Saturday, July 29, 2006

Soy-Ginger Glazed Tilapia

I served this tilapia on a bed of baby spinach sauteed with shallots in olive oil. Bok choy would be an excellent choice also. You could also serve this with a side of rice.

Soy-Ginger Glazed Tilapia
(serve 2, can be doubled, tripled, etc.)

1 lb fresh (or fresh frozen) Tilapia filets (about 4-5 filets)
2 tbs olive oil
2 tbs light brown sugar
1 tbs soy sauce
1 tbs chopped fresh ginger
1 tbs sesame oil
1 tbs honey
1 tbs hoisin sauce
1 tbs fish sauce
1 tbs balsamic vinegar
Juice of 1 fresh lime
1 tsp fresh lime zest
4 cloves crushed garlic

Mix all ingredients (except fish) in a bowl. Marinate fish in mixture for 1 hour in a non-reactive dish or a large Ziplock bag. Do not over-marinate or it will begin to break down the delicate fish.

Remove fish from marinade, broil for 3-5 minutes or until no longer opaque. Don't overcook or the fish will dry out.

Meanwhile, strain marinade with a fine mesh strainer and boil the marinade rapidly until thickened and reduced by half. If it isn't thickening properly, add more honey and balsamic vinegar and continue to reduce.

Serve the fish over the bed of greens and/or rice and drizzle the sauce over the fish.

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