Blue Corn Encrusted Fish

4 white fish fillets (any firm textured white fish works well)

2 cups blue corn tortilla chips with sea salt

1/2 cup cillantro, finely chopped

1 small garlic clove, minced

1 small poblano chili, finely chopped (remove seeds for milder taste)

1/2 cup fresh lime juice

1/2 small red onion, finely chopped

3 tablespoons peanut oil

Salt and black pepper

Combine lime juice, garlic, cillantro, poblano chili, onion, and peanut oil in a blender. Blend well to make a thin paste (add a little water if it's too thick). Season well with salt and black pepper. Marinade fish for 20 minutes (room temperature).

Remove fish from marinade.

Crush blue corn chips to make crumbs. Coat the fish in the crumbs, making sure the fish is fully covered with a thick coating.

Refrigerate for 20 minutes.

Heat a large frying pan on medium to high heat with enough peanut oil to cover the bottom of the pan. Make sure it is hot before you start frying the fish. Fry the fish for 2-3 minutes, flip over for another 2-3 minutes (until it's fully cooked), crispy, and golden brown. Remove from pan and place on paper towel to drain excess oil before serving. Season with salt and black pepper.

If you prefer to bake. Preheat oven to 450 F. Arrange fish in a single layer on a greased baking sheet, making sure to leave room between each fillet. Drizzle fish with peanut oil and bake for about 5 to 10 minutes or until fully cooked and crispy. Season with salt and black pepper.

Once plated, lightly garnish with a fresh salsa, sour cream, and cilantro (as desired).

   

Roasted Pork Tenderloin with Caramel-Lime Sauce

Rub:

2 tablespoons salt

1 tablespoon black pepper

3 tablespoons extra virgin olive oil

1 small clove of garlic, finely chopped

Juice and rind (grated) of 1 small lime

4 lbs (approx) boneless pork tenderloin

Preheat oven to 400 F

Combine all the above ingredients (except for the tenderloin) and mix well. Rub the tenderloin generously with the rub, ensuring to use it all up. Let the pork sit in room temperature for about 10 minutes. Place tenderloin on a roasting pan. Bake for 40-50 minutes or until the juices run clear and golden brown on top. Start basting with the lime-caramel sauce, at least twice during the last 20 minutes of cooking. Let rest for 10 minutes.

Lime Caramel Sauce:

2 small lime (juice)

3 tablespoons butter

1 cup of raw brown sugar

1 small garlic clove, finely chopped

Salt and black pepper

Bring butter and brown sugar to melt over medium heat in a medium saucepan until it starts to bubble. Add lime juice and stir continuously a further 3 minutes or until sauce thickens. Remove from heat. Season with salt and black pepper. Use 4 tablespoons of the sauce to glaze tenderloin.

Serve warm with the lime-caramel sauce and roasted vegetables of choice.