Asian Tilapia Purses Recipes

TILAPIA EN PAPILLOTE (TILAPIA IN PARCHMENT)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet so that the bottoms of the packets will brown when baked.
• Prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered onto one side of the fold of each sheet. Season the tilapia with salt and black pepper. Top the fillets with equal amounts of tomato, garlic, basil, and capers. Sprinkle lemon juice over the fillets. Place 1 tablespoon butter atop the fish. Drizzle white wine over the fillets.
• Roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. Grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet.
• Bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

HONEY SOY TILAPIA

Steps:

• Mix the honey, soy sauce, balsamic vinegar, and garlic together in a bowl. Place the tilapia fillets in the mixture; allow to marinate in refrigerator at least 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Remove tilapia from marinade, and discard the marinade. Place fillets into the prepared baking sheet, and sprinkle the black pepper over the fish.
• Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

ASIAN TILAPIA WITH STIR-FRIED GREEN BEANS

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a shallow baking dish.
• For marinade, stir together soy sauce, ginger, sesame oil, and garlic in a small bowl. Pour marinade over fish, turning to coat. Cover with foil and marinate at room temperature 20 minutes. Drain fish, reserving marinade. Add the 1/4 cup water to the reserved marinade.
• In a large nonstick skillet, combine green beans and the 2 Tablespoons water. Cook, covered, over medium-high heat for 5 minutes, stirring occasionally. Add canola oil. Cook, uncovered, about 5 minutes more or until beans are crisp-tender, stirring frequently. Transfer beans to a serving platter; cover and keep warm.
• Meanwhile, coat another large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add fish to hot skillet; cook 6 to 8 minutes or until fish flakes easily when tested with a fork, turning once. Sprinkle beans with sesame seeds; arrange fish on top of beans.
• Wipe out skillet with a paper towel. Add the reserved marinade to skillet; cook and stir over medium-high heat 1 minute. Strain through a fine-mesh sieve. Drizzle marinade over fish; sprinkle with green onions.

ASIAN TILAPIA PURSES

Steps:

• In a small mixing bowl combine lemon juice, ginger root, soy sauce, 5-spice, salt, pepper and sherry. Place tilapia fillets in a shallow baking dish in a single layer. Pour sauce over fillets to cover and refrigerate for at least an hour up to overnight. Preheat oven to 350F. Cook the cabbage leaves in boiling water just until tender. Place 1/4 of the prepared rice in the center of a cabbage leaf. Place fillet on top and sprinkle with extra marinade. Wrap leaf to cover fish completely, skewer with toothpick to secure if needed. Bake for 14-16 minutes and test with meat thermometer if you wish to verify doneness. Serve hot.

ASIAN-STYLE GRILLED TILAPIA

Steps:

• Combine the soy sauce, sugar, garlic, lime juice, ginger and red pepper flakes in a wide, shallow baking pan that will hold all of the fish in a single layer.
• Stir briefly to dissolve the sugar.
• Add the tilapia, then turn it over so that it's coated all over with the marinade.
• Set aside for 20 min or so.
• Heat the broiler to high, and move the oven rack to position closest to heat.
• Slide the pan into the oven, and broil the fish for 5 minute Keep the oven door ajar so the broiler element stays lit.
• Turn the pan around (back to front), and broil for 5 more minute.
• If the juices in the pan appear to burn, add a little water to the dry spot to prevent burning.
• The fish should be opaque and flaky.
• Spoon the sauce over the fish when serving.

ASIAN GLAZED TILAPIA

Steps:

• Sprinkle each side of the fish with salt and pepper.
• Coat a sautée pan with Olive Oil or your favorite cooking oil. I find that a non-stick pan works best for cooking this delicate fish.
• Prepare the glaze by mixing equal parts Hoisin with Soy sauce. The hoisin is thicker and sweeter giving balance to the soy. You won't need that much for glazing the fish so you can use the remainder to toss in with your noodles if you want.
• Brush the tops of each of the fish with the glaze and lay that side down on the pan allowing the glaze to form a seared on crust.
• Brush the other side of the fish with glaze before flipping.
• Each side takes about 4-6 minutes depending on how thick your filet is. I had big meaty ones so total cooking time was about 15 minutes. If you are unsure whether they are done, make a small cut into the the thickest part of the fish. If the cut is easy to make and the fish flakes, then it's done. If it's hard to pierce with a fork or seems tough, give it a few more minutes. You may have to flip the fish in order to keep it from burning if you are cooking thicker pieces and need the extra time. You may also want to cover the pan with a lid and let the steam help you out.
• Serve on a bed of asian noodles or alone. It's sure to be a crowd pleaser for those that enjoy seafood, and even those who don't!