I tried Talapia tonight.... I don't have a microplane(fine grater), so I did it myself...finely chopped the zest of 2 lemons and 2 oranges. I combined that zest with 2 teaspoons of finely minced garlic, 2 teaspoons of finely minced ginger, the juice of the 2 lemons and 2 oranges, as well as a quarter of a cup of fresh cilantro. You also need to add about 2 teaspoons of hot sauce (Tabasco is fine)... a 1/4 teaspoon of cayenne pepper, about a 1/4 of a teaspoon of sea salt and the same of fresh pepper. It sounds like a lot of work, but it will pay off in the end. At this point put your fish into the marinade (I used a full filet that was about 1 1/2 pounds). Let it set in the fridge for about 45 minutes.
While this was setting, I made a box of rice pilaf (yes, already prepared, I did however have a little fresh garlic, ginger and cilantro to combine the flavors). I also made fresh broccoli steamed in water with lemon zest (I use a Tupperware steamer...cut up the fresh broccoli...5 minutes with the zest in the steaming water and it is ready). And some wonderful garlic rubbed french bread (fresh bread from your local store... just cut off the end of a large garlic clove, rub it on the sliced bread, place it on a foil lined cookie sheet that has been sprayed with non stick spray, sprinkle with a little of sea salt and pepper).
I toasted the rice pilaf mix with the garlic and ginger. Added the water and seasoning packet (per the directions) and got the bread into the oven for toasting at @ 350 degrees. The cilantro will be added at the end.
I started a grill pan for the Talapia on the stove at medium heat. Make sure to spray the pan with non stick spray before you start the heat. As soon as it heats up, put on the Talapia. Wait until it releases from the pan on it's own...don't force it... then when it is ready, flip it.
When it releases again, get it off the heat. you don't want it to be overdone. At this time, your bread should be ready as well as all the other dishes.
I juiced another lemon and orange to have a little bit of dressing sauce for the fish, and it could be turned into a vinagrette for a salad (combined with a little garlic and olive oil). Alot of options...hope to hear some feedback!
While this was setting, I made a box of rice pilaf (yes, already prepared, I did however have a little fresh garlic, ginger and cilantro to combine the flavors). I also made fresh broccoli steamed in water with lemon zest (I use a Tupperware steamer...cut up the fresh broccoli...5 minutes with the zest in the steaming water and it is ready). And some wonderful garlic rubbed french bread (fresh bread from your local store... just cut off the end of a large garlic clove, rub it on the sliced bread, place it on a foil lined cookie sheet that has been sprayed with non stick spray, sprinkle with a little of sea salt and pepper).
I toasted the rice pilaf mix with the garlic and ginger. Added the water and seasoning packet (per the directions) and got the bread into the oven for toasting at @ 350 degrees. The cilantro will be added at the end.
I started a grill pan for the Talapia on the stove at medium heat. Make sure to spray the pan with non stick spray before you start the heat. As soon as it heats up, put on the Talapia. Wait until it releases from the pan on it's own...don't force it... then when it is ready, flip it.
When it releases again, get it off the heat. you don't want it to be overdone. At this time, your bread should be ready as well as all the other dishes.
I juiced another lemon and orange to have a little bit of dressing sauce for the fish, and it could be turned into a vinagrette for a salad (combined with a little garlic and olive oil). Alot of options...hope to hear some feedback!
Job well done :) this sounds mouth watering. Can't ask for a better recipe for fish. The combination of flavors is just perfect. Garlic, cilantro, lemon zest...I will definitely cook this very soon and keep you posted. Thanx for
ReplyDeleteI wanted to say thanx for sharing and keep those yummy recipes coming :)
ReplyDelete