Broiled Tilapia And Eggplant With Moroccan Pesto Recipes

VEGETABLE COUSCOUS WITH MOROCCAN PESTO

Vegetable Couscous with Moroccan Pesto image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 cup fresh cilantro (leaves and some stems)
1/2 cup fresh parsley (stems reserved for couscous)
2 tablespoons whole almonds
1/2 clove garlic
1/4 cup extra-virgin olive oil
Kosher salt
4 tablespoons unsalted butter
Kosher salt
1 onion, cut into 8 wedges
1 cinnamon stick
1 14 -ounce can peeled tomatoes, halved
2 small carrots, cut into chunks
1 zucchini and/or 1 bunch Swiss chard, chopped
1/3 cup raisins
Freshly ground pepper
1 1/2 cups whole-wheat couscous

Steps:

Make the pesto:
Combine the cilantro, parsley leaves, almonds and garlic in a food processor; pulse until coarsely chopped. Add the olive oil and 1/2 teaspoon salt; process until smooth.
Prepare the vegetables for the couscous: Heat a wide heavy-bottomed pot over medium heat. Add 3 tablespoons butter and 1 teaspoon salt; cook until the butter begins to brown. Add the onion. Tie the reserved parsley stems and cinnamon stick together with twine; add to the pot. Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the tomatoes, 1 cup water, carrots, zucchini and/or Swiss chard, raisins, 1 1/2 teaspoons salt, and pepper to taste. Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes. Remove the parsley and cinnamon.
Meanwhile, cook the couscous as the label directs. Add the remaining 1 tablespoon butter, season with salt and pepper and fluff with a fork. Top the couscous with the vegetables and pesto.

Nutrition Facts : Calories 525, Fat 29 grams, SaturatedFat 9 grams, Cholesterol 30 milligrams, Sodium 1,364 milligrams, Carbohydrate 60 grams, Fiber 11 grams, Protein 11 grams

BROILED TILAPIA WITH HORSERADISH AND HERB-SPIKED MAYO

Broiled Tilapia with Horseradish and Herb-Spiked Mayo image

Provided by Robin Miller : Food Network

Categories main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Cooking spray
1 lemon
4 (6-ounce) Tilapia fillets
Salt and freshly ground black pepper
1/2 teaspoon garlic powder
1/3 cup light mayonnaise
2 teaspoons prepared horseradish, or more to taste
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley leaves

Steps:

Preheat the broiler. Coat a large baking sheet with cooking spray.
Finely grate 1 teaspoon of zest from the lemon and set aside. Squeeze the juice from the lemon over both sides of the fish. Season both sides of the fish with salt and pepper, to taste, and the garlic powder. Place the fish on the prepared baking sheet and broil until fork-tender, about 3 minutes per side.
Meanwhile, in a medium bowl, combine the mayonnaise, lemon zest, horseradish, chives, and parsley. Serve the fish with the mayonnaise mixture spooned over the top.

BROILED TILAPIA WITH HORSERADISH AND HERB-SPIKED MAYO

Broiled Tilapia with Horseradish and Herb-Spiked Mayo image

Provided by Robin Miller : Food Network

Categories main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Cooking spray
1 lemon
4 (6-ounce) Tilapia fillets
Salt and freshly ground black pepper
1/2 teaspoon garlic powder
1/3 cup light mayonnaise
2 teaspoons prepared horseradish, or more to taste
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley leaves

Steps:

Preheat the broiler. Coat a large baking sheet with cooking spray.
Finely grate 1 teaspoon of zest from the lemon and set aside. Squeeze the juice from the lemon over both sides of the fish. Season both sides of the fish with salt and pepper, to taste, and the garlic powder. Place the fish on the prepared baking sheet and broil until fork-tender, about 3 minutes per side.
Meanwhile, in a medium bowl, combine the mayonnaise, lemon zest, horseradish, chives, and parsley. Serve the fish with the mayonnaise mixture spooned over the top.

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