Sunday, April 3, 2011

Tilapia with eggplant and jalapeño vinaigrette

Do you know what time it is? Yes, I know it's late, but that's not what I meant. It's time for another food/recipe post!

This time, the credit for the vinaigrette goes to chef John from foodwishes.com, while for everything else I have to thank Hoai <3

Jalapeño vinaigrette (original here)

  • 2 jalapeños (take most of the seeds and membranes out, but leave some in for the spice)
  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon Asian (Vietnamese) hot chili sauce 
  • salt and pepper
This one is very easy, just combine everything in your blender or food processor. You should chop the jalapeños in smaller pieces so the blender can handle it. Make sure you don't use a large smoothie blender, as there isn't much liquid to begin with. The quantities should be enough for 4 portions.

Grilled tilapia fillets and eggplant
  • 2-3 tilapia fillets, fresh or from frozen, defrosted (I suppose you can count one fillet per serving, depending on how large it is)
  • one eggplant (I used a Japanese eggplant from the Asian market, but I suppose the regular one will do too), sliced to 2-3cm thick (1 inch) pieces
  • seasoning
Well, what do you know, this one is easy too. Just season the fish in your favorite flavors. Be creative! I think we used salt, ground pepper, cayenne pepper, crushed pepper flakes, Old Bay seasoning, lemon juice, and maybe others, I already forgot. The eggplant only needs salt and pepper. Grill the eggplant and the fish for 5 minutes each, or until cooked. 

We used our electric indoor grill, which we've become increasingly dependent on. It's quick, healthy and easy. If you don't have one, I would recommend considering to get one. Anyway, back to our dish. At this stage, it's ready to eat (don't forget the vinaigrette). We however like to chop the eggplant and the fish into small pieces (thin stripes, 2-3cm/1inch in length), put the sauce on top, and mix everything together. Pure deliciousness!


Oh, and I have another goodie for you. No recipe, just two pictures.