Golden Fire Tilapia Recipes
GOLDEN TILAPIA
Steps:
- In a dry skillet, toast the peppercorn and clove over medium heat until puffs of smoke begin to appear, about 1 minute. Transfer to a mortar and crush roughly.
- In a small saucepan, simmer sugar, soy sauce, rum, lemon zest, and lemon juice over medium heat. Add the peppercorn/clove mixture, ginger, and garlic powder, and reduce by half.
- Remove from heat, strain and let cool.
- Place the fish fillets in the cooled marinade and let sit for 20 minutes.
- Preheat the oven to 375 degrees F.
- Heat a skillet on medium high heat. Remove the fish from the marinade. Season the fillet with salt and pepper. Place the marinade in a small saucepan, bring to a boil, and remove from the heat. Add the oil to the skillet, and saute the fillets for 2 minutes on each side. Divide the julienned vegetables into two piles on a baking pan. Place fillets on the vegetable beds and finish in the oven for 5 to 7 minutes or until done.
- Brush marinade on finished fish. Serve with vegetables as soon as possible.
GOLDEN FIRE TILAPIA
I tend to experiment a lot and hardly ever remember what it was that was good. However, this is one experiment that I make over and over again. It happens to be very similar to an African recipe, minus the kumquats, so it was one of those experiments that had already been proven elsewhere. I find that tilapia works well with this, but I have also made it with salmon and bream to good results. Sole does not work well as it tends to fall apart, and halibut just didn't seem to pick up the flavors. I like it with serrano peppers, for those who like a milder dish jalapenos work well. The kumquats add to the citrus intensity and they look good in the sauce (and what else can you do with them?).
Provided by Gato Volando
Categories Tilapia
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice kumquats and peppers crosswise, about 1/16" thick.
- Discard kumquats seeds, pepper seeds too if you wish.
- Heat juice, wine, kumquats, and peppers in a skillet large enough to hold the four filets.
- Once the pouching mixture boils, turn down heat to simmer and add fish.
- Cook for about 10 minutes per inch.
- Once fish is cooked, remove from the skillet and keep warm.
- Turn up heat and reduce poaching liquid by about half.
- Serve fish with rice and use the reduced poaching liquid as a sauce.
Nutrition Facts : Calories 355.8, Fat 2.9, SaturatedFat 0.9, Cholesterol 62.5, Sodium 73.8, Carbohydrate 43.3, Fiber 4, Sugar 10.9, Protein 28.8
GOLDEN TILAPIA
This tasty recipe for tilapia is quite easy to make. I got it off of FoodNetwork.com. and just slightly modified it. The recipe calls for the fish to marinade for 20 minutes, but I bet it would be even better if marinated for longer. Enjoy!
Provided by Cousin Christie
Categories Tilapia
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Simmer in a saucepan over medium heat the sugar, soy sauce, water, lemon zest and lemon juice.
- Add the ginger, garlic, and pepper and cook until the sauce is reduced by half.
- Allow the sauce to cool and then marinade the fillets in 1/2 of the sauce for 20 minutes in the refrigerator. Reserve the remaining sauce.
- Remove fillets from the marinade. Season with salt and pepper if desired.
- Preheat oven to 375 degrees.
- Heat skillet to medium high. Add oil to skillet and saute the fillets for about two minutes on each side until golden brown.
- Reheat the reserved sauce.
- Place fillets on baking dish or cookie sheet and finish in oven for 5-7 minutes or until done.
- Serve with reserved sauce.
Nutrition Facts : Calories 200.5, Fat 2.3, SaturatedFat 0.8, Cholesterol 62.5, Sodium 1579.9, Carbohydrate 17.8, Fiber 0.8, Sugar 14.1, Protein 28.4
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