Ginger Glazed Tilapia Recipes

GINGER GLAZED MAHI MAHI

Steps:

• In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
• Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
• Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

TILAPIA FILLET WITH GINGER BALSAMIC GLAZE

Steps:

• FIRST, HEAT SOME EVOO IN A FRYING PAN (ABOUT 2 TABLESPOONS) ON MEDIUM HIGH HEAT; WHILE WAITING FOR THAT, PAT-DRY FISH FILLET WITH PAPER TOWELS AND DREDGE FILLET IN FLOUR. GENTLY LAY EACH FILLET ON THE FRYING PAN AND COOK FOR ABOUT 3-4 MINUTES ON EACH SIDE.
• SET ASIDE COOKED TILAPIA ON A PLATTER AND ON THE SAME PAN, ADD SOME OIL IF THERE'S NONE LEFT FROM FRYING, ABOUT A TABLESPOON. SAUTE MINCED ONION AND GINGER UNTIL ONION BECOMES TRANSPARENT.
• ADD ABOUT 1/4 CUP BALSAMIC VINEGAR, LOWER HEAT A LITTLE AND LET IT COOK FOR A MINUTE (TO GET RID OF VINEGAR-Y TASTE) BEFORE ADDING IN SOME SOY SAUCE, ABOUT THE SAME AMOUNT AS THE VINEGAR, ADD SOME WATER.
• SEASON WITH SALT AND PEPPER TO TASTE AND LET BOIL THEN LOWER HEAT TO SIMMER AND COOK UNTIL THE MIXTURE HAS ALMOST EVAPORATED THEN AND ADD ENOUGH WATER TO YOUR LIKING; ADD A LITTLE IF YOU WANT A STRONGER OR CONCENTRATED GLAZE, SIMMER FOR ABOUT A MINUTE..
• ADD ABOUT A TEASPOON OF HONEY AND SIMMER FOR ABOUT HALF A MINUTE TO FINISH THE DISH AND POUR GLAZE OVER THE COOKED TILAPIA. SPRINKLE SLICED SPRING ONIONS FOR GARNISH.

GINGER MISO GLAZED TILAPIA

Steps:

• Whisk together everything except for the fish filets.
• Submerge fish in sauce to marinate for at least 30 minutes.
• In nonstick or lightly oiled skillet, sear fish over medium high heat for 4-5 minutes or until fish is white and fully cooked.
• Remove fish from pan and plate filets.
• Pour leftover marinate into skillet and stir for 5 minutes while sauce thickens.
• Drizzle over filets.

GINGER ORANGE TILAPIA

Steps:

• To prepare the marinade, in a small bowl, whisk together orange juice and peeled garlic, ginger and oil.
• Place the fillets in a shallow dish and cover with the marinade for 20-30 minutes.
• Remove the tilapia from the marinade and reserve it.
• Dredge the fillets in seasoned flour to coat shaking off excess.
• Heat 2 tbs oil in a large saute pan over medium high heat and add tilapia and cook until lightly golden 3-4 minutes per side and then remove from the pan.
• Add remaining marinade to the pan bring to a boil and cook for 1 minute, reduce heat and simmer until it has a glaze consistency, 3-4 minutes.
• Pour the sauce over the tilapia and garnish with green onions.

TILAPIA WITH GINGER GLAZE

Steps:

• 1 Position the top oven rack 4 to 6 inches from the broiling element; preheat the broiler
• 2 Line a baking sheet with aluminum foil (for easy cleanup)
• 3 Whisk together the mayonnaise, soy sauce, lemon juice, ginger, garlic and scallions in a medium bowl
• 4 Add the tilapia fillets; toss gently to coat
• 5 Place the fillets on a baking sheet, skinned sides down, and spoon any remaining glaze over them
• 6 Broil for about 6 minutes, until the fish is just cooked through and the glaze is lightly browned
• 7 Serve immediately

GINGER GLAZED TILAPIA

Steps:

• 1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate. 2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. 3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediatel