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Fish with Blueberry Mango Salsa

November 3, 2010
 

  
This is a simple marinade for any fish. The key to marinating fish I’ve found is not to overdo it.You still want the fresh flakiness of the fish,it’s own taste coming through without being overpowered. A scant 15- 30 minutes is often enough time to give thinner cuts an extra kick.Too long in the marinade,especailly if you are using any kinds of acids (juice,vinegars) begins to break down the fish and in essence “cook” it.  Tonight I made Tilapia to be topped with the Blueberry Mango Salsa.
  • 4 6-8oz. Tilapia fillets
  • 2 T. soy (in place of soy I always use Bragg’s Amino Acids)
  • 2 T. honey
  • 1 t. ginger
Combine soy,honey and ginger in a non-metal plate.Add your filets and marinate up to but not more than one hour.
Heat a saute pan or prep fish basket with a light spray of oil if you are making on the grill.(Believe it or not- it’s sometimes too hot to grill in the summer in Florida!) Remove filet from marinade,and dry it off with a paper towel.This gives the fish a nice grilled look even if cooking on the stove. It also makes a nice crust, so to speak, while the inside remains soft and flakey.Your fish will have a nice flavor but won’t steam from the juices of the marinade.Put the filets in a hot pan to sear on both sides and cook about 4 minutes.Turn over and cook just another minute or more depending on the thickness of your fish.Of course a meatier fish  such as salmon or swordfish will take longer.

 

 

Remove from the pan.Top with Blueberry Mango Salsa.I’ve added a side of my Mixed Mashed Potatoes and beautifully blanched haricot vert.
 
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One comment

  1. Best suggestion ever!! We always use Braggs instead of soy sauce–It’s AWESOME. a wonderful replacement, and so much better for you. EXCELLENT idea from Cooking with Class!



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