SUZETTE JAMES - KCOY Santa Maria, Santa Barbara, San Luis Obispo - News

SUZETTE JAMES

INGREDIENTS

Quantity

Measurement

Ingredient

Preparation

4

 

Tilapia filets

Pan-sear

1

 

Lemon

Zest, juice

6

 

Limes

Zest, juice

1

Bunch

Cilantro

Minced

1

Bunch

Green onion

Minced

1

Head

Red cabbage

Shred

5 – 6

Medium

Tomatoes

Dice, scoop out middles

2

Large

Shallots

Minced

3

Cloves

Garlic

Paste

2

Large

Avocados

Sliced

3 – 4

 

Mango

Diced

1

Bag

Frozen corn

Warm on stove top

1

Package

Herbed goat cheese

Crumbled

1

Package

Corn tortillas

Steam to warm

1

Cup

Heavy whipping cream

Whip to cream

1

Cup

Powdered sugar

Blended

1 – 2

Packages

Blackberries

Garnish/side

 

PREPARATION

Make corn salad by adding corn, tomatoes, cilantro, lime zest, ½ lime juice, and ¼ tsp salt, and 2 shallots. Combine and fill inside hollowed tomato shell. Top with goat cheese. Make mango salsa by combining mangos, tomatoes, cilantro, green onions, and 2 cloves of garlic, salt and olive oil to taste. Pan-sear Tilapia 3 – 4 minutes and side with seasoning and olive oil. Create fish taco with steamed tortillas, Tilapia, red cabbage, and mango salsa. Serve with sliced avocados.

 

Dessert: Fresh cream with ½ lemon juice, lemon zest, and powdered sugar. Serve with mango slice and fresh blackberries.

 

VISIT www.fox.com/watch/masterchef/102197842001

TO SEE THE JUDGES' REACTIONS

Powered by WorldNow
All content © Copyright 2000 - 2013 WorldNow and KCOY. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.