Recipe courtesy of David Marcelli
Golden Tilapia
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 447
- Total Fat
- 18
- Saturated Fat
- 4
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 49
- Cholesterol
- 113
- Sodium
- 1443
- Total: 31 min
- Prep: 10 min
- Inactive: 1 min
- Cook: 20 min
Ingredients
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
Directions
- 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.
- In a small saucepan, simmer sugar, soy sauce, rum, lemon zest, and lemon juice over medium heat. Add the peppercorn/clove mixture, ginger, and garlic powder, and reduce by half.
- Remove from heat, strain and let cool.
- Place the fish fillets in the cooled marinade and let sit for 20 minutes.
- 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.