2/25/2012 Basket - BBQ Mango Tilapia and Mashed Cauliflower

BBQ Mango Tilapia
Uses from this basket: Mango
Other produce: Tomato

• 1/4 cup canned tomato sauce
• 2 tablespoons honey
  
• 2 tablespoons ketchup
• 2 teaspoons brown sugar (loosely packed)
• 2 teaspoons cider vinegar
• 1 teaspoon molasses
• 1/2 teaspoon garlic powder
• 1/4 cup diced tomatoes
• 1/4 cup diced mango
• Two 4.5-ounce fillets raw tilapia

In a medium bowl, combine tomato sauce, honey, ketchup, brown sugar, vinegar, molasses, and garlic powder. Whisk thoroughly, and then stir in diced tomatoes and mango.

Place fish and sauce in a container and toss to coat. Cover and let it marinate in the refrigerator for 30 minutes.

Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add fish and marinade. Once marinade begins to simmer, cover and cook until the fish is tender and cooked through, about 5 minutes.

Serve over rice and top with any excess marinade from the skillet.

Mashed Cauliflower
Uses from this basket: Cauliflower
Other produce: Garlic, green onion

• 1 large head cauliflower, finely chopped
• 1 cup chicken broth
• 4 cloves roasted garlic
• kosher salt and ground black pepper
• 1/4 cup whole milk
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream
• chopped green onion

Add the cauliflower to a medium-sized saucepan along with the chicken broth. Bring to a simmer over medium-high heat and cook until tender, about 8 to 10 minutes. Add the roasted garlic and season with salt and pepper, to taste. Stir in the milk and puree with an immersion blender until smooth. Mix in the cheese and taste for seasoning. Transfer the mixture to a serving bowl and garnish with sour cream and chives.

*The consistency will be a little thinner than mashed potatoes--for a slightly thicker consistency, drain out some of the chicken broth before pureeing.