Golden Tilapia Food

GOLDEN TILAPIA

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.

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

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.