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Blackened Tilapia
- 4-6 Tilapia
- 2 tbsp Paprika
- 2 tsp salt
- 2 tsp lemon pepper
- 1½ tsp garlic powder
- 1½ tsp ground red pepper
- 1½ tsp dried, crushed basil
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 cup 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.
Corino's Tilapia
- Tilapia fillets
- 2-3 tbsp olive oil or suit to taste
- Garlic clove sliced
- 1 tbsp capers
- ½ dozen black olives*
- ½ dozen green olives**
- 2 Roma Tomatoes
- Barilla Angel Hair Pasta (Affiliate Link) to suit
- Salt & Pepper to taste
* Notes:
Diced into six pieces.
** Notes:
Diced into four pieces.
In a cast iron skillet, heat the oil.
Use high heat but don't make the oil smoke.
Add garlic and roast for a minute.
Add Tilapia seasoned with salt and pepper.
Cook for 30-40 seconds per side.
Remove from heat and place skillet under broiler for 3 minutes.
Remove from broiler and add capers, olives and tomatoes.
Return to broiler for 5 minutes.
Place over lightly oiled and prepared angel hair pasta(2-6 minutes).
Serves 3.
Fried Tilapia
- 4-6 tilapia fillets
- 1-2 cups of Bob's Red Mill Medium Grind Organic Cornmeal (Affiliate Link)
- season (salt, pepper, cayenne pepper - to taste
- ¼ cup of canola oil
Heat (medium high) oil in small skillet.
Wash fillets and pat dry with a paper towel.
Pour cornmeal and seasoning in pie plate or put in a bag (brown lunch bag or large plastic storage bag).
Mix well by using finger tips to mix seasoning with cornmeal or shake together in bag.
Test readiness of oil by dropping small drop of water.
If oils sizzles, oil is ready.
Coat both sides of fillets with cornmeal mixture.
Shake off excess.
Place fillets in skillet.
Fry on one side 2-3 minutes and turn and fry other side for 2-3 minutes.
Lower heat so that fish does not cook quickly or burn.
Thickness of fillet will determine length of time.
servings: 2.
notes:
Eat with green salad, steamed rice.
May dip pieces of fish in tartar sauce or any brand of hot pepper sauce.
Enjoy!
Marinated Grilled Tilapia
- 4 Tilapia fillets
Marinade
- ¾ cup olive oil
- ½ lemon, juiced
- 1 tbsp oregano
- ½ tsp black pepper
- ¼ cup red wine/balsamic vinegar
- ½ cup 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.
Pan-Fried Tilapia
- 4-6 Tilapia fillets
- 3 tbsp flour
- 4 tbsp peanut oil
- 4 tbsp butter
- 1 lemon juiced
- 1 tbsp 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.
Summertime Tilapia
- 4-6 Tilapia Fillets
- 2 medium carrots
- 2 celery stalks
- 1 small red pepper
- 4 oz. butter
- tbsp lemon juice
- 2 chopped garlic cloves
- ¼ cup 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.
Julienne
Is a method of slicing fruits, meats and vegetables into strips that are no more than ⅛ inch (3mm) square, but can be cut to any length desired.
Tilapia In Beer Batter
- 4-6 Tilapia fillets
- Juice of ½ lemon
- 2 tbsp chopped parsley
- 2 tbsp 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 tbsp 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.
Tilapia Bruno
- 4 tilapia fillets
- 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° for 15 - 20 minutes.
servings: 4.
notes:
for a southwestern flair, use salsa in the place of spinach.
Tilapia With Cucumber-Radish Relish
- ⅔ cup chopped, seeded cucumber
- ½ cup chopped radish
- 1 teaspoon vegetable oil
- 2 tablespoons tarragon vinegar
- ¼ teaspoon crushed dried tarragon
- ⅛ teaspoon sugar
- ⅛ 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.
Tilapia With Garlic
- 4-6 Tilapia fillets
- ¼ cup plus 1 tbsp fresh lime juice
- 1 tsp olive oil
- 1 tbsp unsalted butter
- 5 tbsp thickly sliced garlic
- 3 tbsp all-purpose flour
- 4 tbsp 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.
Tilapia With Lemon and Capers
- 4-6 Tilapia Fillets
- 3 large lemons
- 2 cup milk
- 1 cup flour
- 6 tbsp peanut oil
- 5 tbsp unsalted butter
- ¼ cup dried capers
- 2 tbsp 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.
Tilapia Matanzas
- 4-6 Tilapia fillets
- 2 beaten eggs
- 4 oz. Crabmeat
- ¼ cup softened butter
- 1 tbsp lemon juice
- 1 tbsp 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 oz. Crabmeat.
Finish with a dollop of lemon butter sauce.
Place under broiler for 1 minute.
Makes 4 servings.
Tilapia Parmesan Saute
- 4-6 Tilapia fillets
- 1 tbsp olive oil
- ¼ cup grated Parmesan cheese
- 2 tbsp parsley flakes
- 2 tbsp butter
- 1 tbsp 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.
Tilapia Piccata
- 4-6 Tilapia fillets
- ½ cup dry white wine
- 2 lemons juiced
- 2 tbsp chopped parsley
- salt to taste
- 2 tbsp whole capers
- 1 tsp minced capers
- 4 tbsp flour
- 4 tbsp sweet butter
- 4 tbsp peanut oil
Preheat over to 450°.
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.
Tilapia Popeye
- 4-6 Tilapia fillets
- 10 oz. fresh, cleaned spinach
- ¼ cup softened butter
- 1 tbsp lemon juice
- 1 tbsp chopped parsley
- ½ tsp 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.
Wesport Tilapia
- 4-6 Tilapia fillets
- 8 oz stewed tomatoes, drained & chopped
- ¼ cup chopped onion
- 4 cup dry white wine
- 3 tbsp butter
- 1 tbsp cornstarch
- ½ lb mushrooms, chopped
- 1 small shallot, minced
- 1½ cup 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 tbsp butter and cornstarch, whisk into wine reduction until smooth and mixture thickens.
Sauté mushrooms and shallots in remaining 2 tbsp 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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