Perfect for those observing Lent, we have a dozens of varieties of fresh fish.  Of them, farm-raised tilapia is one of the best values.  Once virtually unknown in the United States, tilapia is quickly becoming one of the most popular fish around. This meaty fish has a firm, mild-tasting flesh that holds up well to cooking.  Best of all, tilapia does not have a fishy taste, so it works well with all sorts of seasonings and sauces.

Try some pan-fried, baked, grilled, or even deep-fried for a tasty meal.  As with almost all of our fish, tilapia is available whole for you to inspect its freshness before you take some home.  For your convenience, our staff will be happy to clean, cut, or fillet it for you at no extra cost.

Get some pre-cleaned Tilapia for only $1.08 a pound.  No other fish offers such a great value!  Those seeking the freshest fish available can have our staff prepare some live, hormone-free tilapia farmed right here in New Mexico, for just $3.25 per pound. FYI, Tilapia aquaculture has a fairly low impact on the environment, especially compared to salmon or shrimp farming.

Need some ideas on how to prepare this delicious fish?  Try this simple recipe:

Baked Tilapia with Mango Salsa

Serves 2-4

• 2 whole Tilapia, cleaned and washed
• 1 large Mango
• 1 Shallot
• 1 Jalapeno (Optional)
• 1 bunch Cilantro
• 1 Lime
• Olive oil for brushing (preferably not extra-virgin)
• Salt and Pepper to taste

Preheat oven to 400 degrees F.

Cut three diagonal slices on each side of the fish to allow it to cook thoroughly.  Season tilapia inside and out with salt and pepper.  Place a few sprigs of cilantro inside the fish and then brush some olive oil on both sides of the fish.  Place on a baking sheet and bake the fish for about 15 minutes on the top shelf.

Dice the mango, shallot, and jalapeno and place into a mixing bowl.  Chop a few sprigs of cilantro and add to mixture.  Squeeze the juice of the lime into the bowl, add salt and pepper, and toss.

Remove the fish from the oven and place them on serving dishes or plates.  Add heaping amounts of the salsa on the fish, and enjoy!

For the adults,taste the flavors of Spain with Aromas de Turis.  There are two great flavors to choose from: Sangria, and White Sangria.

The Sangria is made from red wine with all natural, essential fruit oils of orange, lemon, apple, and peach. This refreshing, quaffable red sangria needs no additions except some freshly sliced fruit for garnish. Its perfect balance of fruit, sweetness, and acidity makes the perfect warm weather sipping beverage with notes of red berries and citrus and a light, delightfully tart finish.  On sale for only $5.99 (reg. $6.99).

The White Sangria is made from white wine with all natural, essential fruit oils of orange, lemon, apple, peach, and apricot. Many people are not aware that a white sangria exists. The word sangria comes from the Spanish “sangre,” (blood) - hence the red color. This enticing beverage is light on its feet with bright citrus and apple fruit and a bright, crisp acidity. The finish is clean and fresh. Add thinly sliced lemon and granny smith apples for a citrusy, zippy summer drink or oranges and peaches/apricots for a slightly sweeter version. But try it first on its own before adding anything - its delicious all by itself!  Just $5.99 (reg $6.99)!

Did you know that Talin Market carries six different types of bananas?  They come in different sizes and shapes, and are used in different ways. Some bananas, like the plantain, need to be cooked.

Plantains are eaten mainly in South America, Central America, the Caribbean, and parts of Asia.  They're very starchy, and don't get mushy, even when very ripe.  Some prefer green plantains, while some, yellow ones.  Others would rather have the plantains get very black.  At that stage, they've developed more sugar and flavor than the green or yellow ones.  Black plantains are sweet enough to be eaten raw.  Whatever the color, plantains are low in sodium, high in potassium, vitamin A, and fiber.

Green plantains are the most starchy, and taste more like potatoes.  Cooked, these are often used as side dishes or in place of other starches like potatoes and rice.

Yellow plantains are riper and are sweeter, but still have a firm texture.  They can be used in desserts at this stage.

Black plantains are soft, and can be completely black.  These plantains are best in desserts, or even eaten raw.

There are many ways to prepare plantains with baking and frying the most popular.  With a low, everyday price of just 79¢ per pound, you can try some today!  Here's one of our favorite recipes, Tostones.  This dish is mainly eaten in Caribbean countries like Cuba and Puerto Rico, and is best served hot.

Tostones

Serves 4

• 2 ea Green Plantains

• 2 cups Vegetable Oil

• Salt and Pepper to taste

Heat the oil in a sauce pan to about 350 degrees, being careful not to smoke it.

Peel the plantains and slice them into 2 inch thick rounds.

Deep-fry a few pieces of the plantains at a time until browned, or about 3 minutes.  Turn the plantains if necessary. Remove and drain.

Flatten each plantain piece into a disc with a pan, mallet, or rolling pin.  Return the flattened plantains to the hot oil a few at a time and fry to a golden brown, or about 2 minutes.

Remove, drain, and season with salt and pepper.

Serve hot.

Try some of the unique tropical flavors of Jumex Nectars and usher in the warmer weather of spring!

Not like juices that are watery, these are nectars, meaning that they contain fruit pulp, giving each sip a full, fruit flavor.  Try familiar flavors like Peach and Apple, or something more exotic like Guanabana.  This tangy fruit has a tropical, vanilla flavor.  Or treat yourself to the flavor combination of Strawberry Banana for a smoothie-like experience in a handy can!

These nectars cost as much as 99¢ elsewhere, but are available for the everyday low price of 59¢ at Talin Market.  However, this month, you can get an early start on Spring Break and get 2 for just $1.00!