Spicy Tilapia And Feta Cakes Food

SPICY TILAPIA AND FETA CAKES

Steps:

• Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add tilapia fillets, salt, and pepper and cook until easily flaked with a fork, about 2 minutes on each side. Turn off the heat and shred the fish with 2 forks. Transfer to a bowl.
• Toss the fish with bread crumbs, green onions, egg, lemon juice, feta cheese, garlic powder, dill, and hot sauce.
• Form patties with your hand and refrigerate for at least 1 hour.
• Set a skillet over medium-high heat. Add remaining oil. Cook patties in the hot oil until golden brown, 1 to 2 minutes on each side.

SPICY PASTA WITH TILAPIA

Steps:

• Toss the tilapia, 1 tablespoon olive oil, 1 teaspoon of the garlic and 1/4 teaspoon red pepper flakes in a medium bowl. Cover and refrigerate.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the remaining garlic and 1/4 to 1/2 teaspoon red pepper flakes and cook, stirring, until the garlic starts to soften, about 30 seconds. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes, 1/4 cup basil and 1/2 cup water. Bring to a boil and cook, stirring occasionally, until the sauce is slightly thickened, about 12 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
• When the pasta is almost done, add the tilapia to the skillet with the tomato sauce and simmer, stirring gently, until just cooked through, about 3 minutes. Stir in the parsley and the remaining 1/4 cup basil; season with salt. Drain the pasta and add it to the sauce. Divide among bowls and top with more basil.

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.

SPICY TILAPIA AND FETA CAKES

Steps:

• Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add tilapia fillets, salt, and pepper and cook until easily flaked with a fork, about 2 minutes on each side. Turn off the heat and shred the fish with 2 forks. Transfer to a bowl.
• Toss the fish with bread crumbs, green onions, egg, lemon juice, feta cheese, garlic powder, dill, and hot sauce.
• Form patties with your hand and refrigerate for at least 1 hour.
• Set a skillet over medium-high heat. Add remaining oil. Cook patties in the hot oil until golden brown, 1 to 2 minutes on each side.

FETA CAKES WITH GREEK SALAD

Steps:

• Heat the oven to 200C/180C fan/gas 6 and oil a non-stick baking sheet. Bring a pan of water to the boil, add the potatoes and cook for 15-20 mins until tender. Drain very well, then return to the pan and mash with lots of black pepper, the lemon zest and juice, the spring onions, mint and 2 tbsp of the parsley. Stir through the feta.
• Beat the egg in a shallow bowl, then mix the flour, paprika and remaining 1 tbsp parsley in another. Shape the potato mixture into eight cakes, then carefully coat all over in the egg, then the flour mix, reshaping them if you need to. Arrange the cakes on the baking sheet and bake for 15 mins until starting to turn golden. Use a palette knife to carefully turn each one over and bake for another 10-15 mins until golden.
• Meanwhile, toss half the salad with half the lemon and oil. Serve with four cakes and chill the remainder for another day, tossing the remaining salad with the rest of the lemon and oil just before serving. Will keep, covered, for up to two days in the fridge. To reheat the cakes, cook on a baking tray at 200C/180C fan/gas 6 for 15-20 mins.

SPICY BAKED TILAPIA AND TOMATOES

Steps:

• Sauté the onion in olive oil until lightly brown.
• Add garlic and sauté for a minute longer, then scoop out and set aside.
• Pat fish dry, then sprinkle with lemon juice and salt (optional) on one side. Lightly sprinkle with bread crumbs on that side for a light coating.
• Place fish in the hot pan breading side down and repeat the sprinkle with lemon juice, salt, and bread crumbs for the top side.
• Fry fish over medium-high heat till done through, about 10 minutes, flipping once. remove fish and set aside in a baking dish.
• Add onions, garlic, crushed tomatoes, and Mexican tomato sauce to pan and heat over medium heat. Be sure to scrape all the leftovers from frying into the sauce by scraping/stirring.
• Pour the cooked sauce over the fish in the baking dish to cover completely and bake in the oven at 350° for about 20 minutes.

SPICY TILAPIA WITH TOMATO AND ARTICHOKE

Steps:

• Preheat oven to 400°F Spray 13x9-inch baking dish with cooking spray. Crumble artichokes in bottom of dish, forming an even layer.
• 2.
• Place fillets on top of artichokes, overlapping as needed. Pour sauce over fish (sauce may not completely cover fish). Cover dish with aluminum foil.
• 3.
• Bake 30 to 35 minutes or until fish flakes easily with fork (145°F). Sprinkle with feta just before serving.
• Here's a good idea:.
• Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.

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.