Recipe: Twice-Fried Tilapia Teriyaki

tilapia fillets
canola oil
safflower oil
teriyaki sauce
balsamic vinegar
chives, chopped
basil, chopped
ginger, ground

In a large fry pan, fill with canola oil to almost a half inch depth. Add safflower oil to half inch depth. Add in teriyaki sauce and some balsamic vinegar (I might do it without the vinegar next time - I don't think it added anything useful.) Sprinkle in about a tablespoon or two of the chives, a few pinches of basil, and about a tablespoon of ginger. Heat the oil on medium.

When the oil is up to temperature, add fillets. Cook for a couple of minutes, then flip. Start another fry pan on medium heat. After the fillets are nearly cooked, transfer one at a time to the oil-free fry pan. Sear, flip, and then remove from heat.

Serve on a bed of rice (we used an herb & butter mix, but anything mild should work; I would have liked to use a teriyaki rice, but we didn't have any on hand.)