Broiled Tilapia With Horseradish And Herb Spiked Mayo Recipes

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BUTTERMILK HERB MAYO

Provided by Ina Garten

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 8



Buttermilk Herb Mayo image

Steps:

  • Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.

1 cup good mayonnaise, such as Hellmann's
2 tablespoons buttermilk, shaken
1 teaspoon good white wine vinegar
2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1/8 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper

BROILED TILAPIA AND EGGPLANT WITH MOROCCAN PESTO

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13



Broiled Tilapia and Eggplant with Moroccan Pesto image

Steps:

  • Preheat the broiler. Bring 3/4 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl and stir in the boiling water. Cover the bowl and set aside until the couscous is tender, about 5 minutes. Fluff with a fork.
  • Meanwhile, puree the garlic, cilantro, 3 tablespoons olive oil and 1/4 cup water in a blender. Pulse in the lemon zest, cumin, coriander, paprika and 1/4 teaspoon salt. Score the eggplant flesh in a 1/2-inch crosshatch pattern and place cut-side up on a foil-lined baking sheet. Brush with 2 tablespoons of the cilantro pesto and season with salt and pepper. Broil the eggplant, without turning, until browned and softened, 10 to 14 minutes.
  • Lay the tilapia on another foil-lined baking sheet. Brush with the remaining 1 tablespoon olive oil and season with salt and pepper. Broil until the fish is cooked through, 5 to 8 minutes. Brush each fillet with about 1 teaspoon pesto.
  • Divide the fish, couscous and eggplant among plates. Mix the yogurt with 1 tablespoon water and drizzle on the eggplant. Top the fish with the remaining pesto and more cilantro. Serve with lemon wedges.

Nutrition Facts : Calories 470, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 98 milligrams, Sodium 491 milligrams, Carbohydrate 25 grams, Fiber 6 grams, Protein 50 grams, Sugar 5 grams

Kosher salt
1/2 cup whole-wheat couscous
1 clove garlic, smashed
1 cup packed fresh cilantro, plus more for topping
1/4 cup extra-virgin olive oil
Finely grated zest of 1/2 lemon, plus wedges for serving
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
2 Japanese eggplants (about 8 ounces each), halved lengthwise
Freshly ground pepper
4 tilapia fillets (6 to 8 ounces each)
1/4 cup nonfat Greek yogurt

BROILED TILAPIA WITH HERB-SPIKED MAYO

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 11



Broiled Tilapia with Herb-Spiked Mayo image

Steps:

  • Preheat broiler. Coat a large baking sheet with cooking spray. Finely grate 1 teaspoon zest from lemon and set aside. Squeeze juice from lemon over both sides of fish. Season both sides of fish with salt and pepper to taste and garlic powder.
  • Place fish on prepared baking sheet and broil for approximately 4 minutes per side, or until fork-tender.
  • Meanwhile, in a medium bowl, combine mayonnaise, lemon zest, horseradish, chives, and parsley. Serve fish with mayonnaise mixture spooned over the top.*

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 units cooking spray
1 units lemon
24 ounces tilapia
1 units salt
1 units black pepper
0.5 teaspoons garlic powder
0.333333333333 cups light mayonnaise
2 teaspoons horseradish
2 tablespoons chives
2 tablespoons parsley
1 units chives

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