Garlic And Tomato Tilapia Food

SAVORY TOMATO-BRAISED TILAPIA

Steps:

• Sprinkle fillets with seasoned salt; drizzle with lemon juice. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add tomatoes, peppers, broth, tomato paste, garlic powder and oregano; cook and stir 2-3 minutes longer., Place fillets over tomato mixture; cook, covered, 6-8 minutes or until fish flakes easily with a fork. If desired, serve with pasta.

GARLIC AND TOMATO TILAPIA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a medium bowl, mash together the garlic and tomato. Stir in the sour cream and season with salt and pepper. Place the fish fillets in a shallow baking dish.
• Bake fish for 10 minutes in the preheated oven, until about halfway done. Remove from the oven, and pour the tomato sauce over it. Return to the oven, and cook for 10 more minutes, or until fish flakes easily with a fork.

BAKED TILAPIA WITH TOMATOES AND POTATOES

Steps:

• Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray; add the potatoes and spread in an even layer. Roast until browned and crisp, tossing halfway through, about 35 minutes.
• Meanwhile, toss the tomatoes, olives, capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme in a bowl. Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer. Roast until softened, 15 minutes.
• Mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until just cooked through, about 10 minutes. Divide among plates and serve with the potatoes.

EASY TILAPIA WITH WINE AND TOMATOES

Steps:

• Preheat a grill for medium-high heat.
• Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
• Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

TILAPIA AND TOMATO SAUCE

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.

OVEN ROASTED TILAPIA WITH TOMATOES, PESTO AND LEMON

Steps:

• Gently combine the tomatoes, garlic and olive oil with a little salt and pepper if desired and roast in a preheated 425 degree oven for about 10 minutes.
• Juice the lemon and mix SOME of the juice with the pesto, adding more if desired or needed keeping the pesto a nice spreadable consistency and not runny. (Thanks breezer mom!) Spread mixture on top of the fish which has been seasoned with a little more salt and pepper if desired.
• Cut the juiced lemon halves in half again so that you have two pieces of lemon to support each filet. Place a filet on top of two pieces of juiced lemon so that the fish is somewhat out of any liquid that accumulates, allowing it to roast rather than boil.
• Return to oven for about 10 minutes or until the fish is flaky and no longer opaque.
• Plate the fish along with the tomatoes and garlic and serve with more lemon wedges if desired.

GARLIC TILAPIA WITH SPICY KALE

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon oil over medium heat. Add garlic, fennel and pepper flakes; cook and stir 1 minute. Add kale and water; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until kale is tender., Meanwhile, sprinkle tilapia with 1/2 teaspoon pepper and garlic salt. In a large skillet, heat remaining oil over medium heat. Add tilapia; cook 3-4 minutes on each side or until fish just begins to flake easily with a fork., Add beans, salt and remaining pepper to kale; heat through, stirring occasionally. Serve with tilapia.