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Mar 06
2008
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Wow, Woo, One UpPosted by leigh in recipe, providence, organic, local food, grapefruit, fennel, Cooking Light Magazine, Blog |
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Wow your spouse, woo your date, or one up your dinner guests...It started with a recipe from Ellie Kreiger (here I go again), a Nutritionist and Food Network chef dedicated to creating fast, simple and healthy recipes. Her recipe, “Roasted Salmon with Shallot Grapefruit Sauce” sure made my mouth water, but after being poisoned the night before by “rotten skewered salmon” served at a fundraiser, my step-father did not share my enthusiasm. I offered to substitute Tilapia, my favorite fish (probably has to do with the fact that it doesn’t, in fact, taste like fish). He gulped a fearful gulp, yet nodded giving me the go ahead.
So here it is, “Naples Tilapia with Roasted Fennel” made by me with Ms. Kreiger sitting on my shoulder.
1 head fennel, sliced
2 tilapia filets
salt, pepper, and flour, for seasoning
2 ruby red grapefruits, one juiced and the other cut into segments
extra virgin olive oil
2 shallots, thinly sliced
fresh grated ginger
honey or agave
pinch cayenne pepper
lemon juice
basil
Preheat oven to 450 degrees.
Chop off the end and green section (save some of these green fronds for garnish) of the fennel, place on its side and slice into thin pieces. Place fennel in baking dish, coat with a small amount of olive oil, salt and pepper and roast for about 45 minutes, turning occasionally, until browned and soft.
Season both sides of the tilapia with salt and pepper and dredge in flour (place about 1/2 cup flour on a plate and coat both sides of fish with the flour). Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced shallots and sautée until translucent and slightly browned (about 3 minutes). Add about 1 teaspoon fresh grated ginger (more if desired), 1-2 teaspoons honey or agave, a pinch of cayenne pepper and the grapefruit juice. Cook until sauce has reduced and becomes thick.
While sauce is cooking down, heat 1 tablespoon of the oil in a second large skillet over medium heat. Add tilapia and cook 3 to 4 minutes per side, or until cooked through and golden brown. Add tilapia to the grapefruit sauce, add a squeeze of fresh lemon juice, and the grapefruit wedges and let fish soak up the grapefruit-goodness. Before serving, throw in a handful of chopped basil.
When the fish is ready, serve over a bed of cooked jasmine rice or quinoa (cooked in vegetable or chicken broth with a small pat of butter and about 2 teaspoons of olive oil), the roasted fennel and top with a garnish of chopped fennel fronds.
The day after I served this citrus treat, I came across the article “On Balance” while flipping through the pages of this month’s issue of Cooking Light. “Bring out the best in your cooking by harmonizing sweet, sour, salty, bitter, and savory,” it read. And there you have it, my friends. A perfectly balanced recipe- sweet, sour, bitter and savory- approved by nutritionist Ellie Kreiger and a picky-eater-salmon-hater step-father, who smiled, and had thirds.
So here it is, “Naples Tilapia with Roasted Fennel” made by me with Ms. Kreiger sitting on my shoulder.
1 head fennel, sliced
2 tilapia filets
salt, pepper, and flour, for seasoning
2 ruby red grapefruits, one juiced and the other cut into segments
extra virgin olive oil
2 shallots, thinly sliced
fresh grated ginger
honey or agave
pinch cayenne pepper
lemon juice
basil
Preheat oven to 450 degrees.
Chop off the end and green section (save some of these green fronds for garnish) of the fennel, place on its side and slice into thin pieces. Place fennel in baking dish, coat with a small amount of olive oil, salt and pepper and roast for about 45 minutes, turning occasionally, until browned and soft.
Season both sides of the tilapia with salt and pepper and dredge in flour (place about 1/2 cup flour on a plate and coat both sides of fish with the flour). Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced shallots and sautée until translucent and slightly browned (about 3 minutes). Add about 1 teaspoon fresh grated ginger (more if desired), 1-2 teaspoons honey or agave, a pinch of cayenne pepper and the grapefruit juice. Cook until sauce has reduced and becomes thick.
While sauce is cooking down, heat 1 tablespoon of the oil in a second large skillet over medium heat. Add tilapia and cook 3 to 4 minutes per side, or until cooked through and golden brown. Add tilapia to the grapefruit sauce, add a squeeze of fresh lemon juice, and the grapefruit wedges and let fish soak up the grapefruit-goodness. Before serving, throw in a handful of chopped basil.
When the fish is ready, serve over a bed of cooked jasmine rice or quinoa (cooked in vegetable or chicken broth with a small pat of butter and about 2 teaspoons of olive oil), the roasted fennel and top with a garnish of chopped fennel fronds.
The day after I served this citrus treat, I came across the article “On Balance” while flipping through the pages of this month’s issue of Cooking Light. “Bring out the best in your cooking by harmonizing sweet, sour, salty, bitter, and savory,” it read. And there you have it, my friends. A perfectly balanced recipe- sweet, sour, bitter and savory- approved by nutritionist Ellie Kreiger and a picky-eater-salmon-hater step-father, who smiled, and had thirds.
