PAN-SEARED TILAPIA WITH CHILE LIME BUTTER
Categories Fish Quick & Easy Low/No Sugar Tilapia Hot Pepper Summer Gourmet
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Make chile lime butter:
- Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
- Prepare fish:
- If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
- Serve each piece of fish with a dollop of chile lime butter.
ANCHO CHILI-SPICED TILAPIA
I love a little spice in my life, and with this dish, that's exactly what you get! A few pantry staples and 20 minutes are all you need for this light, flaky tilapia. -Jennifer Schaub, Chandler, Arizona
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Combine the first 6 ingredients; sprinkle over fillets. Cook fillets in a large nonstick skillet coated with cooking spray over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork., Meanwhile, combine the mayonnaise, lime juice and oregano in a small bowl. Serve with fillets.
Nutrition Facts : Calories 150 calories, Fat 6g fat (1g saturated fat), Cholesterol 62mg cholesterol, Sodium 495mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
ONE-PAN FISH WITH BACON AND SWEET CORN
The delightful textures of this dish's three main components - crisp bacon, tender fish and plump corn kernels - make for a lovely summer dinner. Tilapia, trout, bass or any other flaky yet firm white fish will work well. Naturally smoked bacon imparts a flavor reminiscent of campfire cooking or outdoor grilling over hot coals. When fresh corn isn't in season, frozen corn can be used, but will require a minute or two more in the skillet. A squeeze of fresh lemon juice rounds out the dish with its acidity.
Provided by Yewande Komolafe
Categories dinner, weeknight, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Lightly season both sides of the fish fillets with salt. In a large bowl, combine 1/4 cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.
- Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
- Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.
- Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining 1/4 cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.
EASY CHILI LIME TILAPIA
I can never seem to be bothered to bake fish, so cooking on the stove top is my preferred method. This is an easy way to dress up tilapia for a quick weeknight dinner.
Provided by lalalucy
Categories Weeknight
Time 13m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle chili powder, seasoned salt and black pepper evenly over both sides of fillets.
- Preheat a large skillet over medium heat. Spray pan generously with cooking spray or pour light coating of vegetable oil.
- Cook fish about 3-4 minutes on each side, squeezing lime juice over fillets while cooking. Fish is done when it flakes with a fork.
- Serve with additional lime wedges.
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CHILI-RUBBED TILAPIA WITH ASPARAGUS & LEMON - EATINGWELL
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4.5/5 (31)Total Time 20 minsAuthor Eatingwell Test KitchenCalories 211 per serving
- Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
- Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.
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