Made this wonderful dish tonight! I'm not great at taking pics like Tara and Kathy, b/c I can't wait to eat and to be honest, the last thing on my mind is taking a picture...I just wanna eat...LOL!! Here's the recipe....then I'll add what I changed...
Tropical Teriyaki Fish Fillets
4-6 fillets, your choice (recommended tilapia)
1/3 jar Cookwell & Co. Teriyaki Glaze
3 tbsp Adam's Reserve Southwest Ancho Sear N' Crust
1 package HEB mango pico de gallo
4 tbsp Grapeseed Oil (can use EVVO)
*salt and pepper to taste
1. Rub 1 tbsp grapeseed oil on fish fillets then season with SW Ancho and salt and pepper.
2. Heat skillet on high heat about 2 minutes or until hot but not smoking, add grapeseed oil and after 30 seconds add your fish.
3. Pan sear on each side until done, for tilapia, 2 - 2.5 minutes each side.
4. Once fish is done cooking add teriyaki glaze to pan and top with mango pico. Fish should be served immediately.
**I had this at HEB and it was so wonderful. I did purchase the Ancho seasoning b/c I can use it for other food for baking, grilling...whatever. I cooked everything like the recipe calls, but thought I had some teriyaki glaze at home, and when I started cooking, didn't have any, so I totally omitted #4...instead after I cooked the fish, we topped it with sliced avacado and tomatoes...it was soo great. This recipe is so versitile, that's why I love it. I can't wait to make it following the recipe, I know my husband will LOVE it! I served it with rice and broccoli ... soo very yummy! I thought of taking a pic this time, but my fish didn't look great...lol...so I didn't want to embarass myself!!
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