For the tilapia:
- Six
6-ounce portions tilapia, or other mild white fish
- 1-1/2
cups stone ground cornmeal
- 1/2
cup corn flour
- 3
tablespoons garlic powder
- 3
tablespoons onion powder
- 1
teaspoon cayenne
- 1
teaspoon ground chipotle (smoked red jalapeno)
- 2
teaspoons ground mixed herbs (rosemary, cilantro, thyme, parsley)
- 2
egg whites
- 1
cup extra virgin olive oil
Mix the dry ingredients.
Dip the fish in the egg white wash and dredge in the mixture. Sauté the fish
in olive oil over low heat, 2 to minutes per side.
- 6
shiitake mushrooms
- 2
portobello mushrooms
- 10
button mushrooms
- 1-1/2
cups extra virgin olive oil
- 2
egg yolks
- 1
teaspoon garlic
- Juice
of 2 lemons
- Cayenne
pepper to taste
- Salt
and freshly ground black pepper to taste
Grill the mushrooms over
pecan wood (or any flavored wood) for 5 minutes. Heat 1/2 cup of the olive oil
in a skillet. Add the garlic and sauté. Add the mushrooms; stir. Saute an
additional 1 minute. Remove from heat and let cool to room temperature.
Combine the mushrooms, oil
and garlic in a food processor. Add the egg yolks and process slowly. Slowly
add the rest of the olive oil in a thin stream to form the emulsion. Season
with the lemon juice, salt and peppers.
For the gingered vegetables:
- 1
red bell pepper
- 1
yellow bell pepper
- 1
medium eggplant
- 1
red onion
- 1
zucchini
- 1
yellow squash
- 1
teaspoon garlic
- 1
teaspoon fresh grated ginger
- 1/2
cup extra virgin olive oil
- 1/4
cup soy sauce
- 1
tablepsoon chopped cilantro
Cut the vegetables into
1/2 inch dice. Heat the olive oil in a skillet, add the vegetables, ginger and
garlic and sauté 2-3 minutes. Add the soy sauce and cilantro, stir. Remove
from heat and serve.
To assemble the dish:
Arrange the vegetables on
warm plates. Set the fish fillet over the vegetables. Spoon the aioli over the
fish, and garnish as you like.