Monday, January 11, 2010

Belly grumblings and found inspiration on

I am currently obsessed with Food Buzz, I came home from a long day and worked myself up into a hunger pang just reviewing all the new recipes and witty commentary. Now I am inspired and it's getting late! Thankfully I have some Tilapia, it is such an easy fish to work with so we eat a lot of it in my household especially when the day got away like today.

Sweet Chilli Glazed Tilapia and Roasted Veggies


1 lb Tilapia Fillets
Pinch of Salt
1 Tsp fresh ground black pepper
1 Tbsp lemon juice
Zest of one small lemon
Red pepper flakes
1/2 cup Thai sweet chili sauce
1/4 cup water
4 tbsp butter
Oil for frying
4 - 5 Red skin potatoes
Olive oil
1 Tbsp Rosemary
1 Tsp Sea Salt
1 Tsp Paprika

Clean the fish and pat dry. Fry lightly (2-3 minutes depending on the thickness of the fillets) in a deep fryer (if you have it) or deep pan with sufficient oil to cover the fish. Remove from oil, lightly salt and set aside on paper towel to drain.

Chop the vegetables coarsely and toss in olive oil. Add rosemary, paprika, sea salt, fresh ground black pepper and zest of one small lemon. Arrange in a baking dish and add 2 tbsp. Roast in a 375 degree oven for 35 minutes.

Pour 1/2 cup of Thai sweet chili sauce in a shallow pan under low heat. Add 1/4 cup water, 1 tbsp lemon juice and 1 tbsp butter. Gently bring the sauce to a low boil, stir and let the sauce thicken. Add the fried tilapia fillets one by one. Coat with the sauce and let simmer. Garnish with red pepper flakes and serve with the roasted veggies.

To add a little Caribbean flavor, fry one ripe plaintain, drain on a paper towel and serve piping hot.

Serves 4

Commentary from the husband? None...just plate scraping!

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