prep time 10 minutes
cook time 20 minutes
total time 30 minutes
serves two people as a tv snack or one person as the protien part of a meal
tips: prep during early commercials and snack during the second half of the show. touch your fingers to stainless steel before washing them to get rid of the garlic smell. the smoked paprika emulates the Brazilian wood fire cooking method and allows easy cooing indoors at night. this recipe can also be used to makes kitchen smell wonderful!
this recipe transforms ordinary frozen tilapia into an incredible version of a brazilian seafood churrasco indoors in a toaster oven with zero mess... the recipe is based on the cavaquina recipe I made after talking to the chef at one of my favorite seafood restaurants, siri mole, in rio de janiero, brazil; it is based on the perfect combination of garlic and olive oil on seafood charred over a wood grill...
2 high quality, individually wrapped, frozen tilapia filets
1 clove garlic
dark, high quality italian olive oil (not portuguese or Spanish - they have a different flavor profile)
kosher salt
oregano
smoked paprika
knife, cutting board, water bowl, aluminum foil, pie tin, toaster oven
fill the water bowl with room temperature water
place the filets in the water to defrost
check to be sure the pie tin fits in the toaster oven
line pie tin with a double layer of foil
mince garlic on the cutting board
crush the minced garlic to a liquid using the back of the knife
preheat toaster oven to 400 to 425 degrees
for 20 to 30 minutes, remove the filets from the water
unwrap the thawed filets and pat them dry with a paper towel
place the filets in the lined pie tin
drizzle filets with a light coating olive oil and rub all over the filets
finely crush a pinch of oregano between your fingers and sprinkle it on the filets
turn over filets and administer another pinch of oregano
apply a few pinches of the smoked paprika, dusting both sides
add a few pinches of the kosher salt to each side as well
place in the toaster oven for 20 minutes or so until the edges just brown
serve on tin foil with a fork
Buffalo NY, T Morahan as made 29APR14 1100 hrs