Tuscan Style Tilapia And Cannellini Beans Recipes

TUSCAN FISH WITH CANNELINI BEANS, TOMATOES, & SPINACH

Steps:

• In a very large, deep skillet with a lid or a dutch oven, heat 1 tbsp. olive oil. Add onion and 1 tsp. garlic. Saute until onion is translucent. Be careful to not burn the garlic.
• Add crushed red pepper and rosemary if using. Stir.
• Add diced tomatoes and cannelini beans. Stir. Cover the pan, and reduce heat to simmer while cooking the fish.
• In a large saute pan on medium-high heat, add remaining tablespoon olive oil and the remaining teaspoon of garlic. Give it a good stir. When garlic is sizzling, add fish fillets to the pan.
• After a couple of minutes, lift the edge of the fish. When the fish is nice and brown, and beginning to become opaque white on the top, carefully turn the fish using a spatula.
• While fish cooks on the second side, add fresh spinach to the bean and tomato mixture. Give it a good stir, and replace the lid. Turn off the heat. Allow the spinach to wilt. Check for seasoning. Stir to combine.
• Squeeze the fresh lemon juice over the cooked fish fillets.
• Divide the cannelini bean, tomato, spinach mixture among 4 plates or large shallow bowls. You need a little bit of a lip to confine the juices.
• Top each with a fish fillet, and garnish with parsley and a wedge of lemon if desired.

TUSCAN STYLE TILAPIA AND CANNELLINI BEANS

Steps:

• Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, 2 teaspoons Italian seasoning, lemon zest and 1/2 teaspoon salt to bag; gently squeeze bag to blend seasonings.
• Add tomatoes to oven bag; gently squeeze bag to crush tomatoes. Add beans, garlic and wine to bag. Turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Roll down open end of bag three times to hold it open.
• Brush tilapia with olive oil and lemon juice. Sprinkle fish with remaining Italian seasoning; season with salt and pepper, if desired. Place fish in even layer on bean mixture in bag. Unroll bag.
• Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
• Bake 15 minutes or until fish flakes and beans are hot. Carefully cut top of bag open. Spoon sauce over fish; garnish with lemon slices, if desired.

TUSCAN WHITE BEANS

Steps:

• Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.

TUSCAN CANNELLINI BEANS

Steps:

• Melt butter in a medium pot over medium heat. Add pancetta; cook and stir until browned, about 3 minutes.
• Remove pancetta but leave grease in the pot. Add onion, carrots, and celery. Saute until fragrant, about 3 minutes. Stir in garlic and cook for 30 seconds. Pour in white wine and bring to a boil while scraping up any browned bits from the pot with a wooden spoon. Boil until reduced by half, 6 to 8 minutes.
• Add in cannellini beans, chicken stock, Parmesan cheese, cream, rosemary, oregano, red pepper flakes, bay leaf, salt, and pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer. Cook, stirring every so often to avoid burning, until the cheese and starch in the beans have thickened the liquid to a sauce-like consistency, 45 minutes to 1 hour.

TUSCAN BEANS - {FAGIOLI ALLA TOSCANA} RECIPE

Steps:

• Cover beans with water and soak overnight. Next day, drain beans, then place in a large saucepan with cold, lightly salted water to cover. Add celery, carrot, bay leaf and onion halves stuck with cloves. Bring to a boil, then simmer until beans are tender, about 30 to 40 minutes. Discard vegetables and let beans cool in their cooking liquid. In a sauté pan over medium heat, gently heat olive oil, add garlic and half the herbs and sauté for 2 to 3 minutes, being careful not to brown garlic. With a slotted spoon, add beans and cook for 2 minutes, stirring constantly. Add about 1 1/2 cups of their cooking liquid. Stir in 1/2 of Pecorino Romano cheese and remaining herbs. Boil briskly for about 10 minutes until liquid reduces slightly to form a "sauce." If beans are tender before sauce thickens, remove them with a slotted spoon and continue boiling down liquid, then pour over beans. Add salt and pepper, if needed, to taste and transfer to a serving platter. Sprinkle with remaining cheese. This recipe yields 6 servings.

TILAPIA WITH CANNELLINI BEANS AND SPINACH

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Pat the fish dry and season with salt and pepper. Dust with flour and shake off the excess. Sauté the fillets in olive oil for one minute on each side. Be careful not to burn the roux that is being created in the bottom of your skillet, as you will be using this next. Lay the fillets in a single layer, overlapping slightly, and set aside in a baking dish.
• Add the butter to the pan and melt; sauté the garlic, being careful not to burn the butter and garlic. Add the wine and the chicken broth, and bring to a low boil. Once boiling, stir in the lemon juice, zest from 1 lemon, cannellini beans, and red pepper flakes.
• Top the fish with the cannellini bean mixture and bake for 10 -12 minutes.
• While fish and beans are baking, sauté spinach in the same pan until wilted. (I sauté a little garlic in butter and add a pinch of red pepper flakes before sautéing the spinach.)
• In a separate pot, bring the chicken broth to a a boil. Add salt to taste, zest from 1 lemon, red pepper flakes, and couscous. Cover with a lid, turn the heat off, and let sit till ready to serve. When ready to serve, fluff with fork. If needed, add more hot chicken broth.
• Plate the fish and bean mixture on top of the couscous and spinach and serve with lemon slices.
• YUMMY!

TUSCAN BEANS

Steps:

• If using a terra-cotta pot for the first time, soak it in water to cover at least 6 hours, then drain.
• Put beans, water, sage, bay leaf, and whole head of garlic in bean pot. Cover and slowly bring to a simmer over low heat; this can take 2 3/4 hours in bean pot or 1 hour in saucepan.
• Simmer beans until tender and soft but not mushy, about 45 minutes in bean pot or 35 to 40 minutes in saucepan. Remove from heat and cool beans, covered, 15 minutes. Stir in sea salt.
• Drain almost all cooking liquid from beans (reserve for making soup if desired) and season beans with sea salt and pepper to taste.
• Dress beans with oil at the table.

TUSCAN TILAPIA

Steps:

• Heat oil in large nonstick skillet on medium heat. Add fish; sprinkle with pepper. Cook 3 minutes on each side or until fish is browned on both sides and flakes easily with fork. Remove from skillet; cover to keep warm.
• Add cooking crème to skillet; cook and stir 2 minutes. Remove 1/4 cup crème; set aside. Add peas and rice to remaining crème in skillet; cook and stir 3 minutes or until heated through.
• VARIATION:.
• Substitute 4 small boneless skinless chicken breast halves (1 pound) for the fish. Cook 5 to 6 minutes on each side or until done (165°F), then continue as directed.
• SPECIAL EXTRA:.
• Sprinkle with diced fresh tomatoes before serving.