BROILED TILAPIA AND EGGPLANT WITH MOROCCAN PESTO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Bring 3/4 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl and stir in the boiling water. Cover the bowl and set aside until the couscous is tender, about 5 minutes. Fluff with a fork.
- Meanwhile, puree the garlic, cilantro, 3 tablespoons olive oil and 1/4 cup water in a blender. Pulse in the lemon zest, cumin, coriander, paprika and 1/4 teaspoon salt. Score the eggplant flesh in a 1/2-inch crosshatch pattern and place cut-side up on a foil-lined baking sheet. Brush with 2 tablespoons of the cilantro pesto and season with salt and pepper. Broil the eggplant, without turning, until browned and softened, 10 to 14 minutes.
- Lay the tilapia on another foil-lined baking sheet. Brush with the remaining 1 tablespoon olive oil and season with salt and pepper. Broil until the fish is cooked through, 5 to 8 minutes. Brush each fillet with about 1 teaspoon pesto.
- Divide the fish, couscous and eggplant among plates. Mix the yogurt with 1 tablespoon water and drizzle on the eggplant. Top the fish with the remaining pesto and more cilantro. Serve with lemon wedges.
Nutrition Facts : Calories 470, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 98 milligrams, Sodium 491 milligrams, Carbohydrate 25 grams, Fiber 6 grams, Protein 50 grams, Sugar 5 grams
PARMESAN PESTO TILAPIA RECIPE - (4.2/5)
Provided by shauna
Number Of Ingredients 5
Steps:
- Preheat broiler. Pat the tilapia dry with a paper towel. Place on a baking sheet lined with foil. Coat the foil with cooking spray or olive oil to prevent sticking. Sprinkle each fillet with 2 Tbsp. of Parmesan cheese. Broil for 10-11 min. or till the fish is no longer translucent & the cheese is browned on top. Top each fillet with fresh tomatoes & a Tbsp. of pesto. If you have any remaining cheese, add just a tiny bit over the top of the fish, tomatoes & pesto; serve immediately.
BAKED PARMESAN TILAPIA
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Line an 11-17-inch baking sheet with aluminum foil and lightly spray with cooking spray.
- Mix milk and ranch dressing in a shallow bowl. Place flour in a separate shallow bowl; set aside.
- Whisk together bread crumbs, Parmesan cheese, seasoned salt, black pepper, celery salt, garlic powder, onion powder, paprika, parsley, and basil in a bowl.
- Spray bread crumb mixture with cooking spray until damp, then whisk bread crumbs. Repeat spraying and whisking 3 more times to lightly moisten crumb mixture with cooking spray.
- Transfer crumb mixture to a large resealable plastic bag.
- Gently press tilapia fillets into the flour to coat, and shake off the excess flour.
- Dip the fillets into the ranch dressing mixture.
- Place all the fillets into the resealable plastic bag; seal bag and shake to coat fish with bread crumb mixture.
- Arrange tilapia on prepared baking sheet. Lightly spray the breaded fish with cooking spray.
- Bake in the preheated oven until the fish is easily flaked with a fork, 20 to 25 minutes.
Nutrition Facts : Calories 356.6 calories, Carbohydrate 17.8 g, Cholesterol 71.3 mg, Fat 12.8 g, Fiber 1 g, Protein 39.8 g, SaturatedFat 2.9 g, Sodium 550.4 mg, Sugar 2.3 g
SIMPLE AND QUICK TILAPIA PESTO
I used to make this dish with fresh herbs, using whatever i had in the fridge, till the day came when i had no fresh herbs but i did have homemade pesto.
Provided by zombiesgirl
Categories Tilapia
Time 25m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400.
- Mix mayo and pesto in a small bowl.
- Lay out fish on a foil lined tray, spread pesto mix on fish.
- Bake for 20 minute.
Nutrition Facts : Calories 196.4, Fat 8.7, SaturatedFat 1.7, Cholesterol 67.6, Sodium 204.2, Carbohydrate 4.7, Sugar 1.2, Protein 25.3
PESTO TILAPIA
Simple, fast and SO delicious. This is my favorite fish recipe and I always get requests for the recipe!
Provided by GreenChile
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place foil on a cookie sheet. Place fish on the foil and season to taste with salt and pepper.
- Top with pesto, tomatoes and then cheese (in order).
- Bake for 12-15 minutes or until fish flakes with fork.
- *Note: I don't care for pesto except in this recipe. To prevent wasting the rest of the pesto in the jar, I make one recipe for dinner and freeze the ingredients to have another day. Just place each of the ingredients (except salt & pepper) in its own quart-size freezer bag, then place all in a gallon-size freezer bag along with directions and freeze. When ready to make, just thaw completely and follow the above directions to prepare.
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