Lent = Cuaresma

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Dear Subscribers:

Spring is in the air and we are ready to receive the warmer months with many delicious recipes for entertaining outdoors or anywhere.
Lent season is underway and in this issue we share with you a quick and easy recipe to delight your family and friends. We invite you to celebrate the season adopting a holistic approach to food with a new healthful recipe that can be made in just minutes and with ingredients that are easily accessible at most grocery stores.

We have events scheduled through August and at this time we want to take the opportunity to share our events for March starting with Spring Cooking Extravaganza at the Women’s Expo at Rivercentre St. Paul Sunday, March 8, 2009, 3 demos starting at 11 a.m., 1 p.m. and 3 p.m.; Guatemalan Cuisine Chronicles, Series 2 of 3 – Mayan Stews at the Midtown Global Market, Monday, March 9, 2009, 10 a.m.-1 p.m. ; Twin Cities Live KSTP TV5, Monday, March 9, 2009, 3-4 p.m., Amalia joins John and Rebekah for a deliciously fun afternoon of Latin cuisine and more!; Showcase Minnesota Kare 11 , March 27, 2009, 10 a.m. Amalia will demonstrate one of her favorite recipes for the season! For other events through August, please logon to Upcoming Events.
We wish you the very best for the upcoming spring and summer months and look forward to staying in touch. Thank you for your support. Saludos, Amalia

RECIPE OF THE MONTH

PESCADO DE CUARESMA
Lenten Fish

This recipe is not only for the Lent season but for anytime! You can substitute the fish for your favorite kind and add other vegetables of choice. This recipe is inspired on a traditional dish from Latin America that I am happy to share with you because it is one of my favorites.

Serves 4

4 tilapia filets
1-2 tbsp. olive oil
Kosher salt and freshly ground black pepper
2 tbsp. olive oil
2 chayote squash, peeled, medium dice
2 bell peppers (red and yellow), cored, medium dice
1 russet potato, peeled, cubed, cooked al dente
1 medium Vidalia onion, julienne
4 garlic cloves, minced
1 tsp. fresh thyme, chopped
1 tsp. fresh flat leaf parsley leaves, chopped
1 bay leaf
1 tbsp. red wine vinegar
Kosher salt and freshly ground black pepper to taste

Season the fish generously on both sides and set aside.

Heat a non-stick medium skillet over medium heat. Sauté each vegetable separately starting with the chayote squash, season, and cook al dente and transfer to a bowl. Adjusting the oil as you go repeat the procedure with the bell peppers and the potatoes. Lastly, sauté the onion, garlic and herbs, until fragrant, about 2 minutes. Combine all of the sautéed ingredients and add the vinegar. Taste, and adjust the seasonings, if needed.

Heat one or two tablespoons of oil in the same skillet over medium heat. Sear the fish until a light brown crust develops, about 4 minutes. Turn the filets and cook about 2 minutes on the other side. When cooked, fish will flake easily, and should be moist and tender. Transfer the fish to a platter and add all of the vegetable mixture on top. Serve.

Amalia’s Special Tips:
Build upon the recipe by adding field greens to the vegetable mixture, toss well, and adjust the seasonings if needed. Or, accompany the platter with quinoa pilaf (follow cooking directions on package).

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