Tuscan Tilapia Recipes

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TUSCAN TILAPIA FILLETS RECIPE - (4.4/5)



Tuscan Tilapia Fillets Recipe - (4.4/5) image

Provided by á-2710

Number Of Ingredients 10

2 pounds (5- 7 ounce) fresh tilapia fillets, patted dry
1/2 cup flour, seasoned with salt and pepper
2 tablespoons mild olive oil
1/2 cup Italian dry white wine such as Pinot Grigio or Trebbiano
1/2 cup chopped shallots
3 tablespoons peeled, chopped fresh tomato
1/2 cup heavy cream
2 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary or 1/2 tablespoon dried
Salt and pepper

Steps:

  • Dredge tilapia fillets in seasoned flour. Heat oil in a large nonstick saute pan over medium-high heat. Add fillets and cook until golden brown on one side, about 5 minutes. Turn gently and cook for 3 minutes, or until fillets flake easily with a fork. Remove to a warm oven. Add wine, shallots and tomato to the pan and cook, stirring frequently, for 2-3 minutes, or until liquid is reduced by a third. Add cream, garlic and half of the rosemary and boil, stirring frequently, until reduced by half. Remove from the heat and season to taste with salt and pepper. Spoon sauce over fillets and sprinkle with remaining rosemary.

TUSCAN TILAPIA



Tuscan Tilapia image

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 Tbsp. oil
4 tilapia fillets (1 lb.)
1/4 tsp. black pepper
4 oz. (1/2 of 8 oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup CLASSICO Tomato and Basil Pasta Sauce
2 Tbsp. milk
2 cups hot cooked long-grain white rice
1 cup frozen peas

Steps:

  • Heat oil in large nonstick skillet on medium heat. Add fish; sprinkle with pepper. Cook 3 min. on each side or until fish is browned on both sides and flakes easily with fork. Remove from skillet; cover to keep warm.
  • Whisk Neufchatel, pasta sauce and milk into skillet until smooth; cook and stir 2 min. Remove 1/4 cup Neufchatel mixture; set aside. Add rice and peas to remaining Neufchatel mixture in skillet; cook and stir 3 min. or until heated through.
  • Spoon rice mixture onto platter; top with fish and reserved sauce.

Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 100 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

TUSCAN TILAPIA



Tuscan Tilapia image

Make and share this Tuscan Tilapia recipe from Food.com.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon oil
4 tilapia fillets (1 pound)
1/4 teaspoon black pepper
1 (10 ounce) container philadelphia tomato & basil cooking cream
1 cup frozen peas
2 cups hot cooked long-grain rice

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.

Nutrition Facts : Calories 487.5, Fat 28, SaturatedFat 15.1, Cholesterol 141.8, Sodium 126.3, Carbohydrate 29, Fiber 1.9, Sugar 1.8, Protein 30.5

TILAPIA MILANESE



Tilapia Milanese image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 6-ounce tilapia fillets
1 1/2 cups milk
1 cup all-purpose flour
Kosher salt and freshly ground pepper
3 large eggs
6 slices white sandwich bread, torn into pieces
1/3 cup fresh parsley leaves
Finely grated zest of 1/2 lemon, plus lemon wedges for serving
5 to 6 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
6 cups baby arugula

Steps:

  • Preheat the oven to 425 degrees F. Soak the fish in a bowl with the milk and 2 cups ice, 15 minutes. Meanwhile, mix the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Lightly beat the eggs in another dish. Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a third dish. One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess. Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides. Transfer to a large plate. Line a baking sheet with foil. Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat. Add 2 fillets and cook until golden, about 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter. Transfer the fish to the oven and bake until cooked through, about 8 minutes. Toss the arugula with the remaining 1 to 2 tablespoons olive oil, and salt and pepper to taste. Serve the fish with the salad and lemon wedges.

Nutrition Facts : Calories 526, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 192 milligrams, Sodium 451 milligrams, Carbohydrate 34 grams, Fiber 3 grams, Protein 44 grams

ITALIAN TILAPIA



Italian Tilapia image

Fresh Italian flavors turn mild-tasting tilapia fillets into a family-pleasing meal. You could also use a sprinkling of Parmesan cheese in place of fresh mozzarella. -Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

6 tilapia fillets (6 ounces each)
1 cup diced tomatoes with roasted garlic
1/2 cup julienned roasted sweet red peppers
1/2 cup sliced fresh mushrooms
1/2 cup diced fresh mozzarella cheese
1/2 teaspoon dried basil

Steps:

  • Preheat oven to 400°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. Top with tomatoes, peppers, mushrooms, cheese and basil. Bake 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 190 calories, Fat 4g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 335mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

TUSCAN FISH PACKETS



Tuscan Fish Packets image

My husband does a lot of fishing, so I'm always looking for different ways to serve his catches. A professional chef was kind enough to share this recipe with me, and I played around with some different veggie combinations until I found the one my family liked best. -Kathy Morrow, Hubbard, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 can (15 ounces) great northern beans, rinsed and drained
4 plum tomatoes, chopped
1 small zucchini, chopped
1 medium onion, chopped
1 garlic clove, minced
1/4 cup white wine
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 tilapia fillets (6 ounces each)
1 medium lemon, cut into 8 thin slices

Steps:

  • Preheat oven to 400°. In a bowl, combine beans, tomatoes, zucchini, onion, garlic, wine, 1/2 teaspoon salt and 1/8 teaspoons pepper., Rinse fish and pat dry. Place each fillet on an 18x12-inch piece of heavy-duty foil; season with remaining salt and pepper. Spoon bean mixture over fish; top with lemon slices. Fold foil around fish and crimp edges to seal. Transfer packets to a baking sheet., Bake until fish just begins to flake easily with a fork and vegetables are tender, 15-20 minutes. Be careful of escaping steam when opening packets.

Nutrition Facts : Calories 270 calories, Fat 2g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 658mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 7g fiber), Protein 38g protein. Diabetic Exchanges

TUSCAN STYLE TILAPIA AND CANNELLINI BEANS



Tuscan Style Tilapia and Cannellini Beans image

Savor Italian flavors in just 20 minutes! This mild fish is gently baked to perfection with crushed tomatoes, garlic, lemon zest and cannellini beans. Recipe courtesy of Reynolds.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 14

1 Reynolds® Oven Bag, Large Size
1 tablespoon flour
1 tablespoon Italian seasoning, divided
2 teaspoons lemon zest
1/2 teaspoon salt
1 pint grape tomatoes
1 can (15.5 oz.) cannellini beans, drained
2 cloves garlic, sliced
1/3 cup dry white wine
4 tilapia fillets (4 to 6 oz. each)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
Salt and pepper (optional)
Lemon slices (optional)

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.

Nutrition Facts : ServingSize 1 Serving

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