HEALTHIER BROILED TILAPIA PARMESAN
Steps:
- Preheat oven broiler. Grease broiling pan or line with aluminum foil.
- Mix Parmesan cheese, butter, mayonnaise, and lemon juice together in a small bowl. Season with dried basil, pepper, onion powder, and celery salt. Mix well and set aside. Arrange fillets in a single layer on prepared pan.
- Broil a few inches from the heat for 2 to 3 minutes. Flip fillets over and broil for 2 or 3 minutes more. Remove fillets from oven and cover with Parmesan mixture on top side. Broil until fish flakes easily with a fork, about 2 minutes.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 1.1 g, Cholesterol 56 mg, Fat 7.7 g, Fiber 0.1 g, Protein 25.3 g, SaturatedFat 3.3 g, Sodium 230.7 mg, Sugar 0.4 g
BROILED TILAPIA PARMESAN
Steps:
- Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
- In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
- Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 0.8 g, Cholesterol 63.3 mg, Fat 12.8 g, Fiber 0.1 g, Protein 25.4 g, SaturatedFat 5.4 g, Sodium 220.5 mg, Sugar 0.2 g
QUICK TOMATO SALSA
Steps:
- Combine tomatoes, salt, onion, garlic, jalapeno, olive oil with the juice of one lime. Toss together and chill. Serve with tortilla chips.
FRESH TOMATO SALSA
Steps:
- Combine all of the ingredients and season to taste with salt. Transfer to a jar. Will keep in the fridge for a week.
TILAPIA W/ LEMON CAPER SAUCE
Mmmm!!! Another recipe from our local grocer. Quick, cheap, and easy! Really good with wild rice and steamed veggies.
Provided by piranhabriana
Categories Tilapia
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat pan sauté fish fillets in butter.
- Remove fish and keep warm.
- In the same skillet add shallots and 1 tsp of seasoned flour. Sauté for 5 minutes.
- Add lemon juice and wine. Simmer till sauce is slightly thickened.
- Add capers to sauce and spoon sauce over cooked fish.
Nutrition Facts : Calories 230.8, Fat 8.1, SaturatedFat 4.4, Cholesterol 77.8, Sodium 287.3, Carbohydrate 10, Fiber 0.5, Sugar 0.5, Protein 26.5
TILAPIA WITH ARTICHOKE, CAPER, AND CHERRY TOMATO SAUCE AND ISRAELI COUSCOUS
Steps:
- On a large plate, stir together the bread crumbs, cheese, 1/2 teaspoon salt, and the black pepper. Rinse the tilapia fillets and pat dry, then coat on both sides with the breadcrumb mixture.
- In a large nonstick skillet over moderately high heat, heat 2 tablespoons of the olive oil until hot but not smoking. Add the tilapia fillets and sauté, turning once, until golden and just cooked through, 4 to 5 minutes total. Transfer the tilapia to a plate and keep warm.
- In a medium saucepan over moderately high heat, bring the stock to a boil. Remove from the heat and stir in the couscous and the remaining 1/4 teaspoon salt. Let stand, covered, for 10 minutes, then stir in the green onions. Cover and keep warm.
- While the couscous is standing, prepare the sauce: In the skillet that was used to cook the fish, heat the remaining 1 tablespoon olive oil over moderately low heat. Add the red onion and sauté, stirring frequently, about 1 minute. Add the garlic and sauté, stirring frequently, until the onion is soft, about 2 more minutes. Add the artichokes and sauté, stirring occasionally, about 2 more minutes. Add the tomatoes and capers and sauté, stirring occasionally, until the tomatoes start to soften, about 3 more minutes. Stir in the reserved artichoke liquid, the vegetable stock, butter, and lemon juice and simmer, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
- Divide the couscous between 2 plates and top each with a tilapia fillet. Spoon the sauce over the fish and couscous and serve immediately.
BROILED RED PEPPERS AND TOMATOES WITH CAPER VINAIGRETTE
The vegetables in this simple side dish meld flawlessly because of the broiling, which tenderizes the peppers and intensifies the tomatoes' sweetness.
Provided by Shelley Wiseman
Time 35m
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Cut each bell pepper lengthwise into 8 wide strips. Transfer to a 1 1/2- to 2-quart shallow metal or ceramic gratin dish and toss with oil.
- Broil peppers 4 to 5 inches from heat, turning occasionally, until tender, about 25 minutes.
- Meanwhile, cut each tomato into 8 wedges and gently toss with capers, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. When peppers are tender, add tomato mixture to gratin dish and continue to broil until tomatoes are warmed and slightly softened, about 5 minutes. Serve warm or at room temperature.
TILAPIA WITH CORN SALSA
My family loves fish, and this super fast dish is very popular at my house. Though it tastes as if it takes a long time, it cooks in minutes under the broiler. We like it garnished with lemon wedges and served with couscous on the side. -Brenda Coffey, Singer Island, Florida
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Drizzle both sides of fillets with oil; sprinkle with salt and pepper. , Broil 4-6 in. from the heat until fish flakes easily with a fork, 5-7 minutes. Meanwhile, in a small bowl, combine the remaining ingredients. Serve with the fish.
Nutrition Facts : Calories 354 calories, Fat 10g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 934mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 6g fiber), Protein 38g protein.
OVEN-FRIED PATATAS BRAVAS (CRISPY POTATOES WITH TWO SAUCES)
Served with spicy salsa brava and garlicky allioli, crispy hot patatas bravas are traditionally served in tapas bars throughout Spain. The salsa brava is made with pimentón, the smoked Spanish paprika sold as picante (hot) and dulce (sweet). Some cooks include a lot of chopped tomato, but my friends in Madrid tell me they prefer this version, which looks a bit like rusty gravy. As for the allioli, you can mount it by hand with a whisk, or use a stick blender as most Spaniards do. Though patatas bravas are typically pan-fried on the stovetop, I came up with this easier, oven-fried method. The potatoes emerge beautifully browned and crisped, and their flavor is sensational cooked in extra-virgin olive oil. This is not fancy fare. Grab a fork and dip the hot potatoes in both sauces for the optimal experience.
Provided by David Tanis
Categories snack, vegetables, appetizer, side dish
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 17
Steps:
- Heat oven to 450 degrees. Put potato chunks in a large bowl, season generously with salt and toss to coat. Leave for a few minutes to let potatoes absorb salt. Add olive oil and unpeeled garlic cloves and toss to coat well. (Don't skimp on the oil; it can be strained and saved after cooking for future use.)
- Transfer potatoes (and garlic cloves) and oil to a large cast-iron skillet or heavy roasting pan. Make sure to have potatoes in a single layer without crowding. (If necessary, use two pans.) There should be a good 1/2-inch oil in the bottom of the pan. Add more if required.
- Place pan in oven and roast for 15 to 20 minutes, until potato chunks are well browned on the bottom. With a metal spatula, carefully turn chunks over. Reduce heat to 400 degrees, and continue roasting until potatoes are well browned and crisp, about another 15 to 20 minutes.
- While potatoes are roasting, make the two sauces: For the salsa brava, put 2 tablespoons olive oil in a small saucepan over medium heat. Add garlic and let sizzle without browning, then stir in flour and let mixture sizzle. Stir in tomato paste, pimentón dulce and pimentón picante, then add chicken broth gradually, stirring well as the sauce thickens. Bring to a gentle simmer, add vinegar and cook for 5 minutes until the sauce has a gravylike consistency, but isn't too thick. Thin with a little more broth or water, if necessary. Season with salt to taste.
- For the allioli, put egg yolks and garlic in a mortar or small bowl and whisk together. (Alternatively, use a mini food processor or stick blender, see note.) Add oil a few drops at a time, whisking vigorously with each addition. As the sauce thickens, add olive oil a teaspoon at a time. If the aioli gets too thick, whisk in 1 tablespoon water, then continue to whisk in remaining oil. The finished sauce should have the consistency of softly whipped cream. Season to taste with salt and pepper.
- When potatoes are ready, use spatula to transfer to a pan lined with paper towels to blot, then to a warm serving dish. Sprinkle lightly with salt. Serve warm with the two sauces.
ITALIAN STYLE BROILED TILAPIA
These are fabulous and easy enough for a quick weeknight supper. Serve with Rice Pilaf or Risotto and a nice glass of Chardonnay!
Provided by Little Bee
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven's broiler. Spray a broiling pan or aluminum foil with non stick cooking spray.
- In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
- Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over, and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side, then Sprinkle with Old Bay Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
- Wine Tip.
Nutrition Facts : Calories 308.6, Fat 17.6, SaturatedFat 7.9, Cholesterol 107.2, Sodium 365.3, Carbohydrate 4.5, Fiber 0.1, Sugar 1.2, Protein 33.9
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