Do you like Tilapia? Please watch my video and learn a lovely technique for prepping Tilapia so that it is super easy to cook and apply to many recipes.
CHIPOTLE MAYONNAISE (Courtesy of Bobby, I’m all that, Flay)
1 cup mayonnaise
2 chipotles in adobo sauce
1 tablespoon adobo sauce
1/2 lime, juice
Salt and freshly ground black pepper
CILANTRO CRACK SAUCE (Read Full Post)
2 bunches of Cilantro washed and shaken. Chop off stems. (the extra water will help the sauce)
1 Large garlic clove or 2 small (add more if you love garlic)
1/2 Cup Extra Virgin Olive Oil
2 T Mayonnaise
2-3 T White vinegar (secret ingredient)
1 t sea salt
Place all ingredients minus 1 T vinegar in a blender. If you have a powerful blender, begin on a slow speed. Stop the blender intermittently and push ingredients down with a wooden spoon to help out. (don’t push ingredients while blender is on. Duh.) You may also use a food processor. If you would like a thicker and creamier sauce to use as a spread then use half the olive oil and double the mayo. You may also substitute mayo for Greek yogurt, but it may not be as silky. Taste the sauce. If it doesn’t give you that instant, “wow, I am alive” feeling, then add the rest of the vinegar. If you don’t have white vinegar, you may use lime juice instead, although it won’t be quite as “zingy”. It is a word now.