Make ahead Salsa
1 avocadoPotato Cauliflower Puree
4 medium size white or russet potatoes peeled and cut into chunks
2 cups chopped cauliflower
1 14 oz can chicken broth
3 T Butter
¼ cup cream or half and half
Pinch of salt
Boil the potatoes in the chicken broth till tender (you may need to add a little water if needed to cover potatoes) 25-30 minutes
Steam or boil the cauliflower till soft & tender: 10-12 minutes
Drain the potatoes and cauliflower and place in food processor with the butter, salt and cream; Puree till smooth
Tilapia
4 fresh tilapia fillets
Juice of ½ lime
¼ t cumin powder
1/2 t butter on top of each fillet
Salt and Pepper to taste
Rinse and place fish fillets on paper towel to remove moisture; Place fish in an iron skillet or heavy cookie sheet spayed with cooking oil, sprinkle with cumin, salt & pepper
Place in a 375 degree oven for 10-12 minutes; switch to broil for 3-5 minute till the tops are lightly browned
Place the Potato Cauliflower puree on bottom of plate
Place the Tilapia with the Mango Avocado Salsa on top
Serves 4-6
Double recipe for more