Athenian Fish Tilapia With Cucumber Relish Recipes

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TILAPIA WITH CUCUMBER RELISH



Tilapia with Cucumber Relish image

In Wyandotte, Michigan, Mary VanHollebeke found a recipe that lures even landlubbers to her fish suppers. "I spotted this easy entree on a recipe card in my local fish market," she reports. "Although my husband isn't big on fish, he enjoys this mild-tasting tilapia." The relish adds garden-fresh flavor and pretty color to the lightly browned fillets.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 10

2/3 cup chopped seeded cucumber
1/2 cup chopped radishes
1 tablespoon tarragon vinegar
1 teaspoon olive oil
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/8 teaspoon sugar
1/8 teaspoon paprika
4 tilapia fillets (6 ounces each)
1 tablespoon butter

Steps:

  • In a small bowl, combine cucumber and radishes. In another small bowl, whisk the vinegar, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper and sugar. Pour over cucumber mixture; toss to coat evenly. Combine paprika and remaining salt and pepper; sprinkle over fillets., In a large nonstick skillet coated with cooking spray, melt butter. Add fish; cook for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with cucumber relish.

Nutrition Facts : Calories 181 calories, Fat 6g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 384mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

GRILLED TILAPIA WITH CUCUMBER YOGURT SAUCE



Grilled Tilapia with Cucumber Yogurt Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons chopped fresh dill
2 tablespoons extra-virgin olive oil
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
One 16-ounce container low-fat Greek yogurt
1/2 medium European cucumber, finely diced
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Two 8-ounce tilapia fillets
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Olive oil, for grill

Steps:

  • For the cucumber yogurt sauce: Add the dill, olive oil, cayenne pepper, garlic, yogurt, cucumber and lemon juice to a medium bowl and combine. Season the sauce with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
  • For the grilled tilapia: Preheat the grill to medium-high heat. Sprinkle the fish evenly with the salt and pepper. Oil the grill grates with a clean tea towel. Grill the tilapia 4 minutes, then flip and cook the second side, 4 to 5 minutes longer. Transfer to a platter. Top each fillet tableside with the cucumber yogurt sauce.

TILAPIA WITH CUCUMBER RELISH



Tilapia with Cucumber Relish image

In Wyandotte, Michigan, Mary VanHollebeke found a recipe that lures even landlubbers to her fish suppers. 'I spotted this easy entree on a recipe card in my local fish market,' she reports. 'Although my husband isn't big on fish, he enjoys this mild-tasting tilapia.' The relish adds garden-fresh flavor and pretty color to the lightly browned fillets.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 10

⅔ cup chopped seeded cucumber
½ cup chopped radishes
1 tablespoon tarragon vinegar
1 teaspoon olive oil
½ teaspoon salt, divided
¼ teaspoon pepper, divided
⅛ teaspoon sugar
⅛ teaspoon paprika
4 (6 ounce) tilapia fillets
1 tablespoon butter

Steps:

  • In a small bowl, combine cucumber and radishes. In another small bowl, whisk the vinegar, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper and sugar. Pour over cucumber mixture; toss to coat evenly. Combine paprika and remaining salt and pepper; sprinkle over fillets.
  • In a large nonstick skillet coated with nonstick cooking spray, melt butter. Add fish; cook for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with cucumber relish.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 1.5 g, Cholesterol 69.8 mg, Fat 6.4 g, Fiber 0.4 g, Protein 34.8 g, SaturatedFat 2.5 g, Sodium 377.4 mg, Sugar 0.8 g

TILAPIA WITH CUCUMBER SALAD



Tilapia with Cucumber Salad image

Light and crispy tilapia complete with salad can be on your dinner table in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 14

1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons grated gingerroot
1/2 teaspoon salt
1/2 medium cucumber, cut in half lengthwise, thinly sliced
1/4 red bell pepper, diced
3 green onions, thinly sliced
1 teaspoon chopped fresh cilantro
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon lemon-pepper seasoning
1 cup Progresso™ panko crispy bread crumbs or Progresso™ plain bread crumbs
1 egg
4 tilapia or other white fish fillets (6 oz each)
4 tablespoons vegetable oil

Steps:

  • In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
  • On plate, mix flour and seasoning. On second plate, place bread crumbs. In bowl, beat egg with fork. Coat fish with flour mixture. Dip into egg; coat well with bread crumbs.
  • In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 fish fillets; cook 3 minutes. Carefully turn fish over. Reduce heat to medium; cook about 3 minutes longer or until fish flakes easily with fork. Repeat with remaining oil and fish. Serve fish topped with salad.

Nutrition Facts : Calories 440, Carbohydrate 29 g, Cholesterol 145 mg, Fat 3, Fiber 0 g, Protein 37 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 7 g, TransFat 0 g

TILAPIA WITH CUCUMBER RELISH



Tilapia with Cucumber Relish image

In Wyandotte, Michigan, Mary VanHollebeke found a recipe that lures even landlubbers to her fish suppers. 'I spotted this easy entree on a recipe card in my local fish market,' she reports. 'Although my husband isn't big on fish, he enjoys this mild-tasting tilapia.' The relish adds garden-fresh flavor and pretty color to the lightly browned fillets.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 10

⅔ cup chopped seeded cucumber
½ cup chopped radishes
1 tablespoon tarragon vinegar
1 teaspoon olive oil
½ teaspoon salt, divided
¼ teaspoon pepper, divided
⅛ teaspoon sugar
⅛ teaspoon paprika
4 (6 ounce) tilapia fillets
1 tablespoon butter

Steps:

  • In a small bowl, combine cucumber and radishes. In another small bowl, whisk the vinegar, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper and sugar. Pour over cucumber mixture; toss to coat evenly. Combine paprika and remaining salt and pepper; sprinkle over fillets.
  • In a large nonstick skillet coated with nonstick cooking spray, melt butter. Add fish; cook for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with cucumber relish.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 1.5 g, Cholesterol 69.8 mg, Fat 6.4 g, Fiber 0.4 g, Protein 34.8 g, SaturatedFat 2.5 g, Sodium 377.4 mg, Sugar 0.8 g

ATHENIAN FISH (20 MINUTE MEAL)



Athenian Fish (20 Minute Meal) image

A low calorie and SPEEDY recipe from Family Style Spring 2009, a Publix Publication. They say tilapia, snaper or mahi mahi all provide great results; I made it with grouper and that worked well. They also recommend serving with a salad of cucumbers, tomatoes and feta along with some pita bread and hummus.

Provided by januarybride

Categories     Tilapia

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 tilapia fillets, thawed (1-1.5 pounds)
1/2 teaspoon lemon pepper
1 teaspoon all purpose Greek seasoning, divided
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
1/4 cup diced onion
1 (14 ounce) can quartered artichoke hearts (drained)
1 (14 1/2 ounce) can diced tomatoes (drained)
1/2 cup white wine
2 tablespoons sliced black olives

Steps:

  • Preheat large saute pan on medium-high for 2-3 minutes.
  • In the meanwhile, season both sides of the fish fillets with pepper and 1/2 t of the Greek seasoning. Wash your hands.
  • Place oil in pan; swirl to coat. Add garlic and onion; cook 1-2 minutes until onion is soft.
  • Add fish fillets (wash hands). Top fish with remaining ingredients (including remaining 1/2 t Greek seasoning).
  • Cover and cook 8-10 minutes, stirring veggies once. Cooking time will depend on the thickness of the fish. . .fish is done when it has an internal temperature of 145 degrees and flesh is opaque and separates easily with a fork.

THAI FISH CAKES WITH CUCUMBER RELISH



Thai Fish Cakes With Cucumber Relish image

Make and share this Thai Fish Cakes With Cucumber Relish recipe from Food.com.

Provided by Jonnymaroc

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 19

1 lb any white fish fillet, weighed after boning and skinning, then cut into chunks (cod, haddock, hake, etc.)
2 tablespoons fresh coriander leaves
1 tablespoon fresh lime juice
2 spring onions, very finely sliced into rounds (including the green parts)
2 tablespoons Thai red curry paste (click here for recipe)
1 green chili, de-seeded
2 tablespoons peanut oil (for frying)
salt
2 inches unpeeled cucumbers
2 shallots or 2 green onions
1 small carrot
1 small green chili, de-seeded
1 teaspoon grated fresh ginger
1 tablespoon roasted peanuts
1 tablespoon soft brown sugar
4 fluid ounces rice vinegar or 4 fluid ounces wine vinegar
1 tablespoon light soy sauce
1 tablespoon peanut oil
1 sprig fresh coriander

Steps:

  • 1. Blend Fish, coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt until you have a fine mince, dont make a paste.
  • 2. Take the mixture and roll out little balls about 4cm in diameter. Cling film and put in the fridge to firm up.
  • 3. Blend cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts until very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly.
  • 4. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper.
  • 5. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.

Nutrition Facts : Calories 511.2, Fat 26.9, SaturatedFat 4.5, Cholesterol 152.3, Sodium 752.8, Carbohydrate 21.9, Fiber 2.7, Sugar 11.5, Protein 46.5

TILAPIA WITH TOMATO-ORANGE RELISH



Tilapia with Tomato-Orange Relish image

The mild flavor and tender texture of tilapia goes beautifully with this colorful, garden-fresh relish. It makes a big impression with little effort. -Helen Conwell, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

6 tilapia fillets (6 ounces each)
3 tablespoons butter, melted
1/2 teaspoon salt, divided
1/2 teaspoon lemon-pepper seasoning
1 medium tomato, seeded and chopped
1 medium orange, peeled, sectioned and chopped
1/3 cup finely chopped red onion
1 tablespoon capers, drained
1-1/2 tablespoons brown sugar
1 tablespoon red wine vinegar

Steps:

  • Place fish in a greased 15x10x1-in. baking pan. Drizzle with butter; sprinkle with 1/4 teaspoon salt and the lemon pepper. Bake at 425° for 10 minutes or until fish flakes easily with a fork., In a small bowl, combine the tomato, orange, onion, capers, brown sugar, vinegar and remaining salt. Serve with fish.

Nutrition Facts :

ATHENIAN FISH / TILAPIA WITH CUCUMBER RELISH



ATHENIAN FISH / TILAPIA WITH CUCUMBER RELISH image

Categories     Fish

Yield 4 servings

Number Of Ingredients 15

1 tsp olive oil
4 (6 oz) tilapia fillets
1 tsp greek seasoning
cooking spray
1 c. chopped english cucumber
1/2 c. prechopped red onion
1/2 c. chopped tricolor bell pepper mix
2 tbsp chopped fresh oregano
1 1/2 tbsp chopped fresh mint
2 tbsp orange juice
2 tsp white wine vinegar
1 tsp honey
1/8 tsp salt
1/8 tsp black pepper
1/2 cup crumbled feta

Steps:

  • 1. Preheat broiler. 2. Brush olive oil evenly over fish and sprinkle with greek seasoning. Place fish on the rack of broiler pan coated with cooking spray. Broil 5 in from heat 7 mins or until fish flakes easily when tested with a fork. 3. While fish cooks, combine cucumber and remaining 10 ingredients in a small bow, toss well. To serve, spoon relish evenly over each fish field.

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