Tilapia Fillets In Boursin Cream Sauce Recipes

Steps:

• Preheat the oven to 375 degrees F (175 degrees C).
• Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet, then drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill.
• Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.
• While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend.
• Place fillets onto serving plates, and spoon sauce around them in a decorative fashion.

Steps:

• 1. Melt butter in large sauté pan over medium heat. Dredge fillets in seasoned flour and sauté on first side for 4 minutes or until browned. Turn and cook for another 3 minutes or until fillets flake evenly with a fork. Put fillets on plate and hold in a warm oven. Add shallots and wine to sauté pan and cook for 2 minutes, or until volume of liquid is reduce by half. Add cream, bring sauce to a boil and turn off heat. Using a wire whisk, stir in Boursin until melted. Put warm fillets on plates, spoon sauce over each and garnish with parsley. Makes 4 servings. Cooking the Costco Way

Steps:

• Melt butter in a large saute pan over medium heat.
• Dredge fillets in the seasoned flour and saute on the first side for 4 minutes, or until browned.
• Turn and cook for an additional 3 minutes, or until fillets flake easily with a fork, place fillets on a plate and hold in a warm oven.
• Add shallots and wine to the saute pan and cook for 2 minutes, or until the volume of liquis is reduced by half.
• Add cream and bring the sauce to a boil and turn off the heat, using a wire whisk stire in Boursin until melted.
• Place the warm fillets on plates, spoon some sauce over each and garnish with parsley.

Steps:

• Coat the fish fillets in the cornflour, then set aside. Heat the oil in a large non-stick frying pan, sizzle the fillets for 2-3 mins on each side until crisp, then remove and keep warm. In the same pan, briefly fry the spring onion, garlic and ginger, then add the soy sauce, brown sugar and lime juice and simmer until slightly syrupy. Spoon the sauce over the fish, scatter with chilli, Thai basil or coriander, then serve with the lime wedges.

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.

Steps:

• Salt and pepper the fish and dredge in the flour. Shake off any extra flour.
• Heat olive oil over medium-high heat.
• Pan fry the fish for 4 minutes per side.
• Remove fish and set aside, but keep it warm.
• Brown the butter slowly over medium heat.
• Add balsamic vinegar.
• Simmer until volume reduces by half. It should be somewhat like a syrup, but not that thick.
• Pour over tilapia fillets and serve immediately.
• Healthier Ideas: Try baking the tilapia for less fat. (Not sure what to suggest about the butter! LOL!).

Steps:

• Pre-heat oven to 375 degrees.
• Spray broiler pan with non-stick spray and place fish on broiling pan and place in oven. Cook for 7 to 10 minutes (the thicker the longer).
• While fish is baking mix remainder of ingredients in a bowl.
• When done baking remove fish and turn oven onto Broil and if using an electric oven move rack up in oven so that fish will be about 6 inches away from burner.
• Spread cream sauce over fish evenly and place back into oven/broiler, cook for an additional 4 to 6 minutes or until sauce starts to blacken remove from oven/broiler and serve.
• Enjoy! From start to finish 30 to 35 minutes for a Great Sit Down Meal. Serve with your favorite sides!
• Note: The more hot sauce the more you will change the flavor. I recommend you taste as you add. The hot sauce is the key ingredient for the zest!