GRILLED TILAPIA WITH TOMATO-OLIVE TAPENADE
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place tilapia fillets on a baking sheet and brush with olive oil.
- Bake tilapia in the preheated oven until opaque and easily flaked with a fork, 10 to 15 minutes.
- Combine chopped tomatoes, olives, onion, and capers in a small saucepan. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down and tapenade flavors are combined, 5 to 10 minutes. Spoon tapenade over baked fillets.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 1.7 g, Cholesterol 61.6 mg, Fat 6.9 g, Fiber 0.4 g, Protein 34.8 g, SaturatedFat 1.1 g, Sodium 254.9 mg, Sugar 0.7 g
GRILLED STEAK WITH TAPENADE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings, with leftovers
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan to high. Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor; season with salt and pepper.
- Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl.
- Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut in half; reserve one half for steak sandwiches. Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.
Nutrition Facts : Calories 348 calorie, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 451 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 34 grams, Sugar 2 grams
GRILLED TILAPIA WITH TOMATO-OLIVE TAPENADE
A quick and easy way to prepare tilapia.
Provided by Kat
Categories Tilapia Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place tilapia fillets on a baking sheet and brush with olive oil.
- Bake tilapia in the preheated oven until opaque and easily flaked with a fork, 10 to 15 minutes.
- Combine chopped tomatoes, olives, onion, and capers in a small saucepan. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down and tapenade flavors are combined, 5 to 10 minutes. Spoon tapenade over baked fillets.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 1.7 g, Cholesterol 61.6 mg, Fat 6.9 g, Fiber 0.4 g, Protein 34.8 g, SaturatedFat 1.1 g, Sodium 254.9 mg, Sugar 0.7 g
TOMATO-HERB GRILLED TILAPIA
This super tilapia with ginger and lemon takes dinner over the top with minimal prep. Grilling the fish in foil is about as easy as it gets. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place the first 6 ingredients in a food processor; add 1/2 teaspoon salt. Pulse until mixture is finely chopped., In a bowl, combine tomatoes and corn; stir in 1 tablespoon herb mixture and remaining salt., Place each fillet on a piece of heavy-duty foil (about 12 in. square). Top with herb mixture; spoon tomato mixture alongside fish. Fold foil around fish and vegetables, sealing tightly., Grill, covered, over medium-high heat until the fish just begins to flake easily with a fork, 6-8 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 270 calories, Fat 9g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 443mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
GRILLED FLATIRON STEAKS WITH TOMATOES AND TAPENADE
Provided by Jeff Carciello
Categories Beef Olive Tomato Fourth of July High Fiber Father's Day Backyard BBQ Dinner Meat Steak Grill Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 26
Steps:
- For tapenade:
- Stir 1/3 cup olive oil, next 4 ingredients, and anchovy, if using, in a small bowl. Add more olive oil for a thinner tapenade, if desired. (For a smoother sauce, purée tapenade in a food processor or blender.) Set aside.
- For steak:
- Place steak in a large baking dish and season generously with salt. Stir orange zest and juice and remaining 6 ingredients in a small bowl to combine. Spread mixture evenly over both sides of steak and let marinate at room temperature for 1 hour.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill steak, turning once, until nicely charred, about 5 minutes on each side for medium-rare. Transfer to a carving board and let rest for 5-10 minutes.
- For tomatoes:
- Arrange tomatoes on a serving platter. Scatter shallot and parsley over; drizzle with oil and season with salt and pepper. In a medium bowl, toss watercress with 1 tablespoon each oil and lemon juice. Season watercress to taste with salt.
- Mound watercress on platter. Slice steak against the grain; transfer to platter with tomatoes and watercress. Spoon tapenade on steak and serve alongside.
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