Snappy Tilapi-a and Asparagus
Serves: 2A few red pepper flakes here are not going to make your eyes water, but they are plenty to make this tasty but mild fish perk up and taste even better.
1 Tbsp olive oil
2 cups lightly packed baby spinach
10–12 asparagus tips
2 tilapia fillets, 3–4 oz each
1/2 tsp red-pepper flakes
2 scallions, sliced
1/2 lime
Salt and pepper
In a small bowl, mix the oil and red-pepper flakes and microwave for 30 seconds to make chile oil. Set aside.
Tear off two 18" sections of foil and smooth them flat. Arrange an equal amount of spinach and asparagus in the center of each piece of foil. Place a fillet on top of each pile. Then top each fillet with scallion slices and chile oil. Halve the lime half, and squeeze the juice from each piece over the fish. Season with a pinch of salt and pepper, and seal the foil folded to form a tent- so the fish will bake and steam simultaneously.
Bake in a 450F oven for about 10 minutes.Serve right away with rice or pasta.
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Tilapia Florentine
Serves: 4
They must eat a lot of spinach in Florence, Italy – why else would so many spinach dishes have 'Florentine” in their title. Anyway, this dish is really good and, of course, quick. It could even be healthful if you used a no-trans-fat oil & fat-free half-and-half, but it wouldn't be as tasty.
6 Tbsp unsalted butter
1 Tbsp chopped shallot
2 Tbsp flour
1 cup half-and-half or light cream
1 tsp sugar
2 10-oz boxes frozen chopped spinach—thawed, drained, and squeezed
l/4 tsp ground nutmeg
1 teaspoon kosher salt
1 tsp black pepper
1 & 1/2 lb tilapia fillets
1 lemon, 1/2 juiced and 1/2 cut into 4 wedges
1/4 cup bread crumbs
Preheat broiler.
Melt 4 Tbsp butter in a large skillet over medium-high heat. Add the shallot and cook until just starting to brown, a minute or two. Sprinkle the flour over the shallot and butter and whisk until smooth. Reduce heat to medium.
Add the half-and-half slowly, whisking into a smooth sauce. Cook 2 to 3 minutes, until thickened, whisking as needed.
Add the sugar, stir, & add the spinach, nutmeg, salt, and pepper. Stir occasionally, until hot & reduce heat to low, so the spinach just stays warm.
Place the fillets on a broiler pan that has been coated with cooking spray. Pour the lemon juice over the fillets, then sprinkle the bread crumbs evenly on top. Dot with the remaining butter & broil 5 to 6 minutes or until the fillets are opaque and the bread crumbs golden.
Spoon some creamed spinach onto each of 4 plates, then place a fillet on top. Serve with the lemon wedges. So easy and so good.
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Kicked-Up Tilapia
Serves: 2Just a bit of spice works wonders on this super-mild fish.
14 oz tilapia fillets
1 tsp dried oregano
2 tsp chili powder
1/4 tsp cayenne pepper
1/2 tsp salt
2 Tbsp butter
3 Tbsp lemon juice
Combine oregano, chili powder, cayenne pepper, and salt.
In a shallow bowl combine the melted butter and lemon juice.
Dip fish into butter mixture,then press into the spice mixture. Place in a shallow casserole sprayed with non-stick cooking spray.
Bake at 450 degrees for about 10 minutes, or until fish flakes when pressed.
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Tilapia Oreganata
Serves: 6A great tilapia recipe with an Italian flavor built and cooked in less than half-an-hour. Who says a working mom or dad can’t serve up a fine meal that you start when you get home from work and finish eating before prime-time tv begins?
