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BBQ Tilapia Nuggets

This recipe is a version of something that I ate in a fancy restaurant in Brooklyn. I thought the idea of making these fish nuggets look and taste like great BBQ was ingenious. I tried a few times to get this recipe just right and it now has become a classic dinner at my house.

 6 large pieces of already breaded fish or flounder or tilapia, cut into bite size nuggets

¾ cup apricot preserves or jelly

¼ cup ketchup

¼ cup teriyaki sauce

2 tsp. garlic powder

1 tsp. ginger powder

1 tbsp. white vinegar

Pinch of red chili pepper (optional)

Preheat oven to 350 degrees.

Heat a large frying pan , sprayed well with non stick spray and  lay as many pieces of the tilapia nuggets that you can side by side with out overlapping them in pan.  Pan sear each piece about 2 minutes on each side, until breading is crispy brown.  Repeat as necessary to all pieces have been browned and place into an oven safe 9 x 13 baking dish.

In a small mixing bowl, blend together the apricot preserves, ketchup, teriyaki, garlic, vinegar, ginger and chili pepper. Pour the apricot mixture over the semi-fried fish and bake in the oven for 15-20 minutes. The fish is ready when the coating has reduced and thickened over fish, making them sticky looking. Serve with white rice and steamed broccoli.

Recipe from “The At Home Gourmet” by Sarah M. Lasry

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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  1. Chupie says:

    Do you think this would work with salmon?

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