Chili Soy Sauce Poached Tilapia w/ Crispy Ginger

Wow, this was so good I gobbled it up before I could get a picture.

Serves 3

- 1/4 cup dry sherry
- 1 1/2 tbsp sugar
- 4 cloves garlic minced
- 3 green onions chopped
- 2 inch piece of ginger, peeled and crushed
- 2 dried hot chilies
- 1/2 cup soy sauce
- 1 1/2 cups water
- 1 pd tilapia
- 1 tbsp canola oil
- 2 inch piece ginger, peeled and cut in matchsticks

Combine sherry, sugar, garlic, green onions, crushed ginger, chilies, soy sauce, and water in a wide flat saucepan.
Bring to a boil, completely dissolve the sugar.
Add the fish and simmer for about 6 minutes covered.
In a separate pan, heat oil over medium to medium high heat.
Add ginger matchsticks and fry until crispy and slightly blackened.

I served it with sauteed bok choy. Top the fish with the crispy ginger and extra sauce. Enjoy!

Tilapia w/ Homemade Tomato Kalamata Sauce

Pure bliss. Fresh ingredients that come together to make a truly delicious and healthy meal. Try it over a bed of plain white or brown rice to soak up the extra sauce. You can use more expensive white fish, just make to sure to sear it a bit longer for thicker fish. 

- 2 tbsp olive oil

- 4 5oz tilapia fillets 

- salt and white pepper to taste

- 3 cloves garlic chopped

- 1 red onion thinly sliced

- 1/2 cup dry white wine **It does not need to be fancy, I use box wine to cook

- 1 pint cherry tomatoes halved

- 1/4 cup torn fresh basil

- 1 tbsp capers

- 1/4 cup olives pitted and halved**Use a mix of kalamata and black olives

- 2 tbsp dried parsley**Use 1/4 fresh if you prefer, I'm not the biggest fan of parsley

Heat olive oil over medium-high heat in a medium sauce pan

Sear fish for about 2 minutes on each side, don't cook completely

Season each side with salt and white pepper while searing, transfer to a separate plate

Add onion and garlic to pan

Saute until onion are translucent, about 5 minutes, add more olive oil if necessary

Add wine, cook until most of the alcohol has evaporated, about 1-2 minutes

Stir in tomatoes, basil, capers, olives, and parsley

Cover and simmer for 5 minutes, add small amounts of water as needed to keep from drying out

Press down on tomatoes with end of spatula to break apart

Add tilapia back to pan, cover and simmer for 6 minutes or until fish is cooked

You may need to continue to add small amounts of water to keep the vegetables simmering, not burning

   

   

Red Curry Salmon Packets

This recipe is so simple and delicious it almost seems unfair! Less than 20 minutes until its on your table with about 2 minutes of actual work put in. If you like peanut sauce and salmon you are punishing yourself not to try this.

- 4 6oz pieces of salmon skinned

- cooking spray and foil

Sauce:

- 1/3 cup light coconut milk

- 1 tbs fresh cilantro chopped

- 2 tbs fresh basil torn

- 2 heaping tbs chunky peanut butter

- 1 tsp fish sauce

- 2 tsp red curry paste (or less to taste)

Combine all of the sauce ingredients in a bowl and mix well with a fork.

Rip 4 squares of foil large enough to hold salmon and make pocket.

Spray a small dab of cooking spray on each foil piece.

Smear a line of sauce on each foil then place one salmon filet on each smear.

Next, top each cut of salmon with a generous amount of sauce.

Fold in the edges of the foil packet bringing the ends up. Loosely close each packet by crimping the ends together. Make sure not to completely seal it off. You want the steam to be able to get in.

Place a steaming tray in large pot. Fill the pot with about 2 inches of water. Bring water to a boil on high heat.

Place 2-3 packets in the tray and steam with the lid on for 10-13 minutes.

Smaller end cuts of salmon can cook in about 9-10 minutes. Larger middle cuts will need 13 minutes.

Depending on how many portions you are cooking, you may have to steam in batches.