Tangy Pan Fried Tilapia Recipes

Steps:

• Warm up olive oil in a 10" or 12" skillet.
• Mix the corn meal and Old Bay seasoning thoroughly, then spread out on a platter.
• Coat tilapia fillets lightly, but thoroughly with corn meal and Old Bay mixture.
• Lay coated fillets in hot olive oil (medium-medium high heat) and cook until golden on the bottom, then turn fillets over and repeat.
• Do not overcook the fish--it's easy to do.
• While fillets are cooking, combine Miracle Whip, sweet relish, and lemon juice and stir until well blended, then serve with the fish.
• It's quick, easy, and doesn't require a lot of cleanup.
• Steamed carrots or broccoli and some form of potatoes go well with this.

Steps:

• Heat oven to 300 degrees F.
• In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.
• Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce.
• Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.

Steps:

• Thaw frozen fillets in the package, in a bowl of warm water or sink for approx 10 minute Meanwhile combine spices in a bowl. Dip thawed Tilapia in spices and pan fry in butter on medium for approx 5 min each side. Enjoy!

Steps:

• Toss the tilapia, 1 tablespoon olive oil, 1 teaspoon of the garlic and 1/4 teaspoon red pepper flakes in a medium bowl. Cover and refrigerate.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the remaining garlic and 1/4 to 1/2 teaspoon red pepper flakes and cook, stirring, until the garlic starts to soften, about 30 seconds. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes, 1/4 cup basil and 1/2 cup water. Bring to a boil and cook, stirring occasionally, until the sauce is slightly thickened, about 12 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
• When the pasta is almost done, add the tilapia to the skillet with the tomato sauce and simmer, stirring gently, until just cooked through, about 3 minutes. Stir in the parsley and the remaining 1/4 cup basil; season with salt. Drain the pasta and add it to the sauce. Divide among bowls and top with more basil.

Steps:

• Stir together the mayonnaise, onion, tomato, relish, and piri piri in a small bowl. Season to taste with salt and pepper, and set aside.
• Season the tilapia fillets on both sides with the seafood seasoning and garlic powder. Melt the butter in a skillet over medium heat. Cook the tilapia fillets until they are golden brown on both sides and no longer translucent in the center, 2 to 3 minutes per side. Place two slices of pepperjack cheese on top of each fillet, cover the skillet, and cook until the cheese has melted.
• Place each tilapia fillet onto a slice of toasted bread, spread with the reserved sauce, then top with the remaining slices of bread.

Steps:

• Preheat oven to 450 degrees.
• Sift or stir flour, salt and pepper together in a shallow dish, and set aside. In a bowl, beat egg whites until white and frothy. In another bowl, combine bread crumbs with cornmeal and basil.
• To bread fillets, dip first into flour, shaking off any excess, then into egg whites, then into bread crumb mixture.
• Spray a shallow baking dish with non-stick cooking spray. Lay fillets flat in the dish, tucking under any thinner ends or edges for more even cooking.
• Bake for 10-15 minutes, or until fish flakes easily with fork.

Steps:

• Coat Tilapia fillets in Dijon mustard.
• Then dip in panko to coat.
• Heat oil in skillet on med/high - I try to use as little as I can get away with.
• Pan Fry fillets until golden brown on both sides.
• Try to turn fillets only once since Tilapia is delicate and can fall apart.
• Season with salt and pepper while still hot.

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and spray with cooking spray. Place the pepper pieces cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 10 minutes. Place the blackened pepper pieces into a bowl, and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Once cool, remove and discard the skins.
• Heat 2 teaspoons of canola oil in a large nonstick skillet over medium heat, and cook and stir the tomatillos until softened, about 8 minutes. Sprinkle with salt and black pepper, and mix in the garlic. Cook and stir until the garlic is softened, about 1 minute. Place the hot tomatillos into a blender, and add the roasted red pepper, parsley, rice vinegar, and honey. Blend the sauce until smooth, and set aside.
• In a shallow bowl, mix together the flour, chili powder, and dried oregano. Sprinkle the fish fillets with salt and black pepper, and dredge in the flour mixture until coated.
• Heat 2 teaspoons of canola oil in a skillet over medium-high heat. Cook the fish until browned, 2 to 3 minutes; carefully flip the fish over and cook on the other side until the meat is opaque and slightly flaky and the fish has browned, about 4 minutes.
• Transfer fish to a serving platter. Squeeze the lemon halves over the fish, and serve with sauce. If sauce has cooled, pour into a microwave-safe bowl, and cook in microwave on medium setting until hot, about 2 minutes.

Steps:

• Heat butter and olive oil in a large skillet over medium heat. Add onion, garlic, Cajun seasoning, basil, parsley, and lemon-pepper seasoning. Stir until fragrant, about 30 seconds. Add tilapia fillets and increase heat to medium-high.
• Cook tilapia until opaque and easily flaked with a fork, 3 to 4 minutes per side. Adjust temperature if it browns too quickly.

Steps:

• Dry tilapia fillets and cut each in half. Season each fillet with Cajun seasoning, salt, and pepper. Dredge in flour to coat, shaking off excess.
• Melt butter and oil in a large heavy skillet over medium-high heat. Pan-fry fish quickly, working in batches if needed, until edges appear white, 3 to 4 minutes. Flip and continue to cook until easily flaked with a fork, 3 to 4 minutes more. Remove to a plate and keep warm.
• Heat the same pan over medium-high heat. Saute onion until soft, about 5 minutes. Pour white wine into the pan, reduce heat, and let simmer until reduced by about half, 5 to 7 minutes. Drizzle sauce over fish before serving and garnish with capers.

Steps:

• Preheat broiler. Mix first 8 ingredients until blended., Line a 15x10x1-in. baking pan with foil; coat foil with cooking spray. Place tilapia in pan; sprinkle with salt., Broil 3-4 in. from heat 2-3 minutes per side. Spread cheese mixture over fillets. Broil until topping is golden brown and fish just begins to flake easily with a fork, 1-2 minutes.

Steps:

• Heat oven to 300 degrees F.
• In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.
• Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce.
• Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.