TILAPIA WITH CHARRED CHERRY TOMATOES AND BALSAMIC REDUCTION
Steps:
- Chop 1/4 of the basil leaves. Mix chopped basil, thyme, garlic, lemon zest, salt, and pepper in a bowl. Rub spice mixture on tilapia fillets and place in an airtight container. Marinate for 2 hours at room temperature.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and grease with 1 tablespoon olive oil.
- Place tilapia fillets into prepared baking dish, shaking off excess seasoning. Sprinkle cherry tomatoes, shallot, and remaining unchopped basil leaves on top. Drizzle 1/2 the lemon juice and 2 tablespoons balsamic vinegar over the fish.
- Bake in the preheated oven for 10 minutes, until fish is starting to flake.
- Meanwhile, combine remaining lemon juice, 1 tablespoon olive oil, and 1/4 cup balsamic vinegar in a saucepan and bring to a boil over medium-high heat. Boil mixture until it has the thick consistency of molasses, 5 to 10 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil fish until tomatoes are charred, about 5 minutes. Remove from oven and discard liquid. Pour balsamic reduction on top of fish.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 15.8 g, Cholesterol 62.2 mg, Fat 9.7 g, Fiber 3.8 g, Protein 37.2 g, SaturatedFat 1.5 g, Sodium 205.8 mg, Sugar 3.8 g
GRILLED TILAPIA
Steps:
- Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush the other side. Cover with aluminum foil and refrigerate for 1 hour.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil.
- Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.
Nutrition Facts : Calories 282 calories, Carbohydrate 1.3 g, Cholesterol 41 mg, Fat 20 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 2.8 g, Sodium 166.8 mg, Sugar 0.3 g
GRILLED TILAPIA WITH SMOKED PAPRIKA
Steps:
- Combine olive oil, paprika, garlic powder, salt, and black pepper in a small bowl; stir well. Brush oil mixture evenly over tilapia fillets.
- Heat a large nonstick grill pan over medium-high heat; grease with cooking spray. Grill fish until it flakes easily with a fork, about 4 minutes per side.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 1.3 g, Cholesterol 61.6 mg, Fat 12.5 g, Fiber 0.6 g, Protein 34.8 g, SaturatedFat 1.9 g, Sodium 367.2 mg, Sugar 0.3 g
GRILLED TILAPIA WITH CHERRY SALSA
Steps:
- Heat grill (or grill pan) to high. In a medium bowl, combine cherries, onion, cilantro, jalapeño, and lime juice. Season with salt and pepper and toss to combine; set salsa aside.
- In a small bowl, stir together coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Pat fish dry with paper towels. Rub fillets all over with oil; season with spice mixture.
- Clean and lightly oil hot grates. Grill tilapia until opaque around the edges and underside loosens easily from grill, 2 to 3 minutes. Using a thin metal spatula, flip fish; continue to cook until opaque throughout, 2 to 3 minutes. Serve tilapia topped with cherry salsa.
- Nutrition Information
- (Per Serving)
- Calories: 208
- Fat: 6g (1.3g Saturated Fat)
- Protein: 29.3g
- Carbohydrates: 10.6g
- Fiber: 1.6g
GRILLED TILAPIA WITH CHERRY SALSA
Steps:
- DIRECTIONS 1. Heat grill to high; lightly oil grates. In a medium bowl, combine cherries, onion, cilantro, jalapeno and lime juice. Season with salt and pepper and toss to combine. Set salsa aside. 2.In a small bowl, stir together coriander, 1 teaspoon salt and 1/4 teaspoon pepper. Rub Tilapia all over with oil; sprinkle with spice mixture. 3. Grill tilapia until opaque around the edges and underside loosens easily from grill, 2-3 minutes. Using a metal spatula with a thin blade, flip fish; continue to cook until opaque throughout about 2-3 minutes. Serve topped with salsa.
GRILLED TILAPIA WITH MANGO SALSA
Don't let the list of ingredients fool you: this is super-easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer--both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.
Provided by Naomi Witzke
Categories Seafood Fish Tilapia
Time 1h55m
Yield 2
Number Of Ingredients 16
Steps:
- Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.
Nutrition Facts : Calories 634 calories, Carbohydrate 33.4 g, Cholesterol 62.2 mg, Fat 40.2 g, Fiber 4.4 g, Protein 36.3 g, SaturatedFat 5.8 g, Sodium 696.7 mg, Sugar 25.2 g
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