Asian-Style Tilapia With Baby Corn Relish
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Asian-Style Tilapia With Baby Corn Relish
  Tilapia    Corn    Relish    Fish  
Last updated 6/12/2012 1:05:13 AM. Recipe ID 30070. Report a problem with this recipe.
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      Title: Asian-style tilapia with baby corn relish
 Categories: Fish
      Yield: 6 Servings
 
  1 1/2 lb Tilapia fillets, about
           -1/2" thick
  1 1/3 lb Regular broccoli
           -OR
      1 lb Broccoli rabe (rapini)
      8    Green onions (white part
           -only), sliced
      1 cn Baby corn, drained (15oz)

MMMMM------------------------ASIAN SAUCE-----------------------------
      2 tb Oriental sesame oil
      1 tb Minced fresh ginger
      1 tb Minced shallot
    1/2 ts Hot red chilies,crushed,
           -dried
    1/2 ts Ground coriander
    1/2 c  Rice vinegar
    1/3 c  Reduced-sodium soy sauce
      2 tb Oyster sauce
 
  Rinse fish and place in a heavy plastic food bag with the Asian
  sauce; seal bag and turn to coat fillets. Chill at least 30 minutes
  or up to 2 hours, turning occasionally. Lift fillets from sauce;
  reserve sauce. Arrange fish in a single layer in a 12x17" broiler pan
  (without rack). Pour sauce into a 10-12" frying pan.
  
  Trim broccoli stems or broccoli rabe, then peel if tough. Cut
  broccoli into 5" lengths about 1/2" thick.
  
  Fill a 3-4 quart pan 3/4 full of water and bring to a boil over high
  heat. Add broccoli or broccoli rabe; cook 1 minute. Lift from water
  with a slotted spoon and transfer to pan of sauce. Cook onions in
  water about 30 seconds; add, with corn, to sauce.
  
  Broil fish about 3" from heat for 3 minutes. Turn fish over and broil
  until opaque but still moist-looking in center of thickest part (cut
  to test), about 2 minutes longer; keep warm on a platter.
  
  Stir sauce and vegetables over high heat until boiling; place on a
  platter beside fish.
  
  Asian sauce:
  
  Pour oil into a 10-12" frying pan. Place over medium-high heat until
  oil just starts to smoke, about 2 minutes. All at once, add ginger,
  shallot, chilies, and coriander. Stir for 30 seconds.
  
  At once, add rice vinegar, soy sauce, and oyster sauce. Boil,
  uncovered, over high heat until sauce is reduced to 1 cup, about 1
  minute. Let cool.
  




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Recipe ID 30070 (Apr 03, 2005)

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