BAKED TILAPIA WITH HERB BUTTER
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. In a small bowl, mix the butter and tarragon until combined; set aside.
- Lay out 4 large pieces of foil. Layer the vegetables in the center of each piece of foil, starting with the mushrooms, then the celery and scallions. Dot the vegetables with some of the herb butter (use about half) and season each portion with 1/4 teaspoon salt, and pepper to taste. Lay the tilapia fillets over the vegetables; dot with the remaining herb butter. Sprinkle each fillet with 1/4 teaspoon salt, and pepper to taste.
- Bring the foil ends together, fold over and crimp closed on all sides to make sealed packets. Place the packets on a baking sheet and bake until the fish is cooked through but still moist, 18 to 22 minutes. Remove the packets from the oven and let sit 2 minutes before opening. Transfer the fish and vegetables to plates and drizzle with the cooking juices.
Nutrition Facts : Calories 351, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 127 milligrams, Sodium 393 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 47 grams
TILAPIA WITH SALSA BUTTER
Make and share this Tilapia with Salsa Butter recipe from Food.com.
Provided by aviva
Categories Tilapia
Time 18m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Rinse fish and pat dry.
- Cut into serving sized pieces, if necessary.
- Set aside.
- In small bowl, combine butter, 1 tablespoon salsa, lime zest, garlic, and cumin.
- Place fillets in single layer on foil lined baking sheet with sides.
- Brush butter mixture over fish.
- Tuck under any thin edges.
- Bake at 400 degrees F for 10 minutes per inch of thickness or about 8 minutes until fish flakes easily when tested with a fork.
- Place on serving platter.
- Top with additional salsa if desire.
- Serve immediately.
Nutrition Facts : Calories 272.9, Fat 14.5, SaturatedFat 8.3, Cholesterol 115.7, Sodium 270, Carbohydrate 1.6, Fiber 0.3, Sugar 0.5, Protein 34.7
BROWN BUTTER-SAUTEED TILAPIA WITH PISTACHIOS
Steps:
- Place flour in a shallow dish or resealable plastic bag and season with salt and pepper. Dredge fillets in flour mixture or add to bag, close, and shake to coat.
- Place 1 tablespoon of the butter and oil in a large frying pan over medium heat. When it foams, lower heat to medium-low. Shake excess flour off 2 of the fillets, add to pan, and cook until golden brown and crisp, about 2 minutes per side. Remove fillets to a plate and repeat with remaining fillets.
- Add remaining 1 tablespoon butter and cook until it begins to brown. Immediately remove from heat, stir in lemon juice, and pour over fish. Lay a lemon slice over each fillet, sprinkle pistachios over top and serve with mashed or roasted potatoes and a simple green salad.
CAJUN TILAPIA WITH SOUTHWESTERN SALSA
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place corn on the preheated grill and cook, turning often, until charred all over, about 10 minutes. Transfer to a plate and remove kernels when cool enough to handle.
- Combine corn kernels, avocado, tomato, black beans, red onion, cilantro, and jalapeno in a large bowl. Squeeze 1 lime wedge over top and season with salt and pepper. Store in the refrigerator until cold, about 30 minutes.
- Meanwhile, season tilapia on both sides with Cajun seasoning.
- Melt butter in a medium stainless steel skillet over medium-high heat; cook until just before butter begins to brown. Add tilapia and cook for 1 to 2 minutes. Flip and cook for 1 more minute. Tilt the skillet and baste with the butter until fish is cooked through and flakes easily with a fork, about 5 more minutes. Remove fish from the skillet.
- Pour chicken broth into the pan and scrape the browned bits of food off the bottom of the pan with a wooden spoon. Whisk in cream. Squeeze in another lime wedge, then taste and adjust for your desired level of tanginess. Bring to a simmer, then remove from the heat.
- Serve fish with cold salsa, adding cream sauce to both, if desired.
Nutrition Facts : Calories 534.2 calories, Carbohydrate 32.4 g, Cholesterol 97 mg, Fat 34.1 g, Fiber 11.8 g, Protein 30.4 g, SaturatedFat 13.1 g, Sodium 562.2 mg, Sugar 4.9 g
GRILLED TILAPIA WITH MANGO SALSA
Don't let the list of ingredients fool you: this is super-easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer--both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.
Provided by Naomi Witzke
Categories Seafood Fish Tilapia
Time 1h55m
Yield 2
Number Of Ingredients 16
Steps:
- Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.
Nutrition Facts : Calories 634 calories, Carbohydrate 33.4 g, Cholesterol 62.2 mg, Fat 40.2 g, Fiber 4.4 g, Protein 36.3 g, SaturatedFat 5.8 g, Sodium 696.7 mg, Sugar 25.2 g
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
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