Tilapiabakedincouscous Recipes

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TILAPIA BAKED IN COUSCOUS



Tilapia Baked in Couscous image

base on recipe from rachel ray everday - Couscous steams right along with the fish in this delicious one-dish meal. Substitute any thin, delicate white fish, such as red snapper or sole, for the tilapia.

Provided by robs383

Categories     Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) box couscous
3/4 cup slivered almonds
1/2 cup sun-dried tomato, finely chopped
1 tablespoon ground cumin
salt and pepper
1/4 cup extra-virgin olive oil, plus
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice plus 1 lemon, thinly sliced
4 (8 ounce) tilapia fillets
4 tablespoons chopped flat leaf parsley
1/2 red onion, chopped

Steps:

  • Preheat the oven to 375°. In a large bowl, combine the couscous, almonds, sun-dried tomatoes, onion and cumin and season to taste with salt and pepper. Stir in the 1/4 cup olive oil and the lemon juice.
  • Drizzle 1 tablespoon olive oil over the bottom of a 9-by-13-inch baking dish. Arrange the tilapia fillets in a single layer in the dish, season with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Cover the fish with the couscous mixture and arrange the lemon slices on top. Pour 2½ cups water around the fish, cover with foil and bake until tender, about 25 minutes. Top with the parsley.

TILAPIA WITH CUCUMBER RELISH



Tilapia with Cucumber Relish image

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

2/3 cup chopped seeded cucumber
1/2 cup chopped radishes
1 tablespoon tarragon vinegar
1 teaspoon olive oil
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/8 teaspoon sugar
1/8 teaspoon paprika
4 tilapia fillets (6 ounces each)
1 tablespoon butter

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 BAKED IN COUSCOUS



Tilapia Baked in Couscous image

Adapted from Rachel Ray Everyday magazine, November 2006. I'm always looking for new ways to use couscous and easy new ways to cook fish. This looks colorful, fresh and tasty! Will be trying it next week. You can substitute any thin delicate white fish, like red snapper or sole.

Provided by Dr. Carrie

Categories     One Dish Meal

Time 50m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 12

10 ounces couscous
1/2 cup slivered almonds
1/4 cup sun-dried tomato, finely chopped
1 tablespoon ground cumin
salt and pepper
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 lemon, thinly sliced
4 (8 ounce) tilapia fillets
2 1/2 cups water
3 tablespoons flat leaf parsley, chopped

Steps:

  • Preheat oven to 375°F.
  • In a large bowl combine couscous, almonds, sun-dried tomatoes and cumin; season to taste with salt and pepper.
  • Stir in the 1/4 Cup olive oil and the lemon juice.
  • Drizzle 1 T olive oil over the bottom of a 9x13 baking dish. Arrange the tilapia fillets in a single layer in the dish, season with salt and pepper and drizzle with the remaining 1 T olive oil.
  • Cover the fish with the couscous mixture and arrange the lemon slices on top.
  • Pour 2 1/2 cups water around the fish, cover with foil and bake until tender, around 25 minutes.
  • Top with chopped parsley and serve.

Nutrition Facts : Calories 762.9, Fat 31.9, SaturatedFat 4.8, Cholesterol 113.4, Sodium 204.2, Carbohydrate 63.5, Fiber 7.1, Sugar 2.1, Protein 58.6

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