The Pioneer Woman Tasty Kitchen
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Apricot Soy Glazed Tilapia with Zucchini White Rice

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Level: Easy

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Description

This was a late night dinner I created after a friend of mine gave me some of his homemade apricot jam. Very easy, healthy and satisfying when you’re craving take out but don’t feel like tipping the delivery boy! (Although tipping the cook is totally acceptable!) This sauce would work with grilled pork chops or chicken. You can always substitute your favorite jams in this recipe for some variety; plum or raspberry maybe?

Ingredients

  • FOR THE TILAPIA:
  • 4 whole Tilapia Fillets
  • 1 pinch Salt And Pepper
  • ¼ cups Flour
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Apricot Jam
  • ¼ cups Low Sodium Soy Sauce
  • ½ cups Beef Stock, (Chicken Stock Works Too, Whatever You Have On Hand)
  • 1 Tablespoon Orange Juice
  • ½ teaspoons Ground Ginger
  • 1 clove Garlic, Minced
  • 1 pinch Red Pepper Flake
  • 1 Tablespoon Cornstarch
  • Sesame Seeds, Optional Garnish
  • FOR THE RICE:
  • 1 Tablespoon Olive Oil
  • 1 whole Small Onion, Diced
  • 2 cloves Garlic, Minced
  • 1 whole Small Zucchini, Diced
  • 1 cup Jasmine Rice
  • 2 cups Water

Preparation

Preheat oven to 200 F. Season your tilapia fillets with salt and pepper. In a dish add the flour and dredge the fish in the flour then pat excess off. The flour just helps to give the fish a nice brown crust. Set tilapia aside on a plate for a moment.

Heat olive oil in a nonstick pan over medium high heat. Add tilapia and cook 2 minutes per side. Use a wide spatula to flip, making sure not to break apart the fish. Each side should be slightly brown. Remove fish to an oven proof dish. Place in a warm oven at 200 F.

In a medium size bowl combine remaining tilapia ingredients (jam through cornstarch). Whisk together to combine and dissolve the cornstarch.

In the same pan you cooked the fish in add the sauce ingredients over medium heat. Stir until the sauce has thickened. Season with salt.

Remove tilapia from oven and spoon sauce over the fish to glaze. Garnish with sesame seeds and serve with the rice.

For the rice:

Meanwhile, in a medium pot. Heat olive oil over medium heat. Add the onion, garlic, and zucchini. Cook for 1 minute until garlic is fragrant. Add rice and stir to toast slightly, 1 minute. Add the water and bring to a simmer. Reduce heat, cover and cook for 20 minutes until rice is cooked and tender.

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