Sweet spices blended with chillies and coarse cornmeal make a lovely coating to fish or chicken. Serve with a quinoa salad.
Ingredients
- ¼ cup coarse cornmeal (polenta)
- 2 tblsp brown sugar
- 1 dried ancho chilli
- 1 tsp salt
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- 500 grams chicken or thick medium-textured fish fillets
Avocado and tequila sauce
- 2 avocadoes
- 1 teaspoon minced fresh garlic
- ¼ cup finely chopped spring onion
- 1 teaspoon ground cumin
- ¼ cup sour cream
- 2 tablespoons tequila
Method
- Place the cornmeal (polenta), brown sugar, ancho chilli, salt, allspice, cinnamon and cloves into a blender and process until the chilli is finely chopped.
- Cut the fish or chicken into bite-size pieces and toss quickly in the cornmeal mixture.
- Heat sufficient the clarified butter or oil to about 1cm deep in a frying pan and when hot, cook the chicken or fish until tender. The fish pieces will take only 2-3 minutes, while the chicken pieces will take 4-5 minutes.
- Drain the fish or chicken on absorbent paper towel.
- Serve on top of Quinoa Salad with the Avocado and Tequila Sauce.
Avocado and tequila sauce
- Halve and stone the avocadoes. In a bowl, mash the flesh until smooth. Add garlic, spring onion, cumin, sour cream and tequila. Season with salt and pepper. Serve to the side of the quinoa salad.
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