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
CORNMEAL CRUSTED TILAPIA WITH TOMATILLO SALSA AND ROASTED SUNCHOKES
Instead of frying, flaky tilapia is covered in a cornmeal crust, seared to lock in flavor, and then baked until crispy. Paired with a vibrant tomatillo salsa and earthy sunchokes (also known as 'Jerusalem Artichokes'), this dish is a satisfying and healthy warm weather meal.
Provided by Chef Justin Paruszkiewicz
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Vegetables Preheat the oven to 375F degrees for roasting the sun chokes and tilapia. Peel and quarter the red onion. Slice the lime in half. Peel the tomatillos and quarter. Cut the sun chokes into 1-inch pieces. Quarter the tomato. Cut the jalapeno into 1-inch pieces. 2 Make the Tomatillo Salsa Place tomatillos, tomato, 1/2 of the red onion, cilantro (reserve a few leaves for garnish), garlic, jalapeno, and juice of the lime in a blender or food processor. Puree the mixture until smooth and no large chunks are present. Add salt and pepper to taste. Let chill in refigerator before serving. 3 Roast the Sunchokes Place the sunchokes on a baking sheet. Drizzle with 2 Tsp. of olive oil and season with a pinch of salt and pepper. Roast in the oven for 10-12 minutes, or until sun chokes are fork tender and beginning to brown. Cover and reserve for plating. 4 Crust the Fish Place the cornmeal on a plate and the liquid egg on another plate (or shallow bowl). Season each side of the tilapia with a pinch of salt and pepper. Dip the filet in the egg plate and coat completely. Then dredge the egg-coated tilapia through the cornmeal, ensuring even coverage. 5 Cook the Tilapia Heat a large sauté over medium heat. Add 1 Tbsp. of olive oil to the pan. When pan and oil are hot, add the crusted tilapia. Cook on each side for 2-3 minutes, or until cornmeal is browned. Place on a baking sheet (you can use the same one you used to roast the sunchokes) and finish cooking the fish by baking it in the oven at 375F degrees for an additional 3-4 minutes. 6 Assemble the Dish Place a piece of tilapia in the middle of a plate. Surround with roasted sunchokes and drizzle with tomatillo salsa.
Nutrition Facts :
CORNMEAL-CRUSTED TILAPIA WITH BLACK BEANS AND SALSA
Make and share this Cornmeal-Crusted Tilapia With Black Beans and Salsa recipe from Food.com.
Provided by KLHquilts
Categories Tilapia
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare black beans: Heat olive oil in medium saucepan over medium-high heat. Add minced garlic and red pepper flakes; cook until fragrant (about 1 minute).
- Add two cans of drained and rinsed black beans and one cup water.
- Bring to a simmer; cook, covered, stirring occasionally, for about 15 inutes. (If you want a thinner consistency, add more water to taste). Season with coarse salt to taste, and garnish with chopped cilantro.
- Prepare tilapia: In a shallow dish, combine cornmeal and paprika; add salt and pepper to taste.
- Dredge each tilapia fillet in cornmeal mixture, patting it carefully on to cover completely.
- In large nonstick skillet, heat oil over medium-high heat. Cook as many fillets as you can (without crowding) until golden and firm (about 2-4 minutes per side).
- Transfer to plate and keep warm.
- Serve tilapia with black beans and salsa.
Nutrition Facts : Calories 404.3, Fat 7.9, SaturatedFat 1.6, Cholesterol 56.8, Sodium 261.5, Carbohydrate 47.7, Fiber 15.1, Sugar 1.2, Protein 38
RACHAEL RAY'S TILAPIA WITH TOMATILLO SAUCE
From Rachael Ray 30-Minute Meals 2. If you can't find tilapia, red snapper should do. Have not tried this yet. Serve with recipe #112774.
Provided by BecR2400
Categories Tilapia
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season the tilapia on both sides with salt, pepper, cumin and paprika.
- Preheat a nonstick skillet over medium-high heat.
- Add 1 tablespoon olive oil to the hot skillet and saute tilapia 3 minutes on each side, turning carefully with a thin spatula.
- Squeeze the juice of half the lime over the fish, and transfer fillets to a warm serving platter.
- Return the skillet to the stove over medium-high heat.
- Add 1 tablespoon olive oil, red oniion, jalapeno and garlic, and saute 1 or 2 minutes, then add the tomatillos.
- Season with salt and pepper and saute another 1 or 2 minutes.
- Add the beer and the juice of the remaining lime half, and bring the sauce to a boil.
- Reduce the heat to low and simmer 5 minutes.
- Add cilantro, and adjust salt and pepper to taste.
- Spoon hot tomatillo sauce over the fish and garnish with sprigs of cilantro.
- Serve with recipe #112774, if desired.
CORNMEAL-CRUSTED TILAPIA WITH SALSA
Yield 4 servings
Number Of Ingredients 6
Steps:
- 1. 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. 2. 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 salsa.
CORNMEAL CRUSTED TILAPIA WITH SALSA
Steps:
- In shallow dish combine cornmeal, paprika. Season fish generously with salt and pepper. Dredge each piece of fish, patting to coat completely. In large nonstick skillet, heat 1 tbl olive oil over medium-high heat. Cook until golden brown, about 2 minutes per side for thin pieces and about 4 minutes per side for thick pieces. Transfer to plate and sprinkle with salt, cover loosely to keep warm. Wipe skillet with paper towel and repeat process. Serve with spicy black beans
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