Tilapia W Sundried Tomato Capers Kalmata Garnish Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the sun-dried tomatoes, olives and capers. Set aside.
• Place the tilapia fillets side by side in a baking dish. Drizzle with oil and lemon juice.
• Bake for 10 to 15 minutes in the preheated oven, until the fish flakes with a fork. Check after 10 minutes, so as not to overcook, or the fish may be dry. When fish is done, top with the tomato mixture, and serve.

Steps:

• Sprinkle tilapia with salt and pepper. Dust lightly with flour., In a large skillet, heat oil over medium heat. Add tilapia; cook until lightly browned and fish just begins to flake easily with a fork, 3-5 minutes per side. Remove from pan; keep warm., Add broth, lemon juice, butter and capers to same skillet; cook and stir until mixture is reduced by half, about 5 minutes. Spoon over tilapia. If desired, serve with pasta and lemon wedges.

Steps:

• Preheat oven to 375 degrees In a mixing bowl combine the capers, kalmata olives, sund dried tomatoes and lemon juice. Set Aside I like to squeeze out the excess sunflowr oil in the sun-dried tomatoes into the baking dish I am using for the Tilapia. In a seperate dish combine Lemon Juice, Sunflower Oil, and Brine/Oil mix in a bowl and stir until blended. Dip Tilapia filets into bowl and place in medium size baking dish. (keep filet edges from touchins and give plenty of room to surround with heat when cooking) Drizzle left over oil/lemon/brine sauce over filets and bake for about 20 - 25 minutes at 375. In the meantime slice baby red potatoes into thin wafers 1/8" or less. You should have what looks like 25 - 30 baby potato chip looking wafers. Heat a cast iron skillet with corn/veg/high temp oil to medium heat and place wafers in so that they are not touching. brown one side (2 - 3 minutes) and then flip. Your are trying to get the potatoe to the point of almost a potatoe chip. Remove from heat and place on paper towel to soak up oil & cover with a pan lid. Turn down heat to low flame and add a dash of olive oil and suate garlic until it starts browning. Then add spinach and saute to liking. Lower flame to lowest setting and pull spinach to side and leave alone until you serve. You should be about 20 - 22 minutes into the tilapia. This is a good time to open the bottle of your favorite white and have light taste. Once you feel your tilapia is done place the filets on a a warm plate and drizzle with excess pan drippings. Add spinach and potatoes to the sdie. Top with Tomato, caper,& Kalmata Garnish. Two twists of the pepper mill over the whole shebang and dinner is served.

Steps:

• Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray; add the potatoes and spread in an even layer. Roast until browned and crisp, tossing halfway through, about 35 minutes.
• Meanwhile, toss the tomatoes, olives, capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme in a bowl. Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer. Roast until softened, 15 minutes.
• Mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until just cooked through, about 10 minutes. Divide among plates and serve with the potatoes.

Steps:

• Place first 8 ingredients in a food processor; process until smooth, stopping once to scrape down sides. Add parsley, and pulse 8 to 10 times or until minced.
• Serve immediately, or cover and chill until ready to serve.

Steps:

• Defrost filets if frozen.
• Preheat oven to 400 degrees.
• Melt butter in dish and lay filets in deep dish pan.
• Pour butter over filets and add mushrooms, tomatoes and onions.
• Sprinkle bread crumbs and cheese over fish.
• Add as much Parsley as you desire.
• I do not add salt and its not needed IMHO if you eat the fish along with the veggies.
• Cook 20 minutes or until fish is white in color.

Steps:

• Heat tomatoes in a large skillet over medium heat until simmering; add tilapia. Spoon tomatoes over tilapia to coat; cover skillet. Simmer until fish flakes easily with a fork, about 10 minutes.

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:

• Warm the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 to 5 minutes, or until softened. Add the garlic, cook for 1 minute, then add the tomatoes, capers, salt, and pepper. Reduce the heat to medium-low and cook for 5 minutes.
• Season the tilapia with salt and pepper. Raise the heat under the sauce to medium and simmer. Nestle the fillets in the sauce, cover, and cook for 3 minutes. Using cooking tongs or a fork, turn the fish over and continue cooking, uncovered, for 3 to 5 minutes, or until a fork goes through the thickest part of the fish with no resistance. Garnish with the basil, if desired.