PAN-SEARED TILAPIA
Steps:
- Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
- Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 11.9 g, Cholesterol 56.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 4.5 g, Sodium 50.9 mg
SAUTEED TILAPIA WITH CREAMED CORN AND CHIVES
The mild flavor of tilapia fillets goes perfectly with a creamy, cheesy side dish of sweet corn sprinkled with chives in this easy, quick recipe.
Provided by Allrecipes Member
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Thaw tilapia, if frozen. Rinse tilapia; pat dry with paper towels. Sprinkle tilapia with pepper. Set aside.
- Combine 1 can of the corn, the half-and-half, cheese and garlic in a blender. Cover and blend until nearly smooth.
- Heat oil over medium-high heat in a 12-inch skillet. Cook tilapia in hot oil for 4 to 6 minutes or until tilapia flakes when tested with a fork, turning once. Remove from skillet; cover and keep warm.
- Add the corn mixture and the remaining can of corn to the skillet. Cook and stir over medium heat for 3 to 4 minutes or until heated through. Serve corn with tilapia fillets. Sprinkle with chives.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 25.2 g, Cholesterol 64.7 mg, Fat 14.1 g, Fiber 3.5 g, Protein 29.9 g, SaturatedFat 5.4 g, Sodium 773 mg, Sugar 0.2 g
CREAMY CORN WITH CHIVES
Categories Food Processor Dairy Vegetable Side Backyard BBQ Corn Summer Chive Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Working over a shallow bowl, cut off corn kernels, then scrape each cob with a knife to extract juice. Discard cobs.
- Purée 2 cups kernels, reserving remainder, and all of juice in a food processor 2 minutes, scraping down sides. Force through a fine sieve into a bowl and discard solids. Stir in salt, cornstarch, and sugar.
- Cook onion in butter in a saucepan over moderately low heat, stirring frequently, until softened. Add reserved kernels and water and simmer briskly, covered, stirring occasionally, until corn is crisp-tender, 4 to 5 minutes.
- Stir corn purée again, then stir into kernels. Bring to a boil, stirring, and simmer, stirring, until thickened, about 2 minutes. (If desired, thin with water.) Season with pepper and stir in chives.
SAUTEED TILAPIA WITH CREAMED CORN AND CHIVES
The mild flavor of tilapia fillets goes perfectly with a creamy, cheesy side dish of sweet corn sprinkled with chives in this easy, quick recipe.
Provided by Allrecipes Member
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Thaw tilapia, if frozen. Rinse tilapia; pat dry with paper towels. Sprinkle tilapia with pepper. Set aside.
- Combine 1 can of the corn, the half-and-half, cheese and garlic in a blender. Cover and blend until nearly smooth.
- Heat oil over medium-high heat in a 12-inch skillet. Cook tilapia in hot oil for 4 to 6 minutes or until tilapia flakes when tested with a fork, turning once. Remove from skillet; cover and keep warm.
- Add the corn mixture and the remaining can of corn to the skillet. Cook and stir over medium heat for 3 to 4 minutes or until heated through. Serve corn with tilapia fillets. Sprinkle with chives.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 25.2 g, Cholesterol 64.7 mg, Fat 14.1 g, Fiber 3.5 g, Protein 29.9 g, SaturatedFat 5.4 g, Sodium 773 mg, Sugar 0.2 g
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- Thaw fish, if frozen. Rinse fish; pat dry. Measure thickness of fish. In a bowl stir together lime juice, ancho chile pepper, and salt. Brush lime mixture evenly over both sides of fish fillets.
- In an extra-large nonstick skillet heat 2 tsp. of the oil over medium-high heat. Add fish; cook 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily, turning once. Remove fish from skillet. Cover and keep warm.
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- Place fillets on a large plate then rub the salt, pepper, garlic powder, paprika, dried basil and olive oil all over them.
- In a skillet (preferably cast iron) heat 1 tablespoon of oil on high heat for about 3 minutes. Turn down the heat to medium then add two fillets to the pan. Let them cook on one side for about 4 minutes then flip to the other side and let them cook for another 3-4 minutes.Repeat the process with the remaining fillets and oil.
- Serve warm with some lime wedges on the side for squeezing over the fish as needed. I love to serve this fish with my Mango Avocado Salsa on the side! You could also break it up and use in tacos or serve with any side dish you like. Enjoy, friends!
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