Cilantro Tilapia Food

BAKED TILAPIA WITH COCONUT-CILANTRO SAUCE

Steps:

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking pan with canola oil spray. Sprinkle the fish with the salt and place it in the pan.
• Combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeno in a blender and pulse until fairly smooth. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15 minutes. Garnish with more cilantro and serve with the rice.
• Per Serving (analysis does not include brown rice): Calories: 170 Fat: 3 grams Saturated Fat: 1 gram Protein: 34 grams Carbohydrates: 1 gram Sugar: 0 grams Fiber: 0 grams Cholesterol: 85 milligrams Sodium: 210 milligrams

LIME-CILANTRO TILAPIA

Steps:

• In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., To the same pan, add broth, cilantro, lime zest, lime juice and remaining cumin; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia.

CILANTRO LIME TILAPIA {GF, LOW FAT, HIGH PROTEIN + SUPER SIMPLE}

Steps:

• In alarge pot, bring the water to a boil over high heat.
• Once boiling, stir in the quinoa, cover and reduce the heat to low. Cook until all the water is absorbed, about 15 minutes.
• While the quinoa cooks, spray alarge panwith cooking spray and heat over medium/high.
• Sprinkle each side of the tilapia fillets with smoked paprika and cook until white and flaky, about 2-3 minutes per side. Cover and set aside until the quinoa is ready.
• Toss the cooked quinoa with the corn, lime juice, garlic powder, onion powder and cilantro. Season to taste with salt and pepper.
• Divide the quinoa between two plates and top with tilapia fillets. Drizzle on sriracha is desired.
• DEVOUR

MOROCCAN-STYLE TILAPIA WITH CUMIN, MANGO AND CILANTRO

Steps:

• Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.

LEMON CILANTRO TILAPIA

Steps:

• Marinade the fillets with half a cup lemon and Tony's Creole Seasoning for about 30 minutes.
• Preheat oven to 350ºF. Blend butter/olive oil, garlic, cilantro, and remaining lemon juice in blender. Pour over fillets.
• ENJOY!

WHAT TO SERVE WITH TILAPIA - 7 BEST SIDE DISHES

Steps:

• Choose your favorite recipe from the list of options.
• Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

CILANTRO BUTTER TILAPIA SKILLET FILLETS

Steps:

• Combine the first three ingredients and wprinkle over both sides of the fish.
• Heat a large non-stick skillet over medium high heat and coat the pan and both sides of the fish with cooking spray.
• Place the fish in the pan and cook for three minutes on each side, or until it flakes with a fork.
• Place the fish on a serving platter and squeeze the lemon wedges over the fish.
• Place the butter and remaining ingredients in a small bowl and stir until blended, serve with the fish.

ASIAN CILANTRO TILAPIA #RSC

Steps:

• Preheat oven 375.
• Make the marinade. Make sure to only use 3Tbsp of the sesame oil. This should make a little over 3/4cup of sauce but out of that put aside 1/4 cup for the veggies and the rest is needed for the fish.
• Add in all the veggies and a handful of cilantro in a mixing bowl. Sprinkle in Salt/pepper, LEMON ZEST, 1/4 cup of the marinade and toss. Put to the side.
• Lay down the REYNOLDS FOIL in the baking dish.
• Pour the other part of the sesame oil (3Tbsp).
• Lay the TILAPIA and you can overlap the thinner sides.
• Pour the remaining part of the marinade over the fish.
• Spread the veggie mixture covering the fish.
• Cover the foil but leave a small air pocket.
• Bake 12--15 minutes.
• ENJOY by itself or on some rice.

CILANTRO TILAPIA

Steps:

• Preheat oven to 375.
• Coat the bottom of a baking dish with olive oil.
• Place the tilapia fillets in the pan.
• Sprinkle desired amount of garlic salt, cajun seasoning, and pepper over tilapia pieces.
• Press several sprigs of cilantro on top of each piece.
• Bake tilapia for 8 to 12 minutes.
• Enjoy alone or with lemon!

CILANTRO LIME TILAPIA

Steps:

• Season tilapia with salt and pepper.
• In small bowl, whip cilantro, the juice from the lime and 1/4 cup butter until well mixed.
• Melt 1 tsp butter and 1 tsp oil in skillet on medium high heat.
• Add tilapia fillets and cook 3 minutes per side or until flaky.
• Top fish with cilantro lime butter and serve on a bed of rice.

TILAPIA WITH CILANTRO CREAM

Steps:

• Heat the oven to 375 F (190 C / Gas 5).
• Line a baking pan with foil; spray with nonstick cooking spray.
• Brush the tilapia fillets lightly with butter and arrange in the prepared pan. Sprinkle the fillets lightly with salt and pepper.
• Bake the fish for about 20 minutes, or until the tilapia is cooked through and flakes easily with a fork.
• Heat the olive oil in a small saucepan over medium heat; sauté the garlic and onion for 1 to 2 minutes. Add the heavy cream and bring to a simmer. Simmer for about 3 to 4 minutes to reduce slightly.
• Stir in the fresh chopped cilantro, lime juice , and zest, and salt and pepper to taste. Simmer for about 1 minute longer.

CILANTRO-LIME TILAPIA

Steps:

• Defrost tilapia fillets in cold running water. Place in container that you can season in.
• Cut the 2 limes in half and squeeze the juice on top of fillets. Flip over and squeeze more juice onto the other side.
• Preheat skillet on low-medium heat.
• Sprinkle the cilantro, salt, and pepper on top of each tilapia fillets. Do the same to the bottom. (Note: Use only half the seasonings on the top of the fillets and use the other half on the bottom.)
• Spray the pan with nonstick spray and place the fillets in the skillet. Place cover on top of skillet. Cook for 2-3 minutes before flipping the fillets.
• Place to the side. If you have any juice left in the limes or have an extra like squeeze some juice on top of the cooked fillets.
• Serve and enjoy!

CILANTRO-CHIPOTLE TILAPIA

Steps:

• Preheat broiler.
• Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth, then coat fish with sauce.
• Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.

TILAPIA POCKETS WITH CILANTRO-LEMONGRASS MOJO

Steps:

• Preheat your oven to 350 degrees F.
• Place the lemongrass, all but 2 tablespoons of the cilantro, 1/2 cup of the mint, 1/2 cup of the oil, garlic, jalapenos, paprika, and salt in a food processor or blender and process until smooth. Add the remaining 1/2 cup of oil and vinegar and process until smooth. Place the fish fillets in a large baking dish, cover with the mojo and turn to coat. Marinate fish for up to 1 hour.
• Place 4 (16-inch) long pieces of parchment paper on your work surface with the short half facing you. Crease each down the middle. Place a fillet in the center of the bottom half of the rectangle and pour about 1/4 cup of the mojo over each fillet and sprinkle with the remaining 2 tablespoons of cilantro. Fold the top half of over the fillet so that the top and bottom edges meet. Tightly crimp and fold the edges of the parchment working from 1 end around to the other to seal the package. Place the packets on a baking sheet and bake for 9 to 10 minutes for 3/4-inch thick fillets or up to 12 minutes for 1-inch thick fillets.
• Place the fish packets on a large serving dish and open the packets tableside. Serve with juices from the packet and sprinkled with the chopped cilantro and mint leaves.