23
RECIPES
SAUTÉED TILAPIA WITH GINGERED PINEAPPLE SAUCE
1 cup thinly sliced purple onion
2 tbsp. butter or margarine
1
1
⁄
2
cup pineapple juice
2 tbsp. lime juice
1
⁄
2
cup halved seedless green grapes
1 orange, peeled, cut in half and sliced
1 cup cubed mango
2 tbsp. slivered orange peel
1 tbsp. grated fresh ginger
1
⁄
2
tsp. salt
¼ tsp. pepper
6 tilapia fillets (about 1
1
⁄
2
lbs.)
1 tbsp. cornstarch
Hot cooked rice
Heat electric skillet to 350°F. Cook onion in 1tbsp. butter for 3 minutes,
stirring occasionally. Add 1
1
⁄
4
cups pineapple juice and lime juice. Stir in
grapes, orange pieces, mango, orange peel, ginger salt and pepper.
Cook 3 minutes longer, stirring occasionally.
Blend remaining ¼ cup pineapple juice with cornstarch. Stir into pineapple
juice mixture and cook, stirring, until thickened and smooth. Remove to bowl
and keep warm.
Raise temperature to 375°F. Add remaining tablespoon butter to skillet and
cook fish until golden on both sides and fully cooked.
Return sauce to skillet and heat through.
Serve over rice and garnish with sliced toasted almonds, if desired.
Makes 6 servings.
