ASIAN GLAZED TILAPIA
This recipe comes from a local restaurant. I finally begged and begged and the chef gave me the ingredient list. I had been experimenting with several recipes using a marinade of soy sauce and balsamic vinegar trying to recreate my favorite menu item, but the fish was always over powered. Not so with this combination. The sauce lends the fish a sweet flavor, but doesn't overwhelm. I made it for my friends and they all agreed it was one of the best seafood dishes they've ever eaten. Sorry, but I didn't have a chance to snap any photos. I served the fish over Asian rice straw noodles - I think any light noodle would work nicely. I tossed the noodles with a few tablespoons of the glaze used on the fish, and paired with sautéed zucchini and yellow squash which were julienned for a pretty side dish. I hope you give this a try. It's really quick, easy, and impressive.
Provided by SugaJ
Categories Very Low Carbs
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle each side of the fish with salt and pepper.
- Coat a sautée pan with Olive Oil or your favorite cooking oil. I find that a non-stick pan works best for cooking this delicate fish.
- Prepare the glaze by mixing equal parts Hoisin with Soy sauce. The hoisin is thicker and sweeter giving balance to the soy. You won't need that much for glazing the fish so you can use the remainder to toss in with your noodles if you want.
- Brush the tops of each of the fish with the glaze and lay that side down on the pan allowing the glaze to form a seared on crust.
- Brush the other side of the fish with glaze before flipping.
- Each side takes about 4-6 minutes depending on how thick your filet is. I had big meaty ones so total cooking time was about 15 minutes. If you are unsure whether they are done, make a small cut into the the thickest part of the fish. If the cut is easy to make and the fish flakes, then it's done. If it's hard to pierce with a fork or seems tough, give it a few more minutes. You may have to flip the fish in order to keep it from burning if you are cooking thicker pieces and need the extra time. You may also want to cover the pan with a lid and let the steam help you out.
- Serve on a bed of asian noodles or alone. It's sure to be a crowd pleaser for those that enjoy seafood, and even those who don't!
Nutrition Facts : Calories 513.1, Fat 11.7, SaturatedFat 3.2, Cholesterol 227.5, Sodium 2081.5, Carbohydrate 8.4, Fiber 0.7, Sugar 4.7, Protein 93.6
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Bonita Bonitarane772
[email protected]Yum! This tilapia was amazing! The glaze was flavorful and the fish was cooked perfectly. I will definitely be making this again.
Yshoni Mashinini
[email protected]This recipe was easy to follow and the tilapia turned out great. The glaze was delicious and the fish was flaky and moist. I will definitely be making this again.
Shaon Raj
[email protected]This was a great recipe! The tilapia was flaky and moist, and the glaze was flavorful and caramelized beautifully. I served it over rice and it was a delicious meal. I will definitely be making this again.
samania rashid
[email protected]I made this recipe for dinner last night and it was a huge hit! The tilapia was cooked perfectly and the glaze was delicious. I will definitely be making this again.
Ricardo Delslimo
[email protected]This is my go-to tilapia recipe. It's simple to make and always turns out perfectly. The glaze is amazing and the fish is always cooked to perfection. I highly recommend this recipe.
Blakey Boy
[email protected]This recipe was easy to follow and the tilapia turned out great. The glaze was delicious and the fish was flaky and moist. I will definitely be making this again.
Hamda Humid
[email protected]I've made this recipe several times now and it's always a hit. The glaze is so flavorful and the fish always comes out perfectly cooked. I love that it's a healthy dish, too.
Zidi Jani
[email protected]Yum! This tilapia was amazing! The glaze was flavorful and the fish was cooked perfectly. I will definitely be making this again.
Alyan Baba
[email protected]Loved this recipe! The glaze was easy to make and gave the tilapia a delicious flavor. I will definitely be making this again.
Lily Kinard
[email protected]This tilapia recipe is a keeper! The Asian glaze is perfectly balanced, with just the right amount of sweetness, sourness, and umami. The fish cooks up flaky and moist, and the glaze caramelizes beautifully in the oven. I served it over jasmine rice