Tomato Walnut Tilapia Recipes

BAKED TILAPIA WITH TOMATOES AND POTATOES

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.

TOMATO WALNUT TILAPIA

Steps:

• Sprinkle fillets with salt and pepper. In a large skillet coated with cooking spray, cook fillets in butter over medium-high heat until lightly browned, 2-3 minutes on each side., Transfer fish to a broiler pan or baking sheet; top with tomato.Combine topping ingredients; spoon over the tomato slices., Broil 3-4 in. from the heat until topping is lightly browned and fish just begins to flake easily with a fork, 2-3 minutes.

GARLIC AND TOMATO TILAPIA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a medium bowl, mash together the garlic and tomato. Stir in the sour cream and season with salt and pepper. Place the fish fillets in a shallow baking dish.
• Bake fish for 10 minutes in the preheated oven, until about halfway done. Remove from the oven, and pour the tomato sauce over it. Return to the oven, and cook for 10 more minutes, or until fish flakes easily with a fork.

TOMATO WALNUT TILAPIA

Steps:

• Preheat broiler and mix topping ingredients.
• Dry off fillets and sprinkle with salt and pepper.
• Spray a large oven-proof skillet with lemon Pam and cook fillets over medium heat for 2-3 minutes on each side or until lightly browned.
• Place tomato slices over fish, and then spoon the topping over the tomato. Broil 3-4 inches from the heat for 2-3 minutes or until topping is lightly browned.

TOMATO WALNUT TILAPIA

Steps:

• •Sprinkle fillets with salt and pepper. In a large skillet coated with cooking spray, cook fillets in butter over medium-high heat for 2-3 minutes on each side or until lightly browned. • Transfer fish to a broiler pan or baking sheet; top with tomato. •Combine the topping ingredients; spoon over the tops. • Broil 3-4 in. from the heat for 2-3 minutes or until topping is lightly browned and fish flakes easily with a fork.

EASY TILAPIA WITH WINE AND TOMATOES

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.

SUN-DRIED TOMATO TILAPIA IN A BAG

Steps:

• Layering the bag:.
• Preheat oven to 400 degrees.
• Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only.
• Place ¼ Spinach in the center of each of 4 of the parchment paper pieces; add ¼ of the Carrots and ¼ of the Red Pepper slices to each stack.
• Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette.
• Place one piece of Tilapia on top of the Spinach and Vegetable mixture. Sprinkle with Salt Free Seasoning and top with 1 Tbsp chopped Sun-dried Tomatoes and 1 Tbsp Sun-dried Tomato Vinaigrette.
• Sealing the bag:.
• Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia.
• Crimp the two sheets of parchment paper like a piecrust until the bottom and the top are completely sealed.
• Cooking:.
• Place the bags of tilapia onto a cookie sheet and cook in a 400 degree oven for 15-20 minutes or until the fish reaches an internal temperature of 140-150 degrees.
• Place the bag onto a plate and slice the parchment open at the table to enjoy.
• Chef's Tip:.
• Other fresh fish species that work well with this dish includes Snapper, Grouper, Salmon, Halibut, Red Rockfish and Wahoo.