BAKED TILAPIA
I've decided to cook healthier for my family, and that includes having more fish at home. After looking at easy tilapia recipes I decided to try baked tilapia. I love that it's fast, too! -Hope Stewart, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place tilapia in an ungreased 13x9-in. baking dish. In a small bowl, combine the butter, lemon juice, garlic powder and salt; pour over the fillets. Sprinkle with capers, oregano and paprika., Bake, uncovered, at 425° until fish just begins to flake easily with a fork, 10-15 minutes.
Nutrition Facts : Calories 224 calories, Fat 10g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 304mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.
LEMON CAPER TILAPIA
Delicate tilapia is baked with a lemon-caper sauce and ready in about 25 minutes, start to finish.
Provided by Sarah Walker Caron
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F. Spray a baking dish with olive oil.
- Rinse the tilapia under cool water and place in the prepared baking dish.
- Whisk together the lemon juice, olive oil, garlic and capers. Pour over the tilapia. Season with salt and pepper.
- Slide the baking dish into the oven and bake for 15-20 minutes, until the fish flakes easily with a fork.
- Serve immediately, spooning the liquid from the pan over the fish and topping with lemon zest.
Nutrition Facts : ServingSize 1 Serving
GRILLED TILAPIA WITH LEMON BUTTER, CAPERS AND ORZO
Steps:
- Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.
- Heat the grill to high.
- Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley.
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
PARMESAN CRUSTED TILAPIA WITH LEMON CAPER SAUCE
I don't know where I found this, but I had it printed and decided to make it tonight - YUM! Very light and quick to put together. I had a can of artichoke hearts on hand and added 1/2 of the can in the sauce and it was delicious!
Provided by BethR
Categories Tilapia
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare Parmesan flour by combining 1/2 cup flour and parmesan cheese in shallow pan, set aside.
- Dredge fish in plain flour, shaking off excess flour.
- Dip in egg wash.
- Coat in parmesan flour mixture.
- Heat non-stick frying pan with olive oil (almost smoking).
- Brown fish on both sides, remove from pan and keep warm.
- In the same pan, add more oil if needed, and sauté garlic.
- Add capers, lemon juice, wine and stock, salt and pepper (artichokes if you like).
- Reduce by half, remove from heat.
- Add butter and melt through.
TILAPIA WITH LEMON CAPER SAUCE
My husband and I are always trying to increase the amount of fish in our diet. This recipe is fast, easy and enjoyable, even for non-fish lovers. -Catherine Jensen, Blytheville, Arkansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle tilapia with salt and pepper. Dust lightly with flour., In a large skillet, heat oil over medium heat. Add tilapia; cook until lightly browned and fish just begins to flake easily with a fork, 3-5 minutes per side. Remove from pan; keep warm., Add broth, lemon juice, butter and capers to same skillet; cook and stir until mixture is reduced by half, about 5 minutes. Spoon over tilapia. If desired, serve with pasta and lemon wedges.
Nutrition Facts : Calories 207 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 500mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
SKINNY BAKED TILAPIA WITH LEMON & CAPERS RECIPE
A simple, healthy and delicious recipe that can be changed in many ways. According to my calculations, each serving of this skinny baked Tilapia with lemon and capers has *4 WW PointsPlus and *3 SmartPoints.
Provided by Martha | Simple Nourished Living
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Place tilapia fillets in an ungreased 9x13-inch baking dish.
- In a small bowl, combine the butter, lemon juice, garlic powder and salt. Pour evenly over the fillets.
- Sprinkle capers, oregano and paprika over tilapia fillets.
- Bake, uncovered, at 425°F for 10-15 minutes, or until the fish fillets flake easily with a fork.
Nutrition Facts : ServingSize 1 fillet, Calories 172 kcal, Carbohydrate 1 g, Protein 32 g, Fat 5 g
PAN FRIED TILAPIA WITH WHITE WINE AND CAPERS
I found This recipe on CDKitchen, Submitted by: Jerrie, from Rhode Island (serving size: 1 fillet and 2 tablespoons sauce). POINTS: 5; EXCHANGES: '12 Starch, 4 Very lean Meat.
Provided by Chef Lyle
Categories Tilapia
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 6 ingredients, stirring well with a whisk; set aside.
- Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
- Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired.
BROWN BUTTER TILAPIA WITH CAPERS
Time 20m
Number Of Ingredients 8
Steps:
- Season fish with salt and pepper. Dredge in flour; shaking off excess. Heat oil in large skillet on medium. Fry fish 2 to 3 min. per side, or until golden brown and flakes easily with a fork. Transfer to plate and keep warm.
- Add butter to skillet (still on medium heat), swirling skillet until butter stops frothing and turns a light brown colour; 1 to 2 min. Remove from heat, stir in capers and lemon juice. Pour butter sauce over fish.
- Meanwhile, cook chard in simmering salted water just until tender, 30 sec. to 1 min. Drain and serve alongside fish.
Nutrition Facts : Calories 310, Fat 21, SaturatedFat 11, Carbohydrate 14, Sugar 15, Protein 17, Cholesterol 95, Fiber 1, Sodium 800
TILAPIA WITH TOMATOES AND CAPERS
Tilapia with tomatoes and capers is easy to make for a weeknight dinner, healthy, and full of flavor! Serve it with wilted spinach, angel hair pasta, or both.
Provided by Caroline Lindsey
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Melt 1 tbsp butter in saute pan over medium high heat.
- Season both sides of tilapia with Adobo seasoning. Cook for 2-3 minutes on each side without moving. Set aside and cover with foil to keep warm.
- Melt remaining 3 tbsp butter in pan. Add garlic and cook until fragrant, about 30 seconds. Add white wine, capers, and tomatoes. Bring to a simmer.
- Add about 1 tbsp cold water to cornstarch and mix to make a slurry. Pour into sauce mixture while stirring and simmer about 5 minutes, until thickened.
- Cook angel hair pasta according to directions. Drain.
- To save dishes, while the pasta is draining in a colander, add olive oil to the hot pasta pot, add spinach, and stir until just wilted, 1-2 minutes.
- Divide pasta, fish, and spinach between plates and spoon sauce over everything.
Nutrition Facts : Calories 1070 kcal, Carbohydrate 113 g, Protein 67 g, Fat 36 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 174 mg, Sodium 1562 mg, Fiber 10 g, Sugar 14 g, ServingSize 1 serving
PAN-FRIED TILAPIA FILLETS WITH CAPERS
Steps:
- Season tilapia fillets with salt and pepper on all sides. Dredge in flour and shake off excess.
- Heat olive oil in a skillet over medium heat and pan-fry tilapia until golden brown, about 3 minutes per side.
- While tilapia is cooking, bring cream to a boil in a second skillet and season with salt and nutmeg. Add tilapia and capers. Simmer until cream thickens, about 5 minutes.
Nutrition Facts : Calories 312.3 calories, Carbohydrate 8.3 g, Cholesterol 82.5 mg, Fat 19.7 g, Fiber 1.2 g, Protein 25.4 g, SaturatedFat 8.3 g, Sodium 942.7 mg, Sugar 0.2 g
BRAISED FISH WITH SPICY TOMATO SAUCE
This simple braised fish dish combines a spiced tomato sauce with spinach, cod, and couscous. Get the recipe for Braised Fish With Spicy Tomato Sauce.
Provided by Ananda Eidelstein
Time 25m
Number Of Ingredients 16
Steps:
- Mix paprika, coriander, cumin, cinnamon, and cayenne in a small bowl. Heat oil in a large skillet over medium. Add paprika mixture and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook, stirring constantly, until darkened, about 1 minute. Stir in spinach, 1½ cups water, sugar, salt, and several grinds of pepper; cover and bring to a simmer over medium-high. Cook, stirring occasionally and breaking up spinach with a spoon until spinach is dispersed, 3 to 4 minutes.
- Nestle fish in sauce and return to a simmer. Reduce heat to medium and cook, covered, until fish is cooked through and flakes easily with a fork, 5 to 10 minutes depending on thickness. Top with lemon zest and cilantro and serve with couscous.
TILAPIA WITH LEMON CAPER SAUCE
Provided by Ann
Number Of Ingredients 10
Steps:
- Season the fish lightly with salt and pepper. In a large nonstick fry pan over medium heat, melt the butter with the olive oil. Do no allow butter to brown. Arrange the fish in the pan and cook, turning once, until browned on both sides. The fish should no longer have a pink tint to it, test with a fork approximately 6 to 8 minutes depending on the thickness of the fillet. Remove fish and set aside.
- Add the onion cook for about 1 minute and the add in the garlic to the pan and cook, stirring often, until fragrant, about 1 minute. Add the lemon juice, increase the heat to medium-high. Allow the sauce thickens slightly. Stir in the cilantro, capers and lemon zest, and season with salt and pepper.
- Add the fish to the pan and allow fish to reheat. Serve immediately.
TILAPIA PICCATA RECIPE
An elegant dish of lightly pan-fried tilapia fillets in a sauce of white wine, fresh lemon juice and capers. A go-to recipe for special occasions.
Provided by Doug DuCap
Categories Brunch Dinner Entree Lunch Main Course
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Dry the fillets with paper towels and sprinkle both sides with salt and pepper. Spread the flour out on a plate.
- Heat the olive oil and 1 tablespoon of the butter over medium heat until the butter sizzles. Lightly dredge the fillets in the flour, shake off the excess and put them in the pan.
- Pan fry the fillets until lightly browned on both sides, about 2 to 3 minutes per side. Remove the fish from the pan and keep it warm.
- Raise the heat to medium-high and add the wine to the pan, stirring up any browned bits of flour. Add the shallots and cook for 1 to 2 minutes, or until shallots are softened.
- Stir in the lemon juice and capers and cook 1 minute. Turn off the heat and stir in the remaining tablespoon of butter. Spoon the sauce over the fish and sprinkle with parsley.
Nutrition Facts : Calories 301 kcal, Carbohydrate 19 g, Cholesterol 43 mg, Fiber 2 g, Protein 13 g, SaturatedFat 5 g, Sodium 523 mg, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 10 g
PAN SEARED TILAPIA WITH LEMON CAPER SAUCE
Healthy fresh flavors for a quick and delicious meal.
Provided by Laurie McNamara
Categories Mains & Entrees
Time 30m
Number Of Ingredients 13
Steps:
- Season both sides of the fish with kosher salt and black pepper.
- Preheat a large non-stick skillet over medium heat. Melt two tablespoons of butter and two tablespoons of olive oil.
- Work in batches of two and carefully place the tilapia into the hot pan. Cook the tilapia for 4 minutes before flipping and cooking for an additional 2 to 3 minutes. Remove and repeat with the second batch. Keep the tilapia warm by covering loosely with foil.
- Add the minced shallots and garlic to the same pan and cook for two to three minutes or until fragrant and soft. Add in the wine and lemon juice, bring to a boil over medium-high heat until it thickens, about 3 to 4 minutes. Stir in the capers, parsley and lemon zest, then taste and season with more salt and pepper if desired.
- Place the fish back into the skillet and spoon sauce over top before serving with a few slices of fresh lemon and a light drizzle of olive oil.
Nutrition Facts : ServingSize 1 g, Calories 333 kcal, Carbohydrate 7 g, Protein 35 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 100 mg, Sodium 150 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 9 g
BAKED TILAPIA WITH CAPERS
Steps:
- Place tilapia in an ungreased 13x9in baking dish. In a small bowl, combine the butter, lemon juice, garlic powder and salt, pour over the fillets. Sprinkle with capers, oregano and paprika. Bake, uncovered, at 425 degrees for 10-15 minutes or until fish flakes easily with a fork.
BAKED TILAPIA IN LEMON BUTTER SAUCE
Steps:
- Preheat the oven and position rack: Position a rack in the center of the oven. Preheat the oven to 450°F.
Nutrition Facts : Calories 324 kcal, Carbohydrate 1 g, Cholesterol 127 mg, Fiber 0 g, Protein 45 g, SaturatedFat 9 g, Sodium 177 mg, Sugar 0 g, Fat 16 g, UnsaturatedFat 0 g
TILAPIA FOIL PACKETS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 400 degrees F. Whisk together the white wine, olive oil, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- 2. Place each tilapia fillet on a separate 14-by-12-inch piece of nonstick foil. Drizzle one-quarter of the white wine mixture over each fish fillet and top with one-quarter of the tomatoes, capers and thyme. Fold the foil up over each piece of fish and seal to create a packet. Put the packets on a sheet pan and bake until the fish becomes fragrant, 20 to 25 minutes depending on the thickness of the fillets; let cool for 3 minutes. Open the packets, sprinkle 1/2 teaspoon salt evenly over the fillets and serve.
BAKED TILAPIA WITH LEMON GARLIC SAUCE
Baked Tilapia with Lemon Garlic Sauce is a true weeknight winner meal. It comes together in about 20 minutes. It's adaptable to your tastes and what you have on hand. It's not-fishy tasting, so kids often love it. And it's through-the-roof delicious!
Provided by Kris Longwell
Categories Entree
Time 18m
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- Lightly oil the baking dish with the cooking spray.
- Arrange the tilapia in the dish. (It's okay if the edges overlap a little).
- Liberally sprinkle salt all over the tops and bottoms of the fillets. Lightly sprinkle with pepper and oregano all over the fillets.
- In a small bowl, mix together the melted butter, extra-virgin olive oil, white wine, lemon juice, lemon zest, and garlic. Carefully pour the liquid all over the fish in the dish. Top with the capers.
- Bake, uncovered, for 12 to 14 minutes, or until the fish flakes easily with a fork and an internal temperature of 145°F is reached. Remove and serve at once, drizzling the sauce over the fillets. Garnish with chopped parsley, if desired.
Nutrition Facts : Calories 178 kcal, Carbohydrate 4 g, Protein 1 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 307 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
BAKED TILAPIA & CAPERS
Easy, delicious and healthy Baked Tilapia & Capers recipe from SparkRecipes. See our top-rated recipes for Baked Tilapia & Capers.
Categories Fish Dinner Fish Dinner
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- In a food processor combine bread, lemon zest, and cheese. Pulse until almost uniform in texture. Continue pulsing while drizzling in one tablespoon of the olive oil. Set aside.
- Season fish with salt and pepper. Place 2 fillets in a single layer on a buttered 9 by 12-inch casserole. In a small saucepan melt 2 tablespoons of buttery spread and add the lemon juice and capers. Pour butter mixture over fish, and sprinkle tops with bread crumb mixture. Bake uncovered for 15 to 20 minutes.
Nutrition Facts : Nutritional Info Servings Per Recipe 2 Amount Per Serving Calories
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- Preheat the oven to 425 degrees F. In a bowl, combine the creme fraiche, both mustard - stone ground and dijon, minced red onion, capers, 1 teaspoon salt, and 1/2 teaspoon pepper, lemon zest, cayenne pepper and set aside.
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- Heat the oil in a 12-inch heavy skillet over moderately high heat until hot, but not smoking, then sauté the finely chopped onion and stir until golden, for about 8 minutes.
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FRIED TILAPIA WITH LEMON AND CAPERS - FOOD & WINE MAGAZINE
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- In a large saucepan or Dutch oven, heat the canola oil to 350º. Meanwhile, in a large mixing bowl, whisk together the flour, baking powder and Old Bay. Whisk in the beer, adding additional water if needed.
- Dust the tilapia with the cornstarch and dredge through the beer batter. Gently place in the oil and fry until golden brown, about five minutes. Transfer to a paper-towel lined baking sheet and season with salt.
- Dust capers with cornstarch and fry for two minutes. Transfer to the baking sheet. Serve tilapia and capers with lemon halves.
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- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Preheat oven to 375°F. In a 3-quart baking dish combine tomatoes, olives, capers, basil, the 3 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Roast tomato mixture for 12 to 15 minutes or until tomatoes have softened and begun to release their juices. Carefully tuck fish fillets under tomato mixture.
- In a small bowl whisk together the 1/4 cup olive oil, the lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper; pour over fish fillets. Roast for 10 to 12 minutes or until fish flakes easily when tested with a fork. Serve fillets topped with tomato mixture and juices.
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