TILAPIA TACOS WITH SALSA
Make and share this Tilapia Tacos With Salsa recipe from Food.com.
Provided by Charlotte J
Categories Sauces
Time 27m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Prepare salsa by mixing all ingredients together.
- Season with salt and pepper, to taste.
- Preheat oven to 400 degrees.
- Drizzle tilapia with oil and Bake tilapia on a foil-lined pan until opaque, about 10 to 12 minutes.
- Cut tilapia into bite-size pieces and fill tortillas.
- Top with salsa and lettuce.
Nutrition Facts : Calories 55.8, Fat 0.7, SaturatedFat 0.1, Sodium 12.8, Carbohydrate 11.4, Fiber 1.8, Sugar 0.7, Protein 1.6
TILAPIA WITH PEACH SALSA AND FINGERLING POTATOES
I buy all the ingredients from Trader Joe's. It's simple and low calorie. The Tilapia, salsa and fingerling potatoes are each one package size.
Provided by Jacquie
Categories Weeknight
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Spray a skillet with Pam. (optional).
- Pour the bottle of Salsa into the skillet and spread it out. Heat the salsa.
- Place the Tilapia filets on top of the salsa and season with lemon, dill, salt and pepper.
- Steam (covered) for about 5-8 minutes, turning once.
- While the fish is steaming, microwave the fingerling potato package without piercing the package. Trader Joe's potatoes are pre-seasoned with a little Rosemary and olive oil. Microwave for 5 minutes, let rest for 2 minutes.
Nutrition Facts : Calories 336.2, Fat 4, SaturatedFat 1.4, Cholesterol 113.5, Sodium 145.5, Carbohydrate 26.9, Fiber 4.1, Sugar 2, Protein 48.5
LEMON GRILLED WHOLE TILAPIA WITH GRILLED BELL PEPPER SALSA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I like grilling my fish with a "protective layer" of lemon because it ensures that the fish will not dry out, and the lemon will prevent the fish from burning on the grill. I find grilling fish this way foolproof, and good for first-time whole fish grilling. I personally prefer cooking fish whole because the flavor of the fish is much better than eating it filleted. A lot of the fish's flavor comes from its bones and head. The grilled bell pepper salsa is inspired by mexican salsa and italian roasted bell peppers. Dip your bread of choice and enjoy!
Provided by Stellaaa
Categories Mixer
Time 1h
Yield 2 fishes, 4 serving(s)
Number Of Ingredients 12
Steps:
- Clean your fish, AGAIN. Rinse well from the market, make sure that all the nasty bits are gone- gills, intestines and all.
- Make 2 slits on each side, and salt your fish liberally inside and both sides outside.
- STUFF EACH FISH with 5 pinched grape tomatoes (pinch with fingers so juices come out!), one clove of smashed/sliced garlic, 1/4 of sliced yellow onion and 2 lemon slices. (If using fillets, you should have the stuffing sandwiched between two fillets).
- Lay out the fish on a piece of aluminum foil, and place lemon slices on each side, using half a lemon per side. (if using fillets, place lemon slices outside the "fillet sandiwich").
- Wrap it in aluminum foil, sealing it shut, but don't overdo it. You need to be able to release the fish in one piece, with the lemons intact! Set aside.
- Make a "tray" with sides, using aluminum foil.
- Clean peppers, remove veins and seeds. Brush with hot sauce (my default is Sriracha, but use whatever you have available), place inside foil.
- Put the rest of the cherry tomatoes in the foil tray, season with salt and pepper.
- Preheat your grill. I use a gas grill, and this was set to medium heat. (Sorry, I don't know how to grill over charcoal.).
- Place your two fish packs and "vegetable tray" on the grill. Let the onions grill directly, so just place them wherever there is space. Cover the grill.
- While the fish cooks, heat up 1/4 cup of olive oil then roughly chop garlic into small pieces. Once hot, reduce fire to low and add rosemary sprig. Let it release its oils.
- Then add the chopped garlic in the pot. Cook the garlic a little, but not burning. About a minute, just for the flavor to bloom. Turn it off, and keep it in the pan.
- After 12-15 mins, one side of the fish is done. The onions and tomatoes will be done as the same time one side is done. You can tell because the tomatoes are oozing on the grill.
- Cook the other side of the fish for another 12-15 minutes (If this is your first time grilling fish, cook the next side for 12 minutes then turn the grill off. and leave the fish for another 5-7 minutes. Don't worry, the fish wont burn/dry out. The lemon will burn before it burns the fish).
- Remove onions and tomatoes from the grill. Place in blender. Once the bell peppers are properly grilled (they take a bit longer, depending on size/shape), add them in the blender too.
- Pulse until you have a semi chunky texture. Turn the heat back on the garlic and olive oil and sautee the mixture in the heat, for another 2-3 minutes until all flavors are incorporated.
- Plate and enjoy with pita bread/soft taco tortillas or garden salad.
Nutrition Facts : Calories 181.6, Fat 14, SaturatedFat 1.9, Sodium 101.9, Carbohydrate 14.4, Fiber 3.4, Sugar 5.2, Protein 2.4
RACHAEL RAY'S TILAPIA WITH TOMATILLO SAUCE
From Rachael Ray 30-Minute Meals 2. If you can't find tilapia, red snapper should do. Have not tried this yet. Serve with recipe #112774.
Provided by BecR2400
Categories Tilapia
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season the tilapia on both sides with salt, pepper, cumin and paprika.
- Preheat a nonstick skillet over medium-high heat.
- Add 1 tablespoon olive oil to the hot skillet and saute tilapia 3 minutes on each side, turning carefully with a thin spatula.
- Squeeze the juice of half the lime over the fish, and transfer fillets to a warm serving platter.
- Return the skillet to the stove over medium-high heat.
- Add 1 tablespoon olive oil, red oniion, jalapeno and garlic, and saute 1 or 2 minutes, then add the tomatillos.
- Season with salt and pepper and saute another 1 or 2 minutes.
- Add the beer and the juice of the remaining lime half, and bring the sauce to a boil.
- Reduce the heat to low and simmer 5 minutes.
- Add cilantro, and adjust salt and pepper to taste.
- Spoon hot tomatillo sauce over the fish and garnish with sprigs of cilantro.
- Serve with recipe #112774, if desired.
TILAPIA WITH CORN SALSA
My family loves fish, and this super fast dish is very popular at my house. Though it tastes as if it takes a long time, it cooks in minutes under the broiler. We like it garnished with lemon wedges and served with couscous on the side. -Brenda Coffey, Singer Island, Florida
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Drizzle both sides of fillets with oil; sprinkle with salt and pepper. , Broil 4-6 in. from the heat until fish flakes easily with a fork, 5-7 minutes. Meanwhile, in a small bowl, combine the remaining ingredients. Serve with the fish.
Nutrition Facts : Calories 354 calories, Fat 10g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 934mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 6g fiber), Protein 38g protein.
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