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Tilapia Agrodolce

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Ben Gebo Photography

[donotprint]STRATEGY SESSION: It isn’t unusual to see agrodolce recipes containing 5 to 6 tablespoons of sugar, ¼ cup or more of raisins, and 1/2  cup of  olive oil. I’ve reduced all 3 by more than 50% without compromising flavor. It’s true that the honey and raisins still have a high glycemic index, but you can moderate the glycemic load of the meal by serving a side dish of low-glycemic veggies, such as the haricots verts in the photo. If you use a nonstick skillet, the fish can be cooked in a tablespoon of oil. Any more is over-kill.
The Trufflehead version of this classic Italian sweet and sour sauce might more accurately be called “agrodolcetto.” Why? It contains only 1 tablespoon honey and 2 tablespoons raisins instead of the large quantities of these carb-dense, high-GI ingredients found in traditional recipes. And yet, almost nothing is lost in the paring down: the sauce is still bursting with flavor. The dish is quick, easy, and tasty, and -- if that's not enough-- it has 2 other things going for it. Since the vinegar becomes concentrated when the sauce is reduced, you don’t have to use high-quality (i.e. expensive) balsamic. A cheap commercial grade will do. To top it off, it's planet-friendly: Tilapia qualifies as sustainable seafood. Serving suggestions: This dish goes beautifully with any simply prepared green vegetable. Green beans, snap peas, or asparagus would be fine. Perhaps surprisingly, it's also delicious with roasted turnips and Brussels sprouts.[/donotprint] Trufflehead iPhone and iPad Cooking App Trufflehead is now available for the iPhone and iPad in the App Store. For more content, check out the Trufflehead food blog at trufflehead.com.

Comments&Trackbacks

  • March 13 2011, 10:53 PM
    Jodi Tork

    This looks awesome! I can’t wait to try it. I’m always looking for new ways to serve fish. Thanks for another great recipe :)

  • March 13 2011, 11:10 PM
    Deborah

    Jodi,
    I think you’re really going to like it.
    Let me know.
    Thanks.
    Deborah

  • March 14 2011, 8:50 AM
    [email protected]

    I haven’t had this in years but just did a sweet sour beef. It is an ancient technique and so good with fish. I like the idea of lessening the sugar load, Deborah. Leave it to you to fix that little problem with the dish.

  • March 14 2011, 8:59 AM
    Deborah

    Hi, Deana. I think you’d be happy with the results. All of that sugar really isn’t necessary…
    Deborah

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