Do you ever buy ingredients for a recipe … and then not make it, for weeks? Or is that just me? I kept putting off making Sauteed Tilapaia with Honey-Scallion Dressing because we did something else that night, or I didn’t feel like fish, or I didn’t feel like fighting with Libbie about it, etc, etc.
By the time I went to make it on this past Friday night, my scallions and lemon were far past usable (and either used for something else or thrown out). So I improvised and tweaked a little, creating a warm sauce instead of a cool salad dressing. I think it turned out wonderfully!
You could, of course, replace the tangerine juice with any other citrus for a different flavor. Tangerines are in season right now, so I grabbed one for twenty cents–cheaper than a lemon!
Tilapia with Honey-Tangerine Sauce
3-4 fillets tilapia or other firm, mild-flavored white fish
salt and pepper
3 T olive oil, divided
1 shallot, halved lengthwise and thinly sliced
1 tangerine, juiced
1 T honey
1.5 T soy sauce {Stephanie O’Dea says LaChoy is gluten-free and I trust her!}
.5 tsp sesame oil
.5 tsp powdered ginger
In a small saucepan, heat 1 T olive oil over medium-low heat. Add shallots and sweat them until they are soft. (Try not to brown them, although I was not too successful at that endeavor. The first time I burnt them. The second time they got brown because my heat was too high. I was not going to try a third time!)
When shallots are soft, add tangerine juice, honey, soy sauce, sesame oil, and ginger. Whisk until well-combined and let cook over low heat.
In a large saute pan, heat remaining 2 T olive oil over medium-high heat. Sprinkle fish fillets with salt and pepper and add to pan. Cook 3 minutes on each side or until fish is flaky. Remove from heat.
Bring sauce to a bubble over medium heat. Let cook until reduced by half, about 3-4 minutes. Sauce should be thicker but not goopy. Spoon sauce over fillets and serve.
Added to:
Mouthwatering Monday
Tasty Tuesday
Ultimate Recipe Swap (Fish on May 19, assuming I remember to link up!)
Parade of Gluten-Free Recipes at Heavenly Homemakers
Share Your Sunday Best at Feels Like Home
Gluten-Free Recipe Link-up at Musings of a Housewife
Ingredient Spotlight at Eat at Home
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I don't really like fish, but that looks good! I'd have to buy a couple of the ingredients, but it might be worth it to find a way to eat fish that I could handle.
(Okay, that was the least positive and enthusiastic comment EVER. I'm sorry. It's me, not you.)
(I seriously want to eat that fish.)
that looks delicious. I am a fan of tilapia.
Also– I always forget to put the rice on too cook in time, so often we have tilapia and then rice for dessert
Aren't you smart to sub a tangerine for a lemon? I am so thankful that I learned to love fish and seafood during my time in China. What a great addition to our menus to have fish and shrimp meals. I'd like to try this recipe.
I'm trying this recipe tomorrow night
Hubby keeps asking me to make fish more often, but with pregnancy I've been really turned off by it. I *think* I can handle it now, and this looks super yummy!
That looks really good! We had tilapia on Saturday; I baked it, then topped it with a thin layer of light ranch dressing, parmesan cheese, and panko crumbs & let the top get toasted. It was yummy!
This looks good! I am always looking for recipes that my husband likes and this one meets his approval. Will be adding it to the next list. Thanks for sharing!
I don't eat red meat, so always on the lookout for good fish recipes. YUM!
OhmyLANTA–THIS looks DELICIOUS!!! You had me at the title and kept me with the recipe!!!
xo
I'm not a fish fan, either, but Joe really is. I bet honey tangerine sauce would go nicely on other foods, too.
My wheels are turning…
I finally made this and my kids LOVE it. The sauce is sooo tasty. Though we accidentally ate all of the tangerines so I used grapefruit juice.
made this and it tasted awesome! I used pineaplle juice since i had no citrus anything else in the house.
[...] TUESDAY: Tilapia with Honey-Tangerine Sauce a la Vanderbilt Wife and roasted broccoli & cauliflower [...]
This one sounds really good!