TILAPIA POCKETS WITH CILANTRO-LEMONGRASS MOJO
Make and share this Tilapia Pockets With Cilantro-Lemongrass Mojo recipe from Food.com.
Provided by Chelley-Chelle
Categories Tilapia
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F.
- Place the lemongrass, all but 2 tablespoons of the cilantro, 1/2 cup of the mint, 1/2 cup of the oil, garlic, jalapenos, paprika, and salt in a food processor or blender and process until smooth. Add the remaining 1/2 cup of oil and vinegar and process until smooth. Place the fish fillets in a large baking dish, cover with the mojo and turn to coat. Marinate fish for up to 1 hour.
- Place 4 (16-inch) long pieces of parchment paper on your work surface with the short half facing you. Crease each down the middle. Place a fillet in the center of the bottom half of the rectangle and pour about 1/4 cup of the mojo over each fillet and sprinkle with the remaining 2 tablespoons of cilantro. Fold the top half of over the fillet so that the top and bottom edges meet. Tightly crimp and fold the edges of the parchment working from 1 end around to the other to seal the package. Place the packets on a baking sheet and bake for 9 to 10 minutes for 3/4-inch thick fillets or up to 12 minutes for 1-inch thick fillets.
- Place the fish packets on a large serving dish and open the packets tableside. Serve with juices from the packet and sprinkled with the chopped cilantro and mint leaves.
Nutrition Facts : Calories 707.9, Fat 58.2, SaturatedFat 8.8, Cholesterol 113.4, Sodium 705.1, Carbohydrate 2.6, Fiber 1.2, Sugar 0.5, Protein 46.2
CHAR GRILLED LEMONGRASS TILAPIA FISH
Provided by Food Network
Time 35m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat the grill to medium-high heat. Soak the green lemongrass leaves in cold water and set aside.
- Mix together the diced lemongrass, soy sauce, garlic, spring onion, red chile and ginger in a bowl.
- Lay the fish on a chopping board. Create a fillet by using a sharp filleting knife to slice from the spine of the fish down to the belly without cutting the fillet off. Just leave it lying open.
- Now add the lemongrass mixture to the inside of the fish and close the fillet back up.
- Secure the fish by tying it up with the lemongrass leaves. Brush the fish with the vegetable oil, and then char grill the fish, 10 minute per side. Cut the lemongrass leaves and serve.
TILAPIA PHYLLO POCKETS
Make and share this Tilapia Phyllo Pockets recipe from Food.com.
Provided by foxysnana
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Place sesame seeds on parchment lined baking pan.
- Roast in oven about 10 to 12 minutes, until brown.
- Remove from oven and set aside.
- Meanwhile, heat 1 tsp olive oil in a skillet.
- Sear fish in olive oil, until almost cooked through, about 3 minutes per side.
- Remove from skillet, saute onions and portabello mushrooms until onions are opaque.
- Fold phyllo dough in half and cut so that you have 8 sheets.
- Layer the phyllo, brushing each layer with melted butter.
- Use 4 1/2 sheets for each pocket.
- Place each piece of fish onto the layer of phyllo.
- Spread onion and mushroom evenly over each piece of fish.
- Sprinkle garlic powder and coriander over each piece of fish.
- Fold the phyllo dough around each piece to form a pocket.
- Place folded side down on parchment lined baking sheet.
- Brush each pocket with beaten egg and 1 tbsp water.
- Sprinkle toasted sesame seeds on top of each pocket.
- Bake on middle rack for 13 to 15 minutes util phyllo pastry is golden brown.
Nutrition Facts : Calories 777, Fat 61.8, SaturatedFat 32.4, Cholesterol 284.5, Sodium 607.3, Carbohydrate 26.3, Fiber 3.1, Sugar 1.3, Protein 32
LIME-CILANTRO TILAPIA
I have so much fun serving this Mexican-inspired tilapia at summer parties. Finish it off with a side of rice and a salad loaded with sliced avocadoes and tomatoes. -Nadine Mesch, Mount Healthy, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., To the same pan, add broth, cilantro, lime zest, lime juice and remaining cumin; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia.
Nutrition Facts : Calories 198 calories, Fat 5g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 398mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
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