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Teriyaki sauce spikes delicious tilapia fillets

Thursday, April 25, 2002

By Nancy Anderson, Post-Gazette Staff Writer

We last heard from Marianne Miller in October when her recipe for Roasted Red Pepper & Portobello Focaccia Sandwiches was a Countdown winner.

 

Today, it's delicious Tilapia in Teriyaki Sauce with Scallions and Mushrooms, another one of what she calls her "made up" entrees.

"I just sort of threw it all together," she said. "Sometimes it works, sometimes it doesn't. The scallions added an Oriental touch."

Original recipes are the McCandless resident's hobby. "I'm a nurse at Mercy Hospital with a passion for cooking and creating recipes," she said.

Marianne serves the tilapia dish with fast-cooking wild rice and green beans, and we basically did the same, adding a little roasted red pepper to the beans for color.

Start to finish, dinner was on the table in less than 30 minutes.

She recommended Lawry's Teriyaki Marinade as "the one with the best flavor," so we followed her advice, searching until we found it.

However, we found 1 cup of marinade to be too much of a good thing for the two delicate tilapia filets. We suggest 1/2 cup, max.

A self-taught cook, the 49-year-old picked up her kitchen skills by watching television cooking shows.

In March she started a work/study program at Crate in Scott, assisting with the prep and cleanup for cooking classes. She plans to do another in May for Mother's Day recipes and the same in June for Father's Day.

At the moment she's experimenting with dipping sauces for fish and chicken.

Marianne, who is trauma outcomes manager in the trauma department of Mercy Hospital, Uptown, finds cooking a way to relax at the end of the day.

She shares kitchen time with husband Donald, who works in network support services at Mellon Bank.

They are the parents of two college-age sons, Ryan and Adam.

Tilapia In Teriyaki Sauce With Scallions And Mushrooms

2 tilapia fillets
6 ounces mushrooms
3 green onions
1 cup teriyaki marinade (we think 1/2 cup is more than sufficient)
1/2 to 1 cup white wine
2 tablespoons olive oil

Place tilapia fillets in plastic bag and add marinade (we recommend 1/2 cup). Let sit for 15 minutes. Slice green onions and mushrooms. Heat olive oil in large skillet and gently saute onions and mushrooms. Once tender crisp, move to side of pan and raise heat slightly. Gently sear tilapia on one side. Turn and pour remaining marinade onto the fish. Bring to a boil. Add wine to thin sauce to desired consistency. Serves 2.


Do you have an entree, salad or vegetable side dish recipe (no desserts, please!) that can be made in 30 minutes or less from six ingredients or fewer (not counting water, salt and pepper)? Share it with Countdown to Dinner.

The PG tests all recipes and if we select your recipe for publication, you'll receive a free selection from our cookbook grab bag of current releases.

Send your recipe to Countdown to Dinner, Post-Gazette Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222, or fax to 412-263-1313. Please include your name, neighborhood and daytime phone number. Or e-mail nanderson@post-gazette.com Questions? Call 412-263-1760.

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