BAKED AND POACHED TILAPIA
Steps:
- Place the tilapia, lemon juice, coriander, and parsley in a bowl; toss until fillets are evenly coated. Refrigerate at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Arrange the fillets in the bottom of the prepared baking dish; top each with tomato. Drizzle remaining marinade over the fillets. Cover with aluminum foil.
- Bake in preheated oven 15 minutes. Remove foil and bake uncovered another 5 minutes.
Nutrition Facts : Calories 124.6 calories, Carbohydrate 2.7 g, Cholesterol 41.4 mg, Fat 1.8 g, Fiber 1 g, Protein 23.4 g, SaturatedFat 0.3 g, Sodium 73.7 mg, Sugar 0.8 g
COCONUT MILK TILAPIA
Steps:
- Special equipment: brown paper bags
- Preheat oven to 350 degrees F.
- Soak 4 small brown paper bags in vegetable oil until saturated. Scrape off excess oil and set aside. Season the fillets with salt, grated ginger, lemon zest and juice. Top each with about 5 or 6 snow peas and 1 of the thinly sliced potatoes. Transfer each fillet into 1 of the bags and pour about 1/4 cup of the coconut milk into each bag. Fold well to seal in juices and steam. Place onto 2 rimmed baking sheets and bake until bags are puffed and fish and potatoes are tender, about 10 to 15 minutes. Serve immediately at the table in the puffed bags. Tear open.
CHAMPAGNE-COCONUT-CLEMENTINE-POACHED TILAPIA FILLETS
Make and share this Champagne-Coconut-Clementine-Poached Tilapia Fillets recipe from Food.com.
Provided by Boomette
Categories Tilapia
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine champagne, coconut milk, clementine juice and ginger in a large shallow pan and bring to a slow simmering boil over low heat.
- Poach fillets approximately 3 minutes.
- Remove fillets and wrap in foil.
- Reduce sauce over medium heat. Add fillets and minced hot pepper.
- Transfer fillets to hot plates and spoon sauce over them.
- Garnish with chives and clementine segments.
Nutrition Facts : Calories 323.4, Fat 8.3, SaturatedFat 6.5, Cholesterol 62.5, Sodium 82.7, Carbohydrate 26.5, Fiber 0.5, Sugar 22.9, Protein 26.2
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