Recipe Sept. 25: Asian Tilapia and Carrot Souffle - ABC 33/40 - Birmingham News, Weather, Sports

Recipe Sept. 25: Asian Tilapia and Carrot Souffle

Posted: Updated:

Asian Tilapia

Feeds 3-4


  1. In mixing bowl, combine:

  1. ¼ cup chopped fresh cilantro

  2. 2 tablespoons chopped green onions

  3. 1 tablespoon olive oil

  4. 1 ½ teaspoons soy sauce

  5. 1 ½ teaspoons brown sugar

  6. 1 ½ teaspoons minced garlic

  7. 1 ½ teaspoons chopped ginger

  8. ½ teaspoon sesame oil

  9. ½ teaspoon chopped jalapeno


  1. Top each of four Tilapia fillets with approximately 1 tablespoon of mixture, dividing remaining evenly over all the fillets.


  1. Grill or fry each fillet for approximately 3-4 minutes on each side. Serve hot!






Carrot (Parsnip) Souffle

FEEDS 15-20 People

3 lbs. Carrots, peeled (or combo of parsnips)
1 cup Sugar
3/4 cup Brown Sugar
1 TBLS Baking Powder
1 Tablespoon Vanilla
1/4 Cup All Purpose Flour
6 Fresh Eggs
2 tsp Cinnamon
1 cup Liquid Margarine
1 TBLS Confectioners Sugar

Cut carrots into 1" chunks, place in sauce pan, cover with water,  add a dash of salt and cook over medium heat for 45 min. or until they are very soft. Test with a fork. 

While carrots are hot, whip in a food processor or blender; add sugars, baking powder, and vanilla.  Add flour and mix until smooth.  Add eggs and cinnamon then margarine.  Be careful not to over mix, you don't want a lot of foam.

Place in oven dish, filling the dish about ¾ full to allow room for it to rise.
Bake for 60 minutes at 350 degrees, or until center springs back to touch.
Dust with confectioner's sugar before serving.  Yield:  8-10 servings.