Sherry Glazed Tilapia And Iceberg Salad With Ginger Dressing
Week of 02/10/20 to 02/14/2020 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Servings Prep Time
Yield6 servings 20minutes
Cook Time
Servings Prep Time
Yield6 servings 20minutes
Cook Time
Tilapia & Glaze
  • 1/4cup sherry vinegar
  • 2tablespoon brown sugar
  • 1tablespoon soy sauce
  • Dash five-spice powder
  • 1teaspoon lemon juice
  • 6fillets tilapia
  • 2tablespoon vegetable oil for frying
Salad & Dressing
  • 2heads iceberg lettucewedges
  • 1 1/2 cucumbershalf moons
  • 1 carrotjulienned
  • 3stalks celerysliced thin
  • 1/4 red oniondiced
  • 12 cherry tomatoeshalved
  • 1/4 yellow onionchopped
  • Dash black pepper
  • 1/4teaspoon Salt
  • 1tablespoon gingerminced
  • 1teaspoon miso paste
  • 1teaspoon lemon juice
  • 1tablespoon soy sauce
  • 1tablespoon vegetable oil
  • 2tablespoon water
  • 3tablespoon rice vinegar
To Make The Salad & Dressing
  1. Cut the iceberg lettuce into12 wedges and set aside in the fridge, covered. Cut the veggies accordingly but place them in separate containers until ready to assemble.
  2. To make the dressing, chop the onions and ginger and place them in a tall container. Add in the rest of the ingredients and use an immersion blender to puree the mixture until smooth. Set aside in the fridge until ready to use.
To Make The Tilapia & Glaze
  1. In a large non stick pan, fry the fish until brown on each side and cooked all the way through. Transfer to paper towel lined bowl or tray, Set aside.
  2. In the same pan, drain the oil. Pour in the lemon juice, brown sugar, sherry vinegar, soy sauce, and five spice powder. Bring the mixture to a simmer and let it reduce and thicken over medium heat. Once the mixture thickens, place the tilapia back in the glaze and let it simmer for a minute. Make sure to cover the tilapia with the sauce. Turn heat off and Serve over rice or with salad on the side.
  3. To assemble the iceberg salad, Place a wedge on a plate and drizzle about 2-3 tablespoons of the dressing on and around the iceberg lettuce. Sprinkle about 2 tablespoon of each toppings on and around the salad. Serve!