I realize that I have been pretty plain and boring with my choice of fish in my life. I seem to always eat the same. Yet, there are so many varieties that I have never tried.
So tonight, I decided to give Tilapia a try. While it’s very good, it wasn’t my favorite. Its taste is incredibly mild, almost absent, and I tend to like my fish to taste well, like fish. The texture is extremely delicate, moist and tender, yet, it really holds its shape, so it doesn’t fall apart on you when you flip it or plate it. I would have liked a little more firmness. But still, it’s a fish that I will buy again, when it comes on sale! I won’t get out of my way to get some.
Maybe my choice of sauce and marinade was a little too overwhelming for such a delicate fish. Next time, I will try it plain, with maybe a few sliced almonds. It might very well change my mind about this fish. Or maybe I’m just saying that because I had almond bulgur as a side dish tonight, and, well, it was by far my favorite part of the meal… so almond just stuck in my mind as going well with Tilapia. Who knows, I think it’s worth trying.
Anyway, if you still want to try tonight’s recipe, here’s what you’ll need:
- The juice and zest of 2 oranges
- 2 cloves garlic, minced
- 2 tsp fresh ginger, grated
- ½ tsp Sambal Oelek
- 2 tbsp Tamari Sauce
- 2 tbsp Rice Vinegar
- 4 Tilapia fillets
- Whole wheat flour, seasoned with salt and pepper
- In a small bowl, whisk together all the ingredients of the marinade.
- Place the fillets in a shallow dish and cover them with the marinade. Cover loosely with a plastic film and let stand in the refrigerator for 20-30 minutes.
- Remove the tilapia from the marinade but don’t throw out the marinade; it will be made into a sauce later.
- Dredge the fillets in the seasoned flour and shake off the excess.
- Cook fillets over medium heat in a large pre-heated non-stick pan coated with cooking spray (or olive oil), for about 3-4 minutes per side or until golden brown.
- Remove fillets from the pan and add reserved marinade. Bring to a boil and cook for about1 minute then reduce heat and simmer until it has a glaze consistency, 3-4 minutes.
- Spoon the sauce over the tilapia.