Tilapia With Onion Crust Recipes

ONION CRUSTED TILAPIA

Steps:

• Preheat oven to 350 degrees. Line a small baking sheet with foil and spray or oil the foil. Place two fillets on the sheet and brush them with melted butter. Sprinkle generously with creole seasoning. Top with crushed French's onions and press gently into the fillets.
• Bake for 15 minutes, or just until fish flakes apart. While the fish is baking, mix together the mayonnaise, creole seasoning and horseradish. When fish is finished cooking, remove from the oven and serve with lemon and sauce for dipping.
• *Yes, that is marinara sauce in the picture. Did it go perfectly with the fish? eh, who cares? It was delicious! I dipped my veggies in it as well and it gave me an excuse to enjoy it again!

BAKED TILAPIA IN GARLIC AND OLIVE OIL

Steps:

• Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish. Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.
• Preheat the oven to 350 degrees F (175 degrees C).
• If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne or white pepper. If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil.
• Bake at 350 degrees F (175 degrees F) for 30 minutes.

TILAPIA WITH ONION CRUST

Steps:

• NOTE: Use any fresh herb such as basil, sage, rosemary or a combination.
• Heat the oil in a heavy pan, add the onion and fry until caramelized (brown).
• In a separate bowl, combine the bread crumbs and herbs.
• Add the caramelized onions to the crumb mixture and combine well.
• Sprinkle the fish with salt and pepper.
• Dip fish into the beaten egg, then into the crumb mixture and pat lightly to help crumbs adhere to fillet. I usually refrigerate the breaded fish for 15 minutes or so, but this is just my preference.
• Pan fry in olive oil til crust is golden and fish is of desired doneness, about 5 minute per side.
• Serve with your favorite side dish. I like mine with plain steamed basmati rice and cold sliced cucumbers.

BAKED TILAPIA FILLETS WITH LIGHT FRENCH ONION SAUCE

Steps:

• Preheat oven to 350 degrees; prepare a baking sheet by spraying with non-stick cooking spray, rinse and dry fillets. Place on prepared baking sheet and season to taste with salt and pepper. Bake fish in oven until it flakes easily with fork, about 12 to 15 minutes.
• While the fish bakes, warm 1 tablespoon olive oil in a large saute pan over medium-high heat; add diced peppers and zucchini; saute until crisp tender, season with salt and pepper, divide cooked vegetables among 4 plates and top with cooked fish fillet.
• For the sauce; reduce heat to medium and add the remaining oil to pan. Gradually whisk in half-and-half and then cheese; stir until the cheese is melted and sauce begins to thicken, about 5 minutes. Stir in chives, season to taste with salt and pepper.
• Drizzle with cheese sauce over plated fish; garnish with additional chives if desired.

CRUNCHY OVEN-BAKED TILAPIA

Steps:

• Preheat oven to 425°. Place fillets on a baking sheet coated with cooking spray. In a small bowl, mix the mayonnaise, lime juice and zest, salt, onion powder and pepper. Spread mayonnaise mixture over fish. Sprinkle with bread crumbs; spritz with cooking spray., Bake until fish just begins to flake easily with a fork, 15-20 minutes. Sprinkle with cilantro.

POTATO-CRUSTED TILAPIA

Steps:

• Combine shredded potatoes, shallot, honey mustard, red pepper flakes, garlic salt, and black pepper in a bowl. Spread each portion of fish with 1 teaspoons mayonnaise and top with 1/4 the potato mixture, pressing onto the fish.
• Heat oil in a large nonstick skillet over medium-high heat. Carefully place fish in the skillet, potato-side down and cook until crispy and browned, 4 to 5 minutes. Turn fish over gently, reduce heat to medium, and continue cooking until fish flakes easily using a fork, 4 to 5 minutes more.
• Serve fish with lemon wedges.