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Archive for the ‘Tilapia’ Category

Serves 6-8

  • 6-8 pieces skinless tilapia fillets
  • 1/4 cup butter (1/2 stick), softened
  • 1/2 small yellow onion, chopped fine
  • zest and juice of one lime
  • 1 Serrano chile, minced
  • 1/2 cup breadcrumbs
  • 2 tbsp vegetable oil
  • 1/2 tsp coarse salt
  • freshly ground pepper to taste
  1. To make the lime-butter, mix together the butter, onion, zest, lime juice, chile and salt in a bowl.  Place in refrigerator until needed. 
  2. Place the breadcrumbs on a plate and sprinkle the fish with salt and pepper.  Roll the fish in the crumbs. 
  3. In a nonstick skillet, heat the oil over medium heat until just smoking, then sear the fish carefully turning over once with spatula.  If you have to work in batches, add 1 tbsp oil before the second batch. 
  4. Serve the fish with a dollop of the lime butter. 
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Makes 4 servings

  • 1 can (8 oz) crushed pineapple in juice, drained
  • 1/3 cup finely chopped onion
  • 1/4 cup honey
  • 3 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp fresh lime juice
  • 2 tbsp white wine
  • 2 tbsp grated peeled fresh ginger
  • 1 1/2 tsp cornstarch
  • 2 jalapeño chiles, seeds and membranes discarded, finely chopped
  • 1 garlic clove, finely chopped
  • 4 tilapia or snapper fillets (about 6 oz each)
  1. Preheat oven to 425°F. 
  2. In medium bowl, combine all ingredients except tilapia; stir until well mixed.  Set sauce aside. 
  3. In 13″x9″ glass or ceramic baking dish, arrange tilapia fillets in single layer.  Spoon sauce over fillets.  Roast 12 minutes or until tilapia is opaque throughout.  Serve tilapia with sauce in baking dish. 

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