Recipe Review: Ginger Glazed Tilapia

I found this recipe over the weekend and couldn't wait to try it. It was so yummy and a huge hit with Carter, who isn't typically that into fish. The plan was to use mahi, but the store only had fresh tilapia. Tilapia it was! The fresh ginger root added so much flavor to the glaze and the sauce was packed with deliciousness. I served the glazed tilapia on a bed of greens, avocado and tomatoes. I LOVE sweet potatoes and am always on the hunt for new ways to cook them (and trying to convince my husband that they taste good even without marshamallows or covered in cinnamon sugar like at Buzz and Ned's ;) I've mainly been cooking them with olive oil, paprika and kosher salt or a balsamic reduction. Even I was getting bored of this - we needed fresh ideas! After reading about Brooke and Eric's brown sugar, olive oil and honey sweet potato marinade, I had to give it a try. I marinated the potatoes overnight and baked them at 350 for about 20-30 minutes. They paired so well with the flavors of the glazed fish. We will definitely try grilling the sweet potatoes when the nice weather picks back up.

Sweet potatoes marinated in brown sugar, honey and olive oil 

Ginger Glazed Tilapia/Mahi Mahi

Ingredients
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets *(we used tilapia)
salt and pepper to taste
1 tablespoon vegetable oil

Directions
1.In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

2.Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

3.Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Ginger glazed tilapia on a bed of greens, tomatoes, avocados with a side of sweet potatoes

Dinner for two