MOROCCAN-STYLE TILAPIA WITH CUMIN, MANGO AND CILANTRO RECIPE
Make and share this Moroccan-Style Tilapia With Cumin, Mango and Cilantro Recipe recipe from Food.com.
Provided by Ck2plz
Categories Moroccan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season both sides of tilapia fillets with salt and black pepper.
- Rub cumin and coriander all over both sides of fillets.
- Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender.
- Meanwhile, in a small bowl, combine mango and cilantro.
- Top tilapia with mango mixture just before serving.
Nutrition Facts : Calories 223.2, Fat 6.5, SaturatedFat 1.4, Cholesterol 70.9, Sodium 77.2, Carbohydrate 13.6, Fiber 1.9, Sugar 11.5, Protein 29.5
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
MANGO CILANTRO CHICKEN
This entree has 210 calories and 2 grams of sugar per serving compared to the sugar-sweetened version that has 260 calories and 14 grams of sugar per serving.
Provided by Food Network
Time 6h50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- 1. Put the mangoes, cilantro, Truvia® natural sweetener, hot sauce, vinegar, coconut milk, onion, ginger, garlic, lime juice and zest and oil in a food processor and puree until smooth; add some water if too thick. Add salt and pepper to taste. You should have about 1 quart of marinade. Divide it in half.
- 2. Place the chicken and half the mango mixture in a plastic bag and rub to coat the chicken with the mango puree. Refrigerate at least 6 to 8 hours to marinate.
- 3. Put the other half of the mango mixture into a small saucepan with the water and simmer over low heat until thick, up to 20 minutes.
- 4. Preheat the grill to medium-high heat. Spray grill with cooking spray to prevent sticking. Remove the chicken from marinade, season with salt and pepper, and begin to grill slowly. Turn heat down to medium and cook for about 20 minutes, basting chicken constantly with remaining marinade. Discard marinade that was in contact with raw chicken; for the last 10 minutes of cooking, use only the stove sauce to baste the chicken. Cook chicken to an internal temperature of 165 degrees F.
- 5. Spoon some of the remaining marinade over the chicken as a sauce if needed.
MOROCCAN-STYLE TILAPIA WITH CUMIN, MANGO AND CILANTRO
Steps:
- Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.
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