So my biggest dilemma when I purchase a can of chipotle peppers is what to do with the rest of the can after I use my 1, maybe 2 peppers. Most recipes do not call for much more then that. I never like to waste food if I don't have to, so I try and find a few recipes I can utilize them in during that week. This is how I used the rest of my chipotle puree from the Chipotle Mexican Rice. I served that rice with this fish...top it with the sauce....you know it's gonna be good! The entire dish was very flavorful and yet, surprisingly, not too fiery...at least for us...it was perfect!
Ancho Chili Spice Tilapia with Chipotle Rémoulade
1/2 teaspoon Ancho chili powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/2 teaspoon oregano
4 Tilapia fillets
For the Chipotle Rémoulade
2 Tablespoons chipotle puree
1/4 cup mayonnaise
1 teaspoon lime juice
1/4 teaspoon oregano
In a small bowl, mix together all the ingredients for the remoulade. Mix until smooth. Cover and place in refrigerator until ready to use.
In another small bowl, mix together the ancho chili powder, salt, cayenne, cumin, garlic powder, and oregano. Rinse fish and pat dry. Sprinkle the seasoning over both sides of each fillet.
Place the fillets in a non-stick skillet, sprayed with non stick spray, over medium heat. Cover and let cook for 3-4 minutes (you may need to reduce the heat at this point, you don't want to burn them). Flip the fillets, replace the cover, and continue to cook for another 3-4 minutes or until the fish flakes easily with a fork. Serve with chipotle remoulade and enjoy!