CHIPOTLE CHILI AIOLI RECIPES

tulkoff.com

CHIPOTLE CHILI AIOLI RECIPES

FEATURED RECIPE

CHIPOTLE BAKED COD

A quick and easy weeknight alternative to

ordinary baked fish that’s sure to please.

INGREDIENTS

4 cod fillets (4-6 oz each)

1 Tbsp olive oil

1 cup panko bread crumbs

2 Tbsp freshly chopped parsley

4 Tbsp Tulkoff Chipotle Chili Aioli

4 lemon wedges, for serving

DIRECTIONS

Preheat the oven to 400ºF. Toss

breadcrumbs with the olive oil in a

small bowl. Cook in a large skillet over

medium heat, stirring frequently until

golden, about 3 to 5 minutes. Remove

from heat and combine with parsley.

Place fish in a lightly greased, 9x13

baking dish. Spread one tablespoon

of Chipotle Chili Aioli evenly on the top

of each fillet, then top with the bread

crumb mixture.

Bake for 15-20 minutes or until fish is

opaque and flakes easily with a fork.

Serve with lemon wedges.

Serves: 4 • Prep Time: 10 min • Cook Time: 20 min

CLAM DIP APPETIZER

Mix together 1 cup of Tulkoff Chipotle

Chili Aioli with ¼ cup of sour cream

and ¼ cup of softened cream cheese.

Fold in two cans (6.5 oz) of minced

clams, 2 finely chopped scallions, and

½ cup of chopped red bell peppers.

Serve with chips or crackers.

SEAFOOD PASTA

Toss 16 oz of angel hair pasta with

¾ lb of sautéed shrimp or scallops

(or a combination), 1 cup of halved

cherry tomatoes, and 2 tablespoons of

freshly chopped cilantro. Fold in 1 cup

of Tulkoff Chipotle Chili Aioli. Serve

chilled as a main dish.

SPICY SHRIMP DIP

Combine ¾ cup of Tulkoff Chipotle

Chili Aioli with ¼ cup of sour cream.

Add 1-2 teaspoons of lemon juice for

desired dipping consistency. Serve with

fried butterfly shrimp.

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