Any Tilapia recipes? We always do the same, blackened or with a lemon sauce
- Thread starter deb-in-mi
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THis is really good; a number of us on eat.at have enjoyed it. Rec: mediterranian fish
I have made this many times with Tilapia. (Actually, now that I think of it, I have only used tilapia). I usually just leave the fillet whole vs. cutting it up prior to baking. Such a pretty presentation, prepare ahead, easy and always enjoyed. I usually add sliced cherry tomatoes.
http://eat.at/swap/forum28/163_Athens-style_Baked_Fish
I have made this many times with Tilapia. (Actually, now that I think of it, I have only used tilapia). I usually just leave the fillet whole vs. cutting it up prior to baking. Such a pretty presentation, prepare ahead, easy and always enjoyed. I usually add sliced cherry tomatoes.
http://eat.at/swap/forum28/163_Athens-style_Baked_Fish
We like tilapia as well. Here are a few of my go-to recipes. Rec: Grilled Fish Tacos
Sometimes I just broil the tilapia instead of grilling it and heat the tortillas wrapped in foil in the oven. Also, I sometimes substitute Greek yogurt for the mayo. Yummy recipe.
http://www.epicurious.com/recipes/food/views/242128
Sometimes I just broil the tilapia instead of grilling it and heat the tortillas wrapped in foil in the oven. Also, I sometimes substitute Greek yogurt for the mayo. Yummy recipe.
http://www.epicurious.com/recipes/food/views/242128
Rec: Pan-Seared Tilapia with Chile Lime Butter
Pan-Seared Tilapia with Chile Lime Butter
For chile lime butter
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds
1/2 teaspoon salt
For fish
6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil
Make chile lime butter: Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
Prepare fish: If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
Serve each piece of fish with a dollop of chile lime butter.
Cooks' note: Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
Serves 6
Pat’s note: Great fish and so easy. Per the reviews I dusted the tilapia with flour before sauteing. Really good stuff. The chile lime butter is great on vegetables too. Update: used the remaining chile lime butter on a half turkey breast (about 3-1/2 lbs.). Lifted the skin gently and spread the butter over the breast, then a little bit over the top as well, sprinkled salt and pepper over the top, then roasted at 350 until the breast registered 160 degrees on an instant-read thermometer. Removed from oven, tented with foil and let rest 20 minutes before slicing. Very moist turkey and really tasty. Also try tilapia recipes posted by Charlie, especially this one: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=592307
Source: 7/03 Gourmet http://www.epicurious.com/recipes/food/views/108343
suz: We LOVE this...I make this Chili Butter as my go to for grilled fish...it's great on swordfish as well as halibut.
Michael in Sarasota: This was so bad...I didn't have butter so I used Crisco, no lime so I substituted an old potato...of course it was difficult getting two teaspoons of juice, I couldn't find red Thai chili peppers but I did have some red hots from last Halloween. The store didn't have sea bass so I substituted liver. Otherwise, I made it exactly as the recipe stated and we didn't like it a bit.
Sandy_in_Philly : Aw c'mon Michael, we know you better. You LOVED IT! Fess up! (NT) -
Michael in Sarasota: Well, ok...it was fabulous, Fabulous, FABULOUS!! - I did it with tilapia and dusted with flour. Fresh Market did not have Thai chilis or red serrano and I wanted the color contrast so I used an orange habanero. Unfortunately I used half the amount because I thought it would be too hot. I should have used the full amount. Ed said it was better than any we've had out. I got two 8oz pieces of tilapia and figured there would be leftover because we usually have 4 oz each. It was all gone! I doubled the butter and will use the rest with shrimp over pasta later this week. Thanks again, Pat!!!
Pan-Seared Tilapia with Chile Lime Butter
For chile lime butter
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds
1/2 teaspoon salt
For fish
6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil
Make chile lime butter: Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
Prepare fish: If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
Serve each piece of fish with a dollop of chile lime butter.
Cooks' note: Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
Serves 6
Pat’s note: Great fish and so easy. Per the reviews I dusted the tilapia with flour before sauteing. Really good stuff. The chile lime butter is great on vegetables too. Update: used the remaining chile lime butter on a half turkey breast (about 3-1/2 lbs.). Lifted the skin gently and spread the butter over the breast, then a little bit over the top as well, sprinkled salt and pepper over the top, then roasted at 350 until the breast registered 160 degrees on an instant-read thermometer. Removed from oven, tented with foil and let rest 20 minutes before slicing. Very moist turkey and really tasty. Also try tilapia recipes posted by Charlie, especially this one: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=592307
Source: 7/03 Gourmet http://www.epicurious.com/recipes/food/views/108343
suz: We LOVE this...I make this Chili Butter as my go to for grilled fish...it's great on swordfish as well as halibut.
Michael in Sarasota: This was so bad...I didn't have butter so I used Crisco, no lime so I substituted an old potato...of course it was difficult getting two teaspoons of juice, I couldn't find red Thai chili peppers but I did have some red hots from last Halloween. The store didn't have sea bass so I substituted liver. Otherwise, I made it exactly as the recipe stated and we didn't like it a bit.
Sandy_in_Philly : Aw c'mon Michael, we know you better. You LOVED IT! Fess up! (NT) -
Michael in Sarasota: Well, ok...it was fabulous, Fabulous, FABULOUS!! - I did it with tilapia and dusted with flour. Fresh Market did not have Thai chilis or red serrano and I wanted the color contrast so I used an orange habanero. Unfortunately I used half the amount because I thought it would be too hot. I should have used the full amount. Ed said it was better than any we've had out. I got two 8oz pieces of tilapia and figured there would be leftover because we usually have 4 oz each. It was all gone! I doubled the butter and will use the rest with shrimp over pasta later this week. Thanks again, Pat!!!
Rec: Spicy Sauteed Fish with Olives and Cherry Tomatoes
Spicy Sauteed Fish with Olives and Cherry Tomatoes
1/4 cup olive oil
2 pounds tilapia, red snapper, or orange roughy fillets (Pat’s note: cod is good too)
1/2 cup chopped fresh parsley
1/2 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved
1 cup Kalamata olives or other brine-cured black olives, chopped
6 garlic cloves, minced
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.
Makes 4 servings.
Source: 5/02 Bon Appetit www.epicurious.com/recipes/food/views/106470
Pat’s notes: Delicious and so easy. Sometimes I use good canned tomatoes.
Spicy Sauteed Fish with Olives and Cherry Tomatoes
1/4 cup olive oil
2 pounds tilapia, red snapper, or orange roughy fillets (Pat’s note: cod is good too)
1/2 cup chopped fresh parsley
1/2 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved
1 cup Kalamata olives or other brine-cured black olives, chopped
6 garlic cloves, minced
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.
Makes 4 servings.
Source: 5/02 Bon Appetit www.epicurious.com/recipes/food/views/106470
Pat’s notes: Delicious and so easy. Sometimes I use good canned tomatoes.
Rec: Red Snapper Veracruzana. I use this recipe all the time, adapting it to
my whims at the moment. I often use tilapia and usually just nestle the fish down into the sauce and cook til it's done. Good stuff.
Red Snapper Veracruzana
1 pound snapper or other white firm fish
3 whole limes, juiced
6 oz water
1 tablespoon olive oil
1 whole onion, chopped
2 cloves garlic, mashed
1 dash cumin
1 dash pepper
3 tablespoons capers with juice
1/3 cup spanish olives with juice, chopped
1 whole bay leaf
3 whole tomatoes, chopped
jalapenos or serranos to taste, chopped big
1 cup dry white wine
Marinate fish in lime juice water and salt for 1/2 hour. Drain and place fish in a lightly oiled baking dish.
Preheat oven to 350F.
In a large pan, saute all ingredients for sauce. Pour the sauce over the fish. Bake for 15 - 20 minutes or until fish is opaque.
Serve with boiled potatoes. Can also be made with shrimp.
Source: Sandra in London
Pat’s notes: Easy and tasty. The second time I made it was even better. Sauteed the sauce ingredients (cutting back on the wine to about 1/2 cup and omitted cumin) then placed fish fillets (perch) and shrimp on top and nestled down into the sauce a little. Allowed them to cook in the sauce, turning once. Was absolutely delicious. Hubby kept going wow over the dish. Served with jasmine rice and steamed zucchini.
my whims at the moment. I often use tilapia and usually just nestle the fish down into the sauce and cook til it's done. Good stuff.
Red Snapper Veracruzana
1 pound snapper or other white firm fish
3 whole limes, juiced
6 oz water
1 tablespoon olive oil
1 whole onion, chopped
2 cloves garlic, mashed
1 dash cumin
1 dash pepper
3 tablespoons capers with juice
1/3 cup spanish olives with juice, chopped
1 whole bay leaf
3 whole tomatoes, chopped
jalapenos or serranos to taste, chopped big
1 cup dry white wine
Marinate fish in lime juice water and salt for 1/2 hour. Drain and place fish in a lightly oiled baking dish.
Preheat oven to 350F.
In a large pan, saute all ingredients for sauce. Pour the sauce over the fish. Bake for 15 - 20 minutes or until fish is opaque.
Serve with boiled potatoes. Can also be made with shrimp.
Source: Sandra in London
Pat’s notes: Easy and tasty. The second time I made it was even better. Sauteed the sauce ingredients (cutting back on the wine to about 1/2 cup and omitted cumin) then placed fish fillets (perch) and shrimp on top and nestled down into the sauce a little. Allowed them to cook in the sauce, turning once. Was absolutely delicious. Hubby kept going wow over the dish. Served with jasmine rice and steamed zucchini.
On the list to try are these as well....
Pepita Crusted Tilapia with Tomatillo Cream Sauce and Cilantro Potatoes
http://sweetlifebake.com/2011/03/16/pepita-crusted-tilapia-with-tomatillo-cream-sauce-and-cilantro-potatoes/
Parmesan Crusted Tilapia with Lemon (I actually do a wing it with this recipe sometimes)
http://ktc4unc.blogspot.com/2009/09/parmesan-crusted-tilapia-with-lemon.html
Sauteed Tilapia with Swiss Chard, Tarragon and Butter (good reviews)
http://www.finecooking.com/recipes/sauteed-tilapia-swiss-chard-tarragon-butter.aspx
Tilapia with scallions and black bean sauce
http://www.finecooking.com/recipes/tilapia-scallions-black-bean-sauce.aspx
Another wing it recipe I go to often is based on this
Panfried Tilapia with White Wine and Capers
http://www.food.com/recipe/pan-fried-tilapia-with-white-wine-and-capers-332328
Pepita Crusted Tilapia with Tomatillo Cream Sauce and Cilantro Potatoes
http://sweetlifebake.com/2011/03/16/pepita-crusted-tilapia-with-tomatillo-cream-sauce-and-cilantro-potatoes/
Parmesan Crusted Tilapia with Lemon (I actually do a wing it with this recipe sometimes)
http://ktc4unc.blogspot.com/2009/09/parmesan-crusted-tilapia-with-lemon.html
Sauteed Tilapia with Swiss Chard, Tarragon and Butter (good reviews)
http://www.finecooking.com/recipes/sauteed-tilapia-swiss-chard-tarragon-butter.aspx
Tilapia with scallions and black bean sauce
http://www.finecooking.com/recipes/tilapia-scallions-black-bean-sauce.aspx
Another wing it recipe I go to often is based on this
Panfried Tilapia with White Wine and Capers
http://www.food.com/recipe/pan-fried-tilapia-with-white-wine-and-capers-332328
I don't like tilapia, but here's a recipe from my to-try list that can be used for tilapia:
BROILED ORANGE ROUGHY OR RED SNAPPER
...Orange Roughy is a mild, firm textured fish popular in New Zealand. You can substitute halibut or red snapper if you prefer.
6 Orange Roughy fillets
2 Tbs. water
1 tsp. ginger peeled & minced
1/2 tsp. lemon juice
1/2 tsp. soy sauce
1/4 tsp. crushed red pepper
2 Tbs. toasted sesame seeds
Place fillets in a shallow baking dish. Combine water, ginger, lemon juice, soy sauce and crushed red pepper and process in a blender until smooth. Pour over fillets, cover and marinate in refrigerator about 2 hours.
Remove the fillets from the marinade and coat both sides with sesame seeds. Spray broiler pan with non-stick vegetable spray and pre-heat broiler.
Broil about 4 inches from heat for 6 to 8 minutes or until fish flakes easily with a fork. Keep the door propped open slightly. Don't overcook! Serve with lemon.
This recipe will serve 6.
BROILED ORANGE ROUGHY OR RED SNAPPER
...Orange Roughy is a mild, firm textured fish popular in New Zealand. You can substitute halibut or red snapper if you prefer.
6 Orange Roughy fillets
2 Tbs. water
1 tsp. ginger peeled & minced
1/2 tsp. lemon juice
1/2 tsp. soy sauce
1/4 tsp. crushed red pepper
2 Tbs. toasted sesame seeds
Place fillets in a shallow baking dish. Combine water, ginger, lemon juice, soy sauce and crushed red pepper and process in a blender until smooth. Pour over fillets, cover and marinate in refrigerator about 2 hours.
Remove the fillets from the marinade and coat both sides with sesame seeds. Spray broiler pan with non-stick vegetable spray and pre-heat broiler.
Broil about 4 inches from heat for 6 to 8 minutes or until fish flakes easily with a fork. Keep the door propped open slightly. Don't overcook! Serve with lemon.
This recipe will serve 6.
Here's another from my to-try list: Egyptian Red Snapper in Red Pepper-Mint Sauce
EGYPTIAN RED SNAPPER IN RED PEPPER-MINT SAUCE
Ingredients
6 (8 ounce) red snapper fillets
1 Tablespoon olive oil
1 Large Red onion
2 Cloves garlic
1 Red pepper, charred, skinned and chopped
1/8 tsp Cayenne pepper or to taste
5 Mint leaves
1/2 Tablespoon dried thyme
3 Teaspoons lemon juice
Process:
Preheat oven to 350 F.
1. To make the sauce, sauté onions in olive oil until golden.
2. Add garlic, red pepper and remaining sauce ingredients, and simmer for 10 minutes.
3. Pour sauce over snapper fillets and bake covered in a 350° oven for 18 minutes.
4. Serve over rice or couscous.
Serves 6
http://www.food.com/recipe/egyptian-red-snapper-in-red-pepper-mint-sauce-133946
EGYPTIAN RED SNAPPER IN RED PEPPER-MINT SAUCE
Ingredients
6 (8 ounce) red snapper fillets
1 Tablespoon olive oil
1 Large Red onion
2 Cloves garlic
1 Red pepper, charred, skinned and chopped
1/8 tsp Cayenne pepper or to taste
5 Mint leaves
1/2 Tablespoon dried thyme
3 Teaspoons lemon juice
Process:
Preheat oven to 350 F.
1. To make the sauce, sauté onions in olive oil until golden.
2. Add garlic, red pepper and remaining sauce ingredients, and simmer for 10 minutes.
3. Pour sauce over snapper fillets and bake covered in a 350° oven for 18 minutes.
4. Serve over rice or couscous.
Serves 6
http://www.food.com/recipe/egyptian-red-snapper-in-red-pepper-mint-sauce-133946
And yet another: Red Snapper Parmigiana
RED SNAPPER PARMIGIANA
INGREDIENTS:
1/2 cup dry white wine
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, crushed
4 red snapper fillets, about 1 " thick
1/4 cup flour
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons olive oil
DIRECTIONS:
1. Combine the first 4 ingredients in a large zip-lock bag; add fish. Marinate in the fridge for about 30 minutes, turning occasionally. Remove fish from bag and discard the marinade.
2. Combine the flour, Parmesan, salt & pepper in another zip-lock bag. Add the fish; seal and shake to coat the fish with the flour mixture.
3. Coat a large skillet with cooking spray and add the olive oil. Heat over medium until hot. Add the fish and cook for about 7 minutes on each side or until it flakes easily.
4 servings
possibly from Cooking Light
Posted at Recipezaar
http://www.food.com/recipe/red-snapper-parmigiana-85626
RED SNAPPER PARMIGIANA
INGREDIENTS:
1/2 cup dry white wine
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, crushed
4 red snapper fillets, about 1 " thick
1/4 cup flour
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons olive oil
DIRECTIONS:
1. Combine the first 4 ingredients in a large zip-lock bag; add fish. Marinate in the fridge for about 30 minutes, turning occasionally. Remove fish from bag and discard the marinade.
2. Combine the flour, Parmesan, salt & pepper in another zip-lock bag. Add the fish; seal and shake to coat the fish with the flour mixture.
3. Coat a large skillet with cooking spray and add the olive oil. Heat over medium until hot. Add the fish and cook for about 7 minutes on each side or until it flakes easily.
4 servings
possibly from Cooking Light
Posted at Recipezaar
http://www.food.com/recipe/red-snapper-parmigiana-85626
lana-in-fl
Well-known member
Grilled tilapia with Mango Salsa is excellent.
And I third the pan-seared tilapia with chile lime butter - very yummy.
http://allrecipes.com/Recipe/Grilled-Tilapia-with-Mango-Salsa/Detail.aspx
And I third the pan-seared tilapia with chile lime butter - very yummy.
http://allrecipes.com/Recipe/Grilled-Tilapia-with-Mango-Salsa/Detail.aspx
richard-in-cincy
Well-known member
Tilapia Species Taste Variation
The grilled Tilapia I ate in Costa Rica was amazing, rich, and flavorful, nothing like the bland Tilapia I get here. Figures they'd find the most bland species to sell in the US.
Initially I tought it was a local fish they were preparing fresh (i.e. non frozen) and the cook at the B&B that served it one evening said no, she buys it frozen.
Just wondering if anyone has a choice of different Tilapia or does the entire US eat the same Tilapia species?
The grilled Tilapia I ate in Costa Rica was amazing, rich, and flavorful, nothing like the bland Tilapia I get here. Figures they'd find the most bland species to sell in the US.
Initially I tought it was a local fish they were preparing fresh (i.e. non frozen) and the cook at the B&B that served it one evening said no, she buys it frozen.
Just wondering if anyone has a choice of different Tilapia or does the entire US eat the same Tilapia species?