Tilapia Carpaccio Raw Marinated Fish Fillet Food

MARINATED MEDITERRANEAN FISH FILLETS

Steps:

• Combine all marinade ingredients. Marinade fish fillets for 30 mins or more.
• Remove fish from marinade. Heat oil in non-stick frypan and fry fish until cooked through.

TILAPIA CARPACCIO (RAW MARINATED FISH FILLET)

Steps:

• Pat dry the tilapia fillet and wrap it in cling film. Place it for about 30 minutes in the freezer.
• Take it out of the freezer and cut it into very thin slices. The slices should be as thin as possible. Freezing will help here, because the fillet is firm after freezing. It is important, that the slices are very thin.
• Place the tilapia slices on a plate in a single layer and drizzle the lemon juice over the fish. Set aside.
• Heat olive oil over medium heat (don't let it get too hot). Cook ginger, garlic, vanilla bean and rosemary sprig for about 5 minutes. Garlic, ginger should not turn brown.
• Remove from heat and let cool slightly.
• Add aceto balsamico, salt and pepper to taste to make a lukewarm vinaigrette.
• Arrange the tilapia fillets on a serving platter and drizzle with the vinaigrette.
• Top it with Parmesan and serve with some roasted bread.

TILAPIA FISH TACOS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Place the fish on a parchment paper-lined baking sheet. Brush the fish with the olive oil.
• Mix together the garlic powder, smoked paprika, chili powder, cumin, salt, and pepper in a bowl.
• Sprinkle the fish with the seasoning.
• Bake for 10 to 12 minutes or until the fish is opaque and flaky.
• Gather the ingredients.
• Mix all of the Baja sauce ingredients together in a bowl. Whisk until completely combined. Set aside.
• Gather the ingredients.
• Toss together all of the ingredients in a bowl until well combined. Taste and add more salt, if needed.
• Heat the corn tortillas in a skillet or over a gas flame until lightly charred, about 1 minute per side. Top the tortillas with the fish, Baja sauce, slaw, pico de gallo, avocado, and queso fresco. Enjoy with lime wedges and additional toppings if you wish.

PAN FRIED MULLET FILLET

Steps:

• Slice the lemon into quarters.
• With half the lemon, marinate the fillets with the juice.
• Rub 1tsp salt on each fillet.
• Sprinkle a dash of pepper and dill for each fillet.
• Leave fillets for 1/2hour.
• Heat oil in frying pan on medium heat.
• Place fillets skin side down first on the pan and fry for 2mins on each side. Drizzle more oil on the fish if necessary.
• When cooked, use the other half of the lemon and drizzle juice over.
• Serve hot.

FRESH SALMON CARPACCIO

Steps:

• Rinse and dry the salmon, then wrap in cling film and freeze for 1 hr to make slicing easier. Meanwhile, finely grate the zest from one lemon and squeeze the juice from both. Mix in a bowl with the dill, shallots, sugar and 1 tsp sea salt. Add the olive oil and whisk to amalgamate.
• Unwrap the salmon and set on a large chopping board. Cut wafer-thin slices on the diagonal, as you would smoked salmon. Arrange a layer of the salmon over a large shallow dish, then spoon over a little of the marinade - spreading it to evenly coat the fish. Continue slicing and layering, finishing with a layer of marinade. Cover with cling film, directly over the fish, and chill for at least 2 hrs or overnight.
• To serve, arrange the salmon slices over a platter and scatter over the capers and some salad leaves. Serve with thinly sliced brown bread or soda bread.

MEDITERRANEAN-STYLE COD FISH FILLET

Steps:

• Wash the codfish fillet and pat dry with kitchen towels.
• Toss the fillet with the thyme leaves, salt and pepper.
• Sprinkle the flour over the fillet.
• Heat the olive oil in a pan and very quickly pan-fry the fillet.
• Dish out.
• Remove half of the cooking oil and add the chopped garlic, capers, basil and cherry tomatoes.
• Add the fish stock all at once (this will produce a stream of light smoke and this method is called deglazing) and allow to simmer to half the quantity.
• Add the tomato puree and mix well before adding the black olives.
• Sprinkle in the chopped parsley.
• Arrange the fish fillet on a platter and spoon the sauce over it.
• Serve with sauteed potatoes and seasonal vegetables.

TERIYAKI TILAPIA (MY MOCK UNAGI)

Steps:

• In a non stick pan, over medium high heat, heat oil and then add the tilapia.
• Mix the remaining ingredients and add them to the pan, cooking until the fish is cooked through and the sauce has thickened.

EASY GRILLED TILAPIA FILLET

Steps:

• Place lemon slice on a foil square.
• Cut garlic clove in half and rub both sides of fillet, place clove on foil.
• Place fillet on top, sprinkle with salt and pepper.
• Place ice cube on top of fillet. Fold foil into packet.
• Grill for approximately 10-15 minutes on medium-high heat.
• Carefully open packet and serve.

PESTO MARINATED FISH

Steps:

• 1. Season the cod with salt and pepper.2. Place the basil, parmesan, walnuts, garlic, grated lemon plus lemon juice and oil in a food processor and process until finely chopped.
• 3. Spread the marinade over each piece of the fish. Cover and chill for a minimum of 2 hours.
• (I always leave them overnight in the fridge).
• 4. Place fish on to a separate tinfoil squares. Cut the butter into small cubes and place over the fish.
• 5. Loosely fold the foil over the fillets to enclose the fish and to make a parcel.
• 6. Cook over medium-high heat for about 10-15 minutes.