Tilapia In Wine And Worcestershire Recipes

Steps:

• Sprinkle fillets with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place each fillet on 1 side of a piece of heavy-duty foil (about 18x12-in. rectangle). Top with peas, chives and butter. Drizzle with wine; sprinkle with the remaining salt and pepper. Fold foil around fish and peas, sealing tightly., Grill, covered, over medium heat 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Spoon juices over fish and peas. If desired, top with additional minced chives. Serve with rice.

Steps:

• Preheat oven to 350 degrees F.
• Arrange the Tilapia side by side in a lightly oiled roasting tin or ovenproof dish.
• Pour over the wine, then sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste.
• Place half the butter on each fish. Cover with a sheet of lightly oiled foil, seal in the fish.
• Bake in a preheated oven 350 degrees F, for 30-35 minutes.
• Transfer the Tilapia to a serving dish and keep warm.
• Pour the juices into a pan, stir in the blended cornflour and simmer for 2 minutes.
• Stir in the creme fraiche, pour over and serve immediately, sprinkled with the remaining herbs.

Steps:

• Preheat a grill for medium-high heat.
• Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
• Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

Steps:

• Lightly flour fish filets.
• Season with salt, pepper, paprika.
• Combine olive oil, butter, wine, worcestershire and hot sauce in non-stick skillet, heat on medium-hi.
• Add tilapia, cook approximately 4 min; turn and cook on 2nd side for additional 4 minute.
• Remove and place on serving plates; serve with lemon wedges.

Steps:

• Preheat oven to 425 degrees.
• In a medium-hot iron skillet briefly toast fennel seeds.
• In a large Pyrex baking dish sprayed with cooking spray, arrange fillets in a single layer.
• Spread mustard on the fillets, and sprinkle with salt and pepper.
• Top with capers and fennel seeds.
• Pour wine around fish. Oven-roast uncovered for 15-17 minutes, or until cooked through, and some of the wine has evaporated.

Steps:

• Cut the tilapia fillet in half so you have two smaller pieces. Make sure to really pat the fish down with the paper towel so that you get a really good sear. It should be relatively dry to the touch (or as dry as possible for a fish to be.) Dredge the two pieces lightly in the flour and shake off the rest. It should just be a thin white dusting of flour. Now season each side with seasoning salt and put to the side. Heat olive oil in a non-stick skillet over medium-high heat and place the fish in. Season the fish with the sea salt and sear on both sides until the fish develops a nice brown color and is white in the center. Now splash in the white wine and the butter and stir around. The sauce will thicken very quickly due to the fish being dusted in the flour. Remove the fish from the pan, pour sauce over fish, and squeeze with some lemon for a burst of freshness. I served my fish with a salad made of arugula, red onion sliced thinly, and some toasted almonds. I whipped up a quick vinaigrette (balsamic vinegar, olive oil, chopped garlic, salt and pepper). This recipe is super healthy and extra delicious.