This Blackened Chipotle Tilapia recipe is exactly how it sounds; spicy and delicious. You get a buttery filet that sears just enough to turn color but leave you with a tender fluffy-flaky fish that just melts in your mouth with every bite. And Thanks to the Adobo Sauce in the is recipe, you get a nice kick too which delivers a little bit of heat that I like to balance out with a mix of Mango, fresh Mint, Pineapple and Red Onion.
Tilapia Mango and Pineapple Mix
One thing that I’ve learned over the years is that fish and fruit is always a good pairing. P.F. Chang’s uses this Mango mix in their Curry Chicken Salad and it works really well with this too. So you get the best of both worlds because your tongue gets to dance back and forth between a sweet, minty fruit and a drenched, spicy Chipotle Tilapia.
This Thai Red Curry Shrimp recipe was just the thing I needed to film this week. With Independence day just around the corner, I thought a spin on the traditional “Shrimp on the Barbee” was in order. Though I pan fry in this video recipe, there’s no reason why you couldn’t take these straight to the grill after the Prawns are marinated.
I lucked out at the super market when I found these whole jumbo shrimp with heads. That’s not normally how I buy them. But they give that Awe and Wow effect when they’re served this way. And just so you know, you don’t have to have whole jumbo’s . Just use what you’ve got and what’s available.
Also, if curry and/or spicy shrimp recipes are you’re thing, you might want to check out the Curry Chicken Salad and the Firecracker Shrimp recipes I’ve listed below!
This Chinese Barbecue Sauce is based on P.F. Chang’s recipe which is used in several different menu items, including: Spare Ribs, Pork Medallion and their Barbecue Chicken Salad. I’ve taken the exact Restaurant size recipe and dumbed it down to a house hold portion. And when I said this recipe is “based” on the Corporate recipe, I mean, it’s more or less the exact same one, only I cut the sugar in half.
The Barbecue Sauce Breakdown
Chang’s makes 5 gallons of this sauce at a time and 2 1/2 gallons of it is sugar. That’s just ridiculous. Half of their recommended sugar amount still gets you a fantastic BBQ sauce. So rest assured, knowing now, that you have everything you need to know about the China Bistro’s Barbecue Sauce Recipe!
I’ve also got their Spare Rib Recipe and their Northern Style Short Ribs Ribs recipe already filmed and posted below. And if you’re interested in my Oven Baked Ribs, those are listed here as well.