Today I am writing about a asian infused dish. I had some tilapia fillets and I wanted to get a little creative so I made a hoisin pineapple glaze for them and baked them off at 375 with some chunks of pineapple for a little added flavor. While that process was underway I put on my pot of nishiki rice for the tilapias bed. For the sides to bring the meal to a complete state I did a quick sweet and sour stir fry of broccoli, shallots , and mushrooms with a pita seaseme stick for dipping in the extra sauces and flavors. This plate is sure to move your pallate in many great ways.
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