Mojos Simply Delicious Simple Ginger Tilapia Recipes

Steps:

• Preheat your oven to 350 degrees F.
• Place the lemongrass, all but 2 tablespoons of the cilantro, 1/2 cup of the mint, 1/2 cup of the oil, garlic, jalapenos, paprika, and salt in a food processor or blender and process until smooth. Add the remaining 1/2 cup of oil and vinegar and process until smooth. Place the fish fillets in a large baking dish, cover with the mojo and turn to coat. Marinate fish for up to 1 hour.
• Place 4 (16-inch) long pieces of parchment paper on your work surface with the short half facing you. Crease each down the middle. Place a fillet in the center of the bottom half of the rectangle and pour about 1/4 cup of the mojo over each fillet and sprinkle with the remaining 2 tablespoons of cilantro. Fold the top half of over the fillet so that the top and bottom edges meet. Tightly crimp and fold the edges of the parchment working from 1 end around to the other to seal the package. Place the packets on a baking sheet and bake for 9 to 10 minutes for 3/4-inch thick fillets or up to 12 minutes for 1-inch thick fillets.
• Place the fish packets on a large serving dish and open the packets tableside. Serve with juices from the packet and sprinkled with the chopped cilantro and mint leaves.

Steps:

• 1. Combine all the ingredients in a bowl and mash into a paste.

Steps:

• Cook your bacon slices to a medium crisp.
• slice your tomato in thin slices, you will use 3 per sandwich.
• prepare 6 nice leaves of lettuce.
• cut your hamburger rolls in half and spread butter on the insides.
• sprinkle your parmesan and romano grated cheese on the buttered surface of the rolls.
• grill your rolls in a pan with medium heat to a nice golden brown color checking constantly to monitor level. Keep moving them to prevent sticking.
• Assemble your sandwiches:.
• spread mayonnaise on inside of your rolls.
• place your lettuce on top of the mayo.
• place your bacon on top of the lettuce.
• place your tomatoes on top of the bacon.
• add salt and pepper to taste, or leave for you and your guest to add on their own.
• Enjoy your sandwich.

Steps:

• Prepare your Potatoes and set aside. I use Idahoan potatoes, they come in many great flavors. If you use fresh potatoes peel and boil and mash them set aside.
• Prepare your vegetables: 1/2 medium onion medium chop, 1 medium tomato medium chop. For your 2 cups of vegetables I use Birds Eye Normandy Mix or you can use California Mix your choice they're both great, run under cold water and then cut the bigger pieces into bite size pieces. If you go with fresh vegetables peel and cut up into bite size pieces. In a saute pan add 1 tablespoon olive oil and 1 tablespoon minced garlic, 1/4 teaspoon Tony Chaches Creole Seasoning, 1/4 teaspoon Accent or salt if you prefer. Medium heat stiring for 3 minutes (do not completely cook) set aside in a bowl.
• Prepare your hamburger: 1 tablespoon olive oil, 1 tablespoon minced garlic, 1/4 teaspoon Tony Chachers Creole Seasoning, 1/2 teaspoon ground black pepper, 1/4 teaspoon salt (I use Accent). High heat saute the meat stir continually to prevent burning about 2 minutes (do not fully cook) set aside in a bowl.
• Now that all of your preparations are complete Let's finish the dish: Pre-heat your oven to 375 degrees Fharenheit or 190 degrees Celsius I use a toaster oven and it works great for this, no need to fire up the Big One.
• In a glass casserole dish: your choice of size (I like the 9 1/2 x 7 1/2 3 inch deep) spray the bottom and sides with your olive oil spray, we'll use the spray again later. Add 3/4 cup of your mashed potato to the bottom of the dish and spread it out.
• In a large bowl combine your vegetables and meat, with 2 tablespoons soy sauce, 1/4 teaspoon ground ginger and 1 tablespoon of Worcestershire sauce.
• Place the vegetable & meat mixture on top of the thin layer of potato in the casserole dish and press it down lightly with a spatula just to even it out.
• Add the remaining mashed potato to the top of your vegetable & meat layer (I wet a rubber spatula to prevent sticking) spread the potato evenly on the top of the vegetable & meat layer.
• Sprinkle lightly with Paprika. Cut cold butter into thin slices, around 8 pieces and evenly distribute them on the top of your potato layer. Spray the entire top with a thin layer of olive oil.
• Place in the oven and set timer for 30 minutes. i always check in to see how the top is doing, you want it to lightly brown to get a light crisp to the top. Keep an eye on it and if it looks like it's getting too brown simply put a piece of alumimum foil over the top. I like to change the setting to Broil for the last 5 minutes to crisp the top, remember to remove your foil. Remove from oven and set aside to cool for 7-10 minutes.
• You Made It: Sit down and enjoy with your Family and Friends.
• ��Peace��Love��Joy to All Have Fun Maurice.

Steps:

• Marinate the meat: I placed mine in a plastic bag and added McCormic's Grill Mates Mesquite Mix, this is where you will use the oil. refrigerate for 25 minutes. Save a little of the mix to baste halfway through the cook time.
• peal potatoes and cut them up into quarter size pieces.
• peal the onion and cut it into medium size pieces, not chopped.
• peal the carrots and cut them in half the long way and then cut them into 1 inch pieces.
• cut the celery ribs in half the long way and then cut them into 1 inch pieces.
• sear the meat on all sides: turn the heat up high and add 4 tablespoons of oil to the pan. cook the meat for about 2 minutes on all sides, I used a set of tongs to hold the meat vertical to sear the edges.
• place the vegetables into the pot with the 1/2 teaspoon of beef bouillon & water mix.
• place the meat on the top of the vegetables and cover the pot.
• set your crockpot to high for 4 hours.
• remove meat and set aside, cover it with foil to keep warm. mix your corn starch with 1/4 cup of water and add it to the vegetables stiring it up slowly the gravy will thicken.
• slice the meat to your liking and plate it, cover the meat with the vegetables and gravy and Enjoy your Mesquite Pot Roast.

Steps:

• Combine all the ingredients except the (3/4 cup orange juice and fish) in a bowl and whisk to combine.
• Divide marinade in half. Reserve half for sauce.
• Place fish in marinade and allow to sit in the refrigerator for at least half an hour.
• Turn grill on high and allow to heat for at least 10 minutes.
• Grill fish 1-3 minutes per side depending on the thickness of the fish.
• While the grill is heating combine the reserved marinade for the sauce with the 3/4 cup of orange juice and bring to a boil, reduce to a simmer and allow sauce to reduce by 2/3.

Steps:

• Preheat broiler.
• In medium bowl, stir together vinegar, sugar, ginger and 1/4 tsp salt until sugar is dissolved; remove 1/4 cup. Add cucumbers to remining vinegar mixture - toss to coat.
• Spray unheated broiler pan with nonstick cooking spray. Arrange fish on rack; brush with reserved vinegar mixture.
• Broil 4 inches from heat 4 to 6 minutes until fish flakes easily.
• In bowl, combine yogurt and mint.
• With slotted spoon, add cucumber to plates.
• Top with fish, yogurt, lemon peel, and coarsely ground black pepper.

Steps:

• Whisk together everything except for the fish filets.
• Submerge fish in sauce to marinate for at least 30 minutes.
• In nonstick or lightly oiled skillet, sear fish over medium high heat for 4-5 minutes or until fish is white and fully cooked.
• Remove fish from pan and plate filets.
• Pour leftover marinate into skillet and stir for 5 minutes while sauce thickens.
• Drizzle over filets.

Steps:

• line a baking pan with foil for easier cleanup.
• pour oil on the pan and spread evenly.
• rinse fillets under cool water and shake off excess water.
• place the fillets in the pan and sprinkle them with the creole seasoning, use more if you like it spicy. If you use Tony Cacheres often you will know how much to use to suit you taste.
• pour the ginger salad dressing over the fillets evenly covering them completely.
• Bake at 350' Fahrenheit or 177' Celsius for 30 minutes I used a toaster oven and it came out fantastic.
• remove from oven and sprinkle with fresh chopped parsley.
• I served it with sautéed broccoli, carrots and zucchini, baked potato and crabmeat stuffed Portobello mushrooms.