Thursday, 12 August 2010

Jerked Tilapia

This is a wonderful way to prepare a beautiful white fish like tilapia. It works best with a thick cut and pairs very well with quinoa and a nice bottle of red wine. Most impressive, you can have it on the table in about ½ an hour. I love the marriage of classic French technique and island flavours here. So next time you come across a couple of nice tilapia filets, give it a try. And invite me over. I could have this again and again. Did I mention there is lots of butter?

Jerked Tilapia
adapted from Michael Symon's Slash and Burn Grouper
for Michael Symon Sundays

olive oil
4 big, thick filets of tilapia - no skin
4 tsp good quality jerk paste
1 roasted red pepper, diced small
½ cup chicken stock
juice of 2 limes
4 tbsp butter
handful of cilantro leaves

Preheat oven to 375°F.
Score the tilapia filets and rub in the jerk paste. Set aside as you gather the rest of your ingredients.
In a large non-stick fry-pan, heat up a glug of olive oil. Season the filets further with some kosher salt and fry them for about 3 minutes on each side. Transfer to a parchment-lined baking sheet and allow to continue to cook through in the oven. Do not over-cook.
In the same pan, add the chicken stock and the lime juice. Let reduce by half over medium-high heat and turn off the burner. Add in butter and red pepper.
Plate the tilapia carefully and top with sauce.
Sprinkle cilantro over and serve.