Tilapia with Pineapple Balsamic Reduction

IMG_0852The only fish left in my fridge is tilapia, one of those fishes that sometimes tastes all right and other times tastes like it’s been vacuum-sealed with bad air.  What I really wanted was to make rainbow trout with a strawberry balsamic reduction, but I didn’t have rainbow trout and I didn’t have strawberries. So I used pineapple instead. And tilapia. The results: a  sauce with right blend of sour, spicy and sweet, though next time I think I will give the sauce more time to reduce.

Regarding balsamic reductions: it basically involves heating up balsamic vinegar in a saucepan so that it reduces and thickens, usually combined with sugar, whose starches will help the process. There doesn’t seem to be a magic number regarding how long you let the reduction boil; I searched around some recipes and found times ranging from 10 to over 30 minutes. The right amount of time will probably  depend on how much vinegar and sugar you’re using and how thick you want it (keep in mind that the sauce will thicken even more once it cools). I let mine boil for about 10 minutes and found it wasn’t enough.

Here’s a basic recipe (it’s simple and easy):

  • Tilapia fillets
  • Salt and pepper
  • Chili powder
  • lime juice (for both the fish and the sauce)
  • Balsamic vinegar
  • Salt and pepper
  • Honey
  • Pineapple, cut into small cubes
  • Fresh parsley, chopped
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