Ingredients
1 tablespoon olive oil
4 shallots, sliced thin
6-8 kumquats, sliced thin (with peel)
2 cloves of fresh garlic, sliced thin
1 orange, zest, sections and leftover juice
2 fillets of Tillapia
1-2 lemongrass stalks, minced inner core
1/2 tablespoon balsamic vinegar
handful of fresh cilantro
salt and pepper
Preparation
Use a non-stick saute pan over med/high heat, add olive oil, shallot and garlic let sit for 1 minute without stirring, (so that it carmelizes a bit but not burns). Rinse and pat dry Tillapia fillets. Add to pan and also add orange sections, juice, zest, lemongrass and kumquats and vinegar. Do not stir. Cook 1-2 minutes and flip fish over until nicely seared and carmelized and cooked through. Serve with fresh cilantro and salt & pepper to taste.
