Sunday, August 23, 2009

Brown Butter Tilapia w/ Apricot-Jalapeno Chutney

Tilapia-4 Fillets
Unsalted Butter (room temp.)- 4 Tablespoons
Salt, Pepper, Paprika, Garlic Powder
Dried Apricots-1/2 cup finely diced
Fresh Jalapeno- 1 seeded and finely diced
Ginger- 1 Tablespoon peeled & minced
Chili Flakes- 1 teaspoon
Rice Wine Vinegar (unseasoned)- 1 1/2 cup
Raw Sugar- 3/4 cup
Red Onion- Half of one minced


1. For the Chutney: Combine the vinegar and sugar in a medium size pot and bring to a boil on medium-high heat. Add all dry ingredients to vinegar and steep mixture on med-low heat to syrupy like consistency.
2. For the Tilapia: Preheat a cast iron skillet on med./high heat. Generously season Tilapia with dry seasoning all over and rub down the Tilapia with soft butter. When pan is smoking hot, place fillets in pan and cook for about three minutes on each side. Depending on how large the fillets are, the longer they should cook. When fish is starting to look flaky remove from pan and serve on plate. Top with a spoonful of chutney and garnish with parsley or cilantro.

Note: Serve with Brown Rice, Basmati, Sticky Coconut Rice

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