PAN-SEARED TILAPIA
Steps:
- Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
- Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 11.9 g, Cholesterol 56.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 4.5 g, Sodium 50.9 mg
PAN-SEARED TILAPIA WITH CHILE LIME BUTTER
Categories Fish Quick & Easy Low/No Sugar Tilapia Hot Pepper Summer Gourmet
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Make chile lime butter:
- Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
- Prepare fish:
- If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
- Serve each piece of fish with a dollop of chile lime butter.
SAUTEED TILAPIA FILLETS WITH LIME
We have made this with different kinds of fish cod, sole, catfish, orange roughy and flounder. Points...4.
Provided by Dancer
Categories Tilapia
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the fish and pat dry.
- Put the flour on a plate and season it with salt and pepper.
- Dredge the fillets in the flour, patting to remove excess.
- In a small bowl, combine the garlic, wine, lime juice and butter, then set aside.
- Heat the oil in a 10 to 12-inch frying pan over medium-high heat.
- Add the fillets without overlapping (you may need to cook in 2 batches).
- Cook until golden on the bottom, about 3 minutes.
- Turn the fillets over and cook until opaque through the thickest part, 1 to 2 minutes more.
- Transfer the fish to a platter and keep warm (cover with foil or place in a 200 degree oven).
- Add the wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2 to 3 minutes.
- Stir in the onions and heat on low about 30 seconds.
- Pour the sauce over the fish and serve.
Nutrition Facts : Calories 201.8, Fat 6.8, SaturatedFat 2.1, Cholesterol 60.6, Sodium 75.3, Carbohydrate 6.5, Fiber 0.5, Sugar 0.6, Protein 23.7
SAUTéED TILAPIA WITH GARLIC HERB BUTTER SAUCE
Quick and easy sautéed tilapia fillets topped with a garlic butter herb sauce flavored with Dijon and prosciutto.
Provided by Taming of the Spoon
Categories Dinner
Time 20m
Number Of Ingredients 12
Steps:
- Mix butter with parsley, garlic, shallots, Dijon mustard, prosciutto, and lemon juice. Add a pinch of salt and pepper then stir until evenly mixed. Set aside.
- Heat oil in a large non-stick skillet over medium-high heat. Season the tilapia fillets with salt and pepper. When oil is shimmering, add fish fillets top side down and until fish is almost cooked through and the underside is deep golden brown, about 4 minutes. Turn fillets over.
- Using a small offset spatula, spread butter mixture over the top of each fillet, evenly dividing butter among the fillets. Cook for 1-2 minutes more or until fish is just cooked through and butter mixture has melted into the fish. Serve immediately.
LIGHT SAUTEED TILAPIA WITH LEMON BROTH
Make and share this Light Sauteed Tilapia With Lemon Broth recipe from Food.com.
Provided by Pantry Chef Starkey
Categories Tilapia
Time 13m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Melt 1 tsp butter & oil in large skillet over low heat.
- Sprinkle fish with salt, pepper & paprika. Coat fish in flour on a shallow dish, shake off excess flour.
- Increase heat to medium-high, when butter turns light brown add fillets and saute 3 mins both sides.
- Remove fillets from pan and pour broth and lemon juice into the hot pan. Bring to a boil and whisk in 2 tsp butter.
- Serve sauce over fillets.
Nutrition Facts : Calories 465.2, Fat 13.8, SaturatedFat 5.8, Cholesterol 142.7, Sodium 512.9, Carbohydrate 29.4, Fiber 2.2, Sugar 1.4, Protein 57.5
ZESTY TILAPIA WITH MUSHROOMS
Steps:
- Place dried porcini mushrooms in a small bowl with enough warm water to cover. Soak 20 minutes, or until rehydrated, and chop.
- Melt 1 tablespoon butter in a medium skillet over medium heat. Place tilapia in the skillet, and season with kosher salt and pepper. Sprinkle with 1/2 the lemon zest. Pour half the lime juice over the tilapia, and continue cooking 5 minutes.
- Flip the tilapia, and season with kosher salt and pepper. Sprinkle with remaining lemon zest, and cover with remaining lime juice. Stir remaining butter, green onions, and porcini mushrooms into the skillet. Continue cooking 5 minutes, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 145.9 calories, Carbohydrate 8 g, Cholesterol 36 mg, Fat 6.9 g, Fiber 2.5 g, Protein 14.2 g, SaturatedFat 3.9 g, Sodium 321.5 mg, Sugar 1 g
SAUTEED TILAPIA WITH LIME
Steps:
- submitted by: [email protected] (Bev) The dish can be made using any of the following fillets: tilapia, sole, flounder, catfish or orange roughy Rinse fish and pat dry. Put flour in a plate and season with salt & pepper. Dredge fillets in flour, patting to remove excess. Combine garlic, wine, lime juice and margarine in a small bowl. Heat olive oil in a large frying pan over medium-high heat. Add fillets without overlapping (you may need to cook in more than 1 batch). Cook until golden on bottom, about 3 minutes. Turn and cook until opaque through the center, 1-2 minutes more. Transfer to a platter and cover with foil to keep warm. Add wine mixture to pan and boil, scraping up the cooked bits, until reduced by 1/2, 2-3 minutes. Stir in onions and heat about 30 seconds. Pour sauce over fish and serve. Serves 4. cal:185/ total fat 5g/sat 1 g/chol. 54 mg/sdm. 114 mg/carbo 5g/ prot 22 g DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 8 APRIL 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.
Nutrition Facts : Calories 264 calories, Fat 10.6543032265788 g, Carbohydrate 9.09776756380525 g, Cholesterol 89.7409999997742 mg, Fiber 0.622660875153328 g, Protein 29.8010643221789 g, SaturatedFat 1.65459105898012 g, ServingSize 1 1 Serving (183g), Sodium 123.508276559029 mg, Sugar 8.47510668865192 g, TransFat 1.40646192172352 g
SAUTEED TILAPIA FILLETS WITH GARLIC-BUTTER SAUCE
Tilapia is the easiest and most effortless main course you can make. Taste how light and fluffy this fish becomes when it is embraced by the colorful flavors of garlic and butter.
Provided by luckytrim
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Place the milk in a shallow dish. Place the cornmeal (seasoned with salt and pepper, as desired) in another shallow dish. Heat the oil in a skillet over medium-high heat. Dip the tilapia fillets first in the milk, turning to coat them completely. Next, dredge them in the cornmeal, pressing the cornmeal so it adheres. Place the coated tilapia in the hot skillet and cook for 5-7 minutes per side, or until well browned. Transfer the fish to a platter and keep warm. Combine the garlic, butter, lemon juice, sugar, salt, pepper, and hot sauce in a small saucepan over medium heat. Cook until the butter is melted and the garlic is fragrant. Spoon the garlic-butter sauce over the fish and serve immediately garnished with the parsley.
Nutrition Facts :
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- While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.
- Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.
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- In a food processor, pulse the cilantro, garlic, pumpkin seeds and jalapeño until finely minced. Add the lime juice, zest and olive oil and process until thick and all ingredients are incorporated. Season with the salt and pepper and set aside.
- In a large sauté pan, heat two tablespoons of the oil over moderately high heat. Season both sides of the fish with salt and pepper and sauté for two minutes on each side. Transfer the fish to a platter and spoon with pesto before serving.
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- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. In a bowl stir together lime juice, ancho chile pepper, and salt. Brush lime mixture evenly over both sides of fish fillets.
- In an extra-large nonstick skillet heat 2 teaspoons of the oil over medium-high heat. Add fish; cook 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily, turning once. Remove fish from skillet. Cover and keep warm.
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