Tilapia Marsala Recipes

TILAPIA MASALA WITH RICE

Steps:

• Bring the rice, 1 1/3 cups water and 1/4 teaspoon salt to a simmer in a saucepan over medium-high heat. Reduce the heat to low, cover and cook 15 minutes. Remove from the heat and add the peas; cover and set aside.
• Puree 1/2 cup yogurt, the garlic, ginger, lime juice, cumin, cayenne and 3/4 teaspoon salt in a food processor. Transfer all but 3 tablespoons of the mixture to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes.
• Preheat the broiler. Place the fish on a broiler pan; top with the marinade and butter. Broil until opaque, 6 to 8 minutes. Mix the remaining 1/4 cup yogurt, the cilantro, and salt to taste with the yogurt mixture. Serve the fish and rice with the yogurt sauce and lime wedges.

TILAPIA MARSALA

Steps:

• Pepper the fillets and lightly coat them in flour.
• Heat olive oil in large pan over medium heat and saute the fish till golden brown on each side and cooked almost through. Remove from pan.
• De-glaze the pan with the wine, cook for just a minute and add 2 tablespoons butter and capers. Cook for about 2 minutes reducing mixture just a little.
• Add lemon juice, remaining 2 tablespoons butter, and salt to taste.
• Add fish back to pan spooning mixture over it and cook till completely done, about a minute or so, and remove to serving plates.
• Add the cream (I used Half&Half) and blend in until mixture just coats the back of a spoon. Add more if necessary.
• Spoon the sauce over the fish and enjoy!

INDIAN-SPICED TILAPIA STICKS

Steps:

• Sprinkle tilapia with pepper and salt. Place flour in a shallow bowl. In a second shallow bowl, combine salad dressing and yogurt. In a third shallow bowl, combine the bread crumbs, garam masala, cumin and cayenne. Dip fish in the flour, dressing mixture, then bread crumb mixture., In a large nonstick skillet heat oil over medium-high heat; cook fish in batches until fish just begins to flake easily with a fork, 2-3 minutes., Meanwhile, for sauce, place the yogurt, cilantro, cumin and salt in a food processor; cover and process until blended. Stir in cucumber and onion. Serve tilapia with spinach, mango and prepared sauce.

FISH MARSALA

Steps:

• Saute mushrooms and garlic in 1 tbsp melted butter and olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Set aside, and keep warm.
• Combine the cracker crumbs, Parmesan cheese, salt, basil, oregano, and garlic powder in a medium bowl; dredge the fillets in the crumb mixture.
• Pour 3 tbsp melted butter into an 11 x 7 x 1 1/2 inch baking dish. Arrange fillets over butter, turning to coat both sides; sprinkle with paprika. Bake, uncovered at 350 degrees for 15 minutes.
• Drizzle the Marsala evenly over the fillets, and bake 5 minutes or until the fish flakes easily when tested with a fork. Spoon the reserved mushroom mixture over the fillets and serve immediately. (I've added the mushrooms before drizzling the Marsala, and love the extra taste -- but you sacrifice the crispness of the cracker crumb mixture.).