GINGER MISO GLAZED TILAPIA
Make and share this Ginger Miso Glazed Tilapia recipe from Food.com.
Provided by Meghan
Categories Tilapia
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together everything except for the fish filets.
- Submerge fish in sauce to marinate for at least 30 minutes.
- In nonstick or lightly oiled skillet, sear fish over medium high heat for 4-5 minutes or until fish is white and fully cooked.
- Remove fish from pan and plate filets.
- Pour leftover marinate into skillet and stir for 5 minutes while sauce thickens.
- Drizzle over filets.
GINGER TILAPIA
Make and share this Ginger Tilapia recipe from Food.com.
Provided by MA HIKER
Categories Tilapia
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- In medium bowl, stir together vinegar, sugar, ginger and 1/4 tsp salt until sugar is dissolved; remove 1/4 cup. Add cucumbers to remining vinegar mixture - toss to coat.
- Spray unheated broiler pan with nonstick cooking spray. Arrange fish on rack; brush with reserved vinegar mixture.
- Broil 4 inches from heat 4 to 6 minutes until fish flakes easily.
- In bowl, combine yogurt and mint.
- With slotted spoon, add cucumber to plates.
- Top with fish, yogurt, lemon peel, and coarsely ground black pepper.
Nutrition Facts : Calories 220.3, Fat 3.6, SaturatedFat 1.7, Cholesterol 62.7, Sodium 91, Carbohydrate 21.9, Fiber 1.1, Sugar 18.1, Protein 25.5
MOJO'S SIMPLY DELICIOUS SIMPLE SHEPHERD'S PIE (FRENCH DISH)
A different twist on traditional Shepherd's Pie originating from England, it's made with hamburger and many mixed vegetables. Very popular in America, I remember growing up as kids my family called it French Dish hence the title.
Provided by mojo22l
Categories Vegetable
Time 1h
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Prepare your Potatoes and set aside. I use Idahoan potatoes, they come in many great flavors. If you use fresh potatoes peel and boil and mash them set aside.
- Prepare your vegetables: 1/2 medium onion medium chop, 1 medium tomato medium chop. For your 2 cups of vegetables I use Birds Eye Normandy Mix or you can use California Mix your choice they're both great, run under cold water and then cut the bigger pieces into bite size pieces. If you go with fresh vegetables peel and cut up into bite size pieces. In a saute pan add 1 tablespoon olive oil and 1 tablespoon minced garlic, 1/4 teaspoon Tony Chaches Creole Seasoning, 1/4 teaspoon Accent or salt if you prefer. Medium heat stiring for 3 minutes (do not completely cook) set aside in a bowl.
- Prepare your hamburger: 1 tablespoon olive oil, 1 tablespoon minced garlic, 1/4 teaspoon Tony Chachers Creole Seasoning, 1/2 teaspoon ground black pepper, 1/4 teaspoon salt (I use Accent). High heat saute the meat stir continually to prevent burning about 2 minutes (do not fully cook) set aside in a bowl.
- Now that all of your preparations are complete Let's finish the dish: Pre-heat your oven to 375 degrees Fharenheit or 190 degrees Celsius I use a toaster oven and it works great for this, no need to fire up the Big One.
- In a glass casserole dish: your choice of size (I like the 9 1/2 x 7 1/2 3 inch deep) spray the bottom and sides with your olive oil spray, we'll use the spray again later. Add 3/4 cup of your mashed potato to the bottom of the dish and spread it out.
- In a large bowl combine your vegetables and meat, with 2 tablespoons soy sauce, 1/4 teaspoon ground ginger and 1 tablespoon of Worcestershire sauce.
- Place the vegetable & meat mixture on top of the thin layer of potato in the casserole dish and press it down lightly with a spatula just to even it out.
- Add the remaining mashed potato to the top of your vegetable & meat layer (I wet a rubber spatula to prevent sticking) spread the potato evenly on the top of the vegetable & meat layer.
- Sprinkle lightly with Paprika. Cut cold butter into thin slices, around 8 pieces and evenly distribute them on the top of your potato layer. Spray the entire top with a thin layer of olive oil.
- Place in the oven and set timer for 30 minutes. i always check in to see how the top is doing, you want it to lightly brown to get a light crisp to the top. Keep an eye on it and if it looks like it's getting too brown simply put a piece of alumimum foil over the top. I like to change the setting to Broil for the last 5 minutes to crisp the top, remember to remove your foil. Remove from oven and set aside to cool for 7-10 minutes.
- You Made It: Sit down and enjoy with your Family and Friends.
- PeaceLoveJoy to All Have Fun Maurice.
Nutrition Facts : Calories 407.1, Fat 27, SaturatedFat 11, Cholesterol 87, Sodium 833, Carbohydrate 19.3, Fiber 2, Sugar 2.9, Protein 21.8
SUPER SIMPLE PANTRY TILAPIA
This recipe is very simple to make and uses items that are found in most kitchens. Tilapia is a very mild white fish that can be found in many grocery stores, and often times on sale. If you aren't sure you'd like to try it or you can't find it, you can subtitute another very mild white fish. I think tilapia works best because it's a very light fish flavor that takes on whatever you season it with. I recommend a side of green veggie, like broccoli or brussel sprouts, and a mild wild and long grain rice pilaf. Healthy and delicious!
Provided by FoodieFoodie
Categories Tilapia
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Take one glass baking dish large enough to lay your fillets side by side, without overlapping, and lighty coat the inside with EVOO.
- It doesn't need to be heavy, just enough to give a light nonstick barrier.
- Beat eggs to make an egg coating.
- Mix your Italian seasoning mix with your breadcrumbs.
- Rinse off fillets with water to get rid of any residue from the store and shake off excess water.
- Dip the fillets on your egg mix, then into the breadcrumb mix.
- Be sure to lightly press the fillets into the mix to help the crumbs stick.
- Lay each fillet in your dish when done.
- Drizzle a VERY light amount of EVOO on top of your fillets.
- Bake at 350*F. For approximately 20-25 minutes
- Time will vary depending on how many fillets you have adjusted to, and their thickness, and your oven.
- About halfway through flip your fillets and add a sprinkle of breadcrumbs on the side that is now facing up.
- Continue baking until complete.
- Your fish will be done when it has a firm yet flakey texture. Enjoy!
Nutrition Facts : Calories 1000.9, Fat 18.9, SaturatedFat 5.5, Cholesterol 312.8, Sodium 3367.2, Carbohydrate 123.6, Fiber 8.8, Sugar 10.5, Protein 81.9
NADINE'S DELICIOUS TILAPIA
Steps:
- Beat the egg and soy sauce together in a bowl.
- Gently press the tilapia pieces into the flour to coat; shake off the excess flour. Dip each flour-coated piece into the beaten egg mixture and then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded tilapia onto a plate while breading the rest; do not stack.
- Heat the vegetable oil in a skillet over medium-high heat. Cook the breaded tilapia in the vegetable oil until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 27.8 g, Cholesterol 109.3 mg, Fat 12.1 g, Fiber 1.8 g, Protein 42.6 g, SaturatedFat 2.4 g, Sodium 1523.1 mg, Sugar 2.1 g
MOJO'S SIMPLY DELICIOUS SIMPLE GINGER TILAPIA
Make and share this Mojo's Simply Delicious Simple Ginger Tilapia recipe from Food.com.
Provided by mojo22l
Categories Very Low Carbs
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- line a baking pan with foil for easier cleanup.
- pour oil on the pan and spread evenly.
- rinse fillets under cool water and shake off excess water.
- place the fillets in the pan and sprinkle them with the creole seasoning, use more if you like it spicy. If you use Tony Cacheres often you will know how much to use to suit you taste.
- pour the ginger salad dressing over the fillets evenly covering them completely.
- Bake at 350' Fahrenheit or 177' Celsius for 30 minutes I used a toaster oven and it came out fantastic.
- remove from oven and sprinkle with fresh chopped parsley.
- I served it with sautéed broccoli, carrots and zucchini, baked potato and crabmeat stuffed Portobello mushrooms.
Nutrition Facts : Calories 806.9, Fat 50.4, SaturatedFat 9.9, Cholesterol 234.9, Sodium 1015.7, Carbohydrate 17.5, Fiber 0.3, Sugar 10.4, Protein 73.4
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