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!
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 1/2 T soy sauce (use LaChoy or tamari for gluten-free)
1/2 tsp. sesame oil
1/2 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.