Posts tagged tilapia

Chile-Lime Catfish with Corn Saute

Chile-Lime Catfish with Corn Saute

Recipe: Chile-Lime Catfish with Corn Saute

Ingredients

  • 4 4 – 5 ounces fresh or frozen skinless catfish, sole, or tilapia fillets
  • 1 tablespoon lime juice
  • 1 teaspoon ground ancho chile pepper or chili powder
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 2 2/3 cups frozen whole kernel corn, thawed
  • 1/4 cup finely chopped red onion
  • 2 teaspoons finely chopped seeded fresh jalapeno chile pepper
  • 2 cloves garlic, minced
  • 1 tablespoon snipped fresh cilantro
  • Lime wedges (optional)

Instructions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. In a small bowl stir together lime juice, ancho chile pepper, and salt. Brush mixture evenly over both sides of each fish fillet.
  2. In a large nonstick skillet heat 2 teaspoons of the oil over medium-high heat. Add fish fillets to hot oil; cook for 4 to 6 minutes per 1/2-inch thickness or until fish flakes when tested with a fork, turning once. Remove fish from skillet. Cover and keep warm.
  3. In the same skillet heat the remaining 1 teaspoon oil. Add corn, onion, jalapeno pepper, and garlic; cook about 2 minutes or until vegetables are heated through and just starting to soften, stirring occasionally. Remove from heat. Stir in cilantro.
  4. To serve, divide corn mixture among serving plates. Top with fish. If desired, serve with lime wedges.

Preparation time: 25 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Chile-Lime Catfish with Corn Saute

Tilapia Corn Chowder

Tilapia Corn Chowder

Recipe: Tilapia Corn Chowder

Ingredients

  • 2 slices bacon
  • 1 teaspoon canola oil
  • 1 stalk celery, diced
  • 1 leek, white part only, halved lengthwise, rinsed and thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 cups reduced-sodium chicken broth
  • 8 ounces Yukon Gold potatoes, diced
  • 2 cups fresh corn kernels (or frozen)
  • 1 1/2 pounds tilapia fillets, cut into bite-size pieces
  • 1 teaspoon finely chopped fresh thyme
  • 1 cup half-and-half
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped fresh chives, (optional)

Instructions

  1. Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes. Drain on paper towels.
  2. Add oil to the pan. Add celery, leek, salt and pepper and cook until the vegetables just begin to soften, about 2 minutes. Add broth, potatoes and corn. Bring to a gentle simmer. Cook until the potatoes are just tender and the corn is cooked through, about 8 minutes. Stir in tilapia and thyme; return to a gentle simmer. Cook until the tilapia is cooked through, about 4 minutes more. Remove from the heat.
  3. Stir in half-and-half, lemon juice and the reserved bacon. Garnish with chives, if using.

Cooking time: 45 minute(s)

Number of servings (yield): 4

Inspired By: Tilapia Corn Chowder

Ginger and Cilantro Baked Tilapia

Recipe: Ginger and Cilantro Baked Tilapia

It’s sweet and spicy, salty from the soy sauce and melting in the middle. It’s certainly not the prettiest dish, but it’s oh-so-fast, oh-so-easy, and oh-so-good.

Ingredients

  • 1 pound domestically farmed tilapia fillets
  • Kosher salt and freshly ground pepper
  • 3 garlic cloves, peeled and smashed
  • 1 inch fresh ginger, grated, about 1 tablespoon
  • 1 jalapeño pepper, roughly chopped (optional)
  • 1/3 cup roughly chopped cilantro leaves
  • 1/4 cup white wine
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Scallions, chopped for garnish
  • Extra cilantro, to garnish

Instructions

  1. Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9×9-inch or 8×8-inch ceramic or glass baking dish.
  2. Put the garlic, grated ginger, chopped jalapeño, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.)
  3. Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still.
  4. Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.

Any thin fish fillet would do as well; tilapia isn’t your only option.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

Inspired By: Ginger and Cilantro Baked Tilapia

Tilapia with Mango Salsa

Talapia with Mango Salsa

Recipe: Tilapia with Mango Salsa

Lovers of fried fish get the taste without all the calories in this recipe. Seasoned whole-wheat flour improves the usual fish-and-chips batter. A good pilsner or lager makes this dish taste best-and since you only need 1/2 cup, there’s some left over for the cook to enjoy.

Ingredients

  • 3 tablespoons whole-wheat flour
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 1/8-1/4 teaspoon cayenne pepper
  • 1/2 cup beer
  • 1 pound tilapia fillets, (about 3), cut in half lengthwise
  • 4 teaspoons canola oil, divided
  • Mango Salsa (click link recipe)

Instructions

  1. Combine whole-wheat flour, all-purpose flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
  2. Coat half the tilapia pieces in the batter. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Transfer to a plate and loosely cover with foil. Coat the remaining fish with batter and cook in the remaining 2 teaspoons oil; adjust heat as necessary for even browning. Serve immediately with Mango Salsa.

Cooking time (duration): 35 min

Number of servings (yield): 4

Inspired By: Tilapia with Mango Salsa
(more…)

Tilapia with Tomato & Avocado Salsa

Tomato Avacado  Salsa

Recipe: Tilapia with Tomato & Avocado Salsa

Ingredients

  • 1 pound tilapia fillets
  • cooking spray
  • flour (cake flour is best)
  • salt and pepper
  • 1 large tomato, diced
  • 1/4 cup diced red onion
  • 1/2 jalapeno, minced
  • 2-3 tablespoons lime juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 1/2 avocado, diced
  • 1/4 cup chopped fresh cilantro
  • Pinch of cayenne, if desired

Instructions

  1. Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).
  2. Heat non-stick saute pan or seasoned griddle over medium-high heat.
  3. Season tilapia with salt and pepper. Lightly dredge in flour.
  4. Spray pan with cooking spray. Cook tilpia about 2 minutes per side, until desired doneness.
  5. Serve tilapia with salsa on top.

Variations

* You may also want to add a small dollop of sour cream on top of the fish and salsa.

Cooking time (duration): 20 min

Number of servings (yield): 4

Inspired By: Tomato & Avocado Salsa

Go to Top