John ManionJohn Manion

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From MAS, Chicago, Il
Tilapia Veloso
Ancho-dusted Tilapia filet, boniato mash, crab and sweet corn salsa and sweet corn buerre blanc

For the salsa:
  • 6 ears of fresh sweet corn, either roasted or grilled, then shucked
  • 1/2 pound fresh jumbo lump crab meat
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 poblano pepper, diced
  • 2 Roma tomatoes, diced
  • 1/2 cup fresh squeezed lemon juice
  • 1/2 cup fresh squeezed lime juice
  • 1/2 cup fresh squeezed orange juice
  • 1 tablespoon fresh thyme leaves, chopped
For the mash:
  • 4 Boniato
  • 2 cloves garlic
  • 1/2 cup heavy cream
  • salt and white pepper
For the buerre blanc:
  • 1 shallot minced
  • 1 clove garlic, minced
  • 1 teaspoon cracked black pepper
  • 1 Bay leaf
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 1/4 cup while wine
  • 1/2 pound unsalted butter
  • 1 cup cooked and shucked sweet corn
  • salt and white pepper to taste
For the tilapia:
  • 4 tilapia filets
  • 1 cup all-purpose flour
  • 2 tablespoons Ancho chili powder
  • 1 teaspoon salt
  • 1 teaspoon of finely ground pepper

    To prepare salsa:
    Mix all ingredients together in a bowl and season to taste. Let sit refrigerated for one hour. Drain excess liquid and serve.

    To prepare mash:
    Peel and quarter boniato and place in a pot of cold salted water with the peeled garlic cloves. Bring to a boil. When boiling, turn down heat to a simmer and continue to cook until boniato is tender all the way through. Mash with heavy cream and butter and season to taste.

    To prepare buerre blanc:
    In a saucepan, sauté minced shallot, garlic, black pepper, bayleaf and thyme in about 1 tablespoon of butter. Add the white wine and continue to simmer until liquid is reduced by half. Cut the rest of the butter into the mixture a few cubes at a time, allowing each to melt fully. Stir in sweet corn and season to taste.

    To prepare tilapia:
    Pre-heat a large saucepan. Mix all dry ingredients together and coat each filet using only what sticks, shaking off excess coating. When the pan is hot but not smoking add enough canola oil to cover the bottom of the pan and allow it to heat up for 30-45 seconds. Place the filets in the pan with the outside of each fish facing down. Sauté until golden brown. Flip the filets over and place the pan in a 400 degrees F oven to finish for 3-5 minutes. Serve over the boniato mash and cover the fish with the buerre blanc. Lastly, top off the dish with the sweet corn salsa.


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