Peanut Crusted Tilapia With Frizzled Ginger And Scallions Recipes

STEAMED FISH WITH SCALLIONS AND GINGER

Steps:

• Peel and julienne the ginger. Trim and slice the scallions on a bias. Place in shallow, heatproof dish large enough to hold the fish.
• Make sure the fish is clean of scales and snip off the sharp spines with kitchen shears.
• Score the fish on both sides on a bias at 2-inch (5cm) intervals, down to the bone. Season lightly with salt and pepper inside and out. Place the fish in the dish and disperse the scallion whites (reserve the greens for garnish) and ginger on top, underneath, and inside the fish. Add the soy sauce, peanut oil, sesame oil and the sugar.
• Place the dish with the fish set on a rack above simmering water in a wide, shallow pan with a tight fitting lid. Cook until a small knife or skewer can be easily inserted into the thickest part of the body of the fish, 8 to 10 minutes. Remove from the pan, sprinkle with scallion greens and serve immediately.

PINE NUT-CRUSTED TILAPIA

Steps:

• In a shallow bowl, combine the pine nuts, flour, dill and lemon-pepper. In another shallow bowl, combine the egg, lemon juice and honey. Dip fillets in egg mixture, then coat with nut mixture., In a large nonstick skillet, cook fillets in butter over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Drizzle with additional honey if desired.

PEANUT-CRUSTED TILAPIA WITH FRIZZLED GINGER & SCALLIONS

Steps:

• In a 10-12 inch non-stick skillet, heat the oil over medium-high heat until hot.
• Add the scallions and ginger and cook, stirring occasionally, until they are just golden, with some green still visible on the scallions, 2 to 4 minutes.
• Remove the skillet from the heat, and with a slotted spoon, transfer the vegetables to paper towels to drain, (leave oil in the skillet).
• Toss the ginger and scallions lightly with salt.
• Line up three wide, shallow dishes. Put the flour in the first; beat the egg in the second; put the chopped peanuts in the third.
• Season the tilapia fillets lightly with salt.
• Dredge one fillet in the flour shaking off the excess. Dip the fillet in the egg, then coat it with peanuts. Set aside on a plate.
• Repeat previous step with the second fillet.
• Reheat the oil in the skillet over medium-high heat.
• Add the tilapia fillets and cook until golden on each side and the flesh is opaque and cooked through, 3 to 4 minutes on each side, (reduce heat if they brown too fast).
• Put the tilapia on dinner plates, and sprinkle with pepper to taste, and top with the frizzled vegetables , and serve immediately.

SPICY GRILLED TILAPIA WITH CREAMY GRITS AND MUSHROOM SCALLION SAUCE

Steps:

• Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.
• Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.
• Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time.
• Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.
• Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.

PINE NUT-CRUSTED TILAPIA

Steps:

• In a shallow bowl, combine the pine nuts, flour, dill, lemon-pepper and garlic salt.
• In another shallow bowl, combine the egg, lemon juice and honey.
• Dip the fish in egg-mixture, then coat with the nut mixture.
• In a nonstick skillet, cook fish in butter over medium heat for 4-6 minutes on each side or until the fish flakes easily with a fork.
• Sprinkle with dill.