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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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CORINO'S TILAPIA
TILAPIA FILETS A FEW TABLESPOONS OLIVE OIL SLICED GARLIC - A CLOVE OR TWO TABLESPOON CAPERS 1/2 DOZEN BLACK OLIVES CUT INTO SIX PIECES 1/2 DOZEN GREEN OLIVES CUT INTO FOUR PIECES 2 ROMA TOMATOES ANGEL HAIR PASTA SALT & PEPPER
THIS DISH COMES TOGETHER VERY QUICKLY
HEAT OIL IN CAST IRON SKILLET HIGH HEAT BUT DO NOT SMOKE OIL. ADD GARLIC. ROAST A MINUTE. ADD SALTED AND PEPPERED TILAPIA TO SKILLET ABOUT 30-40 SECONDS PER SIDE. PLACE SKILLET UNDER BROILER FOR 3 MINUTES. REMOVE SKILLET AND ADD OLIVES, CAPERS, AND TOMATOES. RETURN TO BROILER 5 MORE MINUTES. SERVE OVER LIGHTLY OILED PREPARED ANGEL HAIR PASTA.
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Fried Tilapia
4-6 tilapia filets
1-2 cups of cornmeal
season (salt, pepper, cayenne pepper,) to taste
1/4 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!
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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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