I have tilapia fillets to cook...?!
I have tilapia fillets to cook...?
how do i cook them.
my parents went on a diet, so we can't have red meat or any bread. baisically all white meat, vegtables, and fruits...
any ideas???
Answers:
Two ways I like making tilapia:
1) Steam it: Place a layer of tofu at the bottom of a dish that will fit in your steamer. Place the tilapia filet on top. Season with salt, pepper, minced ginger, minced garlic, sliced scallions, soya sauce, and sesame oil. Steam for about 20 minutes and eat with some steamed rice.
2) Pan fry: Mix some bread crumbs, shredded parmesan cheese, salt, pepper, basil and oregano together. Dip the fish into the mixture and ensure even coating. Pan fry. For a nice sauce, take some mayonnaise, ground cumin and freshly ground pepper and a squirt of lemon juice and mix together.
Put oil in a pan dip the filets in egg and flour and fry them.
I love to bake them, with a spray of olive oil pam, and then I use some lemon juice, lemon peel, and watkins egg and vegtable seasoning..
about 15 minutes if med thick at 400 degrees
with a rice pilaf made of brown rice..for the fiber..and diet friendly
and a green veg..we almost always do broccali or brussel sprouts with this..now I am hungry...have a great dinner! and what a sweetie..making dinner for your parents,
for dessert, I would have like a lemon ice *Italian ice gilato..or cream..diet friendly..or some sherbert
If the Fillets are frozen
Thaw in refrigerator overnight.
Brush Filets with melted butter or oil and season (salt and pepper or Emerill has a great Fish Rub or try some lime.) as desired.
Bake at 375° F for 15-20 minutes.
OR
Broil 4-5 minutes on each side or until opaque throughout.
OR
Pan Sauté:
? Preheat 1 tsp of olive oil per portion in a sauté pan over medium heat. Season as desired.
? Place filets in pan and cook for 4-5 minutes. Flip and continue to cook for 3-4 minutes.
From Food Network - Internal Temperature for most fish is 145° F. USDA says 160 F, though. 160 would be too dry.
If you want awesome seafood, try capitalmeats.com. Great Frozen Seafood that's guaranteed for 12 months against freezer burn.
Spread a thick layer of butter on each side of the fillet. Sprinkle with lemon pepper, a little salt, and black pepper. Right before grilling drizzle a little Thousand Islands dressing on and toss on the grill or bake in oven. MMM
Tilapia is a really yummy white fish. I like to broil it with some lemon juice and some herbs to your liking. You can also bread it. Good luck.
Depends what flavor you're looking for. You can find a few here http://web.foodnetwork.com/food/web/sear... .
However, I tried this one and it's very good. You can make this recipe with any white fish.
Whitefish with Lemon Vinaigrette Recipe courtesy Giada De Laurentiis
8 tablespoons extra-virgin olive oil
3 shallots, thinly sliced
1 large head radicchio (about 12 ounces), coarsely chopped
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup fish broth
Salt and freshly ground black pepper
6 (5 to 6-ounce) whitefish fillets, such as tilapia
All-purpose flour, for dredging
Lemon Vinaigrette, recipe follows
Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.
Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.
Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.
Lemon Vinaigrette:
1/4 cup fresh lemon juice
1/4 cup lightly packed fresh Italian parsley leaves
2 cloves garlic
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.
Yield: scant 2/3 cup
Prep Time: 10 minutes
Cook Time: none
Enjoy,
Kgirl
http://www.mayhemnetworks.net
Tilapia fillets
Lemon, sliced thin
Onion, sliced thin
Butter
Fresh dill
Foil or parchment paper
Cut foil or parchment into 12" squares, then fold in half.
On one half of the square next to the fold, put a layer of onion, then the fish. Top with a pat of butter, a sprig of dill and 2 lemon slices.
Fold the foil or parchment over the fish, then starting at one corner near the fold, make small folds all the way around to seal the "packet".
Place packets on a cookie sheet and bake at 350 degrees for 10-15 min or place packets on grill and cook for 10-15 minutes.
If you are going to be doing this for any length of time it will be worth the effort to make a gallon of court bouillion and then have it available as needed.
A basic recipe is:
A gallon of water
half a bottle of a an inexpensive dry white wine- sauvignon blanc works fine
2 shallot cut coarse
2 bay leaves
8-12 whole black peppercorns partially crushed w/ the back of your chef's knife
A whole lemon cut into half .
4 parsley stems
Bring to a boil - reduce to a simmer allow to cook for 30 minutes.
Strain , cool & reserve for future
To poach:
Place court boullion in an appropriate frying /saute pan to the depth of one knuckle
raise heat to simmer
slide in fish
Remove when the transition from translucent flesh to opaque flesh is almost finished.
Serve w/ a lemon garnish
Grill it with grilled veggies like cobbed corn, and potatoes, onions and colorful peppers. When dieting, bright foods please the senses first.
To me, they are very similar to catfish. Firm but not tough white meat with a little earthy scent.
I like a little stronger flavor with mine. Teriyaki pan fri or charred cajun style are both my popular dishes. The recipes on the flavor product bottles/packages are usually very good and not too hard to follow.
Bronzed Tilapia in Pineapple Sauce
Bronzing Powder
All Tsp measurements
2/3 Salt
1/3 Garlic
1/3 Oregano
1/2 Paprika
1/3 White Pepper *
1/2 Onion powder
1/3 Cumin
1/2 Dry Mustard
1/3 Basil
1 1/3 Dashes Black Pepper *
1 1/3 Dash Thyme
*remove if you don’t like it spicy
Mix all the ingredients together.
Make the Pineapple Sauce
20 oz Pineapple or pineapple juice (4 small cans)
2 Tbls Honey
2 Tbls Dijon Mustard
2 Tsp Sugar
1/4 cup Vegetable Oil
1 Tsp Salt
2-3 Tbls of cornstarch to thicken.
Blend Pineapple in processor or Blender or (4 small cans of Pineapple juice).
Add to Pineapple to a sauce pan with all ingredients (except the cornstarch) and cook on low-medium until well blended. To thicken, dissolve 2-3 tablespoons of corn starch into a small glass of cold water, stirring until blended. Bring sauce to a boil and add cornstarch water to a little at a time until you achieve the right consistency, it should be thick like syrup. You may not need all of the cornstarch water or worst case you might need a little more. Makes lots of sauce. Use about ? cup per serving of tilapia, and you can freeze the rest for another time.
Allow to cool
Tilapia Filets
Ingredients:
Basmati Rice
8 Tilapia Filets, two filets per serving.
Pam Olive oil spray
In a separate pot, begin cooking rice. Takes about 15-20 minutes.
8 minutes before the rice is done, start the fish
Spray Skillet with Cooking Oil (Pam)
Spray Filets with Cooking Oil (Pam) and lightly sprinkle both sides with Bronzing Powder.
Place in Pan at Medium Heat
Cook 2 Minutes per Side
Place over Rice, Garnish with Pineapple Sauce and serve Immediately
a lil golden dipt, some flour, seafood seasoning. wet the fish with milk. cover with mix. use a baking sheet with olive iol and butter. sear both sides first then cook about 10-15 on 350. and the real clincher is some homemade tartar. some miracle whip,sweet relish, paprica, dill,lawrys season salt,and more paprica.