- 1/3 teaspoon peppercorns
- 1 clove
- 2 teaspoons sugar
- 3 tablespoons soy sauce
- 2 tablespoons white rum
- 1/2 teaspoon grated lemon rind
- 1 tablespoon lemon juice
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 pound whole tilapia, filleted
- Salt and freshly ground black pepper
- 2 tablespoons olive or peanut oil
- 1 1/2 cups julienned mixed vegetables, such as carrots, zucchini, yellow squash, bell peppers
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.
Remove from heat, strain and let cool.
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of David Marcelli