Balsamic Baked Tilapia

I promised you a quick tilapia recipe and here it is! This is on my regular menu rotation, alternating with the Ginger Glazed Mahi Mahi recipe. This one is fantastic over salad greens, rice, or pasta. I wanted to make a sweet potato pasta with some extra I had but I got half way through the recipe when I realized the sweet potato mush was moldy...sad face... So I threw in some parmesan and made an accidentally delicious garlicky alfredo. I am not including that here because I am not sure it can ever be replicated and I don't remember what I actually did.  But the tilapia itself is shma-mazing!

...I swear there are two pieces of fish in this yummy looking mess...

Balsamic Baked Tilapia
from allrecipes.com

• 1 tablespoon olive oil
• 1 yellow onion, halved and sliced
• 1 red bell pepper, chopped
• 2 tablespoons balsamic vinegar
• salt and pepper to taste
• 2 (8 ounce) fillets tilapia fillets
• 2 teaspoons olive oil
• 1 cup crumbled blue cheese
• 
  
• 1. Preheat an oven to 350 degrees F (175 degrees C).
• 
  
• 2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook onion and red pepper in the oil until onion is tender and golden, and peppers are slightly soft, about 10 minutes. Stir balsamic vinegar into the vegetables; season with salt and pepper.
• 
  
• 3. Rub tilapia filets with 2 teaspoons olive oil and a sprinkle of salt and pepper. Place fillets in a small baking dish, and top with the balsamic onion mixture. Sprinkle fish evenly with blue cheese.
• 
  
• 4. Bake in preheated oven 15-20 minutes until fish flakes easily. Serve atop salad greens, rice, or pasta.

Ginger Glazed Mahi Mahi

This is one of my go-to recipes. I make it once every two weeks or so, alternating with my go-to tilapia recipe that I will share soon. I can make it in about the time it takes to make some fluffy white rice. The ginger glaze is so flavorful, it really enhances the rice. It's good for a quick dinner for after work and before my husband plays his sweet grooves. If you have not seen him perform, you really should (Mom and Dad). He is pretty sauce-some! Not that I am impartial or anything...

Ginger Glazed Mahi Mahi
from allrecipes.com


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
• salt and pepper to taste
• 1 tablespoon vegetable oil
• 
  
• 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. (I usually flip them half way through.)
• 
  
• 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.

Yummy!