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| | From:  ANNIE24447 (Original Message) | Sent: 3/11/2008 10:35 PM |
Tilapia *Seafood Alternatives: Sea Bass, Small Rockfish, Trout.
Baked Tilapia Fillets With Lime Sauce
Makes 4 servings.
Ingredients
1 pound Maryland tilapia fillets
salt and pepper to taste
1/4 cup margarine
1 tablespoon flour
3 green onions, chopped
1 large clove garlic, minced
1/2 cup dry white wine
1 1/4 cup lime juice, divided
Directions
Preheat oven to 450°F.
Place tilapia fillets in a baking dish.
Salt and pepper to taste.
In a saucepan, melt margarine and stir in flour.
Add onions, garlic, wine and lime juice. Reduce by half.
Pour sauce over fish and bake in 450°F oven for 10 minutes per inch of thickness of fish.
Fish is done when it flakes easily with a fork.
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Beer Battered Tilapia With Mango Salsa
Lovers of fried fish get the taste without all the calories
in this recipe. Seasoned whole-wheat flour improves the
usual fish-and-chips batter. A good pilsner or lager makes
this dish taste best�?and since you only need 1/2 cup,
there's some left over for the cook to enjoy.
Total time: 35 minutes
Makes 4 servings.
3 tablespoons whole-wheat flour
2 tablespoons all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon salt, or to taste
1/8-1/4 teaspoon cayenne pepper
1/2 cup beer
1 pound tilapia fillets (about 3), cut in half lengthwise
4 teaspoons canola oil, divided
Mango Salsa Combine whole-wheat flour, all-purpose flour,
cumin, salt and cayenne in a medium bowl.
Whisk in beer to create a batter.
Coat half the tilapia pieces in the batter.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back
into the bowl, add the fish to the pan; cook until
crispy and golden, 2 to 4 minutes per side.
Transfer to a plate and loosely cover with foil.
Coat the remaining fish with batter and cook in the
remaining 2 teaspoons oil;
adjust heat as necessary for even browning.
Serve immediately with Mango Salsa.
Mango Salsa
Makes 4 servings, about 1/3 cup each
Combine 1 diced ripe mango,
1/4 cup finely chipped red onion,
2 tablespoons lime juice,
2 tablespoons rice vinegar and
1 tablespoon chopped fresh cilantro in a medium bowl.
Let stand for 15 minutes; stir before serving |
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Captain's Choice Tilapia
4 servings (microwave recipe)
1 cup sour cream
1 teaspoon paprika
1 teaspoon ground thyme
1 garlic powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/2 pounds Tilapia fillets, cut in serving sized portions
3/4 cup dry bread crumbs
1/4 cup finely chopped pecans
Combine first 6 ingredients and mix well.
In another dish combine bread crumbs and nuts.
Dip fish pieces in sour cream mixture, then coat evenly
with the bread crumb and nut mixture.
Place fish in a circular fashion in a round baking dish
with the thickest part to the outside.
Cover and microwave on high for 2-3 minutes.
Check to see if fish is cooking evenly; make adjustments as necessary.
Microwave for an additional one minute or until the fish flakes easily.
Remove from oven and serve immediately. |
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Grilled Tilapia
Yield: 4 servings
3/4 cup mayonnaise
1 teaspoon steak sauce
1 teaspoon Florida lime juice
2 tablespoons grated Parmesan cheese
1/8 teaspoon minced fresh dill
4 large Florida tilapia fillets
Mix mayonnaise, steak sauce, lime juice, cheese and dill.
Spread generously on both sides of fillets.
Place coated fillets on grill and cook for 3-5 minutes on
each side or until fish flakes easily with a fork. |
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Pacific Steamed Whole Tilapia
Ingredients :
1 whl Tilapia, scaled and gutted (11/2 lb.), rinsed in cold water and patted dry
4 x Green Onions, sliced
3 clv garlic, minced
2 cup Napa Cabbage, shredded
1/4 cup Soy Sauce (reduced sodium)
1/4 tsp Dried red Pepper Flakes
3 tbl Ginger, minced
1 tbl Toasted Sesame Seeds
1 tbl Sesame Oil
Method :
Make 3-4 shallow slashes on each side of fish;
in a large bowl mix ginger, garlic, red pepper flakes,
with soy sauce and sesame oil. Drizzle 1 Tbsp.
of mix over each side of Tilapia and rub sauce into
slashes; add cabbage and green onions to remaining
sauce and toss to coat. Put cabbage on a heat-proof
plate and set Tilapia on cabbage; place plate in top of
a steamer, trimming tail to fit if necessary.
Bring about 3" of water to a boil in bottom of steamer;
when water boils, set steamer basket above and cover
with lid. Steam until fish is just opaque through (about
15-20 mins).
Transfer fish and cabbage to a serving platter, sprinkle
with sesame seeds and serve. |
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Pan-Fried Tilapia
Yield: 6 servings
2/3 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
2 pounds Florida tilapia fillets
vegetable oil for frying
Combine cornmeal, salt and paprika.
Coat fillets with cornmeal mixture.
Pour about 1/8-inch of oil in a heavy skillet and heat to
360 degrees F. [180oC]
Place fillets in skillet and fry for 4-5 mins or until brown;
turn carefully and cook an additional 4-5 mins or until
fish flakes easily with a fork.
Drain on a paper towel. |
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Tilapia With Warm Cherry Tomatoes And Olives
This dish takes about ten mins from start to finish,
with the beautiful presentation and delicious flavor.
Tilapia is a great fish to use for weeknights, because
it is inexpensive, earth friendly, and quick to cook.
Our kids also like its mild taste.
Serve it with a Cucumber Salad and a loaf of fresh bread.
Prep + Cook = 10 minutes 4 servings
Ingredients
2-3 tablespoons olive oil
1-1 1/2 pounds tilapia fillets
salt and pepper to taste
1 pint (about 2 cups) cherry tomatoes, halved
1/4 cup fresh chopped parsley
1/2 cup pitted kalamata olives, halved
1 tablespoon lemon juice (about Vi lemon)
1 tablespoon Parmesan cheese (optional)
Directions
In a large heavy skillet, heat the oil over medium-high
heat. Add the fish, season it with salt and pepper,
and saute it, turning it once, until it turns white
throughout and flakes easily, about 3 mins per side.
Transfer the fish to a dish or platter with sides.
In the same skillet (without cleaning it), saute the
tomatoes, parsley, and olives for several minutes
until the tomatoes are soft. Season the sauce with salt, pepper, and lemon juice. Pour the sauce over the fish,
top it with the Parmesan cheese (optional), and serve
it immediately.
TIP: When chopping delicate leafy herbs like parsley and cilantro, don't worry if some of the stems get chopped with the leaves as they are also tender and flavorful. |
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Tilapia Wrapped In Banana Leaf
In Central America and other parts of the tropics, many dishes are wrapped in banana leaves, giving them a very special flavor.
Makes 8 Servings
Ingredients
Red Pepper Sauce
1 (8-ounce) jar roasted red peppers, drained
1 clove garlic
1 teaspoon dried oregano
1/4 cup olive oil
Salt and freshly ground black pepper to taste ---------
1 bag frozen banana leaves, thawed and cut into 5- or 6-inch squares
8 (6 ounces each) tilapia fillets
Salt and freshly ground black pepper to taste
Olive oil
Directions
For the 'red pepper sauce', place the peppers, garlic,
and oregano in a blender.
Puree while adding the olive oil in a steady stream.
Season with salt and pepper. Transfer to a squeeze
bottle or a bowl and set aside.
Preheat the oven to 350 degrees. Bring a large pot of
salted water to a boil.
Blanch the banana leaves by plunging them into the
boiling water for 1 minute. Remove and immediately submerge in ice water for 1 min. Drain. Lay with the
smooth side of the leaves up on a baking sheet lightly
greased with olive oil.
Place each fillet skin side up on a banana leaf, season
with salt and pepper. Fold each corner of the leaf over
as if you were wrapping a gift. Flip the fish over gently
so that the seam side is down.
Place the fish in the oven and cook for 20 mins.
Remove from the oven and let rest for 5 mins. Cut a slit across the top of the banana leaf, and drizzle or spoon
the red pepper sauce over the fish. Serve hot. |
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