Sicilian Tilapia Recipes

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TILAPIA MILANESE



Tilapia Milanese image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 6-ounce tilapia fillets
1 1/2 cups milk
1 cup all-purpose flour
Kosher salt and freshly ground pepper
3 large eggs
6 slices white sandwich bread, torn into pieces
1/3 cup fresh parsley leaves
Finely grated zest of 1/2 lemon, plus lemon wedges for serving
5 to 6 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
6 cups baby arugula

Steps:

  • Preheat the oven to 425 degrees F. Soak the fish in a bowl with the milk and 2 cups ice, 15 minutes. Meanwhile, mix the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Lightly beat the eggs in another dish. Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a third dish. One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess. Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides. Transfer to a large plate. Line a baking sheet with foil. Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat. Add 2 fillets and cook until golden, about 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter. Transfer the fish to the oven and bake until cooked through, about 8 minutes. Toss the arugula with the remaining 1 to 2 tablespoons olive oil, and salt and pepper to taste. Serve the fish with the salad and lemon wedges.

Nutrition Facts : Calories 526, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 192 milligrams, Sodium 451 milligrams, Carbohydrate 34 grams, Fiber 3 grams, Protein 44 grams

SICILIAN PENNE WITH TILAPIA AND SPINACH RECIPE - (4.6/5)



Sicilian Penne with Tilapia and Spinach Recipe - (4.6/5) image

Provided by mistynoelle13

Number Of Ingredients 12

1 pound penne pasta
1/3 cup olive oil, plus 2 tablespoons
3 garlic cloves, minced
1/2 teaspoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1 bunch fresh spinach, rinsed and torn into bite-size pieces
1 pound tiapia, cut into 1-inch cubes
1/3 cup white wine
2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
Extra-virgin olive oil, for drizzling
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black peppe

Steps:

  • 1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. 2. Meanwhile, place a large, heavy skillet over medium-high heat. 3. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. 4. Add the spinach and cook until tender, about 5 minutes. Remove the from the pan and set aside. 5. Season the tilapia cubes with salt and pepper. 6. Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the tilapa until opaque. 7. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. 8. Add the tomatoes, spinach, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.

BAKED ITALIAN TILAPIA



Baked Italian Tilapia image

It's easy to include healthful fish in your weekly menus with recipes as tasty and simple as this one! -Kimberly McGee, Mosheim, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 6

4 tilapia fillets (6 ounces each)
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, drained
1 large onion, halved and thinly sliced
1 medium green pepper, julienned
1/4 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 350°. Place tilapia in a 13x9-in. baking dish coated with cooking spray; sprinkle with pepper. Spoon tomatoes over tilapia; top with onion and green pepper., Cover and bake 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until fish flakes easily with a fork., Freeze option: Cool fish mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in fish reads 145°.

Nutrition Facts : Calories 215 calories, Fat 4g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 645mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges

ITALIAN TILAPIA



Italian Tilapia image

Fresh Italian flavors turn mild-tasting tilapia fillets into a family-pleasing meal. You could also use a sprinkling of Parmesan cheese in place of fresh mozzarella. -Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

6 tilapia fillets (6 ounces each)
1 cup diced tomatoes with roasted garlic
1/2 cup julienned roasted sweet red peppers
1/2 cup sliced fresh mushrooms
1/2 cup diced fresh mozzarella cheese
1/2 teaspoon dried basil

Steps:

  • Preheat oven to 400°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. Top with tomatoes, peppers, mushrooms, cheese and basil. Bake 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 190 calories, Fat 4g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 335mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

SARAH'S TILAPIA



Sarah's Tilapia image

OK, here it is! My FIRST recipe post to the site, This recipe was given to me by my mom, I have NO idea where she got it, but it is just awesome, simple to make, and it is the ONLY fish my picky, picky 11 year old daughter will eat, she loves it! She actually BEGS me to make it. Update: After reading the reviews, I just want to emphasize the importance of using Panko breadcrumbs in this recipe. It makes a HUGE difference! I also have never baked this fish, so cannot predict the results. For those who have commented that the breading isn't sticking well, I have found that this happens to me as well, when I have used too much of the mustard/mayo combo. A thin coating is best! I hope you all enjoy this recipe, and thanks for taking the time to review it!

Provided by blueguitargirl1985

Categories     Tilapia

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 8

4 tablespoons hellman's Dijonnaise mustard (or 2 Tbsp each of Mayo and Dijon mustard)
3/4 cup panko breadcrumbs (japanese bread crumbs found in ethnic section of most grocery stores)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely minced fresh parsley (or parsley flakes if lazy like me most nights! works fine)
4 (6 -8 ounce) tilapia fillets
4 lemon wedges
3 tablespoons vegetable oil

Steps:

  • Heat oil in large non-stick skillet over med. heat.
  • Combine mayo and mustard in small dish ( if not using Dijonnaise).
  • Combine next 4 ingred. on a plate and mix well.
  • Brush thin coating of mustard mayo combo on to both sides of each fish fillet. (about 1 Tbsp for each fillet).
  • Press each coated fillet into Panko crumb mixture, (both sides) coating well. Press more crumbs into any bare areas.
  • Saute fillets in hot oil until lightly browned, (about 3 to 4 min) Turn and saute other side until lightly browned and fish is opaque ( about 4 to 5 min).
  • Serve with lemon wedges.

Nutrition Facts : Calories 672.4, Fat 28.4, SaturatedFat 5.1, Cholesterol 170.1, Sodium 765.5, Carbohydrate 30.8, Fiber 2.4, Sugar 2.9, Protein 74

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