Mustard Glazed Tilapia Fillets Food

MUSTARD-APRICOT GLAZED TILAPIA RECIPE

Steps:

• Heat oven to 425ºF.
• Heat oil in large skillet on medium heat. Add mushrooms and onions; cook and stir 5 min. Add couscous; cook and stir 1 min. Stir in broccoli and broth. Bring to boil; cover. Simmer 8 min. or until liquid is absorbed.
• Meanwhile, place fish in shallow pan sprayed with cooking spray. Mix preserves and mustard; spread over fish. Bake 10 min. or until fish flakes easily with fork.
• Stir Parmesan into couscous mixture. Serve topped with fish and cilantro.

MUSTARD CRUSTED TILAPIA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a glass baking dish with cooking spray.
• Place tilapia fillets into prepared baking dish, and bake in preheated oven for 10 minutes. Meanwhile, stir together the mustard, Worcestershire sauce, lemon juice, garlic powder, oregano, and Parmesan cheese.
• When fish has cooked for 10 minutes, spread with herb paste, and sprinkle with bread crumbs. Continue baking for another 5 minutes until the topping is bubbly and golden.

TILAPIA - BROWN SUGAR GLAZED RECIPE - (4.3/5)

Steps:

• Mix together all the ingredients (except for the fish). Spread the mixture onto the fillets and let sit for 15 minutes to marinate.

MUSTARD-GLAZED SALMON

Steps:

• Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
• Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.

TILAPIA FILLET WITH GINGER BALSAMIC GLAZE

Steps:

• FIRST, HEAT SOME EVOO IN A FRYING PAN (ABOUT 2 TABLESPOONS) ON MEDIUM HIGH HEAT; WHILE WAITING FOR THAT, PAT-DRY FISH FILLET WITH PAPER TOWELS AND DREDGE FILLET IN FLOUR. GENTLY LAY EACH FILLET ON THE FRYING PAN AND COOK FOR ABOUT 3-4 MINUTES ON EACH SIDE.
• SET ASIDE COOKED TILAPIA ON A PLATTER AND ON THE SAME PAN, ADD SOME OIL IF THERE'S NONE LEFT FROM FRYING, ABOUT A TABLESPOON. SAUTE MINCED ONION AND GINGER UNTIL ONION BECOMES TRANSPARENT.
• ADD ABOUT 1/4 CUP BALSAMIC VINEGAR, LOWER HEAT A LITTLE AND LET IT COOK FOR A MINUTE (TO GET RID OF VINEGAR-Y TASTE) BEFORE ADDING IN SOME SOY SAUCE, ABOUT THE SAME AMOUNT AS THE VINEGAR, ADD SOME WATER.
• SEASON WITH SALT AND PEPPER TO TASTE AND LET BOIL THEN LOWER HEAT TO SIMMER AND COOK UNTIL THE MIXTURE HAS ALMOST EVAPORATED THEN AND ADD ENOUGH WATER TO YOUR LIKING; ADD A LITTLE IF YOU WANT A STRONGER OR CONCENTRATED GLAZE, SIMMER FOR ABOUT A MINUTE..
• ADD ABOUT A TEASPOON OF HONEY AND SIMMER FOR ABOUT HALF A MINUTE TO FINISH THE DISH AND POUR GLAZE OVER THE COOKED TILAPIA. SPRINKLE SLICED SPRING ONIONS FOR GARNISH.

BALSAMIC-GLAZED SALMON FILLETS

Steps:

• Preheat oven to 400°F Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
• Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes.
• Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
• Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
• Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper.
• Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

HONEY-MUSTARD TILAPIA

Steps:

• Preheat oven to 400 degrees F.
• Combine the first 3 ingredients in a small bowl.
• Combine the remaining ingredients in another bowl.
• Coat each of the fillets with the honey-mustard mixture lightly.
• Sprinkle the breadcrumb mixture over the fillets coating them evenly and well.
• Bake until the fillets flake easily with a fork (about 10-15 minutes).

GINGER-PEACH GLAZED TILAPIA

Steps:

• Cook rice as directed. Note that brown rice takes 45-60 minutes to cook.
• Preheat oven to 375. Lightly spray a glass baking dish with cooking spray.
• Place the tilapia into the glass baking dish.
• In a small mixing bowl, use a fork to whisk together the peach preserves, dijon mustard, and ginger. Brush it over each of the fillets. Bake in the preheated oven for 10 minutes, or until fish is cooked through, white and flaky.
• Prepare the veggies.
• Serve Ginger-Peach Glazed Tilapia with side of rice and veggies.

EASY BAKED TILAPIA

Steps:

• Coat a 13-in. x 9-in. baking dish with butter-flavored spray. Place fillets in dish; spritz with butter-flavored spray. Sprinkle with Cajun seasoning. Top with lemon, peppers and onion; sprinkle with pepper., Cover and bake at 375° for 25-30 minutes or until fish flakes easily with a fork.

BAKED TILAPIA FILLETS WITH MUSTARD-PECAN CRUST

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Lightly butter a large, shallow baking pan, such as a jelly roll pan .
• In a small bowl, combine mayonnaise and mustard.
• Using paper towels, pat fish lightly to dry.
• Arrange fish fillets in prepared pan.
• Spread mayonnaise mixture over each fillet.
• Sprinkle with chopped pecans; press down gently.
• Bake for 12 to 15 minutes, until fish flakes easily with a fork.

HONEY MUSTARD GLAZED SALMON FILLETS

Steps:

• 4 servings
• Preheat over 400 degrees
• Spray a shallow baking dish with cooking spray
• Combine lemon juice, mustard, honey and lemon zest.
• Season both sides of salmon fillets with salt and pepper and place in baking dish
• Flip salmon to coat in glaze
• Bake immediately or cover and refrigerate for up to 3 hrs.
• Bake for 10 minutes

HONEY MUSTARD-CRUSTED TILAPIA

Steps:

• 1. Preheat oven to 350 degrees. Line a baking sheet with foil. Spray with non-stick cooking spray.
• 2. Coat both sides of tilapia fillets with honey mustard dressing. Pat panko firmly onto tilapia.
• 3. Place tilapia fillets on prepared baking sheet. Bake 15 minutes or until fish flakes easily and breadcrumbs are browned.