CITRUS TILAPIA EN PAPILLOTE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the grill to medium heat. Fold four sheets of foil in half crosswise to crease, and then unfold.
- Combine the oil, soy sauce, ginger, garlic, lemon zest, orange zest and orange juice in a small bowl. Mix well to combine.
- Place 1 fillet on one side of the crease on each sheet of foil and sprinkle with the salt and pepper. Divide the oil mixture equally among the fillets.
- Working with 1 foil sheet at a time, fold the foil over the fillet and tightly crimp the edges of the foil to close the packets to create a papillote. Place each papillote on the grill and close the lid of the grill. Grill until the papillotes are fully puffed, about 12 minutes.
- Carefully cut the foil to open and serve the fillets on the spinach and top with the Grilled Summer Relish.
- Prepare the grill to medium heat. Brush the scallions, corn, bell pepper and squash on both sides with the oil. Sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Grill the vegetables until slightly charred and just tender, turning often, about 5 minutes for the scallions, 8 minutes for the squash and pepper and 10 minutes for the corn. Transfer the vegetables to a cutting board and cut into 1/4-inch pieces. Cut the corn from the cob directly into a bowl and mix in the scallions, peppers and squash.
- Meanwhile whisk the lemon juice, oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Add the oil mixture to the bowl of vegetables; toss to coat.
SPICY PASTA WITH TILAPIA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toss the tilapia, 1 tablespoon olive oil, 1 teaspoon of the garlic and 1/4 teaspoon red pepper flakes in a medium bowl. Cover and refrigerate.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the remaining garlic and 1/4 to 1/2 teaspoon red pepper flakes and cook, stirring, until the garlic starts to soften, about 30 seconds. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes, 1/4 cup basil and 1/2 cup water. Bring to a boil and cook, stirring occasionally, until the sauce is slightly thickened, about 12 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
- When the pasta is almost done, add the tilapia to the skillet with the tomato sauce and simmer, stirring gently, until just cooked through, about 3 minutes. Stir in the parsley and the remaining 1/4 cup basil; season with salt. Drain the pasta and add it to the sauce. Divide among bowls and top with more basil.
Nutrition Facts : Calories 435 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 28 milligrams, Sodium 71 milligrams, Carbohydrate 63 grams, Fiber 13 grams, Protein 24 grams
TILAPIA WITH CREAMY SAUCE
Steps:
- Preheat the oven to 375 degrees F (175 degrees C).
- Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet, then drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill.
- Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.
- While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend.
- Place fillets onto serving plates, and spoon sauce around them in a decorative fashion.
Nutrition Facts : Calories 172.6 calories, Carbohydrate 3 g, Cholesterol 46.8 mg, Fat 7 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 2 g, Sodium 480.1 mg, Sugar 0.8 g
FIVE-SPICE TILAPIA WITH CITRUS PONZU SAUCE
I love tilapia! This is a Cooking Light recipe. I have not yet made this, but it looks to be a relatively quick and easy meal.
Provided by Pinay0618
Categories Tilapia
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine green onions, juices, soy sauce, brown sugar, vinegar, and ginger in a small bowl.
- Combine five-spice powder, salt, and pepper.
- Sprinkle both sides of fish evenly with spice mixture.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
- Remove from skillet, and serve with sauce.
Nutrition Facts : Calories 195.3, Fat 5.2, SaturatedFat 1.2, Cholesterol 85.1, Sodium 368.1, Carbohydrate 2.8, Fiber 0.2, Sugar 2, Protein 34.5
5-SPICE TILAPIA
Make and share this 5-Spice Tilapia recipe from Food.com.
Provided by TattooedMamaof2
Categories Tilapia
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle both sides of tilapia fillets with 5-spice powder. Combine soy sauce and brown sugar in a small bowl.
- Heat oil in a large non-stick skillet over medium-high heat. Add the tilapia and cook until the outer edges are opaque, about 2 minutes. Reduce heat to medium, turn the fish over, stir the soy mixture and pour into the pan.
- Bring the sauce to a boil and cook until the fish is cooked through and the sauce has thickened slightly, about 2 minutes more.
- Add scallions and remove from the heat. Serve the fish drizzled with the sauce.
FIVE-SPICE TILAPIA WITH CITRUS PONZU SAUCE
Categories Fish
Number Of Ingredients 14
Steps:
- Preparation Combine green onions, juices, soy sauce, brown sugar, vinegar, and ginger in a small bowl. Combine five-spice powder, salt, and pepper. Sprinkle both sides of fish evenly with spice mixture. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from skillet, and serve with sauce. Nutritional Information Calories: 217 (27% from fat) Fat: 6.6g (sat 1.8g,mono 1.9g,poly 2.3g) Protein: 37g Carbohydrate: 3.1g Fiber: 0.2g Cholesterol: 125mg Iron: 1mg Sodium: 332mg Calcium: 8mg
FIVE-SPICE FISH
Make and share this Five-Spice Fish recipe from Food.com.
Provided by ToriS
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toss the fish in the five-spice powder and cornstarch to coat.
- Heat the oil in a frying pan or wok and stir-fry the scallions, ginger, mushrooms, and corn for 1 minute.
- Add the spiced fish and cook for 2 minutes, turning once.
- Mix together the soy sauce, sherry, and sugar, then pour over the fish.
- Simmer for 2 minutes.
- Season to taste and serve.
Nutrition Facts : Calories 217.4, Fat 5.1, SaturatedFat 0.7, Cholesterol 61.6, Sodium 579.6, Carbohydrate 14, Fiber 1.4, Sugar 3.1, Protein 19.6
PAN-SEARED 5-SPICE TILAPIA W/ HOT-ORANGE-GINGER SAUCE
Spice rubs are the perfect way to jazz up mild-flavored fish and poultry. This rub - a blend of spices, herbs, salt, sugar and oil - transforms into a falvorful crust when cooked. Here we brushed the tilapia with a combination of Chinese Five-Spice Powder, salt, cayenne pepper, and oil. A purchased blend of Chinese Five-Spice Powder or one you have made is great - either one will work. CuisineAtHome.com: Issue 73 February 2009 edition. With the sauce - vary the amount of red pepper flakes to adjust the heat of the sauce to your liking.
Provided by Manami
Categories Tilapia
Time 45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- PREPARE HOT ORANGE-GINGER SAUCE:.
- Whisk marmalade, orange juice, vinegar, gingerroot, and pepper flakes together in small bowl.
- Saute garlic in saucepan with oil over med-hi heat for 30 seconds.
- Add marmalade mixture and simmer, stirring continuously, until sauce thickens, about 5 minutes.
- Season with salt.
- PREPARE FIVE-SPICE POWDER:.
- Grind all your spices, until it is all blended together.
- Makes 1/4 cup of powder - will keep for several months in an airtight container.
- PREPARE TILAPIA:.
- Mix five-spice powder, salt and cayenne pepper with 2 T oil in small bowl.
- Pat fillets dry; brush both sides with spice mixture.
- Heat remaining 1 T oil in large nonstick skillet over med-hi het until skillet is lightly smoking.
- Add fillets; saute 3 minutes on each side.
- Sprinkle with scallions.
- Serve with Hot Orange-Ginger Sauce & vegetable fried rice.
- Enjoy.
Nutrition Facts : Calories 322.6, Fat 16.4, SaturatedFat 2.6, Cholesterol 56.8, Sodium 220.8, Carbohydrate 22.6, Fiber 2.5, Sugar 13.7, Protein 24
FIVE SPICE
At once musky and sweet, with a pronounced kick, five spice is traditionally made from equal parts cinnamon, cloves, fennel seeds, star anise and peppercorns (usually Sichuan or white). This one, adapted from Kian Lam Kho, the author of "Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking" (Clarkson Potter, 2015), includes Sichuan peppercorns to give the mix a characteristically numbing, tingly sensation on the tongue known as mala. Once the spices are toasted and mixed, the blend can be used both whole (simmered into stews, braises and soups) and ground (added to sauces, roasted meats and vegetables). Or, stir some salt into the ground blend and use it as a piquant table condiment: It's wonderful sprinkled on everything from barbecued meats to scrambled eggs.
Provided by Melissa Clark
Categories condiments
Time 5m
Yield 1/4 cup ground spice blend
Number Of Ingredients 5
Steps:
- Place a small skillet over medium heat. Add spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool. If using the whole spices for a braise, they are ready to go.
- To make the spices into a powder, use a spice grinder, clean coffee grinder, or mortar and pestle to grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.
CHINESE FIVE SPICE
I regularly mix up my own spice blends. I have recipes of Indian and Mexican spice blends, too. But my favorite is this Chinese five spice version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand. -Lydia Scott, Englehart, Ontario
Provided by Taste of Home
Time 20m
Yield about 1/2 cup.
Number Of Ingredients 5
Steps:
- In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.
Nutrition Facts : Calories 8 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
FIVE SPICE PEANUTS
Posting this for ZWT 2006 (Asian region), this is a yummy snack food that is simple to make and too darn easy to overindulge in. Easily doubled for crowds
Provided by JanetB-KY
Categories Lunch/Snacks
Time 22m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Line a baking sheet with foil or wax paper, or spray with non-stick cooking spray (that "release" foil works great).
- In a small heavy saucepan, melt the butter, brown sugar and corn syrup over medium heat to dissolve the sugar.
- Stir in the five-spice powder & bring to a boil; let boil for several minutes without stirring; when it reaches the "soft ball" stage (238 f) remove from the heat & stir in the peanuts.
- Spread the mixture out on the sheet; let stand until it has hardened then break into pieces. Store in a sealed canister.
Nutrition Facts : Calories 2246.1, Fat 184.8, SaturatedFat 40.8, Cholesterol 61.1, Sodium 263.5, Carbohydrate 135, Fiber 15.8, Sugar 59.3, Protein 45
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