Tilapia In Balsamic Reduction W Cucumber And Cabbage Salad Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook onion and red pepper in the oil until onion is tender and golden, and peppers are slightly soft, about 10 minutes. Stir balsamic vinegar into the vegetables; season with salt and pepper.
• Rub tilapia filets with 2 teaspoons olive oil and a sprinkle of salt and pepper. Place fillets in a small baking dish, and top with the balsamic onion mixture. Sprinkle fish evenly with blue cheese.
• Bake in preheated oven until fish flakes easily. Serve atop salad greens.

Steps:

• In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
• On plate, mix flour and seasoning. On second plate, place bread crumbs. In bowl, beat egg with fork. Coat fish with flour mixture. Dip into egg; coat well with bread crumbs.
• In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 fish fillets; cook 3 minutes. Carefully turn fish over. Reduce heat to medium; cook about 3 minutes longer or until fish flakes easily with fork. Repeat with remaining oil and fish. Serve fish topped with salad.

Steps:

• Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
• Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.

Steps:

• In a large bowl, combine cucumber, tomatoes and onion. Add vinaigrette; toss to coat. Refrigerate, covered, until serving. Just before serving, stir in cheese. Serve with a slotted spoon.

Steps:

• For thyme mashed potatoes:
• Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonfuls if dry.
• For balsamic butter sauce:
• Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
• Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.
• Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.
• Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.
• Divide potatoes, tilapia, and peas among plates; drizzle with sauce.

Steps:

• In a small bowl, combine cucumber and radishes. In another small bowl, whisk the vinegar, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper and sugar. Pour over cucumber mixture; toss to coat evenly. Combine paprika and remaining salt and pepper; sprinkle over fillets., In a large nonstick skillet coated with cooking spray, melt butter. Add fish; cook for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with cucumber relish.

Steps:

• Cook juice, vinegar and 1tbs sugar in a small pan over medium heat until reduced to syrupy consistency. (About 10 min.).
• Meanwhile, coarsely chop or shred cabbage.
• Combine remaining 1 tbs sugar and lime juice.
• Add onions, cucumbers and cilantro to cabbage and toss with lime juice mixture.
• Heat broiler, spray broiler pan with cooking spray and broil fish 2 minute per side or just until fish is browned, flakes easily and no pink remains. Don't overcook!
• Brush fish generously with vinegar reduction and serve on top of salad.
• If preferred, (especially if your fish sticks to your broiling pan!)you can use a fork to flake the fish into pieces and toss with desired amount of vinegar reduction.

Steps:

• In a small saucepan, bring quinoa, 2 cups water, and 1 teaspoon salt to a boil over high. Reduce to a medium simmer and cook until water evaporates, about 15 minutes. Transfer quinoa to a medium bowl and let cool 5 minutes.
• In a large nonstick skillet, heat 1 1/2 teaspoons oil over medium-high. Pat fish dry and season with salt and pepper; sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping halfway through. Stir cucumber, dill, feta, 1 teaspoon oil, and lemon juice into quinoa. Season with salt and pepper. Divide quinoa among four plates and top with fish.

Steps:

• Simmer vinegar and garlic in a small heavy saucepan over medium heat until reduced to a thick syrup, about 5 minutes.
• Meanwhile, heat oil in a large skillet over high heat and season fish with salt & pepper; saute until golden, about 2 minutes per side.
• Cut butter into 1/2 inch cubes and whisk into saucepan one piece at a time.
• Serve fish drizzled with sauce.