Tilapia with Tomatillo Sauce & Corn and Pepper Succotash

This recipe is one of our all-time favorites, especially during the summer. Tomatillos (known as tomate verde, or “green tomatoes” in Mexico) are a staple of Latin American cooking. Interestingly, they are not tomatoes at all, but are more closely related to gooseberries. Tomatillos have a sweet, slightly tart flavor that works well with this spicy fish recipe.

Tilapia and Tomatillo Sauce

* 1 to 1 1/2 pounds tilapia (3 fillets)
* Coarse salt
* Ground pepper
* 1 teaspoon ground cumin
* 1/2 teaspoon sweet paprika
* 1/2 teaspoon chile powder
* 2 tablespoons olive oil
* 1 lime, halved
* 1/2 medium red onion, chopped
* 1 jalapeno seeded and finely chopped
* 2 or 3 cloves garlic, finely chopped
* 8 to 10 tomatillos, husks removed and diced
* 1/2 bottle of beer (Killian’s Irish Red and similar lagers work well)
* 2 tablespoons chopped cilantro leaves

Corn & Pepper Succotash

* 1 tablespoon olive oil
* 1/2 medium red onion, chopped
* 1 jalapeno, seeded and finely chopped
* 1 small red or green bell pepper, seeded and chopped
* 1 15 oz can yellow corn
* sugar to taste
* Dash chili powder
* Salt
* 2 tablespoons butter
* 1 lime, juiced

Let’s get started! Season fish with salt, pepper, cumin, paprika, and chili powder. Heat a nonstick skillet or sauté pan over medium high heat. Add 1 tablespoon oil. Heat an ovenproof serving plate in a warm oven. Sauté fish 3 to 4 minutes on each side until opaque, then squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto the warm plate. Cover the fish to keep it warm.

Return pan to heat and add the remaining oil. Over medium high heat, quickly sauté the red onion, jalapeno and garlic for a minute or so, then add the diced tomatillos (with seeds and juice). Season mixture with coarse salt and sauté the mixture of vegetables for 5 minutes to thicken and meld it.

Once you get your tomatillo sauce going, get a second sauté pan hot over moderate heat for the succotash. Add 1 tablespoon olive oil, chopped onion, jalapeno and bell pepper. Sauté 2 or 3 minutes. Combine corn with peppers and onions. Season with a sprinkle of sugar, a dash of chili powder and salt. When the mixture bubbles, reduce heat to simmer. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook 3-5 more minutes.

While corn is working, go back to your sauce for the fish. Add the beer and the juice of 1/2 lime and cilantro to the pan. Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish fillets.