Hoisin Tilapia Food
TILAPIA MASALA WITH RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring the rice, 1 1/3 cups water and 1/4 teaspoon salt to a simmer in a saucepan over medium-high heat. Reduce the heat to low, cover and cook 15 minutes. Remove from the heat and add the peas; cover and set aside.
- Puree 1/2 cup yogurt, the garlic, ginger, lime juice, cumin, cayenne and 3/4 teaspoon salt in a food processor. Transfer all but 3 tablespoons of the mixture to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes.
- Preheat the broiler. Place the fish on a broiler pan; top with the marinade and butter. Broil until opaque, 6 to 8 minutes. Mix the remaining 1/4 cup yogurt, the cilantro, and salt to taste with the yogurt mixture. Serve the fish and rice with the yogurt sauce and lime wedges.
HONEY SOY TILAPIA
Steps:
- Mix the honey, soy sauce, balsamic vinegar, and garlic together in a bowl. Place the tilapia fillets in the mixture; allow to marinate in refrigerator at least 30 minutes.
- Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Remove tilapia from marinade, and discard the marinade. Place fillets into the prepared baking sheet, and sprinkle the black pepper over the fish.
- Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 33.3 g, Cholesterol 31 mg, Fat 1.4 g, Fiber 0.6 g, Protein 19.4 g, SaturatedFat 0.3 g, Sodium 1398.7 mg, Sugar 29.6 g
ASIAN GLAZED TILAPIA
This recipe comes from a local restaurant. I finally begged and begged and the chef gave me the ingredient list. I had been experimenting with several recipes using a marinade of soy sauce and balsamic vinegar trying to recreate my favorite menu item, but the fish was always over powered. Not so with this combination. The sauce lends the fish a sweet flavor, but doesn't overwhelm. I made it for my friends and they all agreed it was one of the best seafood dishes they've ever eaten. Sorry, but I didn't have a chance to snap any photos. I served the fish over Asian rice straw noodles - I think any light noodle would work nicely. I tossed the noodles with a few tablespoons of the glaze used on the fish, and paired with sautéed zucchini and yellow squash which were julienned for a pretty side dish. I hope you give this a try. It's really quick, easy, and impressive.
Provided by SugaJ
Categories Very Low Carbs
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle each side of the fish with salt and pepper.
- Coat a sautée pan with Olive Oil or your favorite cooking oil. I find that a non-stick pan works best for cooking this delicate fish.
- Prepare the glaze by mixing equal parts Hoisin with Soy sauce. The hoisin is thicker and sweeter giving balance to the soy. You won't need that much for glazing the fish so you can use the remainder to toss in with your noodles if you want.
- Brush the tops of each of the fish with the glaze and lay that side down on the pan allowing the glaze to form a seared on crust.
- Brush the other side of the fish with glaze before flipping.
- Each side takes about 4-6 minutes depending on how thick your filet is. I had big meaty ones so total cooking time was about 15 minutes. If you are unsure whether they are done, make a small cut into the the thickest part of the fish. If the cut is easy to make and the fish flakes, then it's done. If it's hard to pierce with a fork or seems tough, give it a few more minutes. You may have to flip the fish in order to keep it from burning if you are cooking thicker pieces and need the extra time. You may also want to cover the pan with a lid and let the steam help you out.
- Serve on a bed of asian noodles or alone. It's sure to be a crowd pleaser for those that enjoy seafood, and even those who don't!
Nutrition Facts : Calories 513.1, Fat 11.7, SaturatedFat 3.2, Cholesterol 227.5, Sodium 2081.5, Carbohydrate 8.4, Fiber 0.7, Sugar 4.7, Protein 93.6
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