Sundried Tomato And Goat Cheese Tilapia In A White Wine Sauce Recipe 435

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TILAPIA AND TOMATO SAUCE



Tilapia and Tomato Sauce image

White-fleshed fish and tomatoes just seem to have a natural affinity. This easy recipe is quick enough to serve on a week night and elegant enough to serve for a dinner party.

Provided by Irmgard

Categories     Tilapia

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil, divided
1 onion, sliced
3 garlic cloves, minced
1 sweet red pepper, sliced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1/2 teaspoon hot pepper sauce
1 (28 ounce) can diced tomatoes
2 tablespoons fresh coriander, chopped
2 tablespoons orange juice
1 tablespoon lime juice
4 tilapia fillets

Steps:

  • In a shallow Dutch oven, heat 1 tablespoons of the oil over medium heat.
  • Fry the onion, garlic, red pepper, oregano, cumin, 1/4 teaspoons each of the salt and pepper, and the hot pepper sauce, stirring often, for 15 minutes or until the vegetables are tender.
  • Add the tomatoes and bring to a boil.
  • Reduce the heat and simmer for about 20 minutes or until thickened and reduced to about 2 cups.
  • Stir in the coriander, orange juice and lime juice.
  • Meanwhile, in a non-stick skillet, heat the remaining oil over medium-high heat.
  • Sprinkle the fish with the remaining salt and pepper.
  • Fry, turning once, in batches and adding more oil if necessary, for 4 minutes or until browned.
  • Nestle into the hot sauce and simmer for 4 minutes or until the fish flakes easily when tested.

FRESH TOMATO AND GOAT CHEESE STRATA WITH HERB OIL



Fresh Tomato and Goat Cheese Strata with Herb Oil image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 9

8 ounces goat cheese, room temperature
1/4 cup cream
Pinch salt and freshly ground black pepper
3 fresh tomatoes, sliced 1/2 to 3/4-inch thick
1 cup chopped toasted walnuts, for garnish
Herb Oil:
3/4 cup fresh mint
3/4 cup fresh basil
1 cup olive oil

Steps:

  • For the Filling: Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Season with salt and pepper. Set aside.
  • For the Herb Oil: Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.
  • To serve: Using a serrated knife, cut the tomatoes. Top each tomato with a spoonful of the goat cheese mixture. Place a few tomatoes on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.

SUNDRIED TOMATO AND GOAT CHEESE TILAPIA IN A WHITE WINE SAUCE RECIPE - (4.3/5)



Sundried Tomato and Goat Cheese Tilapia in a White Wine Sauce Recipe - (4.3/5) image

Provided by tulawdog

Number Of Ingredients 13

2 Tilapia fillets
EVOO spray
1/2 lemon juiced
Italian seasoning, to taste
Sea salt and fresh pepper, to taste
Garlic powder, to taste
1 onion, sliced
2 tsp light butter
1/4 cup white wine
4 sun dried tomatoes, chopped
3 Tbsp crumbled goat cheese
Small bunch of parsley, chopped
4 cups fresh baby spinach

Steps:

  • 1. Preheat the broiler. Spray a small baking dish with EVOO spray. Spray both sides of the fish and onions with EVOO spray as well. Sprinkle the Italian seasoning, salt, pepper and garlic powder. Place the fish in the dish and arrange the onion around outside the fish and pour the lemon juice over. Broil for 7 minutes. 2. Flip the fish and onion, add the butter and wine and broil an additional 2 minutes. Add the goat cheese and sun dried tomato and broil an additional two minutes. 3. Serve on a bed of spinach and top with parsley.

ANGEL HAIR WITH SUN-DRIED TOMATOES AND GOAT CHEESE



Angel Hair with Sun-dried Tomatoes and Goat Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

1 (10-ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 garlic cloves, minced
1/4 cup tomato paste
2/3 cup dry white wine
8 ounces angel hair pasta
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese, coarsely crumbled
2 tablespoons chopped fresh Italian parsley leaves

Steps:

  • Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.

GOAT CHEESE AND SUN-DRIED TOMATO PASTA



Goat Cheese and Sun-Dried Tomato Pasta image

This simple, tasty pasta dinner can be prepared in just half an hour.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 9

Coarse salt and ground pepper
12 ounces rigatoni, penne, or other short tubular pasta
1 cup sun-dried tomatoes (not oil-packed), thinly sliced
1/4 cup slivered almonds
1 tablespoon olive oil
4 garlic cloves, minced
1/4 teaspoon red-pepper flakes
5 ounces soft goat cheese, crumbled, plus more for topping (optional)
1/2 cup chopped fresh parsley

Steps:

  • In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add sun-dried tomatoes, and cook 3 minutes. Remove 2 cups pasta water; reserve. Drain and return pasta mixture to pot.
  • Meanwhile, heat a small skillet over medium heat. Add almonds and cook, stirring occasionally, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a small bowl; reserve. Return skillet to medium heat; add oil, garlic, and red-pepper flakes. Cook, stirring occasionally, until fragrant, 20 to 30 seconds. Remove from heat.
  • To pasta mixture in pot, add garlic mixture, reserved pasta water, cheese, and parsley. Season with salt and pepper; stir to combine. Let stand until slightly thickened, about 5 minutes. Divide pasta among four shallow dishes; sprinkle with almonds and, if desired, additional cheese.

Nutrition Facts : Calories 527 g, Fat 17 g, Fiber 5 g, Protein 22 g

SUN-DRIED TOMATO GOAT CHEESE SPREAD



Sun-Dried Tomato Goat Cheese Spread image

This simple spread combines sweet and savory sun dried tomatoes, tangy goat cheese, and fresh herbs to make a truly magnificent spread. This flavorful spread is perfect with a glass of red wine.-Sarah Agrella, Mountain View, California

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1 cup.

Number Of Ingredients 6

1/3 cup oil-packed sun-dried tomatoes
2 garlic cloves, peeled and halved
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
8 ounces fresh goat cheese, cubed
Assorted crackers

Steps:

  • Drain tomatoes, reserving 2 teaspoons oil. In a small food processor, combine the garlic, basil and parsley. Cover and process until blended., Add the goat cheese and reserved sun-dried tomatoes and oil. Cover and process until smooth. Chill until serving.

Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 119mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

PASTA WITH SUN-DRIED TOMATOES, OLIVE, AND GOAT CHEESE



Pasta with Sun-Dried Tomatoes, Olive, and Goat Cheese image

Categories     Cheese     Olive     Pasta     Tomato     Quick & Easy     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 9

2 large garlic cloves, minced
3/4 cup finely chopped onion
2 tablespoons olive oil
2/3 cup chopped drained sun-dried tomatoes packed in oil (about 1/4 pound)
1/2 cup chicken broth
1/4 cup sliced pitted Kalamata or other brine-cured black olives
1/3 cup finely chopped fresh parsley leaves
1/2 pound medium-sized pasta shells
3 ounces mild goat cheese such as Montrachet, crumbled (about 1 cup), plus additional for sprinkling over the pasta

Steps:

  • In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.

SUN-DRIED TOMATOES AND HERB MARINADE OVER GOAT CHEESE



Sun-Dried Tomatoes and Herb Marinade over Goat Cheese image

It is important to marinate this amazing concoction overnight to blend the flavors. It is so delicious and robust with many layers of flavor, yet a breeze to make. It makes for an elegant presentation served on a pretty plate! It's perfect for the holidays because it's green, red and white. I get rave reviews everytime I make it. My friend, Pam, an amazing cook, was kind enough to share this recipe with me! That's all folks, you can thank me later, LOL

Provided by Scoops

Categories     Spreads

Time P1DT10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 cup olive oil (approx)
1 cup sun-dried tomato packed in oil, drained (from the jar marinated in olive oil)
1 cup fresh basil
1 cup fresh parsley
4 garlic cloves, chopped
3 scallions, chopped
1 teaspoon red pepper flakes
1 teaspoon sugar
salt and pepper
8 ounces goat cheese
crostini toast rounds (to serve on)

Steps:

  • The night before, in a bowl, mix all ingredients together except the goat cheese. Stir until well mixed. Use enough oil to fully saturate with some extra settled on bottom of bowl.
  • Cover and refridgerate overnight. You can occasionally take it out of the fridge and shake it up a bit.
  • About an hour before serving, take out of fridge and bring to room temperature. It's ready to go when the oil is no longer gelled.
  • Chop mixture in food processor just enough to blend together. Pour over log of goat cheese. Serve with toast rounds.
  • Cooking time means to marinate overnight.

Nutrition Facts : Calories 350.4, Fat 32.1, SaturatedFat 10.7, Cholesterol 29.9, Sodium 251.3, Carbohydrate 8.3, Fiber 2, Sugar 2, Protein 9.9

GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLES



Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Souffles image

Categories     Egg     Garlic     Tomato     Breakfast     Brunch     Bake     Vegetarian     Goat Cheese     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15

6 large garlic cloves, flattened
1 teaspoon olive oil
1 teaspoon salt
3/4 teaspoon ground black pepper
Nonstick vegetable oil spray
4 tablespoons plain dry breadcrumbs
1 tablespoon butter
2 tablespoons all purpose flour
1 1/4 cups low-fat (1%) milk
1/2 cup finely chopped drained oil-packed sun-dried tomatoes
2 1/2 teaspoons chopped fresh thyme
4 large egg yolks
4 ounces mild fresh goat cheese, crumbled (about 1 cup)
6 large egg whites
1/8 teaspoon cream of tartar

Steps:

  • Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature.
  • Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat.
  • Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes.
  • Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.

SUN-DRIED TOMATO & GOAT CHEESE BITES



Sun-Dried Tomato & Goat Cheese Bites image

I play Bunco once a month and one of my fellow players brought this for us to snack on. I thought these mini tarts were so delectable that I requested the recipe. I've since made them for my yearly Christmas party and they are always a smash. -Jean Wysocki, Rancho Santa Margarita, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 appetizers.

Number Of Ingredients 7

1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
1/2 cup mayonnaise
1/2 cup crumbled goat cheese
1/4 cup chopped oil-packed sun-dried tomatoes
1 teaspoon dried minced onion
1 teaspoon pesto sauce mix
1 tablespoon grated Parmesan cheese

Steps:

  • Separate each biscuit into two layers; press each into an ungreased miniature muffin cup., In a small bowl, combine the mayonnaise, goat cheese, tomatoes, onion and pesto sauce mix; place a scant 2 teaspoonfuls in each cup. Sprinkle with Parmesan cheese. Bake at 375° for 10-15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 94 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 207mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

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