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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Jeanine Segura
[email protected]This dish is sure to impress your friends and family.
Hesna Brits
[email protected]This recipe is a keeper!
Mari Anwar Mari Anwar
[email protected]I would recommend this recipe to anyone who loves Asian-inspired dishes.
Laxmi Limbu
[email protected]Overall, this is a good recipe. I would definitely make it again.
Daniel Rodgers
[email protected]I would have liked the glaze to be a little more tangy.
Pikku Ramchandani
[email protected]The glaze was a little too sweet for my taste, but it was still good.
Shiela Montellano
[email protected]The fish was cooked perfectly. It was flaky and moist.
Technical Sardar Ji
[email protected]I love the way the glaze caramelizes on the fish. It gives it a really nice crispy texture.
Mrsqueendiva Banks
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Clement Elisha
[email protected]I wasn't sure how the tilapia would turn out, but I was pleasantly surprised. It was flaky and flavorful, and the glaze was delicious.
Sardar Farhad
[email protected]This recipe is so easy to follow, even for a beginner cook like me. I was able to make it in under 30 minutes.
Lawrence Bimpeh
[email protected]I love the combination of flavors in this dish. The ginger, garlic, and soy sauce give the fish a really nice savory flavor.
Muhammad Usman zia
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The fish is always moist and flaky, and the glaze is delicious.
Chantel Vieira
[email protected]This Asian-glazed tilapia recipe was a hit with my family! The glaze was flavorful and tangy, and the fish was cooked perfectly.