Tilapia is naturally low in fat, rich in omega-3 fatty acids and can play a key role in weight control. Our pomegranate dark balsamic vinegar, like all our dark balsamics, is thicker than supermarket balsamic vinegars and thus makes an ideal glaze without adding a long list of ingredients. You also use less because it’s naturally thicker and doesn’t need to reduce on the stovetop for long periods of time. The inspiration for this recipe came from a salmon dish by Cook’s Illustrated. The glaze is very versatile and can be used on almost any chicken or fish dish. Let us know if you discover something delicious!
INGREDIENTS
- 1 tablespoon light brown sugar
- ¾ teaspoon cornstarch
- 1½ teaspoons kosher salt
- ½ teaspoon of freshly ground black pepper
- 1 tablespoon Olive This! Single Varietal EVOO
- 4 filets of tilapia, about ½ pound each
- ½ cup of Olive This! Pomegranate Balsamic Vinegar
- 1 tablespoon Dijon mustard
- pinch of cayenne pepper
DIRECTIONS
Adjust your oven rack to the upper-middle position and turn on the broiler. Line a rimmed baking sheet with foil and apply a light coat of cooking spray (or brush with olive oil). Set aside.
Prepare the pomegranate glaze. Add the ½ cup of pomegranate balsamic vinegar, the 2 teaspoons of Dijon mustard and pinch of cayenne pepper to a small saucepan. Whisk well and bring to a boil over medium-high heat. Let simmer for 1 minute and remove from heat. Set aside.
In a small bowl, combine the 1 tablespoon of light brown sugar, the ¾ teaspoon of cornstarch the 1½ teaspoons of kosher salt and the ½ teaspoon of black pepper. Mix well and set aside.
Pat the fillets dry with paper towels and sprinkle the cornstarch mixture over the top of the tilapia. Rub in the mixture to evenly distribute over the top of the fillets.
Heat the 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat just until shimmering. Place the tilapia fillets into the heated skillet top-side-down and cook for about 1½ minutes until lightly browned. Using a large spatula, carefully flip the tilapia fillets and cook on the second side for another minute.
Depending on the size of the fillets and skillet, you may need to brown the tilapia fillets in batches. Transfer all four sautéed fillets on the same baking sheet.
Generously brush or spoon the pomegranate glaze onto the tops of all four fillets on the baking sheet.
Place baking sheet under the broiler and cook fillets to an internal temperature registers 145 degrees F on an instant read thermometer or the fish is opaque throughout and easily flakes with a fork, about 7-9 minutes. Apply another coating of glaze halfway through the cooking time.
Transfer tilapia fillets to plates and serve immediately, passing any extra pomegranate glaze at the table.
MAKES 4 SERVINGS
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