So a while back, I had gone through and made a tilapia dish that involved apricot preserves. In this updated version, there is the usage of actual apricots.
Initially in my pan, I had thrown in some sesame oil, soy sauce, and sliced up apricots into strips. I cooked this on medium heat to really get the flavor out of the apricot and so they were softer. I then added the tilapia filets and pan seared them until brown on both sides. I then plated the filets and topped with the remaining sauce which included the pieces of apricot.
For the rice, that was easy. I boiled the wild rice for about 15-20 minutes. I had already shaved up some carrot and broken slivered almonds into smaller pieces. I drained the rice out really good so their was zero excess liquid. I then used an ice cream scooper to make small mound of the rice. I then topped the mounds with the carrot and almond, and used a little soy sauce to flavor.
In all, a nice meal that took about a half hour to fully prepare and cook.
I’m a day behind on posting this one (There will actually be two posts tonight) so I had tried something a bit different than what I normally would do.
For the Tilapia itself, I started off by brushing on a little corn syrup and then coated the fish with a romano/parmesan blend. I already had a skillet set up with hot oil so I just tossed the fillets on and cooked on both sides until slightly crisp.
For the sauce, I wanted something that was both fruity/citrusy and a little spice. For the base I used a little bit of apricot preserves (under normal conditions when they are more in season I would prefer to use fresh apricots). I then added some chili powder, and both lemon and lime juice and simmered on low heat until it got a little thicker. This was then applied to the fish after it had been cooked.
For the squash I had initially cut it up into strips. They were then places in a pan with oil and some white wine. I then added some seasonings and some salt/pepper and initially covered on low heat to steam the squash to soften it up. After a few minutes I then removed the cover and when the squash got softer I mashed it up. Quick, simple, tasty.