- 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 David Marcelli