Wednesday, March 10, 2010

Sweet Chili Pomegranate Tilapia ~ IF I CAN DREAM ~ WEEK 2

It's Wednesday. Hump day. For those of you who may not know, I have another job besides being the private chef for the If I Can Dream Team. I work for POM Wonderful managing their online community and assisting them in recipe based content. Let it be known I truly do LOVE pomegranates. Anyway, after leaving the office today, I felt a little low low on energy so I wanted to cook something simple, and fast that would still live up to my FoodFlirt standards: amazing flavors, uniquely paired, fresh, healthy, and crave-able. How'd the cast like it? Ben told me everything so far has been good, but that each night seems to get better. "I think you're getting better and better." Aw, thanks Ben :)

~ xoxo~

Sweet Chili Pomegranate Tilapia

Servings: 5
1 cup 100% pomegranate juice
1 cup orange juice
1 cup white wine
1/4 cup pineapple vodka or juice (optional)
1/4 cup molasses
3 tablespoons soy sauce
6 pieces Tilapia (about 1.5 pounds) (can sub Catfish, Dover sole, or Snapper), fillets

2 cups 100% pomegranate juice
3 tablespoons molasses or honey
1/4 cup shallots, diced

sea salt
pepper (fresh ground if you have it)
3 tablespoons butter, salted AA, melted
1/2 cup sweet chili sauce

FOR MARINADE: In large bowl whisk together first six ingredients. Place Tilapia in bowl making sure all pieces are covered with marinade. Cover and place in refrigerator for 2-3 hours.

2.    Preheat oven to 375 degrees. Line baking dish or cookie sheet with tinfoil and spray with oil.

3.    FOR POMEGRANATE REDUCTION: To medium sized sauce  pan add pomegranate juice, molasses, and shallots and bring to a boil over medium-high heat, stirring periodically. Continue to simmer for 30-40 minutes or until liquid reduces by half and becomes syrup-like. Be sure to stir sauce every few minutes and keep heat at medium-high to avoid burning.
4.    FOR TILAPIA: Remove fish from marinade and place in one layer on lined baking dish. Discard liquid. Salt and pepper both sides of fillets to taste. Drizzle one side with  melted butter. Use a basting brush to brush sweet chili sauce generously over both sides of fillets. You can also use clean hands for this ... give the Tilapia a lil' rub down :) About 15 minutes before your pomegranate reduction is done, place fish in preheated 375 degree oven on center rack to bake for 10-14 minutes depending on the thickness of your fish. When done, fish should flake apart easily with a fork. Plate fish and drizzle approx. 1 tablespoon pomegranate reduction over each fillet. Serve immediately and relish the moment.

Preparation Time: 30 minutes
Start to Finish: 2 hours 45 minutes

Serving Ideas: Serve with oven roasted lemon shallot asparagus and roasted new potatoes with onion.

1 comment:

  1. The Tilapa pics are amazing and the dinner
    seems simple to do - am going to try it
    tomorrow nite...........thanks foodflirt