Tilapia With Artichoke Caper And Cherry Tomato Sauce And Israeli Couscous Recipes

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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 WITH CHARRED CHERRY TOMATOES AND BALSAMIC REDUCTION



Tilapia with Charred Cherry Tomatoes and Balsamic Reduction image

A delicious and healthy fish dinner to impress your guests or for a romantic cozy night. You can use any type of white fish - tilapia, sole, or halibut are great options.

Provided by Mme Rocha

Categories     Seafood     Fish     Tilapia

Time 2h25m

Yield 4

Number Of Ingredients 12

1 bunch fresh basil, divided
1 bunch chopped fresh thyme
3 cloves garlic, minced
1 lemon, zested and juiced, divided
sea salt to taste
ground black pepper to taste
4 (6 ounce) tilapia fillets
olive oil, divided
2 cups cherry tomatoes, halved
1 shallot, finely chopped
2 tablespoons balsamic vinegar
¼ cup balsamic vinegar

Steps:

  • Chop 1/4 of the basil leaves. Mix chopped basil, thyme, garlic, lemon zest, salt, and pepper in a bowl. Rub spice mixture on tilapia fillets and place in an airtight container. Marinate for 2 hours at room temperature.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and grease with 1 tablespoon olive oil.
  • Place tilapia fillets into prepared baking dish, shaking off excess seasoning. Sprinkle cherry tomatoes, shallot, and remaining unchopped basil leaves on top. Drizzle 1/2 the lemon juice and 2 tablespoons balsamic vinegar over the fish.
  • Bake in the preheated oven for 10 minutes, until fish is starting to flake.
  • Meanwhile, combine remaining lemon juice, 1 tablespoon olive oil, and 1/4 cup balsamic vinegar in a saucepan and bring to a boil over medium-high heat. Boil mixture until it has the thick consistency of molasses, 5 to 10 minutes.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil fish until tomatoes are charred, about 5 minutes. Remove from oven and discard liquid. Pour balsamic reduction on top of fish.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 15.8 g, Cholesterol 62.2 mg, Fat 9.7 g, Fiber 3.8 g, Protein 37.2 g, SaturatedFat 1.5 g, Sodium 205.8 mg, Sugar 3.8 g

TOMATO-ARTICHOKE TILAPIA



Tomato-Artichoke Tilapia image

My mom and I really like tomatoes, capers and artichokes, so I used them together in this one-pan meal. The best part is that, on a busy night, all of the ingredients are ready and waiting in your pantry or freezer. -Denise Klibert, Shreveport, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 tablespoon olive oil
1 can (14-1/2 ounces) diced tomatoes with roasted garlic, drained
1 can (14 ounces) water-packed quartered artichoke hearts, drained
2 tablespoons drained capers
4 tilapia fillets (6 ounces each)

Steps:

  • In a large skillet, heat oil over medium heat. Add tomatoes, artichoke hearts and capers; cook until heated through, 3-5 minutes, stirring occasionally., Arrange tilapia over tomato mixture. Cook, covered, until fish begins to flake easily with a fork, 6-8 minutes.

Nutrition Facts : Calories 246 calories, Fat 5g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 886mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein.

TILAPIA WITH ARTICHOKE, CAPER, AND CHERRY TOMATO SAUCE AND ISRAELI COUSCOUS



Tilapia with Artichoke, Caper, and Cherry Tomato Sauce and Israeli Couscous image

Categories     Bread     Sauce     Tomato     Low Sodium     Dinner     Cherry     Tilapia     Artichoke     Simmer     Boil

Yield makes 2 servings

Number Of Ingredients 17

1 cup dry Italian-flavored bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano cheese (about 1 ounce)
3/4 teaspoon coarse sea salt
1/8 teaspoon freshly ground black pepper
2 (8-ounce) tilapia fillets
3 tablespoons olive oil
1 cup chicken stock or low-sodium chicken broth
1 cup Israeli couscous
1 bunch green onions (white and light green parts only), thinly sliced
1 small red onion, finely diced
4 garlic cloves, minced
1 (6-ounce) jar marinated artichokes, drained and liquid reserved
1/2 cup cherry tomatoes, quartered
2 tablespoons bottled capers, drained
1/2 cup vegetable stock
1 1/2 teaspoons unsalted butter
3 tablespoons lemon juice

Steps:

  • On a large plate, stir together the bread crumbs, cheese, 1/2 teaspoon salt, and the black pepper. Rinse the tilapia fillets and pat dry, then coat on both sides with the breadcrumb mixture.
  • In a large nonstick skillet over moderately high heat, heat 2 tablespoons of the olive oil until hot but not smoking. Add the tilapia fillets and sauté, turning once, until golden and just cooked through, 4 to 5 minutes total. Transfer the tilapia to a plate and keep warm.
  • In a medium saucepan over moderately high heat, bring the stock to a boil. Remove from the heat and stir in the couscous and the remaining 1/4 teaspoon salt. Let stand, covered, for 10 minutes, then stir in the green onions. Cover and keep warm.
  • While the couscous is standing, prepare the sauce: In the skillet that was used to cook the fish, heat the remaining 1 tablespoon olive oil over moderately low heat. Add the red onion and sauté, stirring frequently, about 1 minute. Add the garlic and sauté, stirring frequently, until the onion is soft, about 2 more minutes. Add the artichokes and sauté, stirring occasionally, about 2 more minutes. Add the tomatoes and capers and sauté, stirring occasionally, until the tomatoes start to soften, about 3 more minutes. Stir in the reserved artichoke liquid, the vegetable stock, butter, and lemon juice and simmer, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
  • Divide the couscous between 2 plates and top each with a tilapia fillet. Spoon the sauce over the fish and couscous and serve immediately.

PAN SEARED TILAPIA WITH ARTICHOKE, CAPER, AND CHERRY TOMATO SAUCE & ISRAELI COUSCOUS WITH SCALLIONS



PAN SEARED TILAPIA WITH ARTICHOKE, CAPER, AND CHERRY TOMATO SAUCE & ISRAELI COUSCOUS WITH SCALLIONS image

Categories     Fish

Yield 2 servings

Number Of Ingredients 16

2 pieces of Tilapia (about 1 lb)
1 cup seasoned bread crumbs
¼ cup Parmesan Cheese
Sea salt and black pepper to taste
Canola Oil (or some other oil suitable for cooking at high temperatures)
1 small jar quartered marinated artichokes (reserve marinade for later use)
½ cup cherry tomatoes, quartered
2 tablespoons of capers
1 small red onion, diced
4 cloves garlic, diced
½- ¾ cup of vegetable stock
½ tablespoon of butter
Juice of one lemon
1 Cup Israeli Couscous
1 cup chicken stock
1 bunch Scallions, diced (including green part)

Steps:

  • To prepare fish: Rinse fish and pat really dry. Mix bread crumbs, parmesan cheese, and S & P on a plate and coat fish on both sides with this mixture. In a large frying pan, heat canola oil and get pan very very hot. When nearly smoking, place fish in pan and allow to brown. After about 4-5 minutes, flip fish and allow to brown on second side. When fish is cooked through, remove from pan and place on plate off to the side. If needed, add a tad more oil and sauté onion and garlic until respectively translucent and golden. Add artichokes and sauté for a few more minutes. Stir in tomatoes and capers and let cook for a few more minutes. Add marinade that artichokes were in, veg stock, butter, and lemon juice and let simmer for a little longer. S & P to taste To Prepare Couscous: Bring chicken stock to a boil. Remove from heat and stir in couscous. Let stand for 10 minutes. Stir in scallions and fluff with fork. Serving Instructions: Serve fish over couscous and then spoon sauce over it all.

ROASTED TILAPIA WITH ARTICHOKE HEARTS AND TOMATOES



Roasted Tilapia With Artichoke Hearts and Tomatoes image

You will really enjoy this delicious dish which features tilapia covered in a roasted sauce of onions, artichoke hearts and grape tomatoes.

Provided by Marie

Categories     Tilapia

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

2 large red onions, cut into 1/4-inch wedges
2 tablespoons olive oil
1 (10 ounce) package frozen artichoke hearts, thawed
1 cup small grape tomatoes
1 teaspoon grated lemon zest
1 garlic clove, minced
2 tablespoons chopped parsley
4 (6 ounce) skinless tilapia fillets

Steps:

  • Preheat oven to 400°.
  • Combine onions and oil in 13x9" baking dish.
  • Spread in even layer.
  • Roast until onions are golden, about 35 minutes.
  • Remove from oven. Stir in artichokes and tomatoes.
  • In small bowl, mix parsley, lemon zest, and garlic and set aside.
  • Increase oven temperature to 450°.
  • Push vegetables to one side of dish and add fish.
  • Spoon vegetables over fish and sprinkle with parsley mixture.
  • Return to oven and roast until fish is opaque in center, about 5 minutes for thin fillets and 12 to 15 minutes for thicker fillets.

Nutrition Facts : Calories 291.2, Fat 10.2, SaturatedFat 2, Cholesterol 85.1, Sodium 128.7, Carbohydrate 15.3, Fiber 4.3, Sugar 3.2, Protein 37.1

ISRAELI COUSCOUS WITH CHUNKY TOMATO SAUCE



Israeli Couscous With Chunky Tomato Sauce image

Posted for Zaar World Tour 2005. Try whole wheat couscous for nutritional boost. Can be used to top polenta or pasta. Quick and easy and very low-fat. Saffron is very good but very expensive and some grocery stores only sell it from behind a counter. From Vegetarian Times Cooks Mediterranean. Have not made this yet.

Provided by Kumquat the Cats fr

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 3/4 cups vegetable broth
1 cup couscous
1 pinch saffron, crushed
1 -2 tablespoon pine nuts, toasted
3 scallions, trimmed and thinly sliced
1 small onion, diced
2 garlic cloves, minced
1 (28 ounce) can plum tomatoes
2 tablespoons chopped fresh basil (2 teaspoons dried)
1 tablespoon chopped fresh thyme (1 teaspoon dired)
1/4 teaspoon crushed red pepper flakes
salt & freshly ground black pepper, to taste

Steps:

  • In small saucepan heat 1 1/2 cups broth until simmering. Stir in couscous and saffron.
  • Remove from heat, cover and let sit until all the liquid is absorbed, about 5 minutes.
  • Transfer couscous to baking dish and stir in pine nuts and scallions. Cover with aluminum foil to keep warm and set aside. (Note: to toast pine nuts, preheat oven to 350°F and cook for about 5 minutes.).
  • Heat remaining 1/4 cup broth in medium saucepan over medium heat and cook onion and garlic until tender, about 5 minutes.
  • Roughly chop tomatoes and add to saucepan with their juice.
  • Add basil, thyme and red pepper flakes.
  • Cook over medium heat, stirring occasionally, until thickened, about 20 minutes.
  • Season sauce with salt and pepper and pour over couscous. Serve immediately.

Nutrition Facts : Calories 227.3, Fat 2.2, SaturatedFat 0.3, Sodium 17.2, Carbohydrate 45, Fiber 5.4, Sugar 6.4, Protein 8.1

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.

GARLIC AND TOMATO TILAPIA



Garlic and Tomato Tilapia image

This is an easy recipe that I made up myself. It can be used when there are not too many ingredients available to make a big dinner. Can be served with mashed potatoes, pasta or rice. This will always be your favorite!!!

Provided by ZOYA13

Categories     Seafood     Fish     Tilapia

Time 30m

Yield 2

Number Of Ingredients 5

4 cloves garlic, crushed or to taste
1 cup peeled, seeded, and diced tomato
5 tablespoons sour cream
salt and pepper to taste
2 tilapia fillets

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • In a medium bowl, mash together the garlic and tomato. Stir in the sour cream and season with salt and pepper. Place the fish fillets in a shallow baking dish.
  • Bake fish for 10 minutes in the preheated oven, until about halfway done. Remove from the oven, and pour the tomato sauce over it. Return to the oven, and cook for 10 more minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 214 calories, Carbohydrate 7 g, Cholesterol 57.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 25.3 g, SaturatedFat 5 g, Sodium 96.2 mg, Sugar 2.5 g

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TOMATO, CAPER, AND ARTICHOKE SAUCE RECIPE - FOOD NEWS
Ingredients Cooking spray ¼ cup chopped onion 1 garlic clove, minced 1 ¾ cups presliced mushrooms 1 tablespoon capers 1 (14-ounce) can artichoke hearts, rinsed, drained, and chopped ½ cup tomato sauce ¼ cup sliced ripe olives ¼ cup dry white wine 1 (14.5-ounce) can diced tomatoes, undrained
From foodnewsnews.com


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