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
CORNMEAL-CRUSTED TILAPIA WITH SALSA
Tilapia is a delicious freshwater fish that cooks very quickly, making it ideal for weeknight meals.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 7
Steps:
- In a shallow dish, combine cornmeal and paprika; season generously with salt and pepper. Separate fillets into thick and thin sides. Dredge each piece in cornmeal mixture, patting it on to coat completely.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook as many pieces as will fit (without crowding) until golden brown and firm, about 2 minutes per side for thin pieces and 4 minutes per side for thick ones. Transfer to a plate; sprinkle with salt, if desired, and cover loosely to keep warm. Wipe skillet with a paper towel. Repeat with remaining oil and fish. Serve with Spicy Black Beans, if desired, and salsa.
Nutrition Facts : Fat 14 g, Fiber 1 g, Protein 42 g
SAUTEED TILAPIA WITH CREAMED CORN AND CHIVES
The mild flavor of tilapia fillets goes perfectly with a creamy, cheesy side dish of sweet corn sprinkled with chives in this easy, quick recipe.
Provided by Allrecipes Member
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Thaw tilapia, if frozen. Rinse tilapia; pat dry with paper towels. Sprinkle tilapia with pepper. Set aside.
- Combine 1 can of the corn, the half-and-half, cheese and garlic in a blender. Cover and blend until nearly smooth.
- Heat oil over medium-high heat in a 12-inch skillet. Cook tilapia in hot oil for 4 to 6 minutes or until tilapia flakes when tested with a fork, turning once. Remove from skillet; cover and keep warm.
- Add the corn mixture and the remaining can of corn to the skillet. Cook and stir over medium heat for 3 to 4 minutes or until heated through. Serve corn with tilapia fillets. Sprinkle with chives.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 25.2 g, Cholesterol 64.7 mg, Fat 14.1 g, Fiber 3.5 g, Protein 29.9 g, SaturatedFat 5.4 g, Sodium 773 mg, Sugar 0.2 g
SAUTEED TILAPIA WITH CREAMED CORN AND CHIVES
The mild flavor of tilapia fillets goes perfectly with a creamy, cheesy side dish of sweet corn sprinkled with chives in this easy, quick recipe.
Provided by Allrecipes Member
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Thaw tilapia, if frozen. Rinse tilapia; pat dry with paper towels. Sprinkle tilapia with pepper. Set aside.
- Combine 1 can of the corn, the half-and-half, cheese and garlic in a blender. Cover and blend until nearly smooth.
- Heat oil over medium-high heat in a 12-inch skillet. Cook tilapia in hot oil for 4 to 6 minutes or until tilapia flakes when tested with a fork, turning once. Remove from skillet; cover and keep warm.
- Add the corn mixture and the remaining can of corn to the skillet. Cook and stir over medium heat for 3 to 4 minutes or until heated through. Serve corn with tilapia fillets. Sprinkle with chives.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 25.2 g, Cholesterol 64.7 mg, Fat 14.1 g, Fiber 3.5 g, Protein 29.9 g, SaturatedFat 5.4 g, Sodium 773 mg, Sugar 0.2 g
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3.8/5 (16)Total Time 29 minsServings 4Calories 272 per serving
- Thaw fish, if frozen. Rinse fish; pat dry. Measure thickness of fish. In a bowl stir together lime juice, ancho chile pepper, and salt. Brush lime mixture evenly over both sides of fish fillets.
- In an extra-large nonstick skillet heat 2 tsp. of the oil over medium-high heat. Add fish; cook 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily, turning once. Remove fish from skillet. Cover and keep warm.
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- Divide corn mixture among plates. Top with fish and sprinkle with cilantro. If desired, serve with lime wedges and/or additional jalapeño slices.
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- Mix butter with parsley, garlic, shallots, Dijon mustard, prosciutto, and lemon juice. Add a pinch of salt and pepper then stir until evenly mixed. Set aside.
- Heat oil in a large non-stick skillet over medium-high heat. Season the tilapia fillets with salt and pepper. When oil is shimmering, add fish fillets top side down and until fish is almost cooked through and the underside is deep golden brown, about 4 minutes. Turn fillets over.
- Using a small offset spatula, spread butter mixture over the top of each fillet, evenly dividing butter among the fillets. Cook for 1-2 minutes more or until fish is just cooked through and butter mixture has melted into the fish. Serve immediately.
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