PISTACHIO-CRUSTED SALMON WITH LEMON CREAM SAUCE
Nutty pistachios add color and crunch when sprinkled on salmon. The cream sauce gives the dish a lemony smooth finish. -Ann Baker, Texarkana, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place fillets on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios., Bake at 375° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, cook and stir shallot in oil over medium-high heat until tender. Add cream, lemon zest, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally. Serve with salmon.
Nutrition Facts : Calories 699 calories, Fat 59g fat (20g saturated fat), Cholesterol 172mg cholesterol, Sodium 837mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.
PISTACHIO-CRUSTED FISH FILLETS
What a fresh, fun, absolutely delicious way to fix orange roughy in a hurry! Our taste panel relished the nutty crunch of the pistachio and parsley crust. A great way to bring more fish-and omega 3s-to the family table. Marie Stupin - Roanoke, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place egg white in a shallow bowl. Combine the pistachios, bread crumbs, parsley, pepper and salt in another shallow bowl. Dip fillets in egg white, then pistachio mixture., Place fish on a baking sheet coated with cooking spray. Drizzle with butter. Bake at 450° for 8-10 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 295 calories, Fat 13g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 444mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.
TILAPIA & LEMON SAUCE
Serve this lemon tilapia with any tossed salad full of your favorite vegetables and buttered bread. It's easy, quick and unique. And it's a big hit with company, too. -Susan Taul, Birmingham, Alabama
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine 1/4 cup flour and salt. Dip fillets in flour mixture. , In a large nonstick skillet, cook fillets in 2 tablespoons butter over medium-high heat until fish just begins to flake with a fork, 4-5 minutes on each side. Remove and keep warm., In the same skillet, melt remaining 2 teaspoons butter. Stir in remaining 1 tablespoon flour until smooth; gradually whisk in broth, wine and lemon juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley. Serve fish and sauce with rice; garnish with almonds.
Nutrition Facts : Calories 334 calories, Fat 12g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 593mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
PISTACHIO-CRUSTED TILAPIA WITH CHARD, FLASH-FRIED PROSCIUTTO, GORGONZOLA AND PINE NUTS
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, combine pistachios, oregano, thyme, and garlic powder. Process until finely chopped and transfer to a shallow dish. Season both sides of tilapia fillets with salt and pepper. Brush honey mustard over both sides of tilapia and then transfer to pistachio mixture. Press mixture into both sides of fish.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add tilapia and cook 2 to 3 minutes per side, until fork-tender.
- Heat remaining oil in a small skillet over high heat. Add prosciutto and cook 2 minutes, until golden brown. Add pine nuts and cook 1 minute, until nuts are golden brown. Add chard leaves, cover and steam 2 minutes, until leaves soften. Arrange chard mixture on a serving platter and top with Gorgonzola and serve with tilapia.
TILAPIA WITH LEMON BUTTER SAUCE
Easy, quick and inexpensive; fairly healthy as long as you don't go overboard on the butter - you can half the amount of butter or replace with Smart Balance or the like to cut down on the sat fat and still get the same flavor. I prefer Andy's fish fry, but Zatarain's plain works well also. I've changed the amount of lemon from the original also; I'm used to starting 2 lbs of fish and forgot to convert down to 6 servings.
Provided by jdennys
Categories Tilapia
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Prep the tilapia - Defrost in package, if necessary, rinse and place in glass or plastic bowl. Cover with milk and set aside for 30 minute to soak out as much of the strong flavor as possible - the milk will turn pink.
- Using a microplane, zest the lemon, removing as much as possible without getting any of the pith. Juice the lemon and set both the juice and zest aside.
- Preheat an electric skillet to 375°F.
- Remove the tilapia from the milk and discard the milk. Lightly bread the fish with the fish fry. Add a small amount of olive oil to the skillet and distribute evenly. Place the filets in the oil and fry until the fish is just flaky and the breading is a medium brown.
- While the fish is cooking, melt the butter in a small saucepan. add the lemon zest and stir until combined. Whisk in the lemon juice until fully incorporated. You can add more fresh not-from-concentrate lemon juice to taste.
- Remove the cooked filets from the skillet, drain on a paper towel. Plate the fish and drizzle the sauce over to taste. Serve with risotto or pilaf and a green vegetable such as asparagus or broccoli.
Nutrition Facts : Calories 205.9, Fat 20.6, SaturatedFat 9.6, Cholesterol 39.1, Sodium 32.4, Carbohydrate 5.7, Fiber 1.3, Protein 2.5
PARMESAN CRUSTED TILAPIA WITH LEMON CAPER SAUCE
I don't know where I found this, but I had it printed and decided to make it tonight - YUM! Very light and quick to put together. I had a can of artichoke hearts on hand and added 1/2 of the can in the sauce and it was delicious!
Provided by BethR
Categories Tilapia
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare Parmesan flour by combining 1/2 cup flour and parmesan cheese in shallow pan, set aside.
- Dredge fish in plain flour, shaking off excess flour.
- Dip in egg wash.
- Coat in parmesan flour mixture.
- Heat non-stick frying pan with olive oil (almost smoking).
- Brown fish on both sides, remove from pan and keep warm.
- In the same pan, add more oil if needed, and sauté garlic.
- Add capers, lemon juice, wine and stock, salt and pepper (artichokes if you like).
- Reduce by half, remove from heat.
- Add butter and melt through.
LEMON BUTTER TILAPIA
This is my take on a James Beard recipe. So simple and quick, very few ingredients. This is the dish that turned me into a fish lover. Trick is to have everything ready to go when you start. It's fast from start to table.
Provided by Peg629
Categories Tilapia
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Chop parsley and put aside. Juice lemon and put aside.
- Melt 2 tbs. butter and the olive oil in non-stick skillet
- Lightly dust fish fillets in flour, season if desired with salt and pepper.
- When butter stops bubbling, add fish and saute 3-4 min on first side.
- Turn and finish second side 3-4 min, until done and flaky. Remove to plate and keep warm.
- Add remaining 2tbs. butter to skillet and melt.
- Stir in lemon juice and parsley quickly and pour immediately over fish.
- Serve and enjoy.
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