Sauteed Tilapia with Honey-Scallion Dressing
Cooking Light, August 2006
Dressing:
2 1/2 tablespoons fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon honey
1 tablespoon low-sodium soy sauce
1 teaspoon bottled ground fresh ginger
1/4 teaspoon dark sesame oil
Fish:
1 tablespoon canola oil
4 (6 ounce) tilapia fillets
1/2 teaspoon salt
1/8 teaspoon black pepper
4 cups gourmet salad greens
To prepare dressing, combine first 6 ingredients in a bowl, stirring well with a whisk.
To prepare fish, heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Arrange 1 cup greens on each of 4 plates. Top each serving with 1 fish fillet; drizzle with 2 tablespoons dressing.
Serves 4
I made this one night last week. I am trying to learn to like fish, but it is not easy for me. Matthew really enjoyed this, but it was not my favorite. I really need a recipe that masks the natural flavor of the fish. I guess I'll have to keep looking. The dressing added a nice flavor though and I thought the fish smelled wonderful while it was cooking. Maybe I just need to grow up and eat fish until I acquire the taste for it.
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1 comment:
That sounds so good. Tilapia is one of my favorite kind of fish to eat because it isn't quite so "fishy." I'm surprised you could still taste a lot of the fish taste with it.
I'm going to try some of this, as I bought a huge frozen box of tilapia from Costco and we've still got quite a bit left. The dressing might help to make it a little different.
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