Tilapia Marsala Recipes

TILAPIA MARSALA

Tilapia Marsala image

Just finished making this and it was so good I thought I would post it. I started out to make the Chicken or Tilapia Piccata by TheBrownBean #131524, which I have made several times. Got into it and then realized I didn't have any white wine which of course is the base for piccata. The fish was already floured, peppered, etc., so I decided, what the heck, I'll use Marsala wine and see how it works. So this is basically the Piccata recipe with a couple variations other than the wine. The result was outstanding! Nice rich flavor. See what you think!

Provided by Kagemi

Categories < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 tilapia fillets or 2 similar fish, enough for two servings
1/2 cup marsala wine
1 -2 tablespoon lemon juice, depending on your taste
2 tablespoons whole capers
1 teaspoon minced capers
3 tablespoons olive oil
1 tablespoon light cream
4 tablespoons butter or 4 tablespoons margarine, divided
flour, to dredge fish
black pepper
salt

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!

TILAPIA MASALA WITH RICE

Tilapia Masala With Rice image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup basmati rice, rinsed
Kosher salt
1/2 cup frozen peas
3/4 cup plain yogurt
1 small clove garlic, chopped
1 1-inch piece ginger, peeled and chopped
1 tablespoon fresh lime juice, plus lime wedges for serving
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 6-ounce tilapia fillets
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh cilantro or mint

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.

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