I printed off this recipe from Food Network in 2008 and just now tried it. What a mistake! This will definitely be on the table several times a month. I know I've done other recipes with orange zest and juice, but somehow this one was just bursting with flavor. Absolutely delicious.
The recipe calls for tilapia, but me, who should be a spokesman for the Swai industry, used Swai fillets. And the only place I can find them is at Wal-Mart. I'm sure tilapia would be just fine, but.....well......for me it can only be Swai! Now, I did whittle this recipe down to serve just two (I halved the rice recipe and had 1/2 can frozen coconut milk from another recipe.....it worked just fine).
ZESTY GRILLED TILAPIA with MANGO COCONUT RICE (Serves 6)
6 (4-6 oz) tilapia (or Swai) fillets
6 Tbsp olive oil, plus additional for brushing
1 Tbsp grated orange zest
6 Tbsp freshly squeezed orange juice
1 Tbsp grated fresh ginger
1 tsp hot sauce, to taste
1 tsp salt
freshly ground black pepper
Place the fish in a large nonmetal dish. Whisk together the 6 Tbsp of oil, orange zest and juice, ginger, hot sauce, S&P, to taste; pour over the fish. Cover and marinade in the frig for 30-60 minutes.
Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.
Serve alongside Mango Coconut Rice.
MANGO COCONUT RICE
1 Tbsp olive oil
1 1/2 cups long-grain rice
1 (14 oz) can unsweetened coconut milk (I used light)
2/3 cup water
1 tsp salt
1 large ripe mango, peeled and cubed
In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.
Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.
No comments:
Post a Comment