Creamy Cajun Tilapia In A Boat Rsc Food

CAJUN TILAPIA

Steps:

• In large skillet, medium heat, melt butter and saute garlic and green onion 5 minute.
• In mixing bowl, Coat tilapia in mixture of flour, cajun and creole seaonings.
• Place Tilapia in skillet and cook 5-7 min on each side, or until fish is white and flakey.

CREAMY TILAPIA WITH PUFF PASTRY

Steps:

• Preheat oven to 350 degrees.
• Heat oil in large frying pan over high heat.
• Lightly brown the Fillets, 2 or 3 minutes per side. You want some of the fish to stick to the bottom. or cook and extra fillet and chop it up into the pan.
• Remove the fillets from the oil and place in the bottom of a 15 x baking dish.
• Drain the oil from the frying pan, Careful not to lose bits of fish left behind.
• Add the stock to deglaze the pan. Add spices into the frying pan and bring to boil.
• Mix Corn Starch in 1/4 cup water. Add to frying pan to thicken.
• Stir as sauce thicken. After 1 minute add Half and half.
• Cover the fish with the white sauce.
• Sprinkle the walnuts over the sauce.
• Unfold both sheets of Pastry. lay one sheet over the dish.
• Cut the second sheet to cover the remaining of the dish over lap slightly.
• Cut the remaining pastry into interesting shapes and put them on top of the pasty in the dish.
• Bake until the crust is puffy, lightly brown and sauce is boiling.
• Serve with wild rice. about 30 to 45 minutes.
• You can add more fillets without increasing sauce. Could use up to 10 small fillets.

CAJUN BAKED TILAPIA

Steps:

• Preheat oven to 450 degrees.
• Line a shallow baking pan with tin foil.Coat with olive oil.
• Coat both sides of fish with olive oil and sprinkle both sides of fish with half of the seasoning.
• Place fish on pan and bake for 8-10 minutes or until fish flakes easily with fork.
• In a small bowl combine mayonnaise, remaining seasoning, lemon juice and pickle. stir well, serve with fish.
• Garnish with lemon wedges.

CAJUN TILAPIA WITH SOUTHWESTERN SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place corn on the preheated grill and cook, turning often, until charred all over, about 10 minutes. Transfer to a plate and remove kernels when cool enough to handle.
• Combine corn kernels, avocado, tomato, black beans, red onion, cilantro, and jalapeno in a large bowl. Squeeze 1 lime wedge over top and season with salt and pepper. Store in the refrigerator until cold, about 30 minutes.
• Meanwhile, season tilapia on both sides with Cajun seasoning.
• Melt butter in a medium stainless steel skillet over medium-high heat; cook until just before butter begins to brown. Add tilapia and cook for 1 to 2 minutes. Flip and cook for 1 more minute. Tilt the skillet and baste with the butter until fish is cooked through and flakes easily with a fork, about 5 more minutes. Remove fish from the skillet.
• Pour chicken broth into the pan and scrape the browned bits of food off the bottom of the pan with a wooden spoon. Whisk in cream. Squeeze in another lime wedge, then taste and adjust for your desired level of tanginess. Bring to a simmer, then remove from the heat.
• Serve fish with cold salsa, adding cream sauce to both, if desired.

TILAPIA ALL-IN-ONE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine cooked rice, thawed vegetables, and Cheddar cheese in a large bowl.
• Melt butter in a small saucepan over low heat. Stir in lemon juice, bouillon granules, paprika, and pepper.
• Pour 1/2 of the butter sauce over the rice mixture. Stir to combine, then spread in the bottom of the prepared baking dish. Place tilapia fillets in a single layer on top of rice, and pour remaining sauce over top.
• Bake in the preheated oven until fish flakes easily with a fork, 35 to 40 minutes.