Pan-Seared Tilapia with Snow Peas and Ginger Sauce
Fresh ginger and lemon add fresh notes to delicate, pan-seared tilapia, while fresh snow peas add crunch and color.
Pan-Seared Tilapia with Snow Peas and Ginger Sauce
1/2 cup sliced onions
2 cloves garlic, pressed
2 ts minced peeled fresh ginger
5 tb vegetable oil, divided
1/2 cup water, more if needed
2 tb light soy sauce
1/4 cup sherry or dry white wine
1/2 ts brown sugar
1/2 ts salt
1/2 ts white pepper
1/4 ts red pepper flakes
1 pound snow peas, sliced
4 tilapia filets, 6 oz size
cornstarch for dredging
lemon wedges for garnish, if desired
In a saucepan, cook onions, garlic and ginger in 2 tablespoons oil over moderate heat, stirring, 3 minutes, or until onions are slightly softened. Transfer to a bowl with water, soy sauce, sherry, sugar, salt, white pepper and red pepper flakes. Add snow peas to bowl and toss gently to coat.
Season tilapia with salt and pepper to taste and dredge in cornstarch, shaking off excess. In a large stainless-steel or enameled skillet saute fish in remaining oil, adding more as necessary, over moderately high heat 1 1/2 minutes on each side, or until lightly browned. Add snow pea mixture and cook 1 minute, adding more water if needed to thin sauce. Cook until snow peas are just tender.
Transfer tilapia to a platter and pour sauce and snow peas around it. Garnish with lemon wedges, if desired.
