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To submit a Tilapia recipe click
here.
Blackened Tilapia
4-6 Tilapia
2 Tbls. Paprika
2 tsp salt
2 tsp
lemon pepper
1.5 tsp garlic powder
1.5 tsp ground red
pepper
1.5 tsp. dried, crushed basil
1 tsp. onion powder
1 tsp.
dried thyme
1 c. unsalted butter, melted
Heat iron skillet on high 5 minutes. Mix all seasonings in
a bowl. Dip fillets in melted butter and coat with seasonings. Place
fillets in hot skillet and cook 2 minutes on each side. Makes 4
servings.
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Marinated Grilled Tilapia
4 Tilapia fillets
MARINADE
¾ c. olive
oil
½ lemon, juiced
1 Tbls. oregano
½ tsp. black pepper
¼ c.
red wine/balsamic vinegar
½ c. finely chopped parsley
2 cloves
garlic, minced
2 dashes Tabasco
Combine all ingredients, except fillets, in a large jar
and shake well. Marinate fish in the marinade for 30 minutes. Remove
fillets from marinade. Place fillets on hot grill elevated above coals.
Cook 2-3 minutes per side. Makes 4 servings.
SHORT CUT: Use
your favorite Italian dressing or barbecue sauce in place of the
marinade recipe.
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Pan-Fried Tilapia
4-6 Tilapia fillets
3 Tbls. flour
4 Tbls. peanut
oil
4 Tbls. butter
1 lemon juiced
1 Tbls. finely chopped
parsley
salt and pepper to taste
Season Tilapia with salt and
pepper. Dust portions lightly with flour. Sauté the fish in peanut oil
until they are nicely browned and cooked all the way through (about 2-3
minutes per side). When done, remove Tilapia, drain oil, add lemon
juice, butter and parsley. Whisk to blend. Pour over Tilapia and serve.
Makes 4 servings.
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Summertime Tilapia
4-6 Tilapia Fillets
2 medium carrots
2 celery
stalks
1 small red pepper
4 oz. butter
1 T. lemon juice
2 chopped garlic cloves
1/4 c. white wine
Julienne all of the vegetables. Cut four 10" sheets
of foil. Place equal amounts of mixed vegetables in center of foil
sheets. Place a fillet on top of each vegetable mixture. Top fish with
equal parts of the remaining four ingredients. Bring together long sides
of foil, crimp together to form a tight seal. Fold over remaining edges
and form a tight seal. Cook on outdoor grill for 10-12 minutes on
medium-high heat. Makes 4 servings.
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Tilapia In Beer Batter
4-6 Tilapia fillets
Juice of ½ lemon
2 Tbls. chopped
parsley
2 Tbls. cooking oil
salt and freshly ground pepper
Oil
for deep frying
BEER BATTER
2 large egg yolks
½ cup beer
½
cup flour
½ tsp. salt
½ tsp baking powder
Cut fillets into 2" pieces. Put in a bowl with lemon
juice, parsley, 2 Tbls. cooking oil, and salt and pepper to taste. Heat
oil for deep frying. Dip pieces of fish individually into batter, and
then into hot oil. Cook, turning and submerging pieces in the oil until
golden brown all over. Drain on paper towels. Makes 4 servings.
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Tilapia Bruno
4 tilapia filets
4 1 0z. slices x-sharp cheddar
cheese
salt + pepper to taste
1 cup (packed) baby spinach
leaves
10 sheets phyllo dough
Cut phyllo dough in half (short way). Divide dough into
four stacks of five each. Place tilapia fillet in center of dough.
Season with salt + pepper to taste. top with spinach and cheese. Wrap
dough around fish, cheese + spinach, and tuck in ends. flip over onto
oiled sheet pan so folds are held together underneith by the weight of
the fish. Lightly oil the dough. Cook at 350 degrees for 15 - 20
minutes. servings: 4
notes: for a southwestern flair, use
salsa in the place of spinach.
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Tilapia With Cucumber-Radish Relish
2/3 cup chopped, seeded cucumber
1/2 cup chopped
radish
1 teaspoon vegetable oil
2 tablespoons tarragon vinegar
1/4 teaspoon crushed dried tarragon
1/8 teaspoon sugar
1/8
teaspoon salt
4 (6-oz.) tilapia fillets
2 tablespoons butter or
margarine
Combine cucumber, radish, oil, vinegar, tarragon,
sugar and salt in a small bowl. Let stand at room temperature while
preparing fish. Melt butter in a large skillet over medium heat. Add
fish and sauté for 2 to 3 minutes on each side, or until fish just
begins to flake easily when tested with a fork. Transfer to serving
plates. Spoon relish over each serving. Serving Size: 4
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Tilapia With Garlic
4-6 Tilapia fillets
¼ cup plus 1 Tbls. fresh lime
juice
1 tsp. olive oil
1 Tbls. unsalted butter
5 Tbls thickly
sliced garlic
3 Tbls. all-purpose flour
4 Tbls. chopped fresh
cilantro/parsley
salt and freshly ground pepper
Rinse and pat fillets dry. Place in a 2" deep glass or
enamel-coated dish. Sprinkle with lime juice. Cover with plastic wrap
and refrigerate for 1 hour. In heavy skillet, combine oil and butter and
heat over medium heat. Add the garlic and saut» just until lightly
browned. Using a slotted spoon remove garlic and set aside. Remove fish
(reserve lime juice), pat dry with paper towel. Dust lightly with flour,
shaking off excess. Warm the skillet over medium-high heat, frying fish
2 to 3 minutes per side until brown and crisp outside and just done
inside. Remove fillets to a warming dish. Reheat garlic, stir in lime
juice, cilantro, salt and pepper. Heat just until the cilantro begins to
wilt. Pour over the fillets and serve. Makes 4 servings.
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Tilapia With Lemon and Capers
4-6 Tilapia Fillets
3 large lemons
2 c. milk
1
c. flour
6 Tbls peanut oil
5 Tbls. unsalted butter
1/4 c. dried
capers
2 Tbls. fresh chopped parsley
Peel lemons removing inner white membrane. Cut into
segments and dice. Season flour with salt and pepper. Dip fillets in
milk and coat with flour. Heat oil in large skillet, sauté fillets,
brown on both sides for 4 to 5 minutes. Transfer to serving dish, keep
warm. Wipe out skillet, add butter, brown slightly. Stir in lemons and
capers and parsley, spoon over fish. Makes 4 servings.
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Tilapia Matanzas
4-6 Tilapia fillets
2 beaten eggs
4 oz.
Crabmeat
1/4 c. softened butter
1 T. lemon juice
1 T.
oil
Dash of Hot Pepper Sauce
Pinch of Salt
Add Lemon juice, hot pepper sauce, and salt to softened
butter and whip smooth. Place aside. Add oil to a saute pan and bring to
medium-high heat. Dip each fillet in egg and sauté for 2 minutes on each
side. Place fillet on plate and top with 1 oz. Crabmeat. Finish with a
dollop of lemon butter sauce. Place under broiler for 1 minute. Makes 4
servings.
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Tilapia Parmesan Saute
4-6 Tilapia fillets
1 Tbls. olive oil
¼ cup grated
Parmesan cheese
2 Tbls. parsley flakes
2 Tbls. butter
1 Tbls.
lemon juice
1 tsp. garlic powder
Mix Parmesan cheese, garlic powder, parsley flakes; set
aside. Heat a large saute pan and add olive oil, butter, and lemon.
Saute fillets 2-3 minutes per side until white and flaky. Sprinkle
cheese mixture on fillets and saute each side for another minute, then
serve. Makes 4 servings.
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Tilapia Piccata
4-6 Tilapia fillets
½ cup dry white wine
2 lemons
juiced
2 Tbls. chopped parsley
salt to taste
2 Tbls. whole
capers
1 tsp. minced capers
4 Tbls. flour
4 Tbls. sweet
butter
4 Tbls. peanut oil
Preheat over to 450 degrees. Dust fillets with flour and
brown in a heavy skillet over medium heat in the peanut oil 2 minutes
per side. Remove fish and drain excess oil. Deglaze the pan with the
white wine add butter and capers. Place the fish back into the pan and
bake for 5-7 minutes, until firm. When ready, place fish on warm plates
and add the lemon juice, salt and parsley back into the pan. Mix well
and pour over the fish and serve. Makes 4 servings.
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Tilapia Popeye
4-6 Tilapia fillets
10 oz. fresh, cleaned
spinach
1/4 C. softened butter
1 T. lemon juice
1 T. chopped
parsley
1/2 t. salt
Dash of hot pepper sauce
Poach Tilapia for 5-6 minutes. Steam Spinach for
1-2 minutes. Add remaining four ingredients to the softened butter, whip
smooth. Arrange spinach on a plate. Then place Tilapia on top of the
spinach. Finish with a dollop of the lemon butter on each fillet.
Makes 4 servings.
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Wesport Tilapia
4-6 Tilapia fillets
8 oz stewed tomatoes, drained &
chopped
1/4 c. chopped onion
4 c. dry white wine
3 Tbls
butter
1 Tbls cornstarch
1/2 lb mushrooms, chopped
1 small
shallot, minced
1½ c whipping cream, whipped
Combine tomatoes and onions. Cover and simmer 15 minutes.
Poach tilapia in wine about 6-8 minutes. Transfer to serving dish to
keep warm. Reduce wine to one cup. Combine 1 T. butter and cornstarch,
whisk into wine reduction until smooth and mixture thickens. Sauté
mushrooms and shallots in remaining 2 T Butter about 3 min. Stir in
tomato mixture, spoon over fish. Fold in whipped cream into wine mixture
and season to taste. Spread over fish. Broil until golden brown, about 1
to 2 minutes.
Makes 4 servings.
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