Foodie Friday: Sesame Tilapia & Citrus Scented Rice

Hey Humble Readers...

I hope you have a great weekend planned... ours is going to be pretty quiet.  Groceries, church, and a trip down south to visit with my MIL.  I also have some editting to get finished that should have been done weeks ago!  (Sorry J!)

This week's recipe was new for us and I have to say it turned out pretty gosh darn good.  The Tilapia recipe is based on this recipe, and I made up the rice recipe based on what I had left over from the tilapia and what I had on hand.  (Tip: zest the orange before you cut it in half)

Sesame Tilapia

4 tilapia filets
1/3 cup orange juice (juice of about 1/2 a med naval orange)

1/4 cup soy sauce
1/4 cup sesame oil
1 tsp brown sugar
1 tsp minced garlic
1 tsp fresh grated ginger
1/2 tsp red chile flakes
3 green onions (greens only), sliced
2 tbsp toasted sesame seeds

Combine orange juice, soy sauce, sesame oil, brown sugar, garlic, ginger, and chile flakes, and stir until sugar disolves.  Pour over tilapia filets (I always do this in a zip-top bag) and let them marinate for at least 30 minutes, although it's better if you let it go for up to four hours.  Don't leave it overnight though, as the citrus will 'cook' the fish.  Remove fish and discard the marinade.  This can be grilled (on a well oiled, hot grill), baked (in a 425 degree oven for about 10 minutes)  or pan fried.  I chose to pan fry them in just a touch of olive oil.  No matter how you choose to cook them, be sure not to over-cook, or the fish will be tough.  Garnish with sesame seeds and green onions.

(I'm planning on trying this recipe with chicken next week.  I think it will work well, but I will let the chicken marinate longer)

Citrus Scented Rice

1 cup* long grain white rice
1/3 cup fresh squeezed orange juice
2/3 cup chicken stock
2/3 cup white wine
3 green onions (white parts only), sliced thin
1/2 tbsp butter
zest of one orange

In a medium saucepot, melt butter and saute the green onion for 2-3 minutes, until soft.  Add orange juice, chicken stock and white wine, and bring to a boil.  Stir in rice and orange zest, cover with a tight fitting lid, and reduce heat to low and allow to simmer slowly for 20-25 minutes.  Remove from the heat and allow to stand for a few minutes.  Fluff with a fork, and serve. 

* Most recipes call for 1 part rice to 2 parts liquid, but I find that cutting back on the liquid by about 1/3 cup gives a fluffier, drier finished product.  If you want a stickier rice, simply increase the liquids slightly.  I have found that rice can be a bit finicky depending on elevation, so do what works best for you.

As always, if you try it, please let me know what you think!