Recipe of the Week!September 17, 2010
We’re down to the wire this week, but we just squeaked this recipe in. All that talk about sandwiches yesterday made me hungry for one. So I turned this recipe, courtesy of the Hannaford Supermarket magazine, into a sandwich. It calls for sofrito, which is basically a salsa of sorts. The ingredients are usually coarsely pureed, and are often cooked together instead of being raw (though not in this recipe). Sofrito is very common in Spanish and Latin American cooking, and in this dish, it’s a great match with the mild fish. Plus the leftover sofrito is great for dipping tortilla chips! Tilapia is called for here, but you can just as easily use haddock, flounder, or any flaky white fish. If you aren’t comfortable grilling fish (it can fall apart if you don’t have the right equipment), you can cook it in a frying pan. The real kicker to this dish is the sliced avocado on top – it gives a great buttery finish to the sandwich. Make sure you use thick bread or rolls so they can absorb the juice from the fish and sofrito without falling apart. Enjoy this week’s Recipe of the Week!
Grilled Tilapia with Sofrito Sandwich
1 medium sweet onion, peeled and quartered
1 medium red bell pepper, seeded and cut into 8 pieces
1 medium tomato, quartered
3 garlic cloves, peeled
4 tsp. olive oil
½ tsp. Kosher salt
½ cup fresh cilantro leaves
4 tilapia fillets
¼ tsp. black pepper
1 small avocado, sliced
4 rolls, sliced
Preheat grill or pan to medium-high. While grill heats, prepare sofrito. Put onion, bell pepper, tomato, and garlic in bowl of a food processor or blender; pulse until diced. Add olive oil, and pulse for 5 to 10 seconds, until ingredients become a chunky puree. Add salt and cilantro and pulse until blended. Transfer sofrito to a medium serving bowl and set aside. Brush fillets with olive oil and grill or pan-fry for 3 minutes on each side over direct heat or until slightly charred and just opaque in the center. Sprinkle with black pepper. Place fillet on bottom half of roll. Top with 3 tbsp. sofrito and a few avocado slices. Close with top half of roll. Eat!