lanuary 4, 2006
lattò ©bseruer
Page A5
Tilapia Swims to Top 10 List for Seafood
Tilapia, a fish that is relatively new to American consumers, has ridden
the wave o f popularity to become one o f America s top seafoods. This
hardy fish that has a sweet, mild flavor and a firm, flaky texture is now
the sixth most popular seafood consumed in the United States.
SAFEWAY
O.
Ingredients for life.
R A N C H E R 'S
Tilapia Fish in a Bag (Courtesy o f Red Lobster)
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Ingredients (makes 4 servings):
T E N D E R A N G U S r—
• 8 sheets parchment paper
• 4 servings Vegetable Mix (see recipe below)
• 12 lemon wheels, each cut into 1/4" pieces
• 4 thyme springs, approximately 3-5" each
• I tsp. Chef Paul Prudhomme’s Blackened Redfish Magic™
• 4 8-10oz. pieces of tilapia, skin off
Vegetable Mix Recipe:
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I medium red onion, cut into half slices
I medium red pepper, cut into 1-1 1/2" x 1/4" strips
2 stalks of celery, sliced into 1/4" pieces
8 oz. carrot slims
2 tbsp. of M cCormick’s "It 's a Dilly” Seasoning Blend™
2 baking potatoes
2 tsp. kosher salt
I tsp. black pepper
2 tbsp. fresh thyme, chopped
1 tsp. Chef Paul Prudhomme’s Vegetable Magic
PR EP AR A TIO N
Vegetables:
Wash all vegetables. Peel the onion and cut in half. Slice into 1/
4 inch half moons. Cut the red pepper into 1-2 inch long by 1/4 inch
wide strips. Trim the celery and cut into 1/4 inch pieces. Cut the
potatoes in half in the middle and six wedges. Steam potatoes for
approximately 8 to lOminutesoruntil tender. Cool inicewatertostop
cooking. Oncecooled, drain well. Place all vegetables into a mixing
bowl. Add the following to the vegetables: It's a Dilly seasoning
blend, kosher salt, ground pepper, chopped thyme and Chef Paul
Prudhomme’s Vegetable Magic. Mix well.
Fish:
Make 3 to 4 1/4 inch slices approximately 1/2 inch apart. This
will ensure even cooking. Brush the tilapia with liquid butter and
then season with kosher salt. Lightly sprinkle Chef Paul
Prudhomme’s Blackened Redfish Magic on the fish. Layering
the Bag: Brush each piece of parchment paper lightly with liquid
butter (one side only). Place 1/4 of the vegetable mixture in the
center of one sheet of parchment paper. Place one piece of tilapia
on top of the vegetable mixture. Place three lemon wheels across
the fish. Place one large thyme sprig on top. Repeat with the other
three pieces of fish.
Sealing the Bag:
Place one sheet of the buttered parchment paper on top of the
tilapia. Crimp the two sheets of parchment paper like a piecrust
until the bottom and the top are completely sealed. Repeat with the
other three pieces of fish.
Cooking:
Place the bags of tilapia onto a cookie sheet. Cook in a 450-
degree oven for approximately 12 to 15 minutes. To check the
temperature, insert a probe into the side of the bag until you have
reached the middle of the fish. The temperature of the fish should
be between 140-150 degrees. Place the bag onto a plate. Slice
the parchment open right at the table to enjoy!
Warm Winter Days with Chili
Costa Mesa Chili (6 servings)
On a chilly winter tiny, nothing tastes better than a warm bowl o f chili.
The follow ing recipe, which was awarded the blue ribbon at the World's
Championship Chili Cook-Off, is featured in The O ld Farm er's
Alm anac's Blue Ribbon Recipes.
2 cans (10-1/2 ounces each) chicken broth, divided
1/2 cup tomato sauce
3 tablespoons pure California chili powder
1 tablespoon pure New Mexico chili powder
3 tablespoons Gebhardt chili powder
2 tablesprxins ground cumin
I teaspoon salt
3 teaspoons oil (approximately), divided
1 small onion, chopped
5 to 7 cloves garlic, minced
2-1/2 pounds tri-lip or bottom sirloin, cut into l/4-inch cubes or
coarsely ground
• 1/2 to 1 teaspoon Tabasco (to taste)
Note: You may substitute 7 tablespoons good-quality ehili powder in
place of the three specific types mentioned.
In a large pot, combine 1-1/2 cans of the broth, tomato sauce, chili
powder, cumin, and I teaspoon salt. Bring to a boil, then reduce the heat
to a simmer.
Meanwhile, in a large skillet, heat I teaspoon of the oil and saute the
onion and garlic over low heat until tender. Add to the sauce. In the same
skillet, adding oil as needed, saute the meat, one-third at a time, until no
longer pi nk. Add to the sauce. Bring to a boi I, reduce the heat, and si mmer
for 2-1/2 hours, adding more chicken broth as needed. Thirty minutes
before serving, add the Tabasco and salt to taste.
PG I, PI COMMON
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AU. LIMITS ARE PER HOUSEHOLD. PER DAY
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