Culinary Tools:
- Bamboo cutting Board
- Chef’s Knife
- 6-quart Dutch Oven
Ingredients:
- 2 cups zucchini cut into small pieces
- 2 cups yellow squash cut into small pieces
- 1 cup tomato sliced
- ½ cup onion sliced
- 1 cup cilantro chopped
- 2 teaspoon garlic minced
- 1 ½ pounds tilapia fillets
- ½ cups chicken broth
- Salt and black pepper to taste
- 4 cilantro branches
Cilantro Sauce Ingredients:
- 1 cup cilantro chopped
- ½ cup water
- 1 teaspoon garlic minced
- 1/8 cup onion chopped
- Salt and black pepper to taste
Procedure:
- Cut ingredients
- In the 6-quart Dutch Oven, add chicken broth, the vegetables and garlic; cover with valve open and cook at medium high heat for 4 minutes..
- Blend all cilantro sauce ingredients until get consistency.
- Add fillets and cilantro sauce to the pot; cover with valve closed and cook for 6 minutes.
- Add cilantro branches, turn off the stove and let it rest for one minute.
- 6. Serve with your favorite rice.