POTATO ENCRUSTED STUFFED TILAPIA
I guess I'm going to consider this a Yankee recipe because fish and potatoes are a mainstay along the coast. So glad Susie picked out my favorite ingredients. This has been fun creating recipes. Be sure to use small red potatoes.. russets will not stick.
Provided by CoolMonday
Categories Tilapia
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Wash tilapia in cold water and pat dry.
- Place in a bowl.
- Pour coconut juice to cover.
- Cover bowl and refrigerate 2 - 4 hours.
- STUFFING.
- Heat Saute pan.
- Add butter and EVOO.
- Saute celery, onion, carrot until tender.
- Add garlic and saute 1 minute.
- Add wine and reduce for 1 minute.
- Add lemon juice.
- Add shrimp and spinach.
- Continue cooking until shrimp is pink and spinach is hot.
- Stir in basil, corriander, lemon pepper, salt, pepper.
- Remove from heat, put in bowl and allow to cool.
- When cool, blend in egg and breadcrumbs.
- POTATOES.
- Wash, peel, cut in half, boil till fork tender.
- Mash thoroughly.
- Add milk, butter, salt and pepper to potatoes and whip until smooth.
- Add more milk if required to be able to spread potato.
- COMBINING.
- Spread 1/2 of the stuffing on one filet and cover with another filet.
- Place on well oiled baking sheet.
- Spread the top with some of the potato mixture.
- Turn over and cover the sides and top (like frosting a cake).
- Do the same with the other filets.
- Sprinkle with paprika.
- Bake for 20 - 25 minutes until potato is slightly brown.
SIMPLY POTATOES SHREDDED HASH BROWN CRUSTED TILAPIA #5FIX
5-Ingredient Fix Contest Entry. A light and delicious crispy crust from the Simply Potatoes Shredded Hash Browns make this popular fish an economical and tasty treat everyone in the family will love and want to have over and over!
Provided by jeconway1
Categories Tilapia
Time 45m
Yield 8 filets, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place Simply Potatoes Shredded Hash Browns on large cutting board.
- Press with paper towels to remove as much liquid as possible. Using a large knife, chop shredded hash browns into small dice. Press again with paper towels.
- Place eggs in shallow dish and whisk until completely blended.
- Place flour on a shallow plate.
- Run Tilapia through eggs, press flour into both sides and shake off excess, and then press firmly into finely diced Hash Browns. Place on wax paper or parchment paper and let sit for 15 - 20 minutes.
- Place canola oil in a large skillet over high heat and bring to frying temperature (very hot without smoking). To test, drop a few of the Hash Browns into the oil and if the oil bubbles all around them, it's hot enough. Carefully place 2-3 filets into the hot oil. Cook on one side until golden brown, then flip and bring the other side to golden brown, about 6- 8 minutes total.
- Remove from oil and drain on paper towels. Repeat with the remainder filets. Serve immediately.
POTATO ENCRUSTED TILAPIA #5FIX
5-Ingredient Fix Contest Entry. You can substitute any firm fish. Smoked trout would also be delicious. These fillets are cooked in a shredded potato crust. The crisp crust keeps the fish moist. Fast, easy and impressive.
Provided by tambocos
Categories Potato
Time 18m
Yield 4 Filets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Pat potatoes dry and mix with leeks.
- Heat the oil and butter in a large nonstick skillet until hot.
- Spoon 4 small, evenly spaced mounds of the shredded potatoes and leeks, each about 1/3 cup, into the skillet.
- Place fish onto each pile of potatoes and cover the fish with the remaining potatoes. Cook over medium-high heat for 6 to 7 minutes.
- Flip and repeat for the other side. Cook until golden.
- I like to serve with lemon and horseradish.
POTATO-CRUSTED TILAPIA
Steps:
- Combine shredded potatoes, shallot, honey mustard, red pepper flakes, garlic salt, and black pepper in a bowl. Spread each portion of fish with 1 teaspoons mayonnaise and top with 1/4 the potato mixture, pressing onto the fish.
- Heat oil in a large nonstick skillet over medium-high heat. Carefully place fish in the skillet, potato-side down and cook until crispy and browned, 4 to 5 minutes. Turn fish over gently, reduce heat to medium, and continue cooking until fish flakes easily using a fork, 4 to 5 minutes more.
- Serve fish with lemon wedges.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 14 g, Cholesterol 42.8 mg, Fat 8.9 g, Fiber 2.3 g, Protein 24.4 g, SaturatedFat 1.4 g, Sodium 317.1 mg, Sugar 1.2 g
BAKED TILAPIA WITH TOMATOES AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray; add the potatoes and spread in an even layer. Roast until browned and crisp, tossing halfway through, about 35 minutes.
- Meanwhile, toss the tomatoes, olives, capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme in a bowl. Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer. Roast until softened, 15 minutes.
- Mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until just cooked through, about 10 minutes. Divide among plates and serve with the potatoes.
POTATO ENCRUSTED TILAPIA
Steps:
- Thaw out tilapia filets. In a bowl, take eggs and separate the whites from the egg yolks leaving the egg yolks in a bowl. Mix yolks vigorously. Add a pinch of pepper and salt. On a separate plate, mix potato flakes, and seasonings together.
- Next, take the tilapia filets and dredge the fish in the potato flakes and seasoning. Pat the fish gently to get flakes to adhere to fish.
- In a large saute pan, pour olive oil. Set the stove to medium heat, and place fish in saute pan. Cook till golden brown and fish is thoroughly cooked.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SHRIMP AND POTATO CRUSTED TILAPIA
This easy dish combines the sweet flavors of fresh shrimp, savory flavors of parmigiano, and delicate flavors of potato and tilapia for a meal that takes no time or sweat. Such a rich dish for a chef of any skill level.
Provided by Vegas Vixen Fixin
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre - heat oven to 450 degrees.
- Place filet in a shallow dish.
- Sprinkle all sides with 1 tbs oregano, 1 tbs garlic salt and salt and pepper to taste.
- Cover with 1 cup milk and set in the refrigerator to marinate for 10 minutes each side.
- Clean and peel potatoes.
- Cut potatoes into bite-sized pieces and place uncovered in pot over medium high heat.
- Boil until tender (approx 20 minutes).
- While potatoes come to a boil, clean and chop shrimp.
- In a small skillet, drizzle with olive oil and turn to medium heat.
- Let skillet warm and add shrimp. Cook over medium low heat until shrimp turns pink.
- When potatoes are ready, drain and return to pot.
- Over low heat, add the remaining butter and begin to mash.
- Remove fish from milk marinade and drip dry. Place fish on oiled baking dish and set aside. Do not pat dry.
- To potatoes add remaining milk, oregano, garlic salt and stir. Add shrimp, 1/2 cup parmigiano and parsley.
- Stir mixture together well.
- Begin to cover each filet with potato /shrimp mixture.
- Sprinkle with more parmigiano cheese and place into oven to bake for 20 minutes.
- Once baking is complete, set oven to broil and brown in oven for approximately 5-10 minutes *times may vary depending on your oven.
- Remove from oven and let cool before serving.
- Add with your favorite veggie dish, glass of wine, serve and enjoy!
Nutrition Facts : Calories 559, Fat 24.4, SaturatedFat 11.1, Cholesterol 171.7, Sodium 545.3, Carbohydrate 47.7, Fiber 5.6, Sugar 1.9, Protein 39.2
POTATO CRUSTED HALIBUT FILETS #5FIX
5-Ingredient Fix Contest Entry. A delicious and elegant entrée that is crisp on the outside and moist on the inside. This recipe can easily be scaled up or down.
Provided by docchiromb
Categories Halibut
Time 1h5m
Yield 4 filets, 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 425°F.
- 2. Add shredded hash browns and 1 teaspoon seasoned salt to a medium bowl and stir gently to mix.
- 3. Lay a 12 inch square of plastic wrap on a flat surface. Brush plastic wrap with 1 teaspoon of olive oil. Place 1/2 cup of potato in the center of the plastic wrap and spread evenly to about 1 inch from each edge of the wrap.
- 4. Place a halibut filet on a flat plate and sprinkle 1/2 teaspoon seasoned salt on the filet. Grate the lemon zest into a small bowl, and then cut lemon in half. Sprinkle about 1/4 teaspoon of zest and squeeze about 1/2 teaspoon fresh lemon juice onto filet. Carefully place the filet, seasoned side down, on the center of the potatoes on the plastic wrap. Slowly fold the sides of the plastic wrap around the filet to completely surround with the hash brown mixture and fold back plastic wrap. Wrap firmly with the plastic wrap and refrigerate for at least 30 minutes. Repeat process with remaining filets.
- 5. Brush a non-stick baking pan with 1 teaspoon of olive oil. Unwrap the filets and place onto the baking pan, leaving at least an inch between filets. Bake for 17-19 minutes, until potatoes are golden brown. Remove from oven and serve.
Nutrition Facts : Calories 85.6, Fat 6.1, SaturatedFat 0.9, Cholesterol 17.1, Sodium 23.8, Carbohydrate 1.4, Fiber 0.4, Sugar 0.4, Protein 6.6
SPICY POTATO-CRUSTED TILAPIA
Ready, Set, Cook! Special Edition Contest Entry: This tilapia is a healthy version of a fried fish fillet. Coated with Simply Potatoes shredded hash browns and bursting with flavor, this recipe is sure to please even picky fish eaters.
Provided by liisjor
Categories Potato
Time 40m
Yield 1 fillet, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Mix taco seasoning, cilantro, cumin, chili powder, cayenne pepper and 1/2 tsp salt in a large plastic baggie.
- Place tilapia fillets in baggie and shake to coat evenly.
- Let tilapia marinate in baggie for at least 10 minutes.
- Place egg whites in shallow bowl.
- Mix hash browns, green onions and 1 tsp salt in a dish.
- Dredge tilapia fillets in egg whites and place in a single layer on a cookie sheet that is liberally coated with cooking spray.
- Top each fillet evenly with hash brown mixture and press into fish to set.
- Spray tops of fish with cooking spray.
- Cook in pre-heated oven for 16 minutes or until fish flakes easily with a fork.
- Turn oven to broil and continue cooking for 4 minutes.
- Serve with lemon wedges and squeeze onto fillets before eating if desired. (optional).
Nutrition Facts : Calories 32.3, Fat 0.1, Sodium 1634.3, Carbohydrate 5.7, Fiber 1.9, Sugar 1.9, Protein 2.8
ALMOND-CRUSTED TILAPIA
Steps:
- Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
- Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
- Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 9 g, Cholesterol 148.7 mg, Fat 22.4 g, Fiber 1.9 g, Protein 46.9 g, SaturatedFat 10.2 g, Sodium 591.4 mg, Sugar 0.6 g
POTATO CRUSTED CHICKEN #5FIX
Make and share this Potato Crusted Chicken #5FIX recipe from Food.com.
Provided by chefdanmorey
Categories Potato
Time 25m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 5
Steps:
- dredge each chicken breast in the flour that has been seasoned with 1/2 teaspoon of seasoned salt, shake off excess flour. dip in the beaten egg or brush with the egg. sprinkle 1/8 cup of Simply Potatoes Shredded Hash Browns on each breast, turn each breast over, sprinkle 1/4 cup of Simply Potatoes Shredded Hash Browns on each breast. Place the breast on a non-skid baking sheet. Place the pan of chicken in a preheated(350F) oven. Bake until internal tempature reaches 165F and the potatoes are nicely browned. Serve.
Nutrition Facts : Calories 209.3, Fat 4.4, SaturatedFat 1.1, Cholesterol 122, Sodium 154.9, Carbohydrate 12, Fiber 0.4, Sugar 0.1, Protein 28.2
TILAPIA IN A POTATO CRUST
This was posted for the Zaar World Tour 2006. Fish and potatoes are two of the staples of Scandinavian cooking. The crust keeps the fish nice and moist.
Provided by -Sylvie-
Categories Tilapia
Time 27m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Season the tilapia filets with salt and pepper and sprinkle with lemon juice.
- Place the grated potatoes into a cheese cloth or clean tea towel, fold all corners together and twist the top to squeeze out as much of the moisture as possible.
- Season the grated potatoes with salt, pepper and nutmeg.
- Add the egg yolks.
- Coat the fish filets with flour, making sure that any excess flour is shaken of.
- Cover both sides of the filets with the poato mix, pressing it on lightly.
- In a large non stick skillet heat some oil.
- Fry the fish filet on one side until the potato crust is golden brown, then turn over and fry the other side until evely golden.
- You might have to use two skillets or do this in batches, don't overload the skillet.
- Serve with a fresh salad on the side for a wonderful meal.
PARMESAN CRUSTED TILAPIA FILLETS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Whisk Parmesan cheese, paprika, parsley, salt, and pepper together in a shallow dish.
- Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on the prepared baking sheet.
- Bake in preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.
Nutrition Facts : Calories 209.8 calories, Carbohydrate 1.3 g, Cholesterol 54.2 mg, Fat 9.3 g, Fiber 0.5 g, Protein 28.9 g, SaturatedFat 3.4 g, Sodium 280.1 mg, Sugar 0.3 g
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