Tilapia In Cream Sauce Food

TILAPIA WITH CREAMY SAUCE

Steps:

• Preheat the oven to 375 degrees F (175 degrees C).
• Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet, then drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill.
• Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.
• While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend.
• Place fillets onto serving plates, and spoon sauce around them in a decorative fashion.

TILAPIA IN MUSTARD CREAM SAUCE

Steps:

• 1. Carefully wash tilapia, pat dry with paper towels, set aside.
• 2. Place olive oil into large heavy bottomed frying pan. Saute garlic for 30 seconds over medium high heat then add onions, stir frequently. When onions are translucent add mushrooms and saute an additional 2 minutes.
• 3. Reduce heat to medium. Carefully place tilapia on top of sauteed vegetables. Allow them to steam-cook for 2 minutes. You may need to add a little water to make sure the fish steams.
• 4. Carefully turn the fish to steam the other side for 2 minutes.
• 5. Place the tilapia in an oven-proof dish, cover and place in the oven, just to keep warm.
• 6. Meanwhile, increase the heat under the vegetables, to medium-high. Add wine and allow the liquid to evaporate.
• 7. Add Italian dressing and reduce heat to simmer for 5 minutes.
• 8. Add mustard, stir until blended.
• 9. Add cream.
• 10. Stir until blended. Note: Do not boil as the cream will separate.
• 11. Return tilapia to pan and heat until fish is hot.
• 12. Add capers.

TILAPIA WITH ADOBO CREAM SAUCE

Steps:

• For Adobo Cream Sauce: In mixing bowl combine mayonnaise, sour cream, 2 teaspoons adobo seasoning, lemon peel, lemon juice and 1/2 teaspoon salt.
• Whisk egg in shallow bowl. In another shallow bowl combine remaining adobo seasoning, flour, cornmeal and remaining salt.
• Dip fillets in egg and coat with cornmeal mixture.
• Heat oil and butter in large skillet over medium-high heat. Sauté fillets 3-4 minutes. Turn over; cook until fish just flakes with a fork (3-4 minutes).
• Transfer fillets to serving platter; serve with Adobo Cream Sauce.

CREAMY TOMATO SAUCE TILAPIA

Steps:

• Heat olive oil in a large skillet set over medium heat.
• Meanwhile, combine chili powder, paprika, cumin, salt, and pepper in a small dish.
• Season tilapia fillets with the prepared spice rub.
• Add tilapia to the hot oil and cook for 3 minutes per side, or until cooked through; remove from skillet and keep covered. Cooking time will depend on the thickness of the fillets.
• Set skillet back over medium heat and melt the butter.
• To the butter, add the diced onion and cook for 3 to 4 minutes, or until softened.
• Stir in garlic and cook for 20 seconds, or until fragrant.
• Whisk in heavy cream, chicken broth, and tomato sauce; whisk until smooth.
• Season with Italian seasoning and bring mixture to a slow boil.
• Lower heat to a steady simmer and continue to cook for 8 minutes. Whisk occasionally.
• Taste sauce for salt and pepper; adjust accordingly.
• Return fish to the skillet and continue to cook for 2 more minutes, or until heated through.
• Remove from heat.
• Garnish with parsley.
• Serve.

HUDSON'S BAKED TILAPIA WITH DILL SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish.
• Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
• While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

BAKED TILAPIA WITH DILL AND SOUR CREAM

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Grease a 13 x 9-inch baking dish or a baking dish large enough to hold the tilapia in a single layer.
• Arrange the tilapia fillets in the baking dish; sprinkle with salt and pepper.
• In a bowl, combine the sour cream, mayonnaise, finely chopped onion, dill, parsley, and lemon juice; spread the mixture evenly over the fish fillets.
• Bake for 12 to 15 minutes, or until the fish is cooked through and flakes easily with a fork.
• Enjoy.

TILAPIA WITH CILANTRO CREAM

Steps:

• Heat the oven to 375 F (190 C / Gas 5).
• Line a baking pan with foil; spray with nonstick cooking spray.
• Brush the tilapia fillets lightly with butter and arrange in the prepared pan. Sprinkle the fillets lightly with salt and pepper.
• Bake the fish for about 20 minutes, or until the tilapia is cooked through and flakes easily with a fork.
• Heat the olive oil in a small saucepan over medium heat; sauté the garlic and onion for 1 to 2 minutes. Add the heavy cream and bring to a simmer. Simmer for about 3 to 4 minutes to reduce slightly.
• Stir in the fresh chopped cilantro, lime juice , and zest, and salt and pepper to taste. Simmer for about 1 minute longer.

TILAPIA WITH CILANTRO CREAM SAUCE

Steps:

• Heat oven to 375°.
• Sauce: Heat oil in a small saucepan over medium heat; sauté the garlic and onion for 1 to 2 minutes. Add cream and bring to a simmer. Simmer for about 3 to 4 minutes to reduce slightly. Stir in cilantro, lime juice, and salt and pepper to taste. Simmer for about 1 minute longer. Set aside or refrigerate until nearly serving time.
• Fish: Line a baking pan with foil; spray with nonstick cooking spray. Brush fillets lightly with butter; arrange in the baking pan. Sprinkle lightly with salt and pepper. Bake the fish for 20 to 25 minutes, or until the tilapia is cooked through.
• Warm the sauce up and drizzle a little over each serving of fish.

TILAPIA WITH CREAMY LEMON SAUCE

Steps:

• Heat the dressing in a medium skillet on medium heat. Coat the fish with flour and then add to the pan. Cook 4-5 minutes on each side or until fish flakes easily with a fork. remove from skillet, cover and keep warm.
• Add broth and lemon juice to the pan. cook 3 minutes, until it is reduced by half, stirring frequently witha whisk. Add cream cheese and cook until melted, stirring constantly. Pour over fish, sprinkle with parsley.

TILAPIA WITH LEMON CREAM SAUCE RECIPE

Steps:

• Mix flour and seasoning together on a plate or shallow dish.
• In bowl, beat egg with a fork or whisk.
• Place the bread crumbs on second plate or dish.
• Coat fish with flour mixture, dip into egg, then coat well with breadcrumbs.
• Heat the oil in a large skillet.
• Add fish fillets, and cook about 3 minutes on each side until golden brown.

TILAPIA IN MUSTARD CREAM SAUCE

Steps:

• Sprinkle fish with thyme, pepper, and salt.
• Heat a large nonstick skillet over medium high heat and coat pan with cooking spray.
• Add fish and cook 1 min on each side.
• Add broth, and bring to a boil.
• Cover and reduce heat, simmer 5 minute.
• Add mushrooms and cook uncovered 1 min or until mushrooms are tender.
• Remove fish from pan and keep warm.
• Add cream and mustard to pan; stir with a whisk until well combined.
• Cook 1 min or until thoroughly heated.
• Serve sauce over fish.

TILAPIA WITH CREAMY DILL SAUCE

Steps:

• Grate zest and squeeze juice from one lemon half. Cut the remaining lemon half into four wedges and set aside. In a small bowl, stir the sour cream well with the mayonnaise, dill, chives, capers, and lemon zest and juice. Reserve. Cut the fish into 4 portions (if necessary). Season evenly with salt and pepper. Lightly coat each piece of fish with flour, shaking off excess. Heat canola oil in a large non-stick skillet set over medium-high heat. Pan-fry fish for about 2 minutes per side or until it is golden and flakes easily with a fork. Serve each piece of fish with a dollop of the sour cream mixture and a lemon wedge, accompanied by a salad of arugula and tomatoes drizzled with a thin stream of olive oil.