SHRIMP AND POTATO CRUSTED TILAPIA
This easy dish combines the sweet flavors of fresh shrimp, savory flavors of parmigiano, and delicate flavors of potato and tilapia for a meal that takes no time or sweat. Such a rich dish for a chef of any skill level.
Provided by Vegas Vixen Fixin
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre - heat oven to 450 degrees.
- Place filet in a shallow dish.
- Sprinkle all sides with 1 tbs oregano, 1 tbs garlic salt and salt and pepper to taste.
- Cover with 1 cup milk and set in the refrigerator to marinate for 10 minutes each side.
- Clean and peel potatoes.
- Cut potatoes into bite-sized pieces and place uncovered in pot over medium high heat.
- Boil until tender (approx 20 minutes).
- While potatoes come to a boil, clean and chop shrimp.
- In a small skillet, drizzle with olive oil and turn to medium heat.
- Let skillet warm and add shrimp. Cook over medium low heat until shrimp turns pink.
- When potatoes are ready, drain and return to pot.
- Over low heat, add the remaining butter and begin to mash.
- Remove fish from milk marinade and drip dry. Place fish on oiled baking dish and set aside. Do not pat dry.
- To potatoes add remaining milk, oregano, garlic salt and stir. Add shrimp, 1/2 cup parmigiano and parsley.
- Stir mixture together well.
- Begin to cover each filet with potato /shrimp mixture.
- Sprinkle with more parmigiano cheese and place into oven to bake for 20 minutes.
- Once baking is complete, set oven to broil and brown in oven for approximately 5-10 minutes *times may vary depending on your oven.
- Remove from oven and let cool before serving.
- Add with your favorite veggie dish, glass of wine, serve and enjoy!
Nutrition Facts : Calories 559, Fat 24.4, SaturatedFat 11.1, Cholesterol 171.7, Sodium 545.3, Carbohydrate 47.7, Fiber 5.6, Sugar 1.9, Protein 39.2
POTATO-CRUSTED TILAPIA
Steps:
- Combine shredded potatoes, shallot, honey mustard, red pepper flakes, garlic salt, and black pepper in a bowl. Spread each portion of fish with 1 teaspoons mayonnaise and top with 1/4 the potato mixture, pressing onto the fish.
- Heat oil in a large nonstick skillet over medium-high heat. Carefully place fish in the skillet, potato-side down and cook until crispy and browned, 4 to 5 minutes. Turn fish over gently, reduce heat to medium, and continue cooking until fish flakes easily using a fork, 4 to 5 minutes more.
- Serve fish with lemon wedges.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 14 g, Cholesterol 42.8 mg, Fat 8.9 g, Fiber 2.3 g, Protein 24.4 g, SaturatedFat 1.4 g, Sodium 317.1 mg, Sugar 1.2 g
TILAPIA WITH PURPLE POTATO CRUST AND CHIVE ROSEMARY OIL
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Place the fish fillets on a work surface and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves.
- Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted and the oil is hot add the fish, potato side down. Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes.
- Meanwhile, combine the extra-virgin olive oil, chives, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl.
- To serve, place the fish on serving plates, potato side up. Drizzle the fish and the plate with the chive oil. Serve immediately.
SPICY POTATO-CRUSTED TILAPIA
Ready, Set, Cook! Special Edition Contest Entry: This tilapia is a healthy version of a fried fish fillet. Coated with Simply Potatoes shredded hash browns and bursting with flavor, this recipe is sure to please even picky fish eaters.
Provided by liisjor
Categories Potato
Time 40m
Yield 1 fillet, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Mix taco seasoning, cilantro, cumin, chili powder, cayenne pepper and 1/2 tsp salt in a large plastic baggie.
- Place tilapia fillets in baggie and shake to coat evenly.
- Let tilapia marinate in baggie for at least 10 minutes.
- Place egg whites in shallow bowl.
- Mix hash browns, green onions and 1 tsp salt in a dish.
- Dredge tilapia fillets in egg whites and place in a single layer on a cookie sheet that is liberally coated with cooking spray.
- Top each fillet evenly with hash brown mixture and press into fish to set.
- Spray tops of fish with cooking spray.
- Cook in pre-heated oven for 16 minutes or until fish flakes easily with a fork.
- Turn oven to broil and continue cooking for 4 minutes.
- Serve with lemon wedges and squeeze onto fillets before eating if desired. (optional).
Nutrition Facts : Calories 32.3, Fat 0.1, Sodium 1634.3, Carbohydrate 5.7, Fiber 1.9, Sugar 1.9, Protein 2.8
TILAPIA IN A POTATO CRUST
This was posted for the Zaar World Tour 2006. Fish and potatoes are two of the staples of Scandinavian cooking. The crust keeps the fish nice and moist.
Provided by -Sylvie-
Categories Tilapia
Time 27m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Season the tilapia filets with salt and pepper and sprinkle with lemon juice.
- Place the grated potatoes into a cheese cloth or clean tea towel, fold all corners together and twist the top to squeeze out as much of the moisture as possible.
- Season the grated potatoes with salt, pepper and nutmeg.
- Add the egg yolks.
- Coat the fish filets with flour, making sure that any excess flour is shaken of.
- Cover both sides of the filets with the poato mix, pressing it on lightly.
- In a large non stick skillet heat some oil.
- Fry the fish filet on one side until the potato crust is golden brown, then turn over and fry the other side until evely golden.
- You might have to use two skillets or do this in batches, don't overload the skillet.
- Serve with a fresh salad on the side for a wonderful meal.
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