Thursday, March 1, 2007

Tilapia with a hint of Thailand

Don't know why, but this ended up tasting a bit like a spicy Masaman curry...

24 ounces tilapia filets
1 C mayonnaise
1/4 cup brown mustard
1/2 cup finely chopped pecans
1 T sweet chili sauce
1 T sriracha
1 shallot, chopped
juice and zest of 1/2 lime
salt & pepper

Mix mayonnaise, mustard, pecans, chili sauce, sriracha, shallot, lime juice/zest and salt & pepper together and spread on the filets. Bake at 350 for about 20 minutes till fish flakes easily.

Sauce
1 shallot chopped
3 T unsalted butter
1/4 cup Jim Beam
1/2 cup chicken stock
juice and zest of 1/2 lime
2 T sweet chili sauce
1 T sriracha
1 C cream
salt
white pepper

Saute the shallot in 1T butter till wilted. Add the Jim Beam and reduce till sticky. Add the chicken stock and reduce by 1/2. Add the lime juice/zest, chili sauce and sriracha, reduce till sticky. Add the cream and reduce slowly till it coats the back of a spoon. Add salt and white pepper to taste. Before serving, whisk in 2T of cold unsalted butter.