Ingredients
-
250 g Tilapia Fillet
-
70 g Ginger, sliced
-
50 g Onion, sliced
-
70 g Garlic, chopped
-
3 g McCormick Iodized Salt
-
1 g McCormick Black Pepper
-
10 ml Crisco Canola Oil
-
½ tsp McCormick Lemon & Pepper Seasoning
-
20 g Spring Onion, chopped
-
1 tsp Tabasco® Chipotle Pepper Sauce
-
100 g Eggplant, sliced
-
½ tsp McCormick Smoked Paprika
-
½ tsp McCormick Old Bay Seasoning
-
¼ cup La Española Olive Oil
-
150 g Onion Leeks, chopped
-
½ cup La Española Pomace Olive Oil
-
4 tsp Tabasco® Chipotle Pepper Sauce
-
30 g Garlic, chopped
-
1 tsp McCormick Smoked Paprika
-
½ cup La Española Pomace Olive Oil
-
60 g Fresh Mango, sliced
Directions
Steps
|
1
Done
|
Season the tilapia fillet with the dry rub and wrap in aluminum foil. Grill for 7 to 8 minutes and set aside. |
|
2
Done
|
Rub eggplant with McCormick Smoked Paprika and McCormick Old Bay Seasoning. In a hot pan, sear both sides until soft. Set aside. |
|
3
Done
|
Saute onion leeks in La Espanola Pomace Olive Oil for 3 minutes over medium heat. Transfer into a blender and puree. Set aside. |
|
4
Done
|
Saute garlic in La Espanola Pomace Olive Oil until golden brown. Add McCormick Smoked Paprika and continue to cook over low heat. Let cool and finish off with Tabasco Chipotle Pepper Sauce. |
|
5
Done
|
Serve fish unwrapped, drizzle with flavored oils and garnish with fresh mango. |
