Escabeche De Pescado Crunchy Tilapia In Tomato Sauce Food

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CRUNCHY BAKED TILAPIA



Crunchy Baked Tilapia image

I'm a real fan of Tilapia with so many ways to fix it. Here's another. Delicious! Excellent for those who do not like fish, but need the Omegas.

Provided by Caroline Cooks

Categories     Tilapia

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 cup saltine crackers, crushed to crumbs
1 tablespoon italian seasoning
1/2 tablespoon dried parsley
fresh ground black pepper
1/3 cup unsalted butter, melted
2 tablespoons parmesan cheese or 2 tablespoons asiago cheese, grated
2 tilapia fillets

Steps:

  • Preheat oven to 400°F
  • Melt butter in shallow pie dish; set aside.
  • In another shallow dish, mix cracker crumbs, seasoning and spices.
  • Dry fillets and dredge in butter; then, in crumb-seasonings mixture.
  • Place on oil-sprayed foil-lined baking sheet and distribute remaining crumbs on tops of fillets.
  • Drizzle remaining melted butter over crumbs.
  • Sprinkle each with grated cheese.
  • Bake for 15-20 minutes, until fish flakes easily and topping is golden.
  • Serve with Chili SauceII-Recipe #7161, if desired.
  • Enjoy!

Nutrition Facts : Calories 561.1, Fat 37.3, SaturatedFat 21.7, Cholesterol 148.2, Sodium 538, Carbohydrate 26.4, Fiber 1.1, Sugar 0.9, Protein 30.8

FILIPINO FISH ESCABECHE



Filipino Fish Escabeche image

Tilapia, cod, or halibut can be used for making this Filipino fish dish, which comes with a sweet and sour sauce.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 45m

Yield 4

Number Of Ingredients 13

1 cup oil for frying
1 (4 ounce) whole tilapia, cleaned and scaled
salt to taste
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, cut into chunks
1 (1 inch) piece ginger, thinly sliced crosswise, or to taste
1 ¼ cups water
1 cup distilled white vinegar
5 tablespoons white sugar
salt and ground black pepper to taste
1 tablespoon cornstarch

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
  • Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
  • Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 22.6 g, Cholesterol 10.2 mg, Fat 16.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 95.2 mg, Sugar 18 g

TILAPIA AND TOMATO SAUCE



Tilapia and Tomato Sauce image

White-fleshed fish and tomatoes just seem to have a natural affinity. This easy recipe is quick enough to serve on a week night and elegant enough to serve for a dinner party.

Provided by Irmgard

Categories     Tilapia

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil, divided
1 onion, sliced
3 garlic cloves, minced
1 sweet red pepper, sliced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1/2 teaspoon hot pepper sauce
1 (28 ounce) can diced tomatoes
2 tablespoons fresh coriander, chopped
2 tablespoons orange juice
1 tablespoon lime juice
4 tilapia fillets

Steps:

  • In a shallow Dutch oven, heat 1 tablespoons of the oil over medium heat.
  • Fry the onion, garlic, red pepper, oregano, cumin, 1/4 teaspoons each of the salt and pepper, and the hot pepper sauce, stirring often, for 15 minutes or until the vegetables are tender.
  • Add the tomatoes and bring to a boil.
  • Reduce the heat and simmer for about 20 minutes or until thickened and reduced to about 2 cups.
  • Stir in the coriander, orange juice and lime juice.
  • Meanwhile, in a non-stick skillet, heat the remaining oil over medium-high heat.
  • Sprinkle the fish with the remaining salt and pepper.
  • Fry, turning once, in batches and adding more oil if necessary, for 4 minutes or until browned.
  • Nestle into the hot sauce and simmer for 4 minutes or until the fish flakes easily when tested.

MOM'S FILIPINO ESCABECHE



Mom's Filipino Escabeche image

This is my wife's favorite recipe. It may be made with virtually any medium whole fish (such as Lapu Lapu or Bangus/Milkfish) or medium fish fillet (such as Salmon or Steelhead), but it is pictured made with salmon fillet, so I've indicated that in the recipe below. She learned it by watching her mom make it while she was growing up, so the measurements are all approximate. Tasting is very important while cooking it so you can maintain a balanced flavor.

Provided by merpius

Categories     Filipino

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

1 medium salmon fillet
oil, for pan frying
2 cups water
1/4 teaspoon salt
3 tablespoons soy sauce
3 tablespoons vinegar
2 tablespoons sugar
1 tablespoon peppercorns or 1 teaspoon ground pepper
2 tablespoons cooking oil (reserved from frying the fish)
4 garlic cloves, minced
1/4 cup sweet onion
1/4 cup ginger, cut into strips
1/2 cup carrot, julienne cut
1/2 cup red bell pepper, cut into strips
1/2 teaspoon cornstarch, mixed in water to a paste

Steps:

  • Fish:
  • Use a large frying pan and put enough oil to cover the bottom with about 1/4 inch.
  • Pan fry the fish in the oil on medium heat. If you are using a fillet start with the flesh side down. You may need to score the skin of a whole fish in order to allow it to cook through.
  • Once the fish is fully cooked set aside some of the cooking oil and arrange the fish on a serving plate.
  • Sauce:
  • Stir the water, vinegar, soy sauce, sugar, salt and pepper/pepper corns together in a mixing bowl.
  • The mixture should have a strong flavor of balanced sweet, sour, and salty. Add additional sugar, vinegar and/or soy sauce until you achieve this balance. Then set aside.
  • Saute garlic in the reserved oil in a wok on medium-high heat until golden.
  • Add onion and saute until it is also golden.
  • Add ginger and saute until flavors blend.
  • Add carrots, stir briefly then add liquid mixture.
  • Mix sauce until flavors blend nicely.
  • Simmer approximately 1 minute.
  • Taste again and re-balance the flavors.
  • Add bell pepper and corn starch mixture and stir together.
  • Simmer until reduced to about a cup.
  • Ladle the sauce over the fish and serve.

Nutrition Facts : Calories 193.2, Fat 7.2, SaturatedFat 1.1, Cholesterol 27.6, Sodium 652.5, Carbohydrate 21.2, Fiber 5.6, Sugar 5.8, Protein 14.1

ESCABECHE DE PESCADO (CRUNCHY TILAPIA IN TOMATO SAUCE)



Escabeche De Pescado (Crunchy Tilapia in Tomato Sauce) image

Another of my mother's favorite recipes. This is a great Panamanian recipe with lots of flavor that is easy to make! These amounts are approximate, so feel free to play around with amounts. I'd recommend 1 lb of tilapia for each person. As for the rice, my mom prefers minute white rice with this, but I prefer Jasmine. This goes wonderfully with Panamanian Tortillas (corn cake tortillas). This recipe can get smoky, so be sure there's plenty of ventilation!

Provided by EmJoMay

Categories     One Dish Meal

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10

2 lbs tilapia fillets
1/4 cup flour
1/4 cup cornmeal
salt and pepper, to taste
1/4 cup olive oil
1 onion, vertically sliced
1 green pepper, cut into strips
1 cup cilantro, chopped
2 garlic cloves
15 ounces stewed tomatoes or 15 ounces diced tomatoes

Steps:

  • Chop up onion, green pepper, garlic, and cilantro and set aside.
  • Mix flour, cornmeal, salt, and pepper and spread on a plate. (omit cornmeal for faster cooking time).
  • Cut up each tilapia filet into 3 or 4 strips.
  • Coat tilapia with the flour mixture.
  • In a large frying pan, add 2 or 3 tablespoons oil and then add the fish.
  • Flip over the fish when golden until both sides are cooked, adding rest of oil as needed.
  • Remove fish from pan and set aside.
  • Add onion, green pepper, garlic, and cilantro mixture and stir fry them in the remaining oil until onion is translucent.
  • Add the tomatoes and the fish, folding the sauce over the fish gently.
  • Heat through at medium temperature and serve over white rice.

Nutrition Facts : Calories 887.6, Fat 36.1, SaturatedFat 6.5, Cholesterol 227, Sodium 757.1, Carbohydrate 47.5, Fiber 5.9, Sugar 14.1, Protein 97.5

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