Leslies Golden Tilapia Recipes

Steps:

• In a dry skillet, toast the peppercorn and clove over medium heat until puffs of smoke begin to appear, about 1 minute. Transfer to a mortar and crush roughly.
• In a small saucepan, simmer sugar, soy sauce, rum, lemon zest, and lemon juice over medium heat. Add the peppercorn/clove mixture, ginger, and garlic powder, and reduce by half.
• Remove from heat, strain and let cool.
• Place the fish fillets in the cooled marinade and let sit for 20 minutes.
• Preheat the oven to 375 degrees F.
• Heat a skillet on medium high heat. Remove the fish from the marinade. Season the fillet with salt and pepper. Place the marinade in a small saucepan, bring to a boil, and remove from the heat. Add the oil to the skillet, and saute the fillets for 2 minutes on each side. Divide the julienned vegetables into two piles on a baking pan. Place fillets on the vegetable beds and finish in the oven for 5 to 7 minutes or until done.
• Brush marinade on finished fish. Serve with vegetables as soon as possible.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
• Rinse tilapia fillets under cool water, and pat dry with paper towels.
• Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
• Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Steps:

• Preheat oven to 425°. Place fillets on a baking sheet coated with cooking spray. In a small bowl, mix the mayonnaise, lime juice and zest, salt, onion powder and pepper. Spread mayonnaise mixture over fish. Sprinkle with bread crumbs; spritz with cooking spray., Bake until fish just begins to flake easily with a fork, 15-20 minutes. Sprinkle with cilantro.

Steps:

• Simmer in a saucepan over medium heat the sugar, soy sauce, water, lemon zest and lemon juice.
• Add the ginger, garlic, and pepper and cook until the sauce is reduced by half.
• Allow the sauce to cool and then marinade the fillets in 1/2 of the sauce for 20 minutes in the refrigerator. Reserve the remaining sauce.
• Remove fillets from the marinade. Season with salt and pepper if desired.
• Preheat oven to 375 degrees.
• Heat skillet to medium high. Add oil to skillet and saute the fillets for about two minutes on each side until golden brown.
• Reheat the reserved sauce.
• Place fillets on baking dish or cookie sheet and finish in oven for 5-7 minutes or until done.
• Serve with reserved sauce.

Steps:

• In a dry skillet, toast peppercorn over medium heat until puffs of smoke begin to appear - about 1 minute. Transfer to a mortar and crush roughly. In a small saucepan, simmer sugar, soy sauce, run, lemon zest and lemon juice over medium heat. Add the peppercorns, ginger and garlic and REDUCE of half. Remove from heat, strain and let cool. Place the fish filets in the cooled marinade and let sit for 20 minutes. Preheat oven to 375 degrees. Remove the fish from the marinade. Season the filet with salt and pepper. Place the remaining marinade in a small sauce pan and bring to a boil. Heat a skillet on medium high heat. Add the oil to the skillet and saute the fillets for 2 minutes on each side. Divide the julienned vegetables into 2 plies on a baking pan or glass dish. Place filets on the vegetable beds. Bake fish in the oven for 5-7 minutes or until done. Brush marinated on finished fish. Serve with vegetables as soon as possible.