Tart And Tangy Tilapia Food

CHILI LIME PAN SEARED TILAPIA

Steps:

• Defrost your fish fillets in a bowl of cold water for 20-30 minutes or overnight in the refrigerator.
• Mix together the sugar, chili powder, salt, garlic powder and zest of 1 lime together in a small bowl.
• Remove tilapia fillets from the package and pat dry. Rub both sides of each fillet with the spice mixture.
• Heat oil in nonstick skillet over medium high heat.
• Cook tilapia fillets for 4 minutes per first side and then carefully flip.
• Squeeze juice of one lime over fish in pan and let fish continue to cook 2-3 minutes or cooked through and opaque and flaky.
• Remove the tiapia from the skillet and let rest for 5 minutes. Serve with or without the salsa.
• Mix together apple, cilantro, and red onion with juice from second lime. Season with salt and mix well.

PAN FRIED TILAPIA

Steps:

• Heat oven to 300 degrees F.
• In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.
• Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce.
• Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.

TART AND TANGY TILAPIA

Steps:

• Rinse and pat very dry tilapia fillets.
• In a small mixing bowl, blend raspberry vinegarette, honey, mustard and dill weed.
• Grease or spray bottom of 13x9 baking dish, arrange fillets along the bottom in a single layer.
• Drizzle raspberry vinegarette mixture evenly over the top of the fillets, coating each evenly.
• Bake in oven at 350 degrees, uncovered for 20 minutes or until tilapia flakes easily with a fork.

TANGY PAN FRIED TILAPIA

Steps:

• Coat Tilapia fillets in Dijon mustard.
• Then dip in panko to coat.
• Heat oil in skillet on med/high - I try to use as little as I can get away with.
• Pan Fry fillets until golden brown on both sides.
• Try to turn fillets only once since Tilapia is delicate and can fall apart.
• Season with salt and pepper while still hot.

SWEET AND TANGY TILAPIA #RSC

Steps:

• In a zip lock bag mix together juice and zest 1 lemon, garlic, rosemary, soy sauce, honey, water, olive oil, salt and pepper. Shack the bag well to combine well.
• Add the Tilapia and make sure it is well coated by sauce. Refrigerate for at least 2 hours best when marinade for 24 hours, turn bag every hour.
• Heat up your barbeque to around 400.
• Make a foil bowl using non-stick Reynolds Foil poor marinade and Tilapia in and place on grill cook about 6 to 8 minutes on each side.
• Remove Tilapia from your Reynolds Foil bowl and place on grill for 2 minutes on each side to get a nice glazed Tilapia.
• Take the marinade and put in a pan and add 1 tablespoons corn starch and heat over medium high heat until thicken.
• Pour over fish when served. Serve with lemon wedges.