CORNMEAL-CRUSTED TILAPIA WITH SALSA
Tilapia is a delicious freshwater fish that cooks very quickly, making it ideal for weeknight meals.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 7
Steps:
- In a shallow dish, combine cornmeal and paprika; season generously with salt and pepper. Separate fillets into thick and thin sides. Dredge each piece in cornmeal mixture, patting it on to coat completely.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook as many pieces as will fit (without crowding) until golden brown and firm, about 2 minutes per side for thin pieces and 4 minutes per side for thick ones. Transfer to a plate; sprinkle with salt, if desired, and cover loosely to keep warm. Wipe skillet with a paper towel. Repeat with remaining oil and fish. Serve with Spicy Black Beans, if desired, and salsa.
Nutrition Facts : Fat 14 g, Fiber 1 g, Protein 42 g
TILAPIA WITH CORN SALSA
My family loves fish, and this super fast dish is very popular at my house. Though it tastes as if it takes a long time, it cooks in minutes under the broiler. We like it garnished with lemon wedges and served with couscous on the side. -Brenda Coffey, Singer Island, Florida
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Drizzle both sides of fillets with oil; sprinkle with salt and pepper. , Broil 4-6 in. from the heat until fish flakes easily with a fork, 5-7 minutes. Meanwhile, in a small bowl, combine the remaining ingredients. Serve with the fish.
Nutrition Facts : Calories 354 calories, Fat 10g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 934mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 6g fiber), Protein 38g protein.
TILAPIA WRAPS
"This savory recipe takes just minutes. If it's cheaper, I'll sometimes thaw out frozen tiliapia fillets in the fridge overnight instead of using fresh fillets." Michelle Williams - Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine salsa and chilies; set aside. Drizzle fillets with oil; sprinkle both sides with steak seasoning., Cook fillets, uncovered, in a large skillet over medium heat for 3-5 minutes on each side or until fish flakes easily with a fork. Gently stir in salsa mixture. , Spoon a heaping 1/3 cupful onto each tortilla; top with cheese and roll up.
Nutrition Facts : Calories 424 calories, Fat 16g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 1468mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 0 fiber), Protein 41g protein.
TILAPIA TAMALES #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Unwrap these flavorful tamales to discover the surprise filling - a flaky, perfectly cooked tilapia fillet. The tilapia is surrounded with chile pepper cream cheese, red peppers, green onions, and a sweet masa dough made with fresh corn. Fresh vegetables and healthy fish together in one savory foil-wrapped package - what could be better?
Provided by blazes
Categories Grains
Time 1h40m
Yield 4 tamales, 4 serving(s)
Number Of Ingredients 20
Steps:
- Sprinkle the tilapia fillets with the juice of one lime juice and season with salt and pepper. Refrigerate until ready to assemble tamales.
- Make the masa dough for the tamales: Beat one stick of butter with 2 tablespoons sugar until fluffy. Add the egg and beat until mixture is smooth.
- Place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth. Add corn to the butter/egg mixture and beat until well blended.
- Stir the baking powder into the masa (harina de maiz). Add dry ingredients to the corn/butter mixture, mixing until well blended. Set aside.
- Whisk together the softened cream cheese, mayonnaise, lime juice and red chile sauce to taste.
- Assemble tamales: Place a 7 by 12 inch rectangle of Reynolds Wrap Non-Stick foil on the counter, with the non-stick side facing up.
- Spread about 1/3 cup of the corn masa dough into a 3 x 5 inch rectangle in the center of the foil. Spread 1 tablespoon of the chile cream cheese mixture on top of the masa, and top with 1 tablespoon each chopped red pepper and green onions. Place one tilapia flillet on top of the cream cheese and vegetables, and spread another tablespoon of the chile cream cheese over the fish. Sprinkle with 1/2 tablespoon Parmesan cheese. Top with another 1/3 cup masa, and spread it to cover the filling.
- Fold one short end of the foil up over the filling. Fold the two long sides in over the filling. There will be one end that is still open. Lift the tamale with the open end facing upwards and twist foil to close that end.
- Make 3 more tamales in the same way.
- Place tamales in a steamer basket, and place the basket over a pot with 2 inches of simmering water. Tamales should not touch the water. Cover tightly with a lid and steam tamales for 1 hour, checking water level from time to time.
- Let tamales cool for 15-20 minutes before serving.
- Tamales can be made ahead and reheated in the oven or in a steamer. Unwrap tamales before reheating them in the microwave. This recipe makes 4 large tamales. You can divide the filling into smaller portions to make 8-10 smaller tamales, or even 16 appetizer-size tamales.
Nutrition Facts : Calories 694.1, Fat 43.5, SaturatedFat 22.6, Cholesterol 173.4, Sodium 1431.5, Carbohydrate 60.6, Fiber 5.3, Sugar 17.9, Protein 23.4
CITRUS&HONEY TILAPIA WITH ROASTED CORN WRAPS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I like the recipe because its light and healthy i think a lot of people will enjoy it. I say less fat more flavor.
Provided by olgazh
Categories One Dish Meal
Time 45m
Yield 4 tilapia fillets, 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 415 degrees F. Lair the baking dish with "Reynolds Wrap Foil" (from 100% recycled aluminum).
- 2. In the bowl mix olive oil, honey, lemon and orange juice together. Add lemon zest, garlic sriracha, parsley and cilantro to the mixture.
- 3. Place the onions on the bottom of the baking dish. Put tilapia over the onions and season the fillets with salt and pepper.
- 4. Pour the citrus mixture over the fillets and cover with more foil. Let stand a side for 5 minute.
- 5. Meanwhile cut 4 pieces of foil and place the corn on each piece. Put salt, pepper and butter on the cobs. Wrap each corns like a candy, rolling them and twisting the ends.
- 6. Place the baking dish with tilapia and the corn wraps into the oven at 415 degrees F for about 25-30 minute At 15 min take the foil off the tilapia so the fillets can caramelized.
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SPICY TILAPIA WITH ROASTED CORN RECIPE - TASTE AND TELL
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Reviews 24Servings 4Cuisine AmericanCategory Main Dish
- In a small bowl, combine the mayonnaise, chili powder and salt. Spread a thin layer of the sauce over the bottom of a 2 quart baking dish. (Make sure the baking dish is large enough for all 4 pieces of fish.) Place the fish on top, then spread the remaining sauce evenly over the top of the fish. Top the fish with the corn.
- Cook the fish until the corn is slightly charred and the fish is cooked through, about 10 minutes. Serve with the lime wedges.
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