TILAPIA - Firecracker Tilapia (Chili's Copycat Recipe)

By Unblond1

Ingredients

• GLAZE:
• 1 teaspoon vegetable oil
• 1 teaspoon minced garlic
• 1/3 cup dark brown sugar (or 2 tablespoons Splenda Brown)
• 2 tablespoons water
• 1/4 cup Kikkoman hoisin sauce
• 2 tablespoons chili paste (Sambal Oelek)
• 1 teaspoon minced cilantro
• 1/4 teaspoon soy sauce
• 2 1/2 tablespoons rice vinegar
• RED CHILI TAPENADE:
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons minced garlic
• 1/4 cup minced red bell pepper
• 2 tablespoons chopped white onion
• 2 tablespoons chopped green onion
• 1/2 cup (4 ounces) bottled pimentos (sliced or diced), with liquid
• 1 1/2 cups water
• 3 tablespoons apple cider vinegar
• 2 teaspoons chili paste
• 1 1/2 teaspoons dark brown sugar
• 1 1/2 teaspoons soy sauce
• 1/2 teaspoon sesame seeds
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 1/8 teaspoon ground black pepper
• FISH:
• 4 tilapia fillets
• 1 tablespoon coconut or olive oil
• GARNISH:
• sesame seeds
• minced cilantro

Details

Servings 4

Preparation

Step 1

n.b. Glaze and Tapenade make enough for four uses for us. Refrigerate unused portions.
To make glaze: Saute 1 teaspoon garlic in 1 teaspoon oil over medium low heat in small saucepan. Add brown sugar, 2 tablespoons water, hoisin sauce, 2 tablespoons chili paste, 1 teaspoon cilantro and 1/4 teaspoon soy sauce. Simmer 5 minutes until thickened. Add rice vinegar, then remove sauce from heat. Cover until needed.

To make red chile tapenade: Saute 1 1/2 teaspoons garlic, red bell pepper and onions in 1 tablespoon oil over medium low heat for 2-3 minutes. Combine bottled pimentos with 1/2 cup water in blender; blend on high speed until smooth. Add pureed pimentos, 1 1/2 cups water, vinegar, 2 teaspoons chili paste, 1 1/2 teaspoons brown sugar, 1 1/2 teaspoons soy sauce, sesame seeds, salt, dried parsley and black pepper to saucepan. Simmer for 1 hour or until liquid has cooked off and mixture is thick paste. Cover and cool.

To make fish: Preheat large skillet over medium heat. Brush both sides of fish with olive oil and season with salt and pepper. Cook fillets in preheated pan 4-5 minutes per side or until golden brown. Use spatula to place each fillet on serving plate and brush top of each fillet with glaze. Spoon a few teaspoons of tapenade onto center of each fish fillet. Sprinkle with sesame seeds and minced cilantro. Serve fish with rice and vegetables.

Nutrition Facts
4 Servings

Calories 341.1
Total Fat 12.2 g
Saturated Fat 4.9 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.5 g
Cholesterol 96.7 mg
Sodium 651.7 mg
Potassium 698.1 mg
Total Carbohydrate 17.4 g
Dietary Fiber 1.6 g
Sugars 9.0 g
Protein 40.8 g