Morey's Seafood International

Cook tilapia, sprinkle 1 tablespoon of lemon juice over tilapia fillets and set aside.

Warm 2 tablespoons oil in pan- medium-high heat. Add half of the onion and half the garlic into pan. Stir in mushrooms, spinach, and remaining lemon juice and zest into pan. Stir for about 5 minutes. Turn off the heat and stir in the sour cream. 

Unroll a pastry sheet on a lightly floured surface. Cut first pastry sheet into 3 equal strips. Roll out a second puff pastry sheet and cut 1 more strip. Lightly prick all 4 strips with a fork. Put 1 spoonful of mushroom mixture on 1 half of each pastry, top with salmon, then layer with spoonful of spinach mixture. Wet the edges of the pastry with water and fold over the other half, pressing lightly and folding to seal the edges. Cut 2 vents on the top of pastry packet and arrange them on a parchment-lined baking sheet. 

Bake about 25 to 30 minutes at 375 degrees.

1. Place ears of corn on a preheated medium-high barbecue
grill and cook until charred lightly on all sides. Remove corn from
grill and let cool. Using a sharp knife, cut off the kernels and place in a
medium bowl.

2. Add remaining Roasted Corn Relish ingredients to the bowl
and combine. Cover and reserve for service.

3. In a small bowl, combine the Chili Chipotle Sauce
ingredients and hold for service.

4. Preheat barbecue grill to medium-high heat. Place
aluminum foil on grill and rub lightly with oil. Place both fillets flat side
down and cook for three to four minutes. Turn tilapia and cook for another three
to four minutes.

5. For service, divide the Roasted Corn Relish between two
serving plates and top each with a tilapia fillet. Lace each filet with Chili
Chipotle Sauce. Enjoy with your favorite rice or couscous.

Please follow this link to see a video of this recipe being prepared http://www.moreys.com/products/cooking-videos

CILANTRO SLAW:
Whisk together mayonnaise, lemon juice, lime juice, and cilantro in medium bowl.  Stir in coleslaw and mandarin oranges.  Refrigerate. 

CHIPOTLE-CITRUS SAUCE:
Stir together sauce ingredients in small bowl.

Place a tortilla on a plate and place top with fish, 2 Tbsp. coleslaw and 1 Tbsp. sauce. 

Grind sweet potatoes, juices, butter, salt and ginger together and set aside.  Grind the graham crackers, pecans and butter together.  Cover the fish with the sweet potato mixture.  Then sprinkle the pecan mixture over the top.  Broil the fillets until golden brown, approximately 4 minutes.  In a small skillet, add the cream, vanilla, stock and seasoning.  Bring to a boil and cook for a minute, until the alcohol in the vanilla is gone and the sauce coats the back of a spoon.  Pool the sauce on a plate.  Place the broiled fish fillet on top and serve.

Poach Tilapia for 5-6 minutes.  Steam spinach for 1-2 minutes.  Add remaining four ingredients to the softened butter and whip smooth.  Arrange spinach on a plate.  Then place Tilapia on top of the spinach.  Finish with a dollop of the lemon butter on each fillet

In a shallow bowl, beat the egg with the milk.  Season the fillets with salt and pepper, then dredge the fillets in flour.  Dip the fish in the egg wash and coat with corn flour.  Heat the oil or butter in a large skillet, then fry the fish, over moderately high heat until crisp, about 4 to 5 minutes aside; blot on paper towels.  Divide the fried tilapia between four serving plates and top each fillet with a poached egg.  Spoon hollandaise sauce over the eggs and serve.