Jamins Tilapia With Spicy Dark Sauce Recipes

Steps:

• Directions.
• In a large frying pan, heat the oil and butter.
• Pat dry the fish on a paper tower then season it with pepper and salt on one side only.
• On a medium heat setting, put the fish on the pan and fry for about 4-5 mins then turn it over, season again and fry for another 3-4 minutes.
• When the fish is about flaky and the outside is golden dark brown, take it out of the pan and set aside. Keep warm.
• Meanwhile on the same pan, saute garlic and ginger for about 30 secs.
• Then put and combine the two sauces, lime juice, pepper flakes and brown sugar on the pan. Simmer for about 2-3 minutes.
• At this time, you can taste the sauce and suite it according to your liking (add more worcestershire or soy sauce).
• Turn the heat to high and put the tilapia back and simmer for < 1 minute.
• When the sauce is thick and bubbly, turn off the heat and put the tilapia first on a plate then drizzle it with the sauce.
• Garnish with scallions, cilantro, and tomato. Serve immediately on top of jasmine rice. Delicious!

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place corn on the preheated grill and cook, turning often, until charred all over, about 10 minutes. Transfer to a plate and remove kernels when cool enough to handle.
• Combine corn kernels, avocado, tomato, black beans, red onion, cilantro, and jalapeno in a large bowl. Squeeze 1 lime wedge over top and season with salt and pepper. Store in the refrigerator until cold, about 30 minutes.
• Meanwhile, season tilapia on both sides with Cajun seasoning.
• Melt butter in a medium stainless steel skillet over medium-high heat; cook until just before butter begins to brown. Add tilapia and cook for 1 to 2 minutes. Flip and cook for 1 more minute. Tilt the skillet and baste with the butter until fish is cooked through and flakes easily with a fork, about 5 more minutes. Remove fish from the skillet.
• Pour chicken broth into the pan and scrape the browned bits of food off the bottom of the pan with a wooden spoon. Whisk in cream. Squeeze in another lime wedge, then taste and adjust for your desired level of tanginess. Bring to a simmer, then remove from the heat.
• Serve fish with cold salsa, adding cream sauce to both, if desired.