My wife and I have been saying we would like to eat more fish. We used to eat fish a lot when we were first married, but the kids aren't big on seafood so we've fallen out of the habit. However, I saw a buy-one-get-TWO-free special on tilapia filets at Albertsons last week, so I bought some for the freezer. We decided to cook them the next day. I created the dilChef(TM)recipe below. (As a side note, my youngest son Ben, who doesn't care much for seafood, said it was the best meal he'd ever eaten.)
NOTE: MOST MEASUREMENTS ARE ESTIMATES, ESPECIALLY ON SPICES!!!
ORANGE RICE:
1C white rice
1 medium orange, juiced with pulp
1/2 medium white onion, chopped
a bit of salt
water
Put the rice in a rice cooker with the onion and salt. Pour the orange juice into a cup measure, and add enough water to make a total of 2C of liquid. Hit the "on" button and let the rice cooker do its work.
CRANBERRY-CITRUS CHUTNEY:
1 can cranberry sauce (gelatin style)
1T lemon zest (that's grated lemon peel)
1 stalk celery, finely chopped
1/2 medium onion, finely chopped
Red wine vinegar
butter
tabasco
Using the butter, caramelize the onions and celery in a medium saucepan. Toward the end, add the lemon zest and a little red wine vinegar and allow it to reduce down just a bit. Add the can of cranberry sauce and stir until the cranberry sauce is liquidized and smooth (no lumps). Heat to a low simmer. Stir in a couple of dashes of tabasco to give it just a little slow heat.
PAN SEARED ENCRUSTED TILAPIA
Tilapia filets
crackers, finely crushed (I prefer a denser cracker than saltines, such as matzoh or an hors deuvres style cracker)
Ancho, Pasilla, or Chili powder
Paprika
Olive oil
Quart-sized ziploc-style bag
Place the crackers in the bag and crush them (be careful not to rip open the bag). Add the chili powder and paprika to the crumbs and shake. Heat the olive oil in a large skillet. Toss the filets in the bag to coat them with crumbs, then go straight from the bag to the skillet and sear the filet on each side -- be careful not to overcook.
PLATING:
Rice on bottom, then the filet, with chutney on top.
Enjoy the food!
NOTE: MOST MEASUREMENTS ARE ESTIMATES, ESPECIALLY ON SPICES!!!
ORANGE RICE:
1C white rice
1 medium orange, juiced with pulp
1/2 medium white onion, chopped
a bit of salt
water
Put the rice in a rice cooker with the onion and salt. Pour the orange juice into a cup measure, and add enough water to make a total of 2C of liquid. Hit the "on" button and let the rice cooker do its work.
CRANBERRY-CITRUS CHUTNEY:
1 can cranberry sauce (gelatin style)
1T lemon zest (that's grated lemon peel)
1 stalk celery, finely chopped
1/2 medium onion, finely chopped
Red wine vinegar
butter
tabasco
Using the butter, caramelize the onions and celery in a medium saucepan. Toward the end, add the lemon zest and a little red wine vinegar and allow it to reduce down just a bit. Add the can of cranberry sauce and stir until the cranberry sauce is liquidized and smooth (no lumps). Heat to a low simmer. Stir in a couple of dashes of tabasco to give it just a little slow heat.
PAN SEARED ENCRUSTED TILAPIA
Tilapia filets
crackers, finely crushed (I prefer a denser cracker than saltines, such as matzoh or an hors deuvres style cracker)
Ancho, Pasilla, or Chili powder
Paprika
Olive oil
Quart-sized ziploc-style bag
Place the crackers in the bag and crush them (be careful not to rip open the bag). Add the chili powder and paprika to the crumbs and shake. Heat the olive oil in a large skillet. Toss the filets in the bag to coat them with crumbs, then go straight from the bag to the skillet and sear the filet on each side -- be careful not to overcook.
PLATING:
Rice on bottom, then the filet, with chutney on top.
Enjoy the food!
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