Most know Bary does not like/eat most fish. So, I'm using this blog to test out Tilapia recipes and wanting your feedback when/if you try any of the TTK recipes. This one has an Asian (something else Bary doesn't care for, I'm seeing a pattern here) flair, served over jasmine rice. I'm a big fan of Uncle Ben's Ready Rice on the rare occasion I eat rice. It is super easy and surprisingly not loaded with sodium.
All TTK recipes are designed for one piece of fish, you'll have to do simple math for the number of fillets you're preparing.
Grilled Terriaki Tilapia
1 Tilapia fillet
5 or 6 Shitake Mushrooms
1/2 roasted red bell pepper
2 green onions
Paste for brushing during grilling:
2 Tablespoons Terriaki Sauce
2 Tablespoons light brown sugar
1 Tablespoon hot chili paste (less or more or omit according to heat tolerance)
Garnish w/toasted sesame seeds to taste
Heat grill pan (or preheat outdoor grill) until smoking hot. I use a grill pan that covers two burners. It should be heated to medium high, when food placed on it sizzles immediately. Drop onions and mushrooms first, they will take the longest. Brush with paste. Next, brush one side of Tilapia w/paste and drop paste side down on grill. You'll need to work fast, put roasted bell on coolest part of grill just to reheat and brush. Flip mushrooms, onions and brush again. When Tilapia is starting to separate from the grill it is time to flip (depending on thickness, this could be as little as 2 minutes). Don't forget to start your rice (if your using UB's it only takes 90 seconds in micro!).
Take Tilpia off and let rest, remove other veggies and rough chop, or for fancier presentation, jullianne cut. Serve whole fish over rice, top w/pretty veggies, use remaining paste drizzled over top and sprinkle w/sesame seeds.
* If anyone needs help in learning how to roast red bell peppers let me know. They are so versatile, I usually roast 3-4 at a time and keep them on hand for all kinds of uses.
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