Opakapaka Fish On Hirabara Baby Greens Green Apple Vinaigrette And Stilton Bruschetta Recipes

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BAKED TILAPIA



Baked Tilapia image

I've decided to cook healthier for my family, and that includes having more fish at home. After looking at easy tilapia recipes I decided to try baked tilapia. I love that it's fast, too! -Hope Stewart, Raleigh, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 tilapia fillets (6 ounces each)
3 tablespoons butter, melted
3 tablespoons lemon juice
1-1/2 teaspoons garlic powder
1/8 teaspoon salt
2 tablespoons capers, drained
1/2 teaspoon dried oregano
1/8 teaspoon paprika

Steps:

  • Place tilapia in an ungreased 13x9-in. baking dish. In a small bowl, combine the butter, lemon juice, garlic powder and salt; pour over the fillets. Sprinkle with capers, oregano and paprika., Bake, uncovered, at 425° until fish just begins to flake easily with a fork, 10-15 minutes.

Nutrition Facts : Calories 224 calories, Fat 10g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 304mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.

BAKED TILAPIA IN GARLIC AND OLIVE OIL



Baked Tilapia in Garlic and Olive Oil image

Baked tilapia, marinated in garlic and olive oil. If you prefer to grill, get your grill hot and put the fish on aluminum foil; grill until desired doneness is reached.

Provided by Stephen Carroll

Categories     Seafood     Fish     Tilapia

Time P1DT35m

Yield 4

Number Of Ingredients 5

4 (4 ounce) fillets tilapia
4 cloves crushed garlic
3 tablespoons olive oil
1 onion, chopped
¼ teaspoon cayenne pepper

Steps:

  • Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish. Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne or white pepper. If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil.
  • Bake at 350 degrees F (175 degrees F) for 30 minutes.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 3.6 g, Cholesterol 41.4 mg, Fat 11.7 g, Fiber 0.6 g, Protein 23.5 g, SaturatedFat 1.7 g, Sodium 73.5 mg, Sugar 1.2 g

BABY GREENS WITH GRAPES, PECANS AND GORGONZOLA



Baby Greens with Grapes, Pecans and Gorgonzola image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon water
1 cup pecan halves
1/2 cup extra virgin olive oil
3 tablespoons white wine vinegar
4 oz. wt. gorgonzola cheese, crumbled (about 1 cup crumbled)
1/4 teaspoon black pepper, ground
8 oz. wt. baby greens salad mix, or a mix of your favorite lettuces (about 6 big handfuls)
2 cups California seedless grapes, separated and rinsed

Steps:

  • Butter a metal cookie sheet and set aside. In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking (BE CAREFUL THIS IS EXTREMELY HOT!) Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly. Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette.
  • Nuts can be done in advance, keep stored in airtight container. Dressing can be made in advance and stored refrigerated.
  • Nutritional Stats: Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg

OPAKAPAKA (SNAPPER) WITH GREEN GRAPES



Opakapaka (Snapper) With Green Grapes image

I found this recipe by restaurateur Bob Longhi and Chef Alex Mauricci, Longhi's Restaurant in Lahaina, Maui. I'm looking forward to trying it. Pink snapper is called opakapaka in Hawaii. Although the ingredients listed say red snapper, it really should be pink snapper, but I couldn't get that ingredient through.

Provided by lazyme

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup flour
2 lbs red snapper, cut into 4 pieces
3 tablespoons butter
1 tablespoon olive oil
1 cup white wine
1 tablespoon lemon juice
4 tablespoons butter, cold, cut into chunks (4 to 6)
1/4 cup green grape, halved lengthwise
2 tablespoons flat leaf parsley, chopped

Steps:

  • Lightly flour fish on both sides.
  • In a sauté pan over medium heat, add 3 tablespoons butter and 1 tablespoon olive oil.
  • When butter foams, add fish to pan.
  • Sauté 3 to 4 minutes on one side and turn; continue cooking 3 to 4 minutes until done.
  • Remove fish from pan; pour out excess butter.
  • Deglaze pan with white wine and lemon juice; reduce liquid by half.
  • Add 3 tablespoons chunked butter; swirl into sauce.
  • Add more cold butter as needed until saucy.
  • Add grapes, then parsley, and pour the sauce over the fish.
  • Variations:.
  • You can vary the sauce by substituting almonds for the grapes. Simply toast 1/4 cup slivered almonds or chopped Macadamia nuts in a 350* oven for about 10 minutes. Add the nuts to the sauce before serving.

Nutrition Facts : Calories 530.6, Fat 26.7, SaturatedFat 13.9, Cholesterol 137.6, Sodium 293.1, Carbohydrate 11.7, Fiber 0.5, Sugar 2.3, Protein 48.1

BAKED TILAPIA WITH FRESH HERBS



Baked Tilapia with Fresh Herbs image

This freshwater fish has been a food staple in Africa for centuries. It is prepared like flounder or snapper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 6

4 (6 to 8 ounces each) skinless tilapia fillets
Coarse salt and ground pepper
3 tablespoons light mayonnaise
1/2 cup finely chopped parsley
2 tablespoons finely chopped fresh dill
Lemon wedges, for serving

Steps:

  • Preheat oven to 375 degrees. Place fillets on a rimmed baking sheet, flat side down; season generously with salt and pepper. Divide mayonnaise evenly over top of fillets; using a butter knife, spread, coating evenly.
  • Sprinkle fish with parsley and dill. Bake until opaque throughout, about 15 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 231 g, Fat 7 g, Protein 41 g

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