Sonoran Tilapia Recipes

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PAN FRIED TILAPIA



Pan Fried Tilapia image

Provided by Sandra Lee

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 10

1/4 cup all-purpose flour
2 teaspoons seafood seasoning
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/2 pounds fresh tilapia fillets
2 tablespoons canola oil
2 tablespoons butter
1 teaspoon chopped garlic
2 tablespoons lemon juice
2 tablespoons freshly chopped parsley leaves

Steps:

  • Heat oven to 300 degrees F.
  • In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.
  • Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce.
  • Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.

SONORAN TILAPIA



Sonoran Tilapia image

A Southwestern twist on a Provencal classic. Serve over Mexican rice.

Provided by Gibson

Categories     Mexican Recipes

Time 1h

Yield 3

Number Of Ingredients 22

¼ cup extra-virgin olive oil, divided
3 (4 ounce) fillets tilapia fillets
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
1 teaspoon kosher salt
½ cup chopped fresh cilantro
1 lime, juiced
1 tablespoon butter
3 cloves garlic, minced
½ cup chopped yellow onion
1 large Anaheim chile pepper - stemmed, seeded, and chopped
4 roma (plum) tomatoes, chopped
¼ cup dry white wine
1 cup chicken stock
1 (4 ounce) can sliced black olives
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
½ teaspoon Worcestershire sauce

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt; sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil; set aside.
  • Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper; cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives; season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.
  • Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 17.6 g, Cholesterol 51.5 mg, Fat 29 g, Fiber 4.9 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 2408.4 mg, Sugar 5.5 g

SONORAN TILAPIA



Sonoran Tilapia image

A Southwestern twist on a Provencal classic. Serve over Mexican rice.

Provided by Gibson

Categories     Mexican Recipes

Time 1h

Yield 3

Number Of Ingredients 22

¼ cup extra-virgin olive oil, divided
3 (4 ounce) fillets tilapia fillets
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
1 teaspoon kosher salt
½ cup chopped fresh cilantro
1 lime, juiced
1 tablespoon butter
3 cloves garlic, minced
½ cup chopped yellow onion
1 large Anaheim chile pepper - stemmed, seeded, and chopped
4 roma (plum) tomatoes, chopped
¼ cup dry white wine
1 cup chicken stock
1 (4 ounce) can sliced black olives
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
½ teaspoon Worcestershire sauce

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt; sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil; set aside.
  • Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper; cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives; season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.
  • Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 17.6 g, Cholesterol 51.5 mg, Fat 29 g, Fiber 4.9 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 2408.4 mg, Sugar 5.5 g

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

SONORAN TILAPIA



Sonoran Tilapia image

A Southwestern twist on a Provencal classic. Serve over Mexican rice.

Provided by Gibson

Categories     Mexican Recipes

Time 1h

Yield 3

Number Of Ingredients 22

¼ cup extra-virgin olive oil, divided
3 (4 ounce) fillets tilapia fillets
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
1 teaspoon kosher salt
½ cup chopped fresh cilantro
1 lime, juiced
1 tablespoon butter
3 cloves garlic, minced
½ cup chopped yellow onion
1 large Anaheim chile pepper - stemmed, seeded, and chopped
4 roma (plum) tomatoes, chopped
¼ cup dry white wine
1 cup chicken stock
1 (4 ounce) can sliced black olives
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
½ teaspoon Worcestershire sauce

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt; sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil; set aside.
  • Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper; cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives; season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.
  • Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 17.6 g, Cholesterol 51.5 mg, Fat 29 g, Fiber 4.9 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 2408.4 mg, Sugar 5.5 g

SEASONED TILAPIA FILLETS



Seasoned Tilapia Fillets image

If you need a healthy, keep-it-simple solution to dinner tonight, you just found it. This restaurant-quality tilapia fillet recipe relies on spices you're likely to have on hand to deliver big flavor. This is how to make tilapia. -Dana Alexander, Lebanon, Missouri

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

2 tilapia fillets (6 ounces each)
1 tablespoon butter, melted
1 teaspoon Montreal steak seasoning
1/2 teaspoon dried parsley flakes
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper
Dash garlic powder

Steps:

  • Preheat oven to 425°. Place tilapia in a greased 11x7-in. baking dish; drizzle with butter. In a small bowl, mix remaining ingredients; sprinkle over fillets., Bake, covered, 10 minutes. Uncover; bake until fish just begins to flake easily with a fork, 5-8 minutes.

Nutrition Facts : Calories 193 calories, Fat 7g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 589mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

SONORAN TILAPIA



Sonoran Tilapia image

A Southwestern twist on a Provencal classic. Serve over Mexican rice.

Provided by Gibson

Categories     Mexican Recipes

Time 1h

Yield 3

Number Of Ingredients 22

¼ cup extra-virgin olive oil, divided
3 (4 ounce) fillets tilapia fillets
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
1 teaspoon kosher salt
½ cup chopped fresh cilantro
1 lime, juiced
1 tablespoon butter
3 cloves garlic, minced
½ cup chopped yellow onion
1 large Anaheim chile pepper - stemmed, seeded, and chopped
4 roma (plum) tomatoes, chopped
¼ cup dry white wine
1 cup chicken stock
1 (4 ounce) can sliced black olives
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
½ teaspoon Worcestershire sauce

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt; sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil; set aside.
  • Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper; cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives; season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.
  • Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 17.6 g, Cholesterol 51.5 mg, Fat 29 g, Fiber 4.9 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 2408.4 mg, Sugar 5.5 g

SONORAN TILAPIA



Sonoran Tilapia image

A Southwestern twist on a Provencal classic. Serve over Mexican rice.

Provided by Gibson

Categories     Mexican Recipes

Time 1h

Yield 3

Number Of Ingredients 22

¼ cup extra-virgin olive oil, divided
3 (4 ounce) fillets tilapia fillets
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
1 teaspoon kosher salt
½ cup chopped fresh cilantro
1 lime, juiced
1 tablespoon butter
3 cloves garlic, minced
½ cup chopped yellow onion
1 large Anaheim chile pepper - stemmed, seeded, and chopped
4 roma (plum) tomatoes, chopped
¼ cup dry white wine
1 cup chicken stock
1 (4 ounce) can sliced black olives
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
½ teaspoon Worcestershire sauce

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt; sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil; set aside.
  • Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper; cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives; season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.
  • Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 17.6 g, Cholesterol 51.5 mg, Fat 29 g, Fiber 4.9 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 2408.4 mg, Sugar 5.5 g

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