I was checking out some restaurant coupons that came in the mail and saw an advertisement for a new tilapia dish that one place was offering. It sounded and looked really good and since I’m often on the look out for healthy choices at restaurants, I thought for a second about how David and I could stop in there during an upcoming shopping trip.
In the next second, I remembered: I don’t have to go out to have this. I don’t have to have someone else make it. I can cook it MYSELF.
With only a title and a photo, I set out to make something that would at least be orange-y and pineapple-y and tilapia-y. I can’t say if my version comes close, but I suppose it really doesn’t matter. I’m glad that I did it, that I challenged myself, and that I was able to feed my family yet another healthy home-cooked meal.
Here is my Baked Teriyaki Tilapia with Pineapple and Oranges:
Baked Teriyaki Tilapia with Pineapple and Oranges
1 can mandarin oranges (15 oz)
1 can crushed pineapple in juice (10 1/4 oz)
1/2 cup low sodium soy sauce
1 teaspoon sesame oil
2 1/2 tablespoons honey
2 tablespoons fresh ginger, minced
1/2 cup green onions, chopped (mixture of both bulb and green tops)
2 teaspoons garlic, minced
1 – 1 1/2 pounds Tilapia fillets; thawed1. Drain the syrup from the mandarin oranges into a large glass bowl. Roughly chop 1/3 of the oranges; set aside remaining oranges. Place chopped oranges into the bowl with the syrup.
2. Add crushed pineapple (entire can – juice and all), soy sauce, sesame oil, honey, ginger, green onions and garlic to the bowl with the oranges. Stir to thoroughly combine.
3. Place fillets carefully into the mixture. Cover bowl and place in refrigerator for approximately 20-30 minutes.4. Heat oven to 400 degrees F. Gently remove each fillet from mixture and place on a greased baking sheet. Spoon sauce mixture on top of each fillet, making sure that mostly the chunky bits are used. Discard any unused portion of the sauce. Top fillets with the remaining oranges.
5. Bake for approximately 25 minutes or until thickest part is opaque and flakes easily. Be sure to watch – how long it takes to cook depends on how thick your fish is. You could also check the temp in the thickest part of the fish with a meat thermometer. It should have an internal temp of 145 degrees F.
Note: I adapted my sauce on a Teriyaki Sauce recipe by Tyler Florence.
We served this over brown rice with a side of edamame. YUM!
marla {family fresh cooking} says
Congrats! You got yourself an egg slicer over at Family Fresh Cooking! Please e-mail me your snail mail 🙂
marla {family fresh cooking} says
Your tilapia looks great! Isn't it awesome that we can make delicious meals at home? Saves money and it probably tastes better 🙂