Tilapia with Tomatillos and Avocado filled with Maque Choux

Ingredients

• 1 1/4 to 1 1/2 pounds tilapia, 4 fillets
• Coarse salt
• Ground pepper
• 1 teaspoon ground cumin, eyeball it
• 1/2 teaspoon sweet paprika, eyeball it
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 lime, halved
• 1/2 medium red onion, chopped
• 1 jalapeno or serrano pepper, seeded and finely chopped
• 2 or 3 large cloves garlic, finely chopped
• 8 to 10 tomatillos, husks peeled and diced
• 1/2 bottled pale beer
• 2 tablespoons chopped cilantro leaves, a palmful, plus a few sprigs for garnish
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1/2 red onion, chopped
• 1 jalapeno, seeded and finely chopped
• 1 small red bell pepper, seeded and chopped
• 4 ears fresh corn on the cob, husked
• A sprinkle sugar
• Dash cayenne pepper
• Salt
• 2 tablespoons butter
• 2 ripe avocado
• 1 lime, juiced

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