TILAPIA WITH ARUGULA, CAPERS, AND TOMATOES
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
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.
TILAPIA WITH TOMATOES AND CAPERS
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
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
BAKED TILAPIA WITH TOMATOES AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
EASY TILAPIA WITH WINE AND TOMATOES
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
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
TILAPIA WITH LEMON CAPER SAUCE
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
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
EASY TILAPIA
Steps:
- Heat a large non-stick skillet over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in skillet and sprinkle with half of the lemon over. Cook for 3 minutes per side, or until fish flakes easily with a fork. Transfer fillets to a plate, and keep warm.
- Add wine, remaining 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm.
- Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.
Nutrition Facts : Calories 461.9 calories, Carbohydrate 16.3 g, Cholesterol 77 mg, Fat 32.6 g, Fiber 5.9 g, Protein 21.4 g, SaturatedFat 13.2 g, Sodium 1726.5 mg, Sugar 5.3 g
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
TILAPIA WITH ARUGULA AND TOMATOES
Steps:
- In a large saucepan, heat 1 tablespoon oil over medium-high. Add tomatoes; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Remove from heat and stir in arugula; cover to keep warm.
- Place flour in a shallow bowl. Pat dry tilapia with paper towels; season both sides with salt and the red-pepper flakes. Dredge fish in flour, tapping off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook tilapia (working in batches, if necessary) until lightly browned and cooked through, 3 to 4 minutes per side; transfer to a plate and cover loosely with aluminum foil. (Add more oil between batches, if needed.)
- Add wine to skillet; bring to a boil. Cook until reduced by half, about 1 minute. Remove from heat, and stir in capers; gradually stir in butter until combined. Divide vegetables and fish among plates; top with pan sauce.
TILAPIA WITH ARUGULA, CAPERS, AND TOMATOES
Sauteed fish goes mildly Mediterranean, with bright vegetable and a buttery pan sauce. Perfect for me since I am the only one who eats fish in my family. Can easily double the recipe for 2 servings. Submitted by Everyday Food
Provided by AZPARZYCH
Categories < 30 Mins
Time 16m
Yield 1 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 241.9, Fat 14, SaturatedFat 8.1, Cholesterol 93, Sodium 425.3, Carbohydrate 4.6, Fiber 1.3, Sugar 2.4, Protein 26.2
TOMATO-ARTICHOKE TILAPIA
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
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.
SAUCY TILAPIA WITH TOMATOES AND CAPERS
Steps:
- Warm the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 to 5 minutes, or until softened. Add the garlic, cook for 1 minute, then add the tomatoes, capers, salt, and pepper. Reduce the heat to medium-low and cook for 5 minutes.
- Season the tilapia with salt and pepper. Raise the heat under the sauce to medium and simmer. Nestle the fillets in the sauce, cover, and cook for 3 minutes. Using cooking tongs or a fork, turn the fish over and continue cooking, uncovered, for 3 to 5 minutes, or until a fork goes through the thickest part of the fish with no resistance. Garnish with the basil, if desired.
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