Tuscan Tilapia Recipes

Steps:

• Heat oil in large nonstick skillet on medium heat. Add fish; sprinkle with pepper. Cook 3 min. on each side or until fish is browned on both sides and flakes easily with fork. Remove from skillet; cover to keep warm.
• Whisk Neufchatel, pasta sauce and milk into skillet until smooth; cook and stir 2 min. Remove 1/4 cup Neufchatel mixture; set aside. Add rice and peas to remaining Neufchatel mixture in skillet; cook and stir 3 min. or until heated through.
• Spoon rice mixture onto platter; top with fish and reserved sauce.

Steps:

• Preheat oven to 400°. In a bowl, combine beans, tomatoes, zucchini, onion, garlic, wine, 1/2 teaspoon salt and 1/8 teaspoons pepper., Rinse fish and pat dry. Place each fillet on an 18x12-inch piece of heavy-duty foil; season with remaining salt and pepper. Spoon bean mixture over fish; top with lemon slices. Fold foil around fish and crimp edges to seal. Transfer packets to a baking sheet., Bake until fish just begins to flake easily with a fork and vegetables are tender, 15-20 minutes. Be careful of escaping steam when opening packets.

Steps:

• Heat oil in large nonstick skillet on medium heat. Add fish; sprinkle with pepper. Cook 3 minutes on each side or until fish is browned on both sides and flakes easily with fork. Remove from skillet; cover to keep warm.
• Add cooking crème to skillet; cook and stir 2 minutes. Remove 1/4 cup crème; set aside. Add peas and rice to remaining crème in skillet; cook and stir 3 minutes or until heated through.
• VARIATION:.
• Substitute 4 small boneless skinless chicken breast halves (1 pound) for the fish. Cook 5 to 6 minutes on each side or until done (165°F), then continue as directed.
• SPECIAL EXTRA:.
• Sprinkle with diced fresh tomatoes before serving.

Steps:

• Preheat the oven to 425 degrees F. Soak the fish in a bowl with the milk and 2 cups ice, 15 minutes. Meanwhile, mix the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Lightly beat the eggs in another dish. Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a third dish. One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess. Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides. Transfer to a large plate. Line a baking sheet with foil. Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat. Add 2 fillets and cook until golden, about 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter. Transfer the fish to the oven and bake until cooked through, about 8 minutes. Toss the arugula with the remaining 1 to 2 tablespoons olive oil, and salt and pepper to taste. Serve the fish with the salad and lemon wedges.

Steps:

• Dredge tilapia fillets in seasoned flour. Heat oil in a large nonstick saute pan over medium-high heat. Add fillets and cook until golden brown on one side, about 5 minutes. Turn gently and cook for 3 minutes, or until fillets flake easily with a fork. Remove to a warm oven. Add wine, shallots and tomato to the pan and cook, stirring frequently, for 2-3 minutes, or until liquid is reduced by a third. Add cream, garlic and half of the rosemary and boil, stirring frequently, until reduced by half. Remove from the heat and season to taste with salt and pepper. Spoon sauce over fillets and sprinkle with remaining rosemary.

Steps:

• Preheat oven to 400°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. Top with tomatoes, peppers, mushrooms, cheese and basil. Bake 15-20 minutes or until fish flakes easily with a fork.

Steps:

• Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, 2 teaspoons Italian seasoning, lemon zest and 1/2 teaspoon salt to bag; gently squeeze bag to blend seasonings.
• Add tomatoes to oven bag; gently squeeze bag to crush tomatoes. Add beans, garlic and wine to bag. Turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Roll down open end of bag three times to hold it open.
• Brush tilapia with olive oil and lemon juice. Sprinkle fish with remaining Italian seasoning; season with salt and pepper, if desired. Place fish in even layer on bean mixture in bag. Unroll bag.
• Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
• Bake 15 minutes or until fish flakes and beans are hot. Carefully cut top of bag open. Spoon sauce over fish; garnish with lemon slices, if desired.

Steps:

• Preheat oven to 350°. Place tilapia in a 13x9-in. baking dish coated with cooking spray; sprinkle with pepper. Spoon tomatoes over tilapia; top with onion and green pepper., Cover and bake 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until fish flakes easily with a fork., Freeze option: Cool fish mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in fish reads 145°.

Steps:

• Preheat oven to 425°. In a shallow bowl, combine bread crumbs, cheese, garlic salt and oregano. Coat fillets in crumb mixture. Place on a baking sheet coated with cooking spray., Bake 8-12 minutes or until fish flakes easily with a fork.