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Tilapia Recipes - Quick and Easy




These tilapia recipes will show you why this mostly farm-raised fish has become the sixth most popular fish in America.

Tender and mild-flavored, tilapia soaks up the essence of any added flavoring such as herbs and spices.

Prices for this finny favorite are typically among the lowest which certainly accounts for some of its growing popularity. It's not unusual to buy them at around $4 per pound while most of the others are $10 or higher.

But don't buy them just because they're cheap; buy them because they're a terrific way to encourage your family to welcome a seafood dinner as much as, say, mac and cheese.

AND HERE'S WHAT I THINK ABOUT SEAFOOD FROM CHINA...

Well, I guess you've read or heard about the U.S. food guys having a problem with some fish imports from China. Like a lot of products we get from there the primary attraction is probably low cost.

So for the foreseeable future I will be checking each package of fish at the store not so much for price but to see where it's from. If I see "Product of China" I'll continue flipping until I find a different origin, even if it's not tilapia - aw-w-w-w-.

I'm sure that you're seeing fewer advertised sales of our wonderful tilapia at $2.99 or $3.99 per pound. That shouldn't and doesn't really bother even a cheapskate like me since one pound of fish is typically enough for 3 or 4 eaters, and the extra dollar I pay for a "cleaner" entree is just fine.

Who knows, next week we might read about poop in the water at Mayasian or Ecuadorian fish farms, but for now Chinese ashtrays and baskets are fine with me but they can keep their seafood until the appropriare U. S. authority says "no more Chinese fish problems".

Of course these are just my opinions which, with 35 xents to a dollar and a quarter, will buy you a newspaper.


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CONTENTS
CLICK TITLE TO GO THERE
(Click "Back" to Return)
Tilapia With Dill and Sour Cream
Baked Louisiana Tilapia
Parmesan & Rosemary Tilapia
Mango Salsa Tilapia
Sweet & Spicy Tilapia
Tilapia - Calypso Style
Baked Tilapia with Spinach Pesto
Broiled Basil-Parmesan Tilapia
Tilapia in Parchment
Tilapia with Lemon-Olive Relish
Baked Tilapia Florentine with Tomatoes
Tilapia with Almonds & Pea Pods
Tomato-Basil Tilapia
Indonesian Baked Tilapia
Snappy Tialpi-a and Asparagus
Tilapia Florentine
Kicked-Up Tilapia
Tilapia and Veggies - Foiled Again
Tilapia Oreganata
Tilapia with Lime & Marjoram
Crispy Oven-Baked Tilapia
Tilapia In Beer Batter
Lemon-Parmesan Tilapia
Tilapia with White Wine and Lemon Sauce
Tilapia with Garlic Butter
Grilled Tilapia with Aioli


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***NEW***
Tilapia With Dill and Sour Cream
Serves 4

Those fillets are just lying there saying, "Give me flavor! I'm tired of being a 'nice, mild fish'". Well, this one should make them happy.

8 tilapia fillets
Salt and pepper
1/2 cup sour cream
1/3 cup mayonnaise
2 Tbsp finely chopped red onion
1 Tbsp finely chopped fresh dill
2 tsp chopped parsley
1 Tbsp fresh lemon juice

Heat oven to 350°. Grease a baking dish large enough to hold the tilapia in a single layer. Place fillets in the dish and sprinkle with salt and pepper. Combine remaining ingredients and spread evenly over the fillets. Bake for 12 to 15 minutes, or until fish is cooked through and flakey.


Baked Louisiana Tilapia
Serves 4

When Cajun cooking was at its peak a few years ago, restauants were serving blackened everything. It's still an exciting way to prepare fish but if you ever made it on the stove the whole house was smoked. So here's a way to achieve that same zippy flavor without the smoke.

4 to 6 tilapia fillets
1/2 cup plain bread crumbs
4 Tbsp butter, divided
1 7 1/2 tsp Cajun seafood seasoning
Pinch dried thyme
1/2 tsp salt
Dash black pepper

Heat oven to 400F.

Oil a large shallow baking dish and lay the fillets in it. Brush with a Tbsp of the melted butter.

Combine the rest of the butter with the bread crumbs and seasonings and sprinkle over the tilapia.

Bake for 15 to 20 minutes, or until fish is cooked through and flakes easily.

Carefully plate the fillets and serve hot.


Parmesan & Rosemary Tilapia
Serves 4

Those delicate tilapia fillets just love to soak up flavors and they'll really have a ball with this dish - and so will your eaters.

1/2 cup grated Parmesan cheese
3/4 cup mayonnaise
4 Tbsp of fresh lemon juice
4 Tbsp of butter
1 tsp dried rosemary, or 1 Tbsp fresh,chopped
l & ½ lb tilapia fillets
2 lemons
Fresh parsley

Lemon-Parmesan Sauce:

Mix grated Parmesan cheese and rosemary with mayonnaise and 2 Tbsp fresh lemon juice. (Save the rest of lemon juice for later.)

Tilapia:
Soften the butter. Rinse the fillets in cold water and dry with paper towels.

Top the Tilapia with the softened butter and the rest of the lemon juice. Broil about 4 inches from heat for 5 or 6 minutes, flipping once, until you can easily flake them with a fork.

Top each portion with 1 or 2 Tbsp of the sauce and put them back under the broiler for a couple minutes turning them to a golden brown color.

Place them on a serving plate and garnish lemon slices and fresh parsley.

Serve immediately (but you knew that)

.


Mango Salsa Tilapia
Serves 4

When it says “rough chopped” it doesn’t mean talk dirty to or swear at the veggie; it means don’t spend a lot of effort to chop it uniformly since you’re gonna dump it into a processor anyway.

1 jalapeno chile, rough chopped
3 tsp minced garlic (from a jar is fine)
2 large shallots, peeled & rough chopped
2 cups mangoes, peeled & rough chopped
1/3 cup cider vinegar or balsamic vinegar
1/4 cup orange juice
1 Tbsp chopped fresh thyme or 1 tsp dried
2 tsp olive oil
1/4 tsp salt
2 lb tilapia fillets
Put everything but the tilapia into your processor and create a smooth mixture.

Place the mango mixture and the fish in a zip-top plastic bag, seal it, smoosh it around gently and marinate in refrigerator 15 minutes.

Remove fish from bag, pour marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer 5 minutes.

While the marinade simmers, heat the grill or, if it’s raining or snowing outside, the oven broiler and cook for about 3 minutes per side.

Serve with the mango sauce, previously referred to as “the marinade” and before that “the mixture”.

Click here for lots of grilling recipes


Sweet & Spicy Tilapia
Serves 4

The "sweet" is brown sugar,the "spicy" is that under-appreciated, under-used, extremely good for you gnarly little rhizome (that's kind of a root), Ginger.

1/2 cup cider vinegar
1/4 cup packed brown sugar
2 tsp grated fresh ginger
2 medium cucumbers, sliced
4 4-oz tilapia fillets, 1/2 to 3/4 inch thick
1 6-oz carton plain yogurt
2 Tbsp snipped fresh mint

Preheat broiler.

In medium bowl stir together vinegar, brown sugar, ginger, and 1/4 tsp salt until sugar is dissolved; remove 1/4 cup. Add cucumbers to remaining vinegar mixture; toss.

Spray unheated broiler pan with nonstick cooking spray. Arrange fish on rack; brush with reserved vinegar mixture. Broil 4 inches from heat 4 to 6 minutes until fish flakes easily.

Meanwhile,combine yogurt and mint in a bowl. With slotted spoon, add cucumbers to plates. Top with fish, yogurt, lemon peel, and coarsely ground black pepper.


Tilapia - Calypso Style
Serves 4

This popular fish is so plentiful that when you buy it or order it at a restaurant you are helping to save one of the several food fish that are on the endangered list. Now you can feel good about serving it for a more noble reason than "it's cheap".

4 tilapia fillets, 6 oz each
1 cup white onion, julienned
1 cup poblano chili pepper, julienned
3/4 cup red bell pepper, julienned
3 cloves garlic, minced
2 Tbsp olive oil
1 Tbsp butter
4 tsp jerk seasoning
4 Tbsp cilantro, chopped
4 orange slices, unpeeled

Saute onion, peppers and garlic in oil and butter until tender; set aside.

Arrange each fillet on a square of aluminum foil, season with 1 tsp jerk seasoning and cover with 1/2 cup of the onion mixture and a tbsp of cilantro. Top with one orange slice.

Wrap foil around fillet, seal like a pouch and bake packets at 375 degrees for 10 minutes.

Open the packets carefully and transfer fillet to serving plate.
Click here for lots of seafood recipes


Baked Tilapia with Spinach Pesto
Serves 4

That's right, "spinach" pesto. You don't always need to pay for that expensive basil and those precious pignolas (pine nuts, to you - no, I didn't say "Nuts to you")

For the Pesto:
3 cups baby spinach leaves, packed, about 3 oz
1/4 cup olive oil
1/2 cup pecan halves
1/3 cup fresh shredded Parmesan cheese
2 medium cloves garlic, smashed and minced
1/4 teaspoon salt, or to taste

For the Tilapia:
2 to 3 cups baby spinach leaves, packed
8 tilapia fillets
salt and freshly ground black pepper

Lightly butter a 9x13-inch baking dish and heat oven to 400°.

In your food processor, pulse the spinach leaves, olive oil, pecans, Parmesan cheese, garlic, and salt until the mixture is a smooth consistency.

Arrange remaining spinach leaves over the bottom of the baking dish, place a tilapia fillet on the bed of spinach and put about 1 Tbsp of the pesto mixture on the fillet. Spread lightly to cover most of the fillet. Repeat with remaining fillets and pesto, overlapping fish slightly as needed. Sprinkle lightly with salt and pepper.

Bake for about 15 minutes, or until tilapia flakes easily with a fork.

While fishy is baking you can zap a packet of quick rice in the microwave to accompany the tasty tilapia.


Broiled Basil-Parmesan Tilapia
Serves 4

Lots of Parmesan, a little basil, a little mayo - these add up to a really nice tilapia dish.

1/4 cup Parmesan cheese
2 Tbsp butter, softened
1 & 1/2 Tbsp mayonnaise
1 Tbsp fresh lemon juice
1/8 tsp dried basil
1/8 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
1 & 1/2 lb tilapia fillets

Preheat your oven's broiler and grease a broiling pan or to make clean up easier, line pan with foil.

Mix together the cheese, butter, mayo and lemon juice. Season with basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes.

No, we didn't forget the other stuff - remove the fillets from the oven, cover them with the Parmesan cheese mixture on the top side and broil for 2 more minutes so the topping becomes crispy and golden.

Wasn't that easy and isn't it a pretty presentation with a sprig of parsley and maybe some lemon slices on the side?


Tilapia in Parchment
Serves 2

If you want to bask in the admiration of your eaters be sure they know your expert cooking method.

2 tilapia fillets
2 sheets vegetable parchment paper (Yes, most major supermarkets sell it)
Olive oil
4 or 5 sun-dried tomatoes
2 tsp garlic and/or scallions
Fresh ginger
Salt & pepper

Preheat oven to 425ºF. Put the dried tomatoes in very hot water.

Wash the fillets off and put aside. Take a piece of parchment paper, fold in half and place open on the counter top. Spread a 1 or 2 tsp of oil on one side, near the crease, in a spot big enough to cover the fish. Place one fillet on this spot of olive oil.

Chop up the scallions or, if you prefer, one clove of garlic finely chopped, putting about 1 Tbsp on the fish. Coarsely chop the tomatoes and put about 2 tomatoes on the fillet. Sprinkle with salt and pepper. Chop the ginger, and sprinkle about 1/2 tsp on the fillet.

The hardest part of this quick and easy: closing the parchment. Fold it up and around the fish, crimping along the edge. and place on the cookie sheet. Repeat for other fillets.

Place cookie sheet in the oven and cook for about 10-12 minutes, or until the parchment is golden brown. Don't start watching football and forget it

When you open them up be careful since they've been steaming inside. That's it. You can now present this tasty dish with a sense of accomplishnebt.


Tilapia with Lemon-Olive Relish
Serves 4

This is not only a delicious treatment but a quick and easy one. Oh, yeah, it also looks like a top chef preapred it - well, you are one now, aren't you?

3 lemons
1 1/2 pounds tilapia fillets
Salt and ground black pepper
1/3 cup loosely packed mint leaves, thinly sliced
1 Golden Delicious apple, cored and cut into 1/2-inch-long matchstick strips
1/4 cup pitted green olives, thinly sliced
1 small shallot, thinly sliced
1/2 teaspoon sugar

Preheat oven to 450 degrees F.

From 1 lemon, squeeze 2 tablespoons juice. Arrange tilapia fillets in 13" by 9" glass baking dish and prinkle with the juice, ¼ tsp salt, and 1/4 tsp pepper. Bake for 8 to 10 minutes or until just opaque throughout.

While fish is roasting, prepare Relish: From another lemon, grate ½ tsp peel; place in medium bowl. Cut lemons crosswise into 1/8-inch-thick slices; cut each slice into quarters, removing the seeds.

Reserve 1 Tbsp sliced mint leaves for garnish.

Into peel in bowl, stir lemon pieces, apple, olives, shallot, sugar, and remaining mint until combined.

Serve this relish with tilapia; sprinkle with reserved mint to dress it up.


Baked Tilapia Florentine with Tomatoes
Serves 4

You have my permission to use fresh or dried herbs if you can't find the right canned stuff.

1 (15 oz) can diced tomatoes with basil, oregano & garlic
1 (8 oz) bag baby spinach, rinsed and drained
1 small onion, chopped
Grated parmesan cheese
4 tilapia fillets(1&1/2 - 2 lb)

Preheat oven to 350.

Spray or oil 13x9 baking dish and place spinach in the dish. Put the fillets atop th spinach then the onion and tomatoes.

Top with the Parmesan, cover the pan with foil and bake for 15 minutes.

Remove the foil and bake another 5 minutes or until the fish is flaky - when cooking fish "flaky" is good.


Tilapia with Almonds & Pea Pods
Serves: 4

How can you go wrong with butter, almonds and anything?

3 cups snow pea pods, trimmed
4 4- to 5-oz tilapia fillets
Sea salt and freshly ground black pepper
1 tsp all-purpose flour
1 Tbsp olive oil
2 Tbsp butter
1/4 cup sliced almonds

In a large saucepan bring lightly salted water to boiling. Add pea pods. Cook for 2 minutes. Drain and set aside.

Meanwhile, season fish with salt and pepper; sprinkle with flour, and cook fish in hot oil for 3 or 4 minutes or until it is easy to remove with a spatula.

Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork. Place peas on serving plates; arrange fish on top of peas.

Reduce heat to medium and add butter to skillet. When butter begins to melt, stir in almonds. Cook for 30 to 60 seconds or until nuts are lightly toasted and butter is a bit darkened but NOT BURNED. Spoon this sensational mixture mixture over the tilapia and be proud of what you've created.


Tomato-Basil Tilapia
Serves: 4

Here's a nifty way to make tilapia part of a one-dish meal. Ok, two-dish if you add a salad.

4 Scallions chopped fine(just the white part)
1 Tbsp Minced garlic
1 Tbsp Olive oil
1-cup diced tomatoes
8 Fresh basil leaves sliced
Salt, pepper & a tiny dash of Tabasco
3 to 4 tilapia fillets, cubed
8 oz Spaghetti cooked
Parmesan cheese

Boil water and start the pasta cooking.

Sauté chopped scallion and garlic in olive oil until translucent. Add tomatoes, basil, Tabasco & salt & pepper to taste and let cook for about 5 minutes until it all becomes a wonderful sauce.

After 7 or 8 minutes the pasta should be ready so drain it & set aside.

Add fish cubes to tomato-basil sauce and simmer on low until tender, maybe 6 or 7 minutes.

Place cooked pasta with tilapia sauce in a large serving bowl and serve with the cheese, crusty bread and a salad.


Indonesian Baked Tilapia
Serves: 4

Here's another quick & easy way to give this very mild fish a good kick in the tail fin.

1 Tbsp minced garlic
1 & 1/2 tsp salt
1 tsp freshly ground pepper
Four 6 oz tilapia fillets, skinned
1/2 cup light soy sauce
3 Tbsp fresh lemon juice
2 Tbsp brown sugar
½ tsp crushed red pepper
Vegetable oil, for brushing
2 Tbsp melted unsalted butter

Preheat the broiler and position a rack about 6 inches from the heat.

In a small bowl, mash the garlic with the salt and pepper until a paste forms. Rub the fillets with the paste and ser them aside.

In a saucepan, combine and boil the soy, lemon juice, brown sugar and crushed red pepper over high heat, stirring until the sugar dissolves.

Spray a baking sheet with Pam or similar and arrange the fillets on it. Pour half of the sauce over them and broil for 6 to 8 minutes, or until the fillets are cooked through and opaque.

Transfer the fish to a platter or directly to plates and drizzle with the remaining sauce and the melted butter. Oh, boy, is this gonna be good.


Snappy Tialpi-a and Asparagus
Serves: 2

A 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.


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.


Kicked-Up Tilapia
Serves: 2

Just 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.


Tilapia and Veggies - Foiled Again
Serves: 4

A complete meal that's good and good for you.

2 carrots peeled and julienned
2 zucchinis, julienned
4 tsp minced peeled fresh ginger
2 Tbsp minced fresh basil
4 Tbsp olive oil
4 Tbsp lime juice
4 Tbsp white wine
Salt and pepper to taste
1 & 1/2 lb. fresh tilapia fillets

Preheat the oven to 400 F.

Layer ingredients in the order listed over a 13 x 10 inch aluminum foil. Close the aluminum foil to make a sealed "pouch" and bake 12-15 minutes.

Open the foil carefully, plate the tilapia and serve with the with the wonderful steamed vegetables (see, I can spell it)along side.


Tilapia Oreganata
Serves: 6

A 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?

1/2 cup water
1 14-oz can Italian peeled diced tomatoes, drained
1 Tbsp finely chopped fresh oregano or 1 tsp dried
6 sole fillets, 5 to 6 ounces each
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1/4 cup olive oil
1/2 cup dry white win
1/2 cup bottled clam juice

Pat sole fillets dry with paper towels. On a large flat plate or sheet of wax paper, combine flour, salt, and pepper. Dredge fish in seasoned flour; shake off any excess.

In a large frying pan, melt butter with olive oil over medium heat. Cook fish, turning once, 2 to 3 minutes per side, or until browned outside and just opaque throughout. Remove to a heated platter and cover with foil to keep warm.

Add wine, clam juice, water, tomatoes, and oregano to pan. Boil uncovered over high heat until sauce thickens but still pours from a spoon, 5 to 10 minutes. Pour sauce over fish and serve.



Tilapia with Lime & Marjoram

Serves 4

This very easy tilapia recipe has a distinctly Mexican feel, although it would probably be made with red snapper there.

l cup dried un-flavored breadcrumbs
2 tsp dried marjoram
1/2 tsp cayenne pepper
4 Tilapia fillets
1 egg, lightly beaten
1/4 cup oil
2 Tbsp lime juice

Combine breadcrumbs, marjoram and cayenne pepper on a sheet of foil or wax paper. Beat up the eggs & brush fish fillets with egg, coat with breadcrumb mixture and place fish in heated oil in a skillet. Cook over medium heat for about 2 minutes per side or until tender and golden brown.

Serve drizzled with lime juice. Garnish with fresh marjoram, if you have some.


Crispy Oven-Baked Tilapia
Serves 4

How easy and how healthy. This cooking method also makes it easier and quicker to make mass quantities of this tilapia recipe.

4 fillets of Tilapia
1 cup non-instant Cream of Wheat
2 tsp kosher salt
1/2 tsp cayenne pepper
1/2 tsp ground white pepper
Olive oil Tartar sauce (optional)

Mix the Cream of Wheat with salt and peppers, coat them in a shallow dish.

Coat each fillet on both sides with cream of wheat mixture.

Place coated files on a baking sheet, spray with olive oil and roast about 15 minutes at 400 degrees until done.

Serve warm with a blop of tarter sauce on the side - way on the side for most kids.


Tilapia In Beer Batter
Serves 4

Almost anything in a beer-batter is delicious but wait til you taste what it does for this tasty tilapia recipe.

4-6 Tilapia fillets
Juice of 1/2 lemon
2 Tbsp chopped parsley
2 Tbsp. cooking oil
Salt and freshly ground pepper
Oil for deep frying

BEER BATTER:
2 large egg yolks
1/2 cup beer
1/2 cup flour
1/2 tsp salt
1/2 tsp baking powder

Cut fillets into 2" pieces. Put in a bowl with lemon juice, parsley, 2 Tbls. cooking oil, and salt and pepper to taste.

Heat oil for deep frying. Dip pieces of fish individually into batter, and then into hot oil. Cook, turning and submerging pieces in the oil until golden brown all over. Drain on paper towels.



Lemon-Parmesan Tilapia
Serves 6

Now don't get all health-conscious and use margarine or oil; the butter does so-o-o-o much for this easy tilapia recipe.

2-1/2 lbs. Tilapia fillets
2-4 tsp. butter softened
2 tsp. fresh lemon juice

Lemon-Parmesan Sauce:

1 cup mayonnaise
2 tbl. fresh lemon juice
1/2 cup grated Parmesan cheese
Garnish with 2 lemons, sliced and fresh parsley

Rinse the tilapia fillets in cold water and drain thoroughly.

Top with butter and lemon juice.

Broil about 4 inches from the source of heat for approximately 5 to 6 minutes or until the fish is opaque and flakes easily when tested with a fork.

Top each portion with 1-2 tbl. of Lemon-Parmesan Sauce; broil 2-3 minutes or until sauce puffs and turns golden brown.

Place fillets on serving plate; garnish with lemon slices and fresh parsley.

Wow! Looks good - tastes better.



Tilapia with White Wine and Lemon Sauce
Serves 4

About 15 minutes and you'll see - or taste -how one of the easiest tilapia recipes will produce a seriously memorable dinner.

1/2 Cup flour
3 Tbsp olive oil
4 Tilapia Fillets
Kosher or sea salt and pepper to taste

Wine and Lemon Sauce:

1 Tbsp olive oil
1 shallot or small onion chopped
1/2 cup white wine
2 tablespoons butter
1 tablespoon fresh parsley
1/2 lemon

Place flour in shallow baking dish or pie plate and set aside.

Pat fish fillets with a paper towel, season both sides of fillet with salt and pepper and let stand until fillets are glistening with moisture, about 5 minutes.

Make the Wine Sauce while the fish is resting,as follows:

In a sauce pan, heat 1 Tbsp of the olive oil over medium heat. Saute shallots until softened and beginning to color, about a minute.

Add wine, increase heat and bring to boil and boil until reduced to 3/4 cup, about 3-5 minutes. Remove sauce pan from burner and strain into another container to strain out the shallot, and then discard the shallot.

Whisk in butter and parsley and a squeeze of half a lemon Set aside and keep it warm until the fish is done

Back to the tilapia:

Coat both sides of fillet with flour, shake off excess and place them on a separate plate or paper towel, preferably in one single layer.

Heat 2 Tbsp of the olive oil over high heat in a large non-stick skillet until oil is shimmering, but not smoking.

Place the fillets in a single layer and immediately reduce heat to medium-high. Without moving the fish, saute for 2 to 3 minutes on each side and until the edges of fillet are opaque and bottoms are lightly browned. Use a good-sized spatula to gently flip fillets.

Transfer fillets onto plate,pour the sauce over them and serve.

If you're concerned about the wine sauce and little eaters (kids) serve the sauce on the side.


Tilapia with Garlic Butter
Serves 4

Okay, that last one was fast but had a lot of ingredients. Here's a quick tilapia recipe with just a few.

3 Tbsp butter
3 cloves garlic, minced
Dash of salt & pepper
Pinch of dried dillweed
Dash of paprika
6 tilapia fillets

In a saucepan, combine butter, garlic, pepper, salt, dillweed, and paprika and heat on low until butter is melted and starts simmering.

Remove from heat and brush a little of the butter mixture in the bottom of a shallow baking dish (line dish with foil for easy clean-up). Place tilapia fillets on the buttered area and brush top of each fillet with the seasoned butter mixture.

Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork.

How was that for simple?



Grilled Tilapia with Aioli
Serves 4

"Aioli" is not how you greet a Swede in St. Paul. There it's "Hey, Oley". And, yes, Swedes love tilapia recipes, too.

2 Lbs tilapia fillets
2 Tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin

Combine spices and sprinkle over both sides of the tilapia fillets. Place on hot grill and cook for about 4 minutes over a medium heat turning once during grilling.

For the Aioli: 1 & 1/2 cups mayonnaise
6 cloves of garlic, minced
1 & 1/2 Tbsp lemon juice
1 & 1/2 Tbsp Dijon mustard
3/4 tsp dried tarragon

While the tilapia is cooking prepare aioli by combining all ingredients in a bowl and mixing. Serve with the tilapia.


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