Fragrant Citrus Tilapia Food

CITRUS TILAPIA EN PAPILLOTE

Steps:

• Preheat the grill to medium heat. Fold four sheets of foil in half crosswise to crease, and then unfold.
• Combine the oil, soy sauce, ginger, garlic, lemon zest, orange zest and orange juice in a small bowl. Mix well to combine.
• Place 1 fillet on one side of the crease on each sheet of foil and sprinkle with the salt and pepper. Divide the oil mixture equally among the fillets.
• Working with 1 foil sheet at a time, fold the foil over the fillet and tightly crimp the edges of the foil to close the packets to create a papillote. Place each papillote on the grill and close the lid of the grill. Grill until the papillotes are fully puffed, about 12 minutes.
• Carefully cut the foil to open and serve the fillets on the spinach and top with the Grilled Summer Relish.
• Prepare the grill to medium heat. Brush the scallions, corn, bell pepper and squash on both sides with the oil. Sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Grill the vegetables until slightly charred and just tender, turning often, about 5 minutes for the scallions, 8 minutes for the squash and pepper and 10 minutes for the corn. Transfer the vegetables to a cutting board and cut into 1/4-inch pieces. Cut the corn from the cob directly into a bowl and mix in the scallions, peppers and squash.
• Meanwhile whisk the lemon juice, oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Add the oil mixture to the bowl of vegetables; toss to coat.

TILAPIA WITH CITRUS BAGNA CAUDA

Steps:

• Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.
• The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.
• Meanwhile, preheat oven to 200 degrees F.
• Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.

CITRUS TILAPIA WITH FRUIT SALSA

Steps:

• Prepare Fruit Salsa: In a small bowl, combine orange pieces, mango, 3 tablespoons orange juice, sweet pepper, cilantro and chile pepper. Cover and chill until ready to serve.
• Prepare Citrus Tilapia: Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
• In a medium nonmetal bowl, stir together the 1/2 cup orange juice, the oil and cayenne pepper. Place fish in the bowl; turn to coat well. Marinate fish in the refrigerator for 30 minutes. Drain fish, discarding marinade.
• Preheat oven to 350 degrees F. Place fish in a small baking dish. Sprinkle with salt and black pepper. Bake about 15 minutes or until fish flakes easily when tested with a fork. Serve fish with salsa. If desired, garnish with additional fresh cilantro.

CITRUS TILAPIA

Steps:

• Mix the flour, salt, and pepper on a plate and dredge the tilapia fillets in the mixture.
• Pour the oil into a large skillet and heat it over medium heat. Cook each piece of tilapia for about 3 minutes on each side (until cooked through). Set aside.
• Combine the orange juice, lemon/lime juice, soy sauce, and honey in a medium bowl. Pour the sauce into the pan and heat through. Add the fish to the pan and cook for a minute, flipping once and making sure to cover the fish with the sauce.
• Transfer the fish to a platter and pour the remaining sauce on the fish. Serve immediately.

CITRUS TILAPIA

Steps:

• Preheat the grill on medium high. Lightly spray a perforated flat grilling pan or a grilling basket designed for fish with cooking spray. (Tilapia may be too thin and delicate to grill directly on the rack.) Meanwhile, in a shallow glass dish large enough to hold the fish in a single layer, stir together the orange juice, lime juice, cumin, oregano, and garlic powder. Add the fish, turning to coat. Cover and refrigerate for 10 minutes, turning once halfway through. Transfer the fish to a plate. Discard the marinade. Sprinkle the fish on both sides with the salt and pepper. Transfer to the grilling pan or basket. Grill for 5 minutes. Carefully turn over. Grill for 3 to 5 minutes, or until the fish flakes easily when tested with a fork. Cut each fillet in half. Serve garnished with the orange wedges and cilantro leaves.

CITRUS TILAPIA

Steps:

• 1. On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the tilapia in the flour.
• 2. In a large skillet over medium heat, add the oil and butter. When the butter has melted, add the fish and cook for 2 to 3 minutes per side, or until golden and just cooked through. Remove the fish and set aside.
• 3. Add the orange juice, 2 tablespoons of the lemon juice, and the ginger to the skillet. Increase the heat and simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Taste and add lemon zest or more lemon juice if necessary. Return the fish to the skillet, coat with sauce, and cook for 1 to 2 minutes, or until heated through.

CITRUS TILAPIA

Steps:

• Arrange fish in a single layer in a shallow roasting pan coated lined with parchment paper. Combine orange juice with remaining ingredients except for paprika; pour over fish. Let stand 15 minutes. Preheat broiler. Sprinkle fish with paprika; broil 15 minutes. Drizzle sauce over fish to serve.

FRAGRANT CITRUS TILAPIA

Steps:

• Preheat oven to 425°F Rinse fish and pat dry. Place in a 7 x 11 inch baking dish. Combine juice, butter, zest and tarragon in a microwave-safe dish. Cook on high for 1 minute or until butter is melted. Pour over fish. Season with salt and pepper and bake for 10 minutes or until fish reaches 150F on a meat thermometer and flakes easily when tested with a fork.

TILAPIA W/ CITRUS BAGNA CAUDA

Steps:

• Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over medium low heat just until the butter is melted, stirring frequently. Add the anchovies, if using, and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.
• The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm it before using.
• Meanwhile, preheat oven to 200 degrees F.
• Sprinkle the fish with salt and pepper and brush both sides of the fish with the remaining 4-8 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve. Enjoy!