Pan Fried Tilapia With Bonefish Grills Chimichurri Sauce Recipes

BONEFISH GRILL CHIMICHURRI SAUCE

Bonefish Grill Chimichurri Sauce image

This was taken from the Bonefish Grill website. I have eaten there twice and love their food! Searching the internet for anything Bonefish now and putting it here for safekeeping :)

Provided by Whittney

Categories Sauces

Time 10m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

8 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon oregano, dry leaves
1 teaspoon black pepper, ground
1 teaspoon red pepper flakes
3 lemons, zest of (finely grated)
4 ounces fresh lemon juice
1 bunch flat leaf parsley (Italian)
1 cup olive oil

Steps:

Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size.
Add Italian parsley and pulse chop until parsley is 1/8 inch in size.
Add the olive oil and blend in quickly. (Do not over blend).
Allow the sauce to marinate for 30 minutes before serving.

Nutrition Facts : Calories 207.8, Fat 21.8, SaturatedFat 3, Sodium 182.6, Carbohydrate 4.3, Fiber 1.1, Sugar 0.9, Protein 0.8

PAN FRIED TILAPIA WITH WHITE WINE AND CAPERS

Pan Fried Tilapia With White Wine and Capers image

I found This recipe on CDKitchen, Submitted by: Jerrie, from Rhode Island (serving size: 1 fillet and 2 tablespoons sauce). POINTS: 5; EXCHANGES: '12 Starch, 4 Very lean Meat.

Provided by Chef Lyle

Categories Tilapia

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup dry white wine
1/4 cup tomatoes (chopped seeded)
2 tablespoons fresh lemon juice
2 tablespoons capers (drained)
1 garlic clove, minced
1/2 teaspoon dried basil
4 tilapia fillets (6-ounce each)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup all-purpose flour
cooking spray
1 tablespoon olive oil
2 tablespoons Smart Balance light butter spread
2 tablespoons fresh parsley (chopped)
1 lemon (cut into wedges optional)

Steps:

Combine first 6 ingredients, stirring well with a whisk; set aside.
Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired.

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