Oh My – That’s Hot!

A little while back, my sister and her husband came down from Oregon for a visit. I love spending time with family, and I especially love when this particular sister comes to town. Like me, she is a fan of all things Mexican.

We took my sister out to dinner at our favorite neighborhood Mexican Cantina on what happened to be a Friday night. Naturally, I ordered from the seafood section. Our waiter (who knows us well), suggested that I try a new dish on the menu – Camarones En Crema. These were plump shrimp served a spicy Chipotle Cream Sauce. Amazing!

A few weeks later, Hubby and I popped in for a bite. Again, it was Friday. So Hubby ordered the Sea Food Platter – Scallops, Shrimp and Tilapia all in the same amazing chipotle cream sauce. Again, I bugged our waiter to ask the Chef for the recipe. He laughed, but said no, the chef doesn’t like to share his secrets. That left me with no choice but to start experimenting at home. While this first attempt was delicious, I will admit it wasn’t quite the same – too much heat and not enough cream. I consider it to be a work in progress. More attempts to follow . . . In the meantime, enjoy round one. Don’t you just love experiments we can eat?

Chipotle Cream Tilapia
Spicy Tilapia
3 Tilapia Fillets
1/2 cup Flour
1/2 teaspoon Chipotle Chile Powder
1/2 teaspoon New Mexican Red Chile Powder
Pinch Cayenne Pepper or to taste
Pinch Extra Hot Chili Powder or to taste
Olive Oil as needed

Pat fish dry with paper towels, set aside.

In a pie tin, combine flour, Chipotle Chili Powder, Red Chili Powder, Cayenne Pepper and Hot Chili Powder

Dredge fish, one filet at a time, in the seasoned flour. Shake off excess, set fish aside to rest and allow coating to adhere.

While the fish rests, start the cream sauce.

Chipotle Cream Sauce
3 Chipotle Peppers in Adobo Sauce
1 tablespoons Sour Cream
Pinch Extra Hot Chili Powder or to taste
1 tablespoon Adobo Sauce
1 cup Heavy Cream
Habanero Sauce to taste

In a blender or small food processor, puree the Chipotle Peppers with sour cream.

Empty the pureed peppers into a small sauce pan. Add hot chili powder, adobo sauce and heavy cream. Stir to blend, heat over low heat.

Once the sauce is warmed, taste and adjust heat as necessary with a dash or two of Habanero Sauce. Keep cream warm.

To Finish:
Warm olive oil in a large skillet over medium-high heat. Add filets, cook about 4 minutes per side or until flakey.

Pour warm Chipotle Cream over the fish. Turn filets to coat in the sauce.

Serve with rice and beans, and plenty of Margaritas. Most of all, enjoy!