Tilapia with sautéed Julianne of Vegetables
You can use your favorite fish fillets
in this recipe; I liked the tilapia because it is a very light and deli
1/2 teaspoon peppercorns
1 whole clove, or ½ teaspoon ground cloves
2 teaspoons sugar, I use splenda
3 tablespoons soy sauce
2 tablespoons rum
1/2 teaspoon grated lemon rind
1 tablespoon lemon juice
1 teaspoon ground ginger or 2 teaspoons finely minced fresh ginger
1 teaspoon garlic powder or 2 cloves of finely minced fresh garlic
2 to 4 tilapia fillets
Salt and freshly ground black pepper
1 tablespoons olive or peanut oil
1 cup julienne carrots
1 cup julienne red bell peppers
1 cup julienne celery
1 cup julienne onion or scallions or leeks
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, let cool. If you want a smooth sauce, strain it. Brush the fish fillets with the cooled marinade and let sit for 20 mins or so while you are cutting the vegetables.
Heat a skillet on medium high heat. Spray with cook spray. Season the fillets with salt and pepper. Spray the skillet with cook spray, and sauté the fillets for 2 minutes on each side. Remove to a platter. Add the oil to the skillet and sauté the julienned vegetables.
To plate, place the vegetables in the middle of the plate and place the fillets on the vegetables. I added steamed brown rice and drizzled with the remaining sauce.
This meal can be made in the oven too.
Preheat the oven to 375 degrees F.
Sauté the fish for a minute on each side after sprinkling with the seasonings, place on beds of julianned vegetables and bake for 10 mins or so in the oven. I would only use this method if the oven was already on and I had space in that oven.