PAN SEARED TILAPIA WITH SPICY PINEAPPLE SALSA
The Crew and I really liked the flavor and ease of preparing this fish. The varied ingredients meld extremely well... thanks, in good part, to Monika's wonderful Spicy Pineapple Salsa.
Provided by Monika Rosales
Categories Fish
Time 45m
Number Of Ingredients 6
Steps:
- 1. Cut each tilapia piece in half.
- 2. In a large bowl put all the ingredients, combine well, place fish pieces and coat well, marinade in fridge 30 mins.
- 3. In a hot non-stick pan, cook 3 mins each side, don't overcrowd pan, maintain hot... top with my Spicy Pineapple Salsa (recipe posted)
PAN-SEARED TILAPIA
Steps:
- Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
- Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 11.9 g, Cholesterol 56.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 4.5 g, Sodium 50.9 mg
PAN-SEARED TILAPIA
Steps:
- To make the salsa: Stir the tomatoes, onion, and cilantro together in a small bowl. Stir in the lime juice, olive oil and chile. Season with salt and pepper, to taste. Place in the refrigerator to chill while preparing the fish.
- Preheat the oven to 200 degrees F.
- Pour enough canola oil into a large frying pan to generously coat the bottom. Heat over medium-high heat until hot but not smoking.
- While the oil is heating, season as many of the fillets as will fit in the pan comfortably with salt and pepper. Dredge the seasoned fillets in flour to coat both sides and shake off the excess flour. Carefully slip the coated snapper into the hot oil and give the pan a little shake to prevent sticking. Cook until lightly golden on the underside side, about 3 minutes. Flip the fillets over and cook until the thickest part of the fillets are opaque at the center, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining fillets, adding more oil to the pan, if necessary.
- Serve warm, passing the tomato salsa separately.
TILAPIA FILLETS WITH MANGO SALSA
This easy, under-30-minute entree pairs pan-fried tilapia fillets with a fresh mango salsa that's flavored with fresh cilantro and sweet orange marmalade.
Provided by cookinmom
Categories Pan-Fried Tilapia Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine mango, marmalade, lime juice, cilantro, and green onion for salsa in a small bowl.
- Mix together chili powder, pepper, and salt; sprinkle on both sides of tilapia fillets.
- Heat oil in a large skillet over medium heat. Add tilapia and cook until opaque in the center and fish flakes easily with a fork, 3 to 5 minutes per side.
- Serve with salsa.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 21.8 g, Cholesterol 52.1 mg, Fat 5.6 g, Fiber 1.3 g, Protein 29.6 g, SaturatedFat 0.9 g, Sodium 155.4 mg, Sugar 18.3 g
GRILLED TILAPIA WITH PINEAPPLE SALSA
Years ago I found a grilled tilapia recipe in a seafood cookbook. The pineapple salsa with cilantro has a touch of spice and goes so well with the flaky, tender fish. -Beth Fleming, Downers Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings (2 cups salsa).
Number Of Ingredients 10
Steps:
- For salsa, in a small bowl, combine pineapple, green onions, green pepper, cilantro, 4 teaspoons lime juice, 1/8 teaspoon salt and cayenne. Refrigerate until serving., Mix oil and remaining lime juice; drizzle over fillets. Sprinkle with pepper and remaining salt., Grill fish, covered, on an oiled rack over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Serve with salsa.
Nutrition Facts : Calories 131 calories, Fat 3g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 152mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
PAN-SEARED TILAPIA
Quick, easy and quite nice. I usually put the fillets over mashed potatoes and to make it super quick I prepare the frozen mashed potatoes, but of course homemade are much better. I usually side this with sauteed spinach or summer squash.
Provided by nsomniak6
Categories Tilapia
Time 15m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Mix Bread crumbs with parsley and basil.
- Heat skillet to med-high heat.
- While pan is heating ,salt and pepper filets on both sides and dip in olive oil and gently shake off excess. Dip into breadcrumbs and set aside.
- Heat remaining oil in pan until just starting smoke and add filets.
- Sear 2-5 minutes on each side, depending on thickness of filets (2 mins each side for thinner filets, 4 mins for thicker cut.).
- Slide filets into broiler pan and broil 3 minutes more until cooked through.
- Serve immediately.
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BLACKENED TILAPIA WITH A PINEAPPLE SALSA - CHELSEA'S …
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5/5 (4)Total Time 28 minsCategory Dinner, Main CourseCalories 925 per serving
- PREP: We're going to use a lot of these ingredients for the rice and then again for the salsa! Dice a jalapeño to get 3 tablespoons. Halve a red onion. Cut half of that half into thin strips to get about 3/4 cup. Finely dice the other half to get 1/2 cup. Finely dice cilantro to get 3/4 cup (for salsa; measure 3/4 cup loosely and then finely dice) and 2-3 tablespoons (for rice). Zest and juice limes to get 4 tablespoons juice and 1 teaspoon zest. Cut the remaining lime into wedges to serve alongside plates.
- BLACK BEAN RICE: In a small pot, cook rice according to package directions. Add 1 tablespoon olive oil to a large nonstick pan (the same one you’ll use for the fish later on), and heat to medium-high heat. When oil is shimmering, add 1 tablespoon diced jalapeño and the thinly sliced red onion (3/4 cup). Saute, stirring frequently, until softened. Add garlic and stir for about 30 more seconds. Add in black beans and stir until warmed through,, 2-3 more minutes. Remove from heat and then add black bean mixture to the cooked rice. Add the juice of 1 lime (2 tablespoons lime juice) and 2-3 (or to taste) tablespoons diced cilantro. Season rice mixture to taste with salt and pepper (I use about 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss and taste for seasoning; adjust according to personal preference. Cover to keep warm and set aside.
- PINEAPPLE SALSA: (SEE NOTE 1) Zest and juice 1 lime to get 2 tablespoons juice and 1 teaspoon zest (avoid the white pith). Add to a bowl along with the 3/4 cup diced cilantro, remaining 2 tablespoons diced jalapeño, remaining 1/2 cup diced red onion, and diced pineapple. Add salt and pepper to taste (I add about 1/4 teaspoon salt and a generous pinch of pepper). Stir until combined and set aside.
- TILAPIA: Heat 1 and 1/2 tablespoons olive oil in the large NONSTICK pan (the same one used for the beans/jalapeno) over medium-high heat. Pat tilapia dry with a paper towel, season all over with 1-2 teaspoons mojo spice mix (to taste preference, we use about 1 and 1/2 teaspoons), 1 teaspoon salt, and pepper as desired, and then gently rub seasoning on all sides of the fish. When oil is shimmering, add tilapia. Fry (working in batches as needed) until browned on the bottom, 3-5 minutes. Flip and cook until spices are blackened and fish is cooked through (opaque and flakes easily with a fork) about 3-5 more minutes. Remove fish from the heat. Season if needed with additional salt.
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