Tilapiafordummies Recipes

Steps:

• Tear off from roll 4 12" pieces of aluminum foil.
• Place one tilapia filet onto each piece of foil.
• Rub lemon juice evenly into filets.
• Top filets evenly with butter.
• Sprinkle each filet with Old Bay seasoning.
• Loosely wrap each filet in it's foil, to make a pouch.
• Place foil bundles on a baking sheet.
• Bake at 350, 10-12 minutes, or until flaky.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lay 4 sheets of aluminum foil on a work surface.
• Place 1 tilapia fillet in the center of each piece of foil, and top with 1/2 tablespoon butter. Sprinkle each fillet with dill, garlic powder, pepper, and salt. Fold foil over top and roll up edges to create a sealed packet. Place packets on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

Steps:

• Combine oregano, chili powder, cayenne pepper, and salt.
• In a shallow bowl combine the melted butter and lemon juice.
• Dip fish into butter mixture,then press into the spice mixture.
• Place in a shallow casserole sprayed with non-stick cooking spray.
• Bake at 450 degrees for about 15 minutes, or until fish flakes when pressed.

Steps:

• Pre heat oven to 375 degrees F.
• In a med saute pan (with a metal handle) spray with non stick cooking spray. Saute onions about 2-3 minutes until translucent.
• Add tilapia filets on top of sauteed onions.
• Add chopped garlic on each filet.
• Add chopped fresh basil.
• Add tomato slices or chopped tomatoes.
• Place pan with topped filets in the oven.
• Bake 12-15 minutes until fish is white.

Steps:

• Place fish on baking dish or foil brushed with oil.
• Smear mayonnaise over all. Sprinkle with lemon pepper and bread crumbs.
• Bake in a 400-degree oven for 15 to 20 minutes, according to thickness of fish.
• Serve with lemon wedges or tartar sauce.
• **Note: Use other flavored seasonings such as onion powder, dill or garlic in place of lemon pepper.

Steps:

• Preheat oven to 375°.
• Mix parmesan cheese, mayonnaise, green onion, and hot sauce in a small bowl; set aside. Pat fish dry with paper towels. Coat a shallow baking dish with nonstick cooking spray; place fillets in baking dish. Spread parmesan mixture evenly over fillets and sprinkle with paprika.
• Bake 15 to 20 minutes or until fish flakes easily with a fork and topping is puffed and light golden.

Steps:

• Use a 6-quart slow cooker. Lay a length of foil on your countertop and place the fish directly in the middle. Dribble balsamic vinegar and honey over the top of each fillet, and place a handful of drained mandarin oranges on top.
• Fold over foil and crimp the edges to form a packet. Put the foil packet into your slow cooker, and put the lid on (if you'd prefer to have one fish fillet per packet for serving, divide the sauce and the oranges). Cook on high for two hours, or until fish flakes easily with a fork. If your fish was frozen, it may take another 30 minutes or so, but you should still check it after two hours.
• Season to taste at the table.

Steps:

• Cook bacon in large skillet 'til crisp. Approximately 5 minutes. Remove and chop.
• Reserve 1 Tbl of bacon grease in skillet.
• To hot skillet add olive oil; then fish (two fillets at a time, keeping first two warm).
• Cook 2 or 4 minutes. Turn fish after salting and peppering first side.
• Fish is done when it can be flaked w/fork.
• Add garlic, bacon and mushrooms (if using). Toss to coat.
• Add wine and lemon juice.
• Return first fillets to skillet.
• Add scallions last 20 seconds.
• Arrange fillets on a platter or individual plates and spoon sauce, scallions over.