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Marinated Tilapia

by De Stewart

Ingredients
15 to 20 whole pepper corns
2 or more whole cloves
4 tsps. sugar
6 Tbs. soy sauce
4 Tbs. white rum
1 tsp. lemon zest
2 Tbs. lemon juice
2 tsps. ground ginger
2 tsps. garlic powder
2 lbs. whole tilapia filleted
salt
freshly ground black pepper
4 Tbs. olive oil or peanut oil

In a dry skillet, toast the peppercorns and cloves 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, strain and let cool.

Place the fish fillets in the cooled marinade and let sit for 20 minutes. Preheat the oven to 375 degrees F.

Heat a skillet on medium high heat. Remove the fish from the marinade. Season the fillet with salt and pepper. Place the marinade in a small saucepan, bring to a boil, and remove from the heat. Add the oil to the skillet, and saute the fillets for 2 minutes on each side. Finish in the oven for 5 to 7 minutes or until done.

Brush left over marinade on finished fish.

If you would like to purchase a copy of the cookbook, Herbs & Spice & Everything Nice Cookbook 2nd Edition, please let us know. Send e-mail to chef@HerbsSpice.com or call at 859 380 5403.

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