Shepherds Family Favorite Broiled Tilapia Recipes

HEALTHIER BROILED TILAPIA PARMESAN

Steps:

• Preheat oven broiler. Grease broiling pan or line with aluminum foil.
• Mix Parmesan cheese, butter, mayonnaise, and lemon juice together in a small bowl. Season with dried basil, pepper, onion powder, and celery salt. Mix well and set aside. Arrange fillets in a single layer on prepared pan.
• Broil a few inches from the heat for 2 to 3 minutes. Flip fillets over and broil for 2 or 3 minutes more. Remove fillets from oven and cover with Parmesan mixture on top side. Broil until fish flakes easily with a fork, about 2 minutes.

BROILED LEMON-PEPPER TILAPIA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a broiler pan with aluminum foil.
• Place fillets on the prepared pan. Stir parsley and lemon-pepper seasoning into the melted butter in a small bowl. Baste fillets with the butter mixture using a turkey baster, using the entire mixture. Sprinkle fillets with bread crumbs.
• Broil in the preheated oven until the thickest part of the fish flakes easily with a fork, 7 to 9 minutes.
• Remove fish from the pan and place it on a platter. Remove the foil very carefully from the pan, taking care not to spill the excess butter sauce, and pour over the fish. Serve immediately.

GRILLED TILAPIA

Steps:

• Slice lemon into half rings. Butter into small chunks.
• Make small incisions on tilapia. Season all sides generously. Stuff it with butter and lemon slices.
• Grill tilapia at 450 °F for about 5 minutes on each side. Depending on the size of the fish, you may need to grill longer.

LEMON AND BUTTER BROILED TILAPIA FILLETS

Steps:

• Gather the ingredients.
• Combine the melted butter, lemon juice, and soy sauce in a small bowl.
• Place the fillets on a dish, sprinkle with garlic powder, and pour the marinade over the fillets. Turn to coat and let stand for 10 minutes.
• Heat the broiler to 500 F. Oil the rack of the broiler pan and place it in the oven about 4 inches from the heat source. Heat until the pan is very hot.
• Carefully place the fish on the broiler pan and broil for about 3 to 5 minutes on each side-depending on thickness-or until the fish flakes easily with a fork. For fillets that are thinner than 1/2-inch, do not turn.
• Once done, sprinkle the fillets with paprika.
• Serve with your choice of sides and enjoy.

GRILLED TILAPIA WITH BASIL AIOLI

Steps:

• In a ziptop bag, combine the tilapia, garlic, salt, olive oil, and lemon. Refrigerate fish for 30 minutes. Spray a grill pan or outdoor grill with non-stick spray and preheat to medium heat. Place tilapia on heat source and grill for 4 minutes per side. Meanwhile, prepare the basil aioli. In a bowl, whisk together the mayo, juice, fresh basil, garlic, and salt. Serve aioli with grilled tilapia

SHEPHERD'S FAMILY FAVORITE BROILED TILAPIA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine butter, soy sauce, wine, and water in a small saucepan over medium heat. Cook until butter has melted and sauce is hot, about 5 minutes.
• Meanwhile, cut tilapia fillets in half lengthwise and arrange in a single layer in a baking pan. Pour warm sauce over top and sprinkle with paprika and tarragon.
• Broil in the preheated oven until fish is crusty on the edges and flakes easily with a fork, 10 to 15 minutes.

SHEPHERD'S PIE

Steps:

• Add potatoes to pot with water: Place potatoes in a medium pot or large saucepan. Cover with water by 1-inch and season water with salt. Bring to a boil over medium-high heat.
• Cook potatoes until tender: Let gently boil until potatoes are fully tender when pierced with a fork, about 10 - 15 minutes. Drain in a colander and rinse under hot water for about 5 seconds to remove excess starches (which can make potatoes gluey).
• Rice Potatoes: Drain potatoes then pass through a food mill or potato ricer into same pot*.
• Stir with liquid ingredients: Melt 5 Tbsp butter and add to potatoes along with half and half and sour cream. Stir just to combine while seasoning with salt to taste and adding an extra 1 -2 Tbsp half and half to thin if needed. Cover and set aside if filling isn't yet complete.
• Saute veggies: Melt remaining 1 Tbsp butter in a 12-inch (and deep) cast iron skillet. Add onion, carrots, celery and saute until nearly soft, about 6 minutes. Add garlic and saute 1 minute longer.
• Cook beef: Add ground beef in chunks and cook and break up beef until no longer pink, about 6 minutes. If you find there's lots of excess fat then dab some up using balled up paper towels held by tongs (leave 1 - 2 Tbsp rendered fat).
• Add thickeners: Add flour and tomato paste and saute 1 minute.
• Pour in liquids, let reduce: Pour in red wine, beef broth, Worcestershire, thyme and rosemary. Bring to a simmer stirring frequently. Reduce heat to low and let simmer until reduced by about 2/3 (and alcohol scent has cooked off), about 8 - 10 minutes.
• Add remaining greens: Stir in peas and parsley and heat through, about 1 minute. Season filling with salt and pepper to taste.
• Assemble shepard's pie: Spread beef filling into an even layer. Dollop spoonfuls of mashed potatoes evenly over top then spread into an even layer**.
• Decorate: Run a fork along top to create a pattern of wavy rows.
• Bake: Move oven rack about 5-inches below broiler and preheat broiler to high. Transfer to oven and let broil until golden brown on top about 4 - 6 minutes (keep a close on it as every oven varies).
• Rest: Let rest a few minutes before serving. Garnish with parsley if desired.

BROILED TILAPIA

Steps:

• Preheat broiler. Rinse fish; pat dry with a paper towel. Line a baking tray with foil and coat with olive oil spray. Place fish on tray; spray fish with olive oil spray. Sprinkle with salt and pepper to taste. Place under broiler about 3 to 4 inches from the heat. Broil 5 minutes for a 3/4-inch thick fillet, 6 minutes for a 1-inch fillet. Remove; sprinkle green onions on top of fish. Broil 1 minute. Squeeze juice from 2 lemon wedges onto fish. Serve remaining 2 wedges on plate with fish. Yield: 2 servings. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Linda Gassenheimer Formatted for MasterCook by Susan Wolfe - [email protected]