TILAPIA WITH CUCUMBER SALAD
Light and crispy tilapia complete with salad can be on your dinner table in less than 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
- On plate, mix flour and seasoning. On second plate, place bread crumbs. In bowl, beat egg with fork. Coat fish with flour mixture. Dip into egg; coat well with bread crumbs.
- In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 fish fillets; cook 3 minutes. Carefully turn fish over. Reduce heat to medium; cook about 3 minutes longer or until fish flakes easily with fork. Repeat with remaining oil and fish. Serve fish topped with salad.
Nutrition Facts : Calories 440, Carbohydrate 29 g, Cholesterol 145 mg, Fat 3, Fiber 0 g, Protein 37 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 7 g, TransFat 0 g
GRILLED TILAPIA WITH CUCUMBER YOGURT SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the cucumber yogurt sauce: Add the dill, olive oil, cayenne pepper, garlic, yogurt, cucumber and lemon juice to a medium bowl and combine. Season the sauce with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
- For the grilled tilapia: Preheat the grill to medium-high heat. Sprinkle the fish evenly with the salt and pepper. Oil the grill grates with a clean tea towel. Grill the tilapia 4 minutes, then flip and cook the second side, 4 to 5 minutes longer. Transfer to a platter. Top each fillet tableside with the cucumber yogurt sauce.
TILAPIA IN BALSAMIC REDUCTION W/ CUCUMBER AND CABBAGE SALAD
This is the result of combining several other recipes. Makes tasty sandwiches on toasted wheat buns or you can make into fish tacos. Hope you enjoy. If you have time make the salad a day ahead for better flavor.
Provided by little_wing
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook juice, vinegar and 1tbs sugar in a small pan over medium heat until reduced to syrupy consistency. (About 10 min.).
- Meanwhile, coarsely chop or shred cabbage.
- Combine remaining 1 tbs sugar and lime juice.
- Add onions, cucumbers and cilantro to cabbage and toss with lime juice mixture.
- Heat broiler, spray broiler pan with cooking spray and broil fish 2 minute per side or just until fish is browned, flakes easily and no pink remains. Don't overcook!
- Brush fish generously with vinegar reduction and serve on top of salad.
- If preferred, (especially if your fish sticks to your broiling pan!)you can use a fork to flake the fish into pieces and toss with desired amount of vinegar reduction.
Nutrition Facts : Calories 221.8, Fat 2.4, SaturatedFat 0.7, Cholesterol 56.8, Sodium 103, Carbohydrate 27.4, Fiber 5.9, Sugar 19, Protein 26.9
TILAPIA WITH CUCUMBER RELISH
In Wyandotte, Michigan, Mary VanHollebeke found a recipe that lures even landlubbers to her fish suppers. "I spotted this easy entree on a recipe card in my local fish market," she reports. "Although my husband isn't big on fish, he enjoys this mild-tasting tilapia." The relish adds garden-fresh flavor and pretty color to the lightly browned fillets.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cucumber and radishes. In another small bowl, whisk the vinegar, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper and sugar. Pour over cucumber mixture; toss to coat evenly. Combine paprika and remaining salt and pepper; sprinkle over fillets., In a large nonstick skillet coated with cooking spray, melt butter. Add fish; cook for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with cucumber relish.
Nutrition Facts : Calories 181 calories, Fat 6g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 384mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
TILAPIA AND QUINOA WITH FETA AND CUCUMBER
Protein will keep you full longer, and this recipe has two lean sources of it.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a small saucepan, bring quinoa, 2 cups water, and 1 teaspoon salt to a boil over high. Reduce to a medium simmer and cook until water evaporates, about 15 minutes. Transfer quinoa to a medium bowl and let cool 5 minutes.
- In a large nonstick skillet, heat 1 1/2 teaspoons oil over medium-high. Pat fish dry and season with salt and pepper; sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping halfway through. Stir cucumber, dill, feta, 1 teaspoon oil, and lemon juice into quinoa. Season with salt and pepper. Divide quinoa among four plates and top with fish.
Nutrition Facts : Calories 329 g, Fat 10 g, Fiber 3 g, Protein 30 g
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