I'll share my recipe, if you'll share yours, May 4, 2012

14 years ago

Five Spice Tilapia

From EatingWell

Chinese five-spice powder, soy sauce and brown sugar make a quick glaze for tilapia. You'll need a skillet that is 12 inches or larger to accommodate the pound of tilapia fillets or if you don't have one large enough, use 2 smaller skillets instead or cook them in two separate batches, using more oil as necessary.

Makes 4 servings

Ingredients

1 pound tilapia fillets

1 teaspoon Chinese five-spice powder (see Tip)

1/4 cup reduced-sodium soy sauce

3 tablespoons light brown sugar

1 tablespoon canola oil

3 scallions, thinly sliced

Preparation

Sprinkle both sides of tilapia fillets with five-spice powder. Combine soy sauce and brown sugar in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat.

Add the tilapia and cook until the outer edges are opaque, about 2 minutes. Reduce heat to medium, turn the fish over, stir the soy mixture and pour into the pan. Bring the sauce to a boil and cook until the fish is cooked through and the sauce has thickened slightly, about 2 minutes more. Add scallions and remove from the heat. Serve the fish drizzled with the pan sauce.

Tips & Notes

Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section at the market or with other Asian ingredients.

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Comments (4)

Jasdip
14 years ago
I love my slow-cooker in the summer. This is another recipe with lots of garlic. It's the first one I've seen using the slow-cooker though. The results and comments were all excellent.

20-40 Cloves Garlic Chicken (A year of Slow-cooking blog)

3-4 pounds chicken
1 large onion, sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact

I used a 6 quart oval slow cooker. Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.

Do not add water.

Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be. If you use drumsticks, the ones on the side will brown and may stick to the sides of the crock, burning a bit. If this bothers you, you can rearrange them with tongs an hour before serving.
luckygardnr
Original Author
14 years ago
I might just have to try that one, Jasdip. Thanks!
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Jasdip
14 years ago
I plan on it, Lucky!
glenda_al
14 years ago
Shared this before, but if you enjoy grits, you will this.
It's a recipe I've taken to potluck twice and came home with a clean dish.

Grits and greens
3 cups milk
1 cup water Use chicken stock skip the bullion cubes
1 chicken bouillon cube
1 cup "quick" grits
1 1/2 cup freshly grated Parmesan cheese
1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens Used GLORY CANNED SEASON TURNIP GREENS
1 Tbsp. bacon drippings (or oil or butter) don't need cause the greens were already seasoned
several slices of bacon, cooked and crumbled
salt and pepper to taste
Directions:
In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching.

When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat.

Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste.

Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top.

This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes.

Servings: 8
Time: 20 Minutes Preparation Time
22-27 Minutes Cooking Time

I'll share my recipe, if you'll share yours, May 4, 2012

Comments (4)

Jasdip

luckygardnr
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I'll share my recipe, if you'll share yours, May 4, 2012

Comments (4)

Jasdip

luckygardnrOriginal Author

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Jasdip

glenda_al

COMPANY

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GET HELP

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luckygardnr
Original Author