TILAPIA WITH BALSAMIC BROWNED BUTTER AND CREAMY FARFALLE WITH BACON, TOMATO AND PEAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a pot of water to a boil, salt the water and cook pasta to al dente.
- Heat a deep large skillet with 1 tablespoon extra-virgin olive oil over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat.
- Season the fish with salt and pepper. Dust fish with flour and shake off excess.
- Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side.
- While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning.
- Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add butter to pan. Brown butter, 2 to 3 minutes, stir in balsamic and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish.
- Drain pasta, toss with sauce and wilt basil into pasta.
- Serve fish with pasta alongside.
BALSAMIC TILAPIA
This is a great way to make Tilapia with a twist. Easy, flavorful and good for you, it's different than the usual broiled, baked or fried Tilapia I usually have. Ingredients needed are minimal - I made it up with what I had on hand and it turned out beautifully. My husband loved it and he isn't much of a fish eater.
Provided by Paige
Categories European
Time 35m
Yield 5-6 fillets, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Add 1 tbs. olive oil to small saute pan.
- Add onions and cook until tender.
- Add tomatoes to onion and let cook until tomatoes begin to lose their shape.
- Turn heat to medium/low and add 2 tbs. balsamic vinegar to onion and tomato mixture. Stir and let simmer while you prepare the fish.
- Coat a large frying or saute pan with olive oil over medium heat.
- Season fillets with salt and pepper then add to pan. The fish will cook very quickly. Try to flip only once. The fish is done when it begins to flake easily - in about 4-5 minutes total.
- To serve, plate fish and spoon the tomato/onion mixture over the fish - about 1/4 cup per fillet. Serve immediately.
TILAPIA WITH CHARRED CHERRY TOMATOES AND BALSAMIC REDUCTION
A delicious and healthy fish dinner to impress your guests or for a romantic cozy night. You can use any type of white fish - tilapia, sole, or halibut are great options.
Provided by Mme Rocha
Categories Tilapia Recipes
Time 2h25m
Yield 4
Number Of Ingredients 12
Steps:
- Chop 1/4 of the basil leaves. Mix chopped basil, thyme, garlic, lemon zest, salt, and pepper in a bowl. Rub spice mixture on tilapia fillets and place in an airtight container. Marinate for 2 hours at room temperature.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and grease with 1 tablespoon olive oil.
- Place tilapia fillets into prepared baking dish, shaking off excess seasoning. Sprinkle cherry tomatoes, shallot, and remaining unchopped basil leaves on top. Drizzle 1/2 the lemon juice and 2 tablespoons balsamic vinegar over the fish.
- Bake in the preheated oven for 10 minutes, until fish is starting to flake.
- Meanwhile, combine remaining lemon juice, 1 tablespoon olive oil, and 1/4 cup balsamic vinegar in a saucepan and bring to a boil over medium-high heat. Boil mixture until it has the thick consistency of molasses, 5 to 10 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil fish until tomatoes are charred, about 5 minutes. Remove from oven and discard liquid. Pour balsamic reduction on top of fish.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 15.8 g, Cholesterol 62.2 mg, Fat 9.7 g, Fiber 3.8 g, Protein 37.2 g, SaturatedFat 1.5 g, Sodium 205.8 mg, Sugar 3.8 g
EASY TILAPIA
Steps:
- Heat a large non-stick skillet over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in skillet and sprinkle with half of the lemon over. Cook for 3 minutes per side, or until fish flakes easily with a fork. Transfer fillets to a plate, and keep warm.
- Add wine, remaining 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm.
- Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.
Nutrition Facts : Calories 461.9 calories, Carbohydrate 16.3 g, Cholesterol 77 mg, Fat 32.6 g, Fiber 5.9 g, Protein 21.4 g, SaturatedFat 13.2 g, Sodium 1726.5 mg, Sugar 5.3 g
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