Tilapia Recipes

Blackened Tilapia

4-6 Tilapia

1 tsp. onion powder

1 tsp. dried thyme

1 c. unsalted butter, melted

Heat iron skillet on high 5 minutes. Mix all seasonings in the bowl. Dip fillets in melted butter and coat with seasonings. Place fillets in hot skillet and cook 2 minutes on either side. Makes 4 servings.

2 cloves garlic, minced

2 dashes Tabasco

Combine all ingredients, except fillets, in a very large jar and shake well. Marinate fish from the marinade for half-hour. Remove fillets from marinade. Place fillets on hot grill elevated above coals. Cook 2-3 minutes per side. Makes 4 servings.

SHORT CUT: Use your favorite Italian dressing or barbecue sauce instead of the marinade recipe.

1 Tbls. finely chopped parsley

salt and pepper to taste

Season Tilapia with salt and pepper. Dust portions lightly with flour. Sauté the fish in peanut oil until they can be nicely browned and cooked completely (about 2-3 minutes per side). When done, remove Tilapia, drain oil, add freshly squeezed lemon juice, butter and parsley. Whisk to combine. Pour over Tilapia and serve. Makes 4 servings.

1 T. fresh lemon juice

2 chopped garlic cloves

1/4 c. white wine

Julienne each of the vegetables. Cut four 10" sheets of foil. Place equal numbers of mixed vegetables in center of foil sheets. Place a fillet in addition to each vegetable mixture. Top fish with equal elements of the remaining four ingredients. Bring together long sides of foil, crimp together produce a tight seal. Fold over remaining edges and form a strong seal. Cook on outdoor grill for 10-12 minutes on medium-high heat. Makes 4 servings.

Oil for deep frying

½ tsp baking powder

Cut fillets into 2" pieces. Put in a very bowl with freshly squeezed lemon juice, parsley, 2 Tbls. olive oil, and salt and pepper to taste. Heat oil for deep frying. Dip bits of fish individually into batter, after which into herbal. Cook, turning and submerging pieces inside the oil until golden brown throughout. Drain written towels. Makes 4 servings.

salt + pepper to taste

10 sheets phyllo dough

Cut phyllo dough by two (short way). Divide dough into four stacks of five each. Place tilapia fillet in center of dough. Season with salt + pepper to taste. top with spinach and cheese. Wrap dough around fish, cheese + spinach, and tuck in ends. flip over onto oiled sheet pan so folds are held together underneith through the weight on the fish. Lightly oil the dough. Cook at 350 degrees for fifteen to twenty minutes. servings: 4

notes: for the southwestern flair, use salsa inside place of spinach.

1/2 cup chopped radish

1 teaspoon vegetable oil

2 tablespoons tarragon vinegar

1/8 teaspoon sugar

1/8 teaspoon salt

2 tablespoons butter or margarine

Combine cucumber, radish, oil, vinegar, tarragon, sugar and salt inside a small bowl. Let stand at room temperature in readiness fish. Melt butter in the large skillet over medium heat. Add fish and sauté for a few to 3 minutes on both sides, or until fish just sets out to flake easily when tested using a fork. Transfer to serving plates. Spoon relish over each serving. Serving Size: 4

1 tsp. extra virgin olive oil

1 Tbls. unsalted butter

3 Tbls. all-purpose flour

4 Tbls. chopped fresh cilantro/parsley

salt and freshly ground pepper

Rinse and pat fillets dry. Place within a 2" deep glass or enamel-coated dish. Sprinkle with lime juice. Cover with plastic wrap and refrigerate for one hour. In heavy skillet, combine oil and butter and warm over medium heat. Add the garlic and saut» just until lightly browned. Using a slotted spoon remove garlic and place aside. Remove fish (reserve lime juice), pat dry with paper towel. Dust lightly with flour, shaking off excess. Warm the skillet over medium-high heat, frying fish 2 to a few minutes per side until brown and crisp outside and easily done inside. Remove fillets to your warming dish. Reheat garlic, stir in lime juice, cilantro, salt and pepper. Heat just till the cilantro sets out to wilt. Pour on the fillets and serve. Makes 4 servings.

4-6 Tilapia Fillets

3 large lemons

2 c. milk

1 c. flour

2 Tbls. fresh chopped parsley

Peel lemons removing inner white membrane. Cut into segments and dice. Season flour with salt and pepper. Dip fillets in milk and coat with flour. Heat oil in large skillet, sauté fillets, brown on both sides for four or five minutes. Transfer to serving dish, keep warm. Wipe out skillet, add butter, brown slightly. Stir in lemons and capers and parsley, spoon over fish. Makes 4 servings.

Pinch of Salt

Add Lemon juice, hot pepper sauce, and salt to softened butter and whip smooth. Place aside. Add oil to your saute pan and carry to medium-high heat. Dip each fillet in egg and sauté for a few minutes on them. Place fillet on plate and top with 1 oz. Crabmeat. Finish using a dollop of lemon butter sauce. Place under broiler for 1 minute. Makes 4 servings.

2 Tbls. parsley flakes

1 Tbls. fresh lemon juice

1 tsp. garlic powder

Mix Parmesan cheese, garlic powder, parsley flakes; put aside. Heat a substantial saute pan and add essential olive oil, butter, and lemon. Saute fillets 2-3 minutes per side until white and flaky. Sprinkle cheese mixture on fillets and saute both sides for another minute, then serve. Makes 4 servings.

2 lemons juiced

4 Tbls. sweet butter

4 Tbls. peanut oil

Preheat onto 450 degrees. Dust fillets with flour and brown inside a heavy skillet over medium heat from the peanut oil 2 minutes per side. Remove fish and drain excess oil. Deglaze the pan while using white wine add butter and capers. Place the fish back into the pan and bake for 5-7 minutes, until firm. When ready, place fish on warm plates and add the fresh lemon juice, salt and parsley back into the pan. Mix well and pour in the fish and serve. Makes 4 servings.

1/4 C. softened butter

1 T. fresh lemon juice

1 T. chopped parsley

Dash of hot pepper sauce

Poach Tilapia for 5-6 minutes. Steam Spinach for 1-2 minutes. Add remaining four ingredients towards the softened butter, whip smooth. Arrange spinach over a plate. Then place Tilapia in addition to the spinach. Finish that has a dollop from the lemon butter on each fillet.

Makes 4 servings.

1/4 c. chopped onion

3 Tbls butter

1 Tbls cornstarch

1½ c whipping cream, whipped

Combine tomatoes and onions. Cover and simmer fifteen minutes. Poach tilapia in wine about 6-8 minutes. Transfer to serving dish to hold warm. Reduce wine to 1 cup. Combine 1 T. butter and cornstarch, whisk into wine reduction until smooth and mixture thickens. Sauté mushrooms and shallots in remaining 2 T Butter about 3 min. Stir in tomato mixture, spoon over fish. Fold in whipped cream into wine mixture and season to taste. Spread over fish. Broil until golden brown, about one to two minutes.

Makes 4 servings.

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