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1
Preheat oven to 200 F. Season your tilapia fillets with salt and pepper.
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2
In a dish add the flour and dredge the fish in the flour then pat excess off.
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3
The flour just helps to give the fish a nice brown crust.
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4
Set tilapia aside on a plate for a moment.
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5
Heat olive oil in a nonstick pan over medium high heat.
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6
Add tilapia and cook 2 minutes per side.
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7
Use a wide spatula to flip, making sure not to break apart the fish.
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8
Each side should be slightly brown.
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9
Remove fish to an oven proof dish.
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10
Place in a warm oven at 200 F.
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11
In a medium size bowl combine remaining tilapia ingredients (jam through cornstarch).
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12
Whisk together to combine and dissolve the cornstarch.
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13
In the same pan you cooked the fish in add the sauce ingredients over medium heat.
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14
Stir until the sauce has thickened.
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15
Season with salt.
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16
Remove tilapia from oven and spoon sauce over the fish to glaze.
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17
Garnish with sesame seeds and serve with the rice.
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18
For the rice:
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19
Meanwhile, in a medium pot.
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20
Heat olive oil over medium heat.
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21
Add the onion, garlic, and zucchini.
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22
Cook for 1 minute until garlic is fragrant.
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23
Add rice and stir to toast slightly, 1 minute.
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24
Add the water and bring to a simmer.
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25
Reduce heat, cover and cook for 20 minutes until rice is cooked and tender.
