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Chipolte Shrimp & Citrus Tilapia with Avocado & Corn Chutney


Fish Ingredients:

1 lb tilapia fillets

tbsp annatto paste

2 tsp olive oil, plus an additional 2 tbsp olive oil for cooking

cup orange juice

2 garlic cloves minced

1 lime, juice only

2 tsp apple juice

tsp worcestershire sauce

tsp Tones Sea salt

tsp Tones Ground Black Pepper


Fish cooking instructions

1.      Mix annatto paste together and remaining ingredients. Place fish in a shallow pan and pour annatto marinade over fish. Cover with plastic wrap, place in refrigerator for 2 hours.

2.    Remove fish from marinade (discard marinade) Heat large skillet on high add 1 tbsp of oil, when pan is hot sear fish on both sides for 3 minutes. Remove from pan and keep warm.



Shrimp ingredients:

16 jumbo shrimp, peeled and deveined

1 tbsp chipotle powder

1 tsp Lawry's Garlic salt

1 tsp ground coriander

1tsp Cathy's Oregano Leaf

tsp Cathy's Ground Cumin

tsp Tones Ground Black Pepper

2 tbsp extra virgin olive oil plus an additional 2 tbsp olive oil for cooking


Shrimp cooking instructions:

1.      Rinse the shrimp under cold running water, then blot them dry          

2.    Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix.

3.    Add the shrimp and toss to coat.

4.    Stir in the olive oil.

5.     Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.

6.    heat large skillet on high heat add 2 tbsp olive oil when pan is smoking add shrimp, sear shrimp on both sides, tossing in pan 3 to 4 minutes.

7.     Remove from pan and serve with fish and Chutney.



Chutney ingredients:

1 ripe avocado, cut into inch cubes

2 tbsp fresh lime juice

1 red ripe tomato, seeded and chopped inch diced

1 ear sweet corn, shucked

2 scallions, both green and white parts trimmed and finely chopped

1 to 2 jalapeno peppers seeded and minced

cup fresh cilantro chopped

1 tsp tones sea salt


Chutney instructions:

Mix all ingredients in a bowl and serve with shrimp and fish!