Chile-Ginger-Lime Pan-seared Tilapia
Old Man Winter and Mother Nature agreed to give us a little break this winter after pummeling us with snow storms and lengthy power outages galore in 2011! Admittedly, though I adore snow and wintertime in general, last year's craziness helped me appreciate the milder weather this season. My meal planning has definitely been influenced however. When it's unseasonably warm I'm just not in the mood for heavy stews and meats so I've found myself cooking lighter; many Thai, Indian and Japanese vegetarian or seafood dishes. We're enjoying them so much, I have a feeling we may continue eating this way, no matter Mother Nature's moods.
Chile-Ginger-Lime Pan Seared Tilapia has an irresistibly delicious sweet-tart tang we can't get enough of- in fact I always make a little extra sauce for drizzling over our accompanying sesame noodles or rice.
Chile-Ginger-Lime Pan Seared Tilapia Recipe (Serves 2)
- freshly squeezed juice from 1 lime
- 2 teaspoons honey (or brown sugar)
- 2 teaspoons minced, fresh ginger root (PS. store your ginger root in the freezer where it will keep indefinitely!)
- 1 teaspoon minced, green chili
- 1/8 teaspoon sea salt
- 2 tablespoons grape seed oil for frying + extra for coating fillets, separated
- 2 tilapia fillets patted dry with paper towel (bring to room temperature for 30 minutes on the counter otherwise your fish will steam instead of browning)
- sea salt for seasoning fish & freshly cracked pepper
- Mix together limejuice, honey, minced fresh ginger, chili and a pinch of sea salt until honey has dissolved. Set aside.
- Lightly coat tilapia fillets with grape seed oil, then season with salt and pepper.
- Heat 2 tablespoons grape seed oil in a heavy, large skillet over medium-high heat.
- Add the tilapia fillets cooking 2 to 3 minutes per side or until they've browned and release easily when the pan is gently shaken. (Resist moving the fish around once it's in the pan or you won't get the browning that adds delicious flavor. After 2 to 3 minutes, you may check for browning by lifting a corner of the fish using a slim fish spatula.)
- Place fillets on serving plates. Spoon reserved Chile-Ginger-Lime mixture over the fish. Serve immediately.
Questions of the day!
Does the weather affect what you eat?
Have you been experimenting with any different cuisines lately?