TILAPIA WITH PEPPERS AND OLIVES
Tilapia With Peppers and Olives Recipe
Provided by Sara Quessenberry
Time 20m
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
- Season the fish with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
- Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat.
- Cook the peppers and onion, stirring often, until tender, 8 to 10 minutes.
- Stir the olives, parsley, lime juice, and ¼ teaspoon each salt and pepper into the vegetables. Serve with the fish.
Nutrition Facts : Calories 276 kcal, Carbohydrate 8 g, Cholesterol 73 mg, Protein 35 g, SaturatedFat 3 g, Sodium 540 mg, Fat 13 g, UnsaturatedFat 0 g
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.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 3.6 g, Cholesterol 41.4 mg, Fat 11.7 g, Fiber 0.6 g, Protein 23.5 g, SaturatedFat 1.7 g, Sodium 73.5 mg, Sugar 1.2 g
GRILLED TILAPIA WITH TOMATO-OLIVE TAPENADE
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place tilapia fillets on a baking sheet and brush with olive oil.
- Bake tilapia in the preheated oven until opaque and easily flaked with a fork, 10 to 15 minutes.
- Combine chopped tomatoes, olives, onion, and capers in a small saucepan. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down and tapenade flavors are combined, 5 to 10 minutes. Spoon tapenade over baked fillets.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 1.7 g, Cholesterol 61.6 mg, Fat 6.9 g, Fiber 0.4 g, Protein 34.8 g, SaturatedFat 1.1 g, Sodium 254.9 mg, Sugar 0.7 g
TILAPIA WITH PEPPERS AND OLIVES RECIPE - (4.5/5)
Provided by á-28050
Number Of Ingredients 8
Steps:
- 1.Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. 2.Season the fish with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side. 3.Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. 4.Cook the peppers and onion, stirring often, until tender, 8 to 10 minutes. 5.Stir the olives, parsley, lime juice, and ¼ teaspoon each salt and pepper into the vegetables. Serve with the fish.
TILAPIA WITH ESCAROLE AND LEMON-PEPPER OIL
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat. Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes. Add the escarole, season with salt and pepper, then add about 1/3 cup water. Cover and steam until the escarole wilts, about 5 minutes.
- Season the fish with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes.
- Meanwhile, whisk the lemon juice in a bowl with the remaining 1/4 cup olive oil; season with 1 teaspoon salt and plenty of pepper.
- Carefully lift the fish off the greens and transfer to rimmed plates or bowls. Distribute the greens, potatoes and pan juices around the fish. Drizzle with the lemon-pepper oil.
- Photograph By Antonis Achilleos
Nutrition Facts : Calories 465 calorie, Fat 30 grams, SaturatedFat 5 grams, Cholesterol 70 milligrams, Sodium 590 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 32 grams, Sugar 2 grams
FRENCH TILAPIA WITH PEPPERS AND ONIONS
I served this over spaghetti squash. Put the pepper mixture on top, and the tilapia on the side. It was really good, and took only minutes to throw together. My dh ate 3 fillets, that's why I say this serves 2. This is called "french" because, the coating is made the way the French will coat chicken in flour first and then the egg. I made this low in fat, but be my guest to use full fat ingredients.
Provided by A la Carte
Categories Tilapia
Time 20m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- For the fish:.
- Put the flour, the salt and pepper, and garlic powder in a bowl and stir to mix.
- Beat the egg in a bowl.
- Dip each fillet in the FLOUR first to coat, and then the egg. (Note, the egg will slip off the flour a bit, so just turn it a couple times until the egg adheres - then add to the pan).
- Add the cooking spray and the butter to a large skillet and heat until bubbly.
- Add the fish to the hot pan and turn the heat to med-high. Cook for about 3 minutes, and turn when it is brown. You really have to watch the fish so it doesn't burn -- Cook another 3 minutes on the other side, until browned (add a little more butter if you need to). When browned remove and keep fish warm.
- For the peppers and onions:.
- Coat another large skillet with cooking spray, and heat until hot. Add the sliced onions and peppers and saute until a little browned and soft. (Add a little water if you need to, and turn down the heat if they are browning too quickly).
- Add the capers and stir to mix and heat through.
- Add the white wine and cook for about 2 minutes until it is reduced a little. Add the sour cream and the parmesan cheese. Cook until bubbling and the cheese is melted. Grind some freshly ground black pepper over the top.
- Delicious served over spaghetti squash and with a garnish of fresh parsley.
Nutrition Facts : Calories 563.2, Fat 10.5, SaturatedFat 4.3, Cholesterol 245.6, Sodium 507.3, Carbohydrate 43.6, Fiber 3.3, Sugar 9.9, Protein 67.7
LIME TILAPIA WITH CRISP-TENDER PEPPERS
Super adaptable tilapia takes on citrus notes with ease. Switch out peppers for mushrooms and you've got a whole new entree. -Janee Gragston, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place fillets on a 13x9-in. baking dish. Drizzle with lime juice; sprinkle with lime zest, salt and pepper. Bake at 350° for 10-12 minutes or until fish flakes easily with a fork., Meanwhile, in a large skillet, cook and stir peppers in oil over medium heat until crisp-tender; stir in basil. Serve with tilapia.
Nutrition Facts :
MOROCCAN FISH TAGINE WITH PEPPERS AND OLIVES
Steps:
- Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally.
- Preheat oven to 350°F. Arrange carrot slices over bottom of 13x9x2-inch glass baking dish. Layer half of tomatoes, half of onion and half of lemon over. Season with half of salt and pepper.
- Drain marinade from fish; reserve marinade. Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes.
- Increase oven temperature to 400°F. and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.
BAKED TILAPIA WITH TOMATOES & OLIVES
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
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
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