Meanwhile, make the vinaigrette: In a food processor combine the cilantro, 1/4 cup olive oil, lime juice, white wine vinegar, garlic, red pepper flakes, cumin and smoked paprika. Whirl to puree.

¼ cup freshly squeezed lime juice (from 2 large limes) 3 tablespoons cornstarch ½ cup water 4 whole tilapia, cleaned and gutted (1 pound each) ¼ cup vegetable oil, for frying, divided ...

2 15-ounce cans black beans, rinsed and drained 3 ears fresh cooked corn, kernels cut off the cob 2 red bell peppers, diced 2 cloves garlic, minced 2 tablespoons minced shallots, from one medium ...

Grill chicken until done and set aside to slightly cool. Cut into strips. Preheat oven to 450 degrees. On a baking sheet add frozen corn, olive oil, salt and Head Country seasoning and toss ...

In a small bowl, whisk the garlic, lime juice, cilantro, and salt and pepper to taste. Whisk in the olive oil in a slow stream until the dressing is emulsified. Makes one-third cup.

Add the green onions, cilantro and chervil and blend for another 30 seconds. Gradually blend in the canola oil until emulsified. Taste and adjust seasoning as necessary. Refrigerate.

4. In a saucepan over medium heat, toast the quinoa, stirring often, for 2 minutes, or until the grains are aromatic. Add the water and a pinch of salt. Stir well and bring to a boil. Lower the ...

The fish can also be grilled; if you plan to do so, add 2 tablespoons of oil to the marinade. And if you prefer to use tilapia fillets, make just half of the vinaigrette recipe.