WHOLE BAKED TILAPIA
Make and share this Whole Baked Tilapia recipe from Food.com.
Provided by Shirl J 831
Categories Tilapia
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, combine onions with lemon juice and ginger. Arrange a few onion slices on the bottom of a baking dish(reserve some). Rinse Tilapia, pat dry with paper towel, brush outside with oil, lay fish on top of the onion mixture.
- Cut off about 1/2 inch from each of the lemons. Stuff the fish cavity with reserved onions, lemon ends and half of the cilantro. Cut remaining lemons into thin slices; tuck slices around base of fish and sprinkle remaining cilantro over onions and lemons in dish.
- Bake, uncovered, in a 400°F oven until fish temperature reaches 135°F and flesh in opaque and flaky. Gently pull off skin and serve fish with onions and a fresh lemon slice. Add salt and pepper to taste.
- I think this may take 30-40 minutes*** I have not made this but my gf has :).
Nutrition Facts : Calories 92.5, Fat 3.6, SaturatedFat 0.5, Sodium 5.8, Carbohydrate 18.5, Fiber 4.2, Sugar 5.2, Protein 1.8
VEGETABLE STEAMED TILAPIA
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and oil lightly with olive oil.
- Arrange tilapia fillets onto prepared baking sheet. Place celery, carrots, bell pepper, and red onion on top of fillets. Season with Greek seasoning, salt, and black pepper. Lay a sheet of aluminum foil over the top and fold edges together to seal the packet.
- Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 4.4 g, Cholesterol 41 mg, Fat 2.4 g, Fiber 1.5 g, Protein 23.6 g, SaturatedFat 0.5 g, Sodium 125.9 mg, Sugar 2.4 g
STEAMED TILAPIA FISH
Over the years, I have discovered that the best way to enjoy river fishes is to have it steamed. It is easy and not fussy in preparation and it will be ready in 25 minutes.
Provided by yellowDough
Categories Tilapia
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Clean the fish on the inside as well as outside. De-scaleS the fish.
- Make 3 long diagonal cuts on its body.
- Sprinkle salt evenly throughout on both its sides. Don't miss the top of its head and the cuts.
- Insert ginger slices into the cuts and inside its guts.
- Sprinkle some garlic and the spring onions onto aluminium foil then place fish over the garlic and into a steamer.
- Pour in cooking wine and the rest of the ingredients for sauce on and around the fish.
- Make sure water is already boiling. If so, steam for 20 minutes. Otherwise, 25-30 minutes.
- Enjoy!
STEAMED WHOLE TILAPIA
This is a recipe that appeared on a card at my local ShopRite, and the card states it comes from a magazine named Simply Seafood. It works best with an Asian bamboo steamer or equivalent. The card states the recipe is also delicious with trout, rockfish, and small striped bass. I haven't tried these fishes in this dish. According to the recipe, a whole tilapia is prepared, but filets can definitely be adapted!
Provided by Diann is Cooking
Categories Bass
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Scale and gut the tilapia (or have your fishmonger do this).
- Make 3 or 4 shallow slashes on each side of the fish, to absorb the marinate.
- Mix soy sauce, ginger, sesame oil, garlic and peppers. Rub a small portion of this sauce into the fish, including into the slashes.
- Add shredded cabbage and scallion to the remainder of the sauce, and mix.
- Layer cabbage onto a heat-resistant plate which will fit into your steamer, and place the fish atop the cabbage. Put the plate into the top portion of the steamer.
- In the bottom of the steamer, pour three inches of water. Set steamer over range on high, and allow water to boil. When the water is at boiling, put the steamer basket over the lower portion, and cover.
- Steam fish until it has just turned opaque, approximately 15-20 minutes.
- Serve, and sprinkle sesame seeds atop.
Nutrition Facts : Calories 213.7, Fat 11.6, SaturatedFat 1.9, Cholesterol 31.2, Sodium 2057.4, Carbohydrate 10.7, Fiber 3.2, Sugar 2.6, Protein 19.3
STEAMED LEMON TILAPIA WITH TERIYAKI SAUCE
Want a sustainable, good-for-you choice for a midweek meal? This fresh idea will fit the bill
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Pour the soy, mirin and sugar in a small saucepan with the lemon juice. Bring to the boil and simmer for 5 mins until slightly syrupy. Remove and set aside.
- Put the rice in a large saucepan and cover with water, about 450ml. Bring to the boil, then turn down to a simmer. Cook for about 5 mins - the rice should have absorbed about 3⁄4 of the water. Place the fish fillets on top.
- Sprinkle each with ginger, chilli and a slice of lemon. Season, cover and cook for about 5 mins, until the fish and rice are cooked through. Serve with a drizzle of the sauce and sprinkled with the spring onions.
Nutrition Facts : Calories 409 calories, Fat 3 grams fat, Carbohydrate 70 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 2.23 milligram of sodium
BAKED FRESH WHOLE TILAPIA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Tilapia is a fine fish, delicious, healthy and reasonable. If you agree with that, then you should try fresh, live swimming tilapia, it is simply heavenly. In high-end restaurants, Tilapia is typically served whole and filleted in the dinning room in front of the patrons. I decided to do the same. There is a store where live fish can be bought here in NYC. I choose red Tilapia because the color has more plate appeal. Tilapia has a sweet earthy flavor and mild and a firm, flaky texture. However, the earthy flavor can taste muddy to some. This recipe is designed to transform this earthy flavor into something that is subtlety gracious. The heavy duty non-stick Reynolds wrap is to create a cooking environment that will cook the fish quickly at very high heat, at the same time giving a little smoky flavor and making the skin very crispy. BTW, each 16 oz of whole tilapia is 5 oz of meat after filleted. The plating of this dish shows one serving.
Provided by dcarch7777
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Directions - Tilapias (already scaled and dressed).
- Wrinkle the 4 sheets of heavy duty non-stick Reynolds aluminum foil to facilitate flavor distribution, coat each with EVOO with brush.
- Spread lemon rind, thyme on foils.
- Coat each Tilapia with bacon fat, sprinkle salt, paprika, ground pepper and fish sauce. Score the fish (see photos).
- Wrap each fish in its own foil pouch. Puncture pouch with a few hole for steam venting.
- Preheat oven to 500 degrees F. Place pouches in oven for 15 minutes. Open pouches immediately so that the fish skin will remain crispy.
- Directions - two sauces, each to be enjoyed by guest separately or combined.
- Collect juices from the pouches, and discard thyme sprigs and charred lemon rind.
- Mix heavy cream, garlic, chopped onion, artichoke hearts, sea salt and wine use a hand blender to blend all into a sauce.
- Simmer the above for 10 minutes and divide into two parts.
- Roast bell peppers, remove seeds and add to sauce part one. Add Paprika and concord grape juice.
- Blend above with hand blender until smooth and simmer for 10 minutes.
- Mix lemon juice, brown sugar, Candace Grape juice, and Monterrey Jack cheese.
- Blend above with hand blender until smooth and simmer for 10 minutes.
- Plate everything as per suggested photos on steamed Yard-Long String beans.
Nutrition Facts : Calories 664.1, Fat 30.6, SaturatedFat 11.8, Cholesterol 53.3, Sodium 4375.9, Carbohydrate 78.5, Fiber 20.9, Sugar 19.9, Protein 24.1
STEAMED TILAPIA OVER CELLOPHANE NOODLES WITH A MISO BROTH
Easy, inexpensive, great flavor and completely different. I love this dish and it is so easy and a one pot wonder. Serve with a light salad with a sesame dressing, some shredded carrots, zucchini, red onion, cucumber and water chestnuts for a great side, and that is all you need. And for those who say they don't like steamed fish ... Just try it. Now I did say Tilapia, only because it is very inexpensive and mild and it seems that there of a lot of people who enjoy it. Personally, I would prefer grouper, halibut or cod but as long as it is a firm white fish it will work just fine.
Provided by SarasotaCook
Categories Japanese
Time 35m
Yield 4 Fish Fillets, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Noodles -- In a small bowl, cover the cellophane noodles with hot water and let stand until soft. It will take about 5 minutes. Drain and rough chop. I like 4-5" pieces, just a couple of quick cuts. You don't have to be exact, just makes the dish easier to eat is all.
- Broth -- In a small bowl again, add the broth, oyster sauce, miso, soy, sugar and mix well.
- Bake -- Now, in deep pie pan or you can use a shallow glass casserole dish like a 9x9 baking pan, add the mushrooms and bok choy to cover the bottom. They lay the fish fillets on top of the vegetables, and then top the fish add the celophane noodles. Pour the broth over the entire dish and I like to garnish with just a little pepper.
- Steaming -- Now since I don't have a steamer basket. I set the pie plate or casserole dish in a deep skillet large enough to hold it and add 1" of water and bring to a boil. Reduce to a medium heat, cover and steam until the fish is cooked through. This will take about 15 minutes depending on the thickness of your fish.
- TIP: If you have a small metal cookie cutter or small grate, put in on the bottom of the pan with the water and set your dish on top. It allows the water to boil underneath without your dish being directly on the bottom of the pan. If not, that is ok, it just works very well.
- Serve and Garnish -- In a small cup or bowl heat up the oil in the microwave on medium just till warm. This is very classic, to lightly drizzle the fish with warm oil.
- Transfer the casserole dish or pie plate to your table and serve. The noodles and mushrooms will absorb some of the broth, but I love to serve this in a bowl with some of the extra broth for each person. Garnish with the scallions and cilantro and a drizzle of the warm oil.
- Just a nice unique way to enjoy some fresh fish in a much lighter style. I think you will enjoy it.
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- The fish market should have gutted the fish, trimmed off the sharp fins, and removed the scales, but there’s additional work needed to prepare your whole fish! First, use a knife to go over the fish and remove any scales that the market may have missed. Usually scales are missed along the fins, under the belly, and around the head.
- You should also check the inside cavity of the fish and use a dull butter knife to remove/scrape any blood lines or membranes that were left behind. Sometimes there are also gills remaining and sharp fins, so use kitchen shears to help with cutting these sections off. Fish markets generally don’t bother with these cleaning and preparation details, but they make all the difference!
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