next I roasted the corn then removed the kernels. I refrigerated both items separately. (The roasted salsa needs the extra time to meld the flavors together.) The next day I made the Arroz Verde (Mexican green rice) and sautéed the tilapia. It all came together so nicely for a healthy fresh dinner that everyone enjoyed!

Arroz Verde with Sautéed Cumin Tilapia

Serves 4

Roasted Garlic Salsa

2 large tomatoes (or 3 medium)

3 jalapenos stem removed, split in half and seeded

4 cloves of garlic, left in skin

1 medium onions, quartered

½ tsp salt

3 Tbsp cilantro, chopped, to be added later

Put everything except the salt and the cilantro on a small sheet pan covered in foil and broil (at 500 degrees) second rack down, turning as needed until everything is nicely charred. The jalapenos and garlic will be done first so pull them when ready. Remove the skin on the garlic and pour everything into a blender, including the juice from the tomatoes and the salt, blend until smooth. Be careful when blending hot items in the blender by placing a kitchen towel over the lid while the motor is running. Cool completely and refrigerate overnight.

Roasted Corn

Place 1 ear of shucked corn on a small foil lined sheet pan. Broil (also at 500 degrees) second rack down until nicely brown on all sides. When corn is cool enough to handle, cut the kernels from the cob and refrigerate overnight.

Arroz Verde

1 cup spinach leaves

½ cup arugula

½ cup cilantro leaves

1 small onion

2 cloves of garlic, minced

1 small poblano chili, seeded and chopped - Some poblano peppers are hotter than others due to varied levels of capsaicin. Both mild and hot peppers often grow on the same plant. Taste test your poblano first BEFORE you add the amount desired.

1 cup long grain rice

1 ½ cup chic broth

Salt to taste

1 tsp vegetable oil

1 Tbsp butter

In a food processor, blend the spinach, arugula, cilantro, poblano chili and ½ c water until smooth. In a saucepan, add the oil and sautéed the onion, garlic and salt until onion is translucent. Add rice and butter. Sautéed until rice is opaque and butter is melted. Add the blended greens and chic broth, bring to a boil. Cover and reduce heat to low. Cook for 15 -20 minutes until liquid is absorbed. Fluff with a fork before serving.

Sautéed Cumin Tilapia

4 Tilapia filets

Ground cumin

Ground pepper

Chili powder

Garlic salt

1 Tbsp vegetable oil

1 Tbsp butter

Sprinkle both sides of the Tilapia filets with the cumin, pepper, chili powder and garlic salt. Heat the butter & oil in a sautéed pan over medium heat. Sautéed the filets for about 4 minutes per side.

Heat the salsa until warm. Right before serving, add the chopped cilantro. Heat the corn in the microwave until warm – about 30 -45 seconds depending on your microwave.

Place a portion of the green rice on a plate and top with the Tilapia filet. Spoon the warm salsa over the fish and top with the roasted corn. Serve immediately.