Ginger Glazed Tilapia Recipes

GINGER GLAZED MAHI MAHI

Steps:

• In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
• Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
• Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

GINGER MISO GLAZED TILAPIA

Steps:

• Whisk together everything except for the fish filets.
• Submerge fish in sauce to marinate for at least 30 minutes.
• In nonstick or lightly oiled skillet, sear fish over medium high heat for 4-5 minutes or until fish is white and fully cooked.
• Remove fish from pan and plate filets.
• Pour leftover marinate into skillet and stir for 5 minutes while sauce thickens.
• Drizzle over filets.

TILAPIA WITH GINGER GLAZE

Steps:

• 1 Position the top oven rack 4 to 6 inches from the broiling element; preheat the broiler
• 2 Line a baking sheet with aluminum foil (for easy cleanup)
• 3 Whisk together the mayonnaise, soy sauce, lemon juice, ginger, garlic and scallions in a medium bowl
• 4 Add the tilapia fillets; toss gently to coat
• 5 Place the fillets on a baking sheet, skinned sides down, and spoon any remaining glaze over them
• 6 Broil for about 6 minutes, until the fish is just cooked through and the glaze is lightly browned
• 7 Serve immediately

GINGER GLAZED TILAPIA

Steps:

• 1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate. 2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. 3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediatel

CITRUS TILAPIA

Steps:

• 1. On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the tilapia in the flour.
• 2. In a large skillet over medium heat, add the oil and butter. When the butter has melted, add the fish and cook for 2 to 3 minutes per side, or until golden and just cooked through. Remove the fish and set aside.
• 3. Add the orange juice, 2 tablespoons of the lemon juice, and the ginger to the skillet. Increase the heat and simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Taste and add lemon zest or more lemon juice if necessary. Return the fish to the skillet, coat with sauce, and cook for 1 to 2 minutes, or until heated through.

GINGER ORANGE TILAPIA

Steps:

• To prepare the marinade, in a small bowl, whisk together orange juice and peeled garlic, ginger and oil.
• Place the fillets in a shallow dish and cover with the marinade for 20-30 minutes.
• Remove the tilapia from the marinade and reserve it.
• Dredge the fillets in seasoned flour to coat shaking off excess.
• Heat 2 tbs oil in a large saute pan over medium high heat and add tilapia and cook until lightly golden 3-4 minutes per side and then remove from the pan.
• Add remaining marinade to the pan bring to a boil and cook for 1 minute, reduce heat and simmer until it has a glaze consistency, 3-4 minutes.
• Pour the sauce over the tilapia and garnish with green onions.