Tilapia W Sundried Tomato Capers Kalmata Garnish Recipes

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MEDITERRANEAN TILAPIA



Mediterranean Tilapia image

We had some beautiful tilapia fillets, but no recipes! I had recently bought some amazing sun-dried tomatoes packed in oil, and decided to invent a slightly Mediterranean fish dish for a quick weeknight dinner. My husband is a recipe purist, always follows them to the letter, but after this, he's learned to trust my inventions!

Provided by FLAPJACK18

Categories     Seafood     Fish     Tilapia

Yield 2

Number Of Ingredients 6

3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1 tablespoon capers, drained
2 tilapia fillets
1 tablespoon oil from the jar of sun-dried tomatoes
1 tablespoon lemon juice
2 tablespoons kalamata olives, pitted and chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the sun-dried tomatoes, olives and capers. Set aside.
  • Place the tilapia fillets side by side in a baking dish. Drizzle with oil and lemon juice.
  • Bake for 10 to 15 minutes in the preheated oven, until the fish flakes with a fork. Check after 10 minutes, so as not to overcook, or the fish may be dry. When fish is done, top with the tomato mixture, and serve.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 5.4 g, Cholesterol 41.4 mg, Fat 7.2 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 1 g, Sodium 464 mg, Sugar 0.2 g

TILAPIA WITH TOMATOES AND CAPERS



Tilapia with Tomatoes and Capers image

Tilapia with tomatoes and capers is easy to make for a weeknight dinner, healthy, and full of flavor! Serve it with wilted spinach, angel hair pasta, or both.

Provided by Caroline Lindsey

Categories     Main Course

Time 20m

Number Of Ingredients 12

4 tbsp butter
1 lb tilapia fillets
2 tsp Adobo seasoning
2 cloves garlic (minced)
1/2 cup white wine
1/4 cup capers
28 oz canned diced tomatoes (undrained)
1 tbsp cornstarch
2 tbsp chopped Parsley
1/2 lb angel hair pasta
5 oz fresh spinach
1 tbsp olive oil

Steps:

  • Melt 1 tbsp butter in saute pan over medium high heat.
  • Season both sides of tilapia with Adobo seasoning. Cook for 2-3 minutes on each side without moving. Set aside and cover with foil to keep warm.
  • Melt remaining 3 tbsp butter in pan. Add garlic and cook until fragrant, about 30 seconds. Add white wine, capers, and tomatoes. Bring to a simmer.
  • Add about 1 tbsp cold water to cornstarch and mix to make a slurry. Pour into sauce mixture while stirring and simmer about 5 minutes, until thickened.
  • Cook angel hair pasta according to directions. Drain.
  • To save dishes, while the pasta is draining in a colander, add olive oil to the hot pasta pot, add spinach, and stir until just wilted, 1-2 minutes.
  • Divide pasta, fish, and spinach between plates and spoon sauce over everything.

Nutrition Facts : Calories 1070 kcal, Carbohydrate 113 g, Protein 67 g, Fat 36 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 174 mg, Sodium 1562 mg, Fiber 10 g, Sugar 14 g, ServingSize 1 serving

CALAMARI, TOMATO AND CAPER SALAD



Calamari, Tomato and Caper Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 16m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
5 Roma tomatoes, chopped
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1 pound calamari, cleaned, sliced into 1/4 to 1/2-inch slices
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons capers, rinsed and drained
1 lemon, zested
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • For the salad: In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and red pepper flakes and cook for 2 minutes. Season the calamari with salt and pepper and add to the skillet. Saute, stirring frequently, until cooked through, about 2 to 3 minutes. Drain the mixture in a colander.
  • For the dressing: In a small bowl, whisk together the lemon juice, oil, capers, and lemon zest until smooth. Season with salt and pepper, to taste.
  • Transfer the calamari mixture to a serving bowl. Pour in the dressing and gently toss until all the ingredients are coated. Garnish with chopped parsley and serve.

BAKED TILAPIA WITH TOMATOES AND POTATOES



Baked Tilapia With Tomatoes and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds new potatoes, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
3 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
Cooking spray
2 cups cherry tomatoes
1/4 cup pitted kalamata olives
2 tablespoons capers, drained
3 cloves garlic, smashed
1/4 cup white balsamic vinegar or white wine vinegar
4 6-ounce tilapia fillets

Steps:

  • Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray; add the potatoes and spread in an even layer. Roast until browned and crisp, tossing halfway through, about 35 minutes.
  • Meanwhile, toss the tomatoes, olives, capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme in a bowl. Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer. Roast until softened, 15 minutes.
  • Mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until just cooked through, about 10 minutes. Divide among plates and serve with the potatoes.

BAKED TILAPIA WITH TOMATOES & OLIVES



Baked Tilapia With Tomatoes & Olives image

Make and share this Baked Tilapia With Tomatoes & Olives recipe from Food.com.

Provided by Phil Franco

Categories     European

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

6 tilapia fillets
1/4 cup extra virgin olive oil
4 sprigs fresh thyme
3 tomatoes, peeled, seeded and chopped
1/2 cup coarsely chopped green olives
1/4 teaspoon hot red pepper flakes
2 tablespoons capers
2 garlic cloves, minced
1/2 cup finely chopped red onion
1 tablespoon fresh lime juice

Steps:

  • Preheat the oven to 400 degrees.
  • Lightly oil a shallow baking dish large enough to hold the fillets in one layer.
  • In a bowl stir together the oil, the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the onion, and the lime juice.
  • In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them.
  • Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.

Nutrition Facts : Calories 235.1, Fat 13, SaturatedFat 2.2, Cholesterol 62.5, Sodium 328.3, Carbohydrate 4.8, Fiber 1.5, Sugar 2.3, Protein 26.1

EASY TILAPIA WITH WINE AND TOMATOES



Easy Tilapia with Wine and Tomatoes image

This is a super quick, super easy recipe that is sure to please. Tilapia fillets are easy to cook on the grill in a foil bag.

Provided by chowsito

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 7

4 (4 ounce) fillets tilapia
salt and pepper to taste
4 tablespoons butter
3 cloves garlic, pressed
4 fresh basil leaves, chopped
1 large tomato, chopped
1 cup white wine

Steps:

  • Preheat a grill for medium-high heat.
  • Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
  • Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 4.2 g, Cholesterol 72 mg, Fat 13.1 g, Fiber 0.6 g, Protein 23.7 g, SaturatedFat 7.6 g, Sodium 159.3 mg, Sugar 1.8 g

SAVORY TOMATO-BRAISED TILAPIA



Savory Tomato-Braised Tilapia image

I shared this recipe with my bunco group and now one of my friends makes it all the time. I think that's the perfect testament to just how good this dish is. -Nancy Shively, Shorewood, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 tilapia fillets (6 ounces each)
1/4 teaspoon seasoned salt
1 tablespoon lemon juice
2 tablespoons olive oil
1 small red onion, chopped
1 can (10 ounces) diced tomatoes and green chiles, undrained
3/4 cup chopped roasted sweet red peppers
1/2 cup chicken broth
1/4 cup tomato paste
1 teaspoon garlic powder
1 teaspoon dried oregano
Hot cooked pasta, optional

Steps:

  • Sprinkle fillets with seasoned salt; drizzle with lemon juice. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add tomatoes, peppers, broth, tomato paste, garlic powder and oregano; cook and stir 2-3 minutes longer., Place fillets over tomato mixture; cook, covered, 6-8 minutes or until fish flakes easily with a fork. If desired, serve with pasta.

Nutrition Facts : Calories 254 calories, Fat 8g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 740mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

TILAPIA WITH ARUGULA, CAPERS, AND TOMATOES



Tilapia with Arugula, Capers, and Tomatoes image

Sauteed fish goes mildly Mediterranean, with bright vegetables and a buttery pan sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 15m

Number Of Ingredients 8

1/2 cup cherry tomatoes, halved
1/4 teaspoon red-pepper flakes
1 tilapia filet (8 ounces)
Coarse salt and ground pepper
2 small bunches arugula (about 3 cups)
1 tablespoon butter
1 tablespoon fresh lemon juice
1 tablespoon capers, rinsed and drained

Steps:

  • In a medium nonstick skillet, bring 1/4 cup water to a boil. Add tomatoes and red-pepper flakes; top with tilapia, and season with salt and pepper. Cover, and cook 3 minutes. Add arugula. Cover, and cook until tilapia flakes easily with a fork, about 2 minutes. With a slotted spoon, transfer tilapia and vegetables to a plate (reserve skillet).
  • Make sauce: Off heat, add butter, lemon juice, and capers to skillet; swirl until butter has melted. Season sauce with salt and pepper. Serve tilapia over arugula and tomatoes; drizzle with sauce.

SUN-DRIED TOMATO AND KALAMATA OLIVE TAPENADE



Sun-Dried Tomato and Kalamata Olive Tapenade image

Recipe From Oxmoor House. Note: Ready-to-Use Sun-Dried Tomatoes: Be sure to buy ready-to-use sun-dried tomatoes packed without oil for this savory spread. Because they've undergone a special process that adds back moisture, there's no need to reconstitute them, and they don't have the high fat of dried tomatoes packed in oil. Like all sun-dried tomatoes, this convenient product is high in vitamin A and is a good source of potassium.

Provided by gailanng

Categories     Vegetable

Time 5m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup pitted kalamata olive
2 tablespoons capers
2 tablespoons water
1 tablespoon extra virgin olive oil
1/2 teaspoon fresh ground black pepper
2 oil-packed anchovy fillets, drained
1 (3 ounce) package ready-to-use julienne-cut sun-dried tomatoes, packed without oil (such as Mariani)
1 garlic clove
1/4 cup fresh flat-leaf parsley

Steps:

  • Place first 8 ingredients in a food processor; process until smooth, stopping once to scrape down sides. Add parsley, and pulse 8 to 10 times or until minced.
  • Serve immediately, or cover and chill until ready to serve.

Nutrition Facts : Calories 56.4, Fat 3, SaturatedFat 0.4, Cholesterol 0.8, Sodium 387.9, Carbohydrate 6.9, Fiber 1.8, Sugar 4.1, Protein 2

TILAPIA WITH LEMON CAPER SAUCE



Tilapia with Lemon Caper Sauce image

My husband and I are always trying to increase the amount of fish in our diet. This recipe is fast, easy and enjoyable, even for non-fish lovers. -Catherine Jensen, Blytheville, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 tilapia fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon olive oil
1/2 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1 tablespoon butter
1 tablespoon drained capers
Lemon wedges, optional
Hot cooked pasta, optional

Steps:

  • Sprinkle tilapia with salt and pepper. Dust lightly with flour., In a large skillet, heat oil over medium heat. Add tilapia; cook until lightly browned and fish just begins to flake easily with a fork, 3-5 minutes per side. Remove from pan; keep warm., Add broth, lemon juice, butter and capers to same skillet; cook and stir until mixture is reduced by half, about 5 minutes. Spoon over tilapia. If desired, serve with pasta and lemon wedges.

Nutrition Facts : Calories 207 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 500mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

TILAPIA W. SUNDRIED TOMATO, CAPERS, & KALMATA GARNISH



TILAPIA W. SUNDRIED TOMATO, CAPERS, & KALMATA GARNISH image

Categories     Fish     Bake     Quick & Easy

Yield 2 Servings

Number Of Ingredients 19

For TCK Garnish
1/3 cup (Sun Flower Oil packed) Sun-dried Tomatos chopped
1/4 cup (vinegar brine & olive oil packed) kalamata olives, pitted and rough chopped
1 tablespoon lemon juice
1 tablespoon non pareille capers
2 medium tilapia filets
For Tilapia
2 tablespoon sunflower oil from sundried tomato container
1 tablespoon oil/brine from olives
1 tablespoon lemon juice
For Spinach
1 bunch baby spinach
1 teaspoon olive oil
1 sm. garlic clove diced
For Potato Crisps
5 baby red potatoes
2 tablespoons Corn Oil
Sea Salt
Pepper

Steps:

  • Preheat oven to 375 degrees In a mixing bowl combine the capers, kalmata olives, sund dried tomatoes and lemon juice. Set Aside I like to squeeze out the excess sunflowr oil in the sun-dried tomatoes into the baking dish I am using for the Tilapia. In a seperate dish combine Lemon Juice, Sunflower Oil, and Brine/Oil mix in a bowl and stir until blended. Dip Tilapia filets into bowl and place in medium size baking dish. (keep filet edges from touchins and give plenty of room to surround with heat when cooking) Drizzle left over oil/lemon/brine sauce over filets and bake for about 20 - 25 minutes at 375. In the meantime slice baby red potatoes into thin wafers 1/8" or less. You should have what looks like 25 - 30 baby potato chip looking wafers. Heat a cast iron skillet with corn/veg/high temp oil to medium heat and place wafers in so that they are not touching. brown one side (2 - 3 minutes) and then flip. Your are trying to get the potatoe to the point of almost a potatoe chip. Remove from heat and place on paper towel to soak up oil & cover with a pan lid. Turn down heat to low flame and add a dash of olive oil and suate garlic until it starts browning. Then add spinach and saute to liking. Lower flame to lowest setting and pull spinach to side and leave alone until you serve. You should be about 20 - 22 minutes into the tilapia. This is a good time to open the bottle of your favorite white and have light taste. Once you feel your tilapia is done place the filets on a a warm plate and drizzle with excess pan drippings. Add spinach and potatoes to the sdie. Top with Tomato, caper,& Kalmata Garnish. Two twists of the pepper mill over the whole shebang and dinner is served.

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