Smothered Tilapia Recipes

SMOTHERED TILAPIA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the fish fillets into a 9x13 inch glass baking dish. Slice the lemons in half, and squeeze the juice out over the fillets, turning them to coat thoroughly. Sprinkle steak seasoning to taste over both sides of the fillets.
• Lay slices of Swiss cheese over the fillets so they are covered. Place tomato slices over the cheese. Sprinkle dried oregano over the top.
• Bake for 20 minutes in the preheated oven, or until fish flakes easily with a fork.

TILAPIA SMOTHERED IN TOMATO SAUCE RECIPE - (4.3/5)

Steps:

• Season fish (either with green seasoning or with salt and pepper) Beat eggs in large shallow dish Add flour, old bay seasoning. 1 tsp salt, 1 tsp black pepper to another shallow dish Heat a shallow pan with olive oil Heat oven to 350 degrees Dip fish in egg, coating fully Move from egg mixture and dip into flour mixture Fry till crusted (1 minute each side) Set fried fish in baking dish Repeat for additional pieces of fish Add onions, bell peppers, garlic to a saucepan on medium heat Add vegetable stock Add sugar, ketchup, garlic powder and remaining salt and black pepper Bring to a boil, stirring occasionally Add cornstarch if the liquid is too watery and needs to thicken. Taste and adjust where needed. Cover fish with sauce and bake for 10 minutes Remove from oven and let sit for 5 minutes Serve

SMOTHERED TILAPIA

Steps:

• Preheat oven to 450°.
• Place fish fillets on a lightly greased shallow pan.
• Sprinkle fish with salt and pepper.
• Dot with butter.
• In a bowl, combine tomato, onion, basil, olive oil, salt and pepper to taste. (This should resemble bruschetta topping in consistency and taste.)
• Spoon over fish.
• Bake fish for about 8-10 minutes, or until it flakes easily when tested with a fork.
• Turn off oven.
• Sprinkle fish with cheese and return to oven just to melt the cheese.

SMOKED HONEY GLAZED TILAPIA

Steps:

• Dissolve sugar and salt in the water. Stir and dissolve.
• Add the fillets and refrigerate for minimum of 1 hour and up to 4.
• About an hour before marinating is complete start up smoker.
• You are looking for a temperature of about 200 F and no higher than 225°F.
• Use a good hard wood of your choice. I use pecan most of the time. Alder, hickory, mesquite and cherry are all nice.
• Mix up the salt, pepper and cayenne.
• Take out the Fillets, rinse then pat dry.
• Drizzle olive oil on a platter.
• Place fish on the platter and slide em around to oil the bottoms.
• Generously coat the tops only with honey.
• Sprinkle the mixed seasonings on top only.
• Place fillets directly on grate of prepared smoker and smoke for 1 hour.