Last night I borrowed my Mom's recipe for Fire Cracker Tilapia. It turned out so well, I just had to share! Just a warning: If you've been reading my Tasty Tuesday posts for any length of time, you know that I typically don't use exact measurements, except when baking. Sorry! The measurements in this recipe are estimates. You can always make adjustments to taste.
Here's what you will need:
Chef Paul Prudhomme's Seafood Magic
Crushed Red Pepper
Agave Nectar or Honey
For the "Sweet Heat" Sauce:
Take 1/2 cup of the chili sauce, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 2 tablespoons of agave nectar or honey, 1/4 teaspoon of onion powder, a dash of crushed red pepper and a dash of garlic pepper. Mix together and set aside.
For the Tilapia:
Start by brushing filets with olive oil and season with sea salt and Seafood Magic. Spray sautee pan with Pam and heat up so it's good and hot. Add filets to the pan. You should hear a nice sizzle. Cook on one side for a two minutes or until the under side is white. Cooking time depends on the thickness of your filets. Just before you flip, squeeze fresh lime juice over the filets. Flip and cook for about a minute or so on the other side. Remove fish from heat.
Heat sauce in the same pan you cooked the fish. This will add extra flavor. Heat for just a few minutes and then drizzle over the fish. Garnish with lots of cilantro and lime wedges. Enjoy!
I paired the Firecracker Tilapia with sauteed squash and zucchini for a light dinner. The Husband loved this recipe and requested it again very soon! I hope you will give it a try too. Cheers to Tuesday, my friends! We are one step closer to the weekend! :)
I'm linking up with 33 Shades of Green for Tasty Tuesday. Hop on over for more amazing recipes!