Recettes

TILAPIA SAUTÉ À LA SAUCE À L'ANANAS ET AU GINGEMBRE

250 ml (1 tasse) d'oignon rouge tranché finement 30 ml (2 c. à table) de beurre ou de margarine 375 ml (11⁄2 tasse) de jus d'ananas

30 ml (2 c. à table) de jus de lime

125 ml (1/2 tasse) de raisins verts sans pépins coupés en deux 1 orange pelée, coupée en deux et tranchée

250 ml (1 tasse) de mangue en cubes

30 ml (2 c. à table) de zeste d'orange

15 ml (1 c. à table) de gingembre frais râpé 2,5 ml (1/2 c. à thé) de sel

1,25 ml (1/4 c. à thé) de poivre

6 filets de tilapia (environ 700 g [11⁄2 lb])

15 ml (1 c. à table) d'amidon de maïs Riz cuit chaud

Chauffer la poêle électrique Black & DeckerMD à 175° C (350° F). Faire revenir l'oignon dans 15 ml (1 c. à table) de beurre pendant 3 minutes en remuant de temps à autre. Ajouter 325 ml (11⁄4 tasse) de jus d'ananas et le jus de lime. Ajouter les raisins, les morceaux d'orange, la mangue, le zeste d'orange, le gingembre, le sel et le poivre. Cuire 3 minutes de plus en remuant de temps à autre.

Mélanger les 60 ml (1/4 tasse) de jus d'ananas restant avec l'amidon de maïs. Incorporer au mélange de jus d'ananas puis cuire en remuant jusqu'à l'obtention d'une consistance lisse et épaisse. Verser dans un bol et garder au chaud. Augmenter la température à 190° C (375° F). Ajouter les 15 ml (1 c. à table) de beurre restant dans la poêle et cuire les filets de poisson jusqu'à ce qu'ils soient dorés des deux côtés et bien cuits.

Chauffer la sauce dans la poêle.

Servir sur un lit de riz et garnir de tranches d'amandes rôties si désiré. Donne 6 portions.

FRANÇAIS

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