Blackened Tilapia With White Wine Cream Sauce Recipes

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BLACKENED TILAPIA WITH SHRIMP IN MORNAY WINE SAUCE



Blackened Tilapia With Shrimp in Mornay Wine Sauce image

Warning: this is not a calorie friendly recipe but rather something that all of your friends will talk about. It is a great 5 star recipe that you will like to impress everyone with. Suggestion: Serve the fish with some roasted fingerling potatoes and asparagus as a side dish. Pictures to follow.

Provided by Nadia Melkowits

Categories     European

Time 25m

Yield 1 fish, 4 serving(s)

Number Of Ingredients 12

blackening seasoning
4 tilapia fillets
non stick olive oil flavored cooking spray
1 head fresh garlic, minced
2 tablespoons Dijon mustard
4 tablespoons parsley
1/2 lb shrimp
2 cups heavy cream
1/4 cup dry white wine
3 tablespoons butter (unsalted)
4 ounces boursin cheese (garlic and fine herbs)
1/2 lemon (juice only)

Steps:

  • Season the fish with blackening seasoning on both sides.
  • Heat a cast iron pan and spray with a non stick spray.
  • Once pan is hot enough sear each side for about 2 minute.
  • In another large sauté pan, melt the butter and sauté fresh garlic over medium heat. When garlic is soft but not brown, add heavy cream, shrimp and the Dijon mustard.
  • When the shrimp are cooked, add Boursin cheese and wine. Let the sauce thicken. Season with salt and pepper and the lemon juice.
  • Plate the tilapia, adding minced parsley to the sauce just before serving. Spoon sauce over half of the fish.

Nutrition Facts : Calories 570.1, Fat 53.7, SaturatedFat 33, Cholesterol 257.4, Sodium 532.9, Carbohydrate 10.5, Fiber 0.9, Sugar 0.7, Protein 11.7

BLACKENED TILAPIA



Blackened Tilapia image

An array of savory spices coat this easy blackened tilapia that's served on white bread to soak up the delicious juices.

Provided by Six Pack To Go

Categories     Tilapia Recipes

Time 18m

Yield 4

Number Of Ingredients 14

3 tablespoons paprika
1 tablespoon onion powder
1 pinch garlic powder
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon celery seed
1 tablespoon kosher salt, or to taste
1 pound tilapia fillets
1 lemon, cut into wedges
4 slices white bread
1 tablespoon vegetable oil

Steps:

  • In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
  • Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 21.5 g, Cholesterol 42 mg, Fat 6.8 g, Fiber 4.6 g, Protein 26.8 g, SaturatedFat 1.2 g, Sodium 1687.5 mg, Sugar 2.3 g

PAN SEARED TILAPIA IN WHITE WINE LEMON SAUCE RECIPE - (4.1/5)



Pan Seared Tilapia in White Wine Lemon Sauce Recipe - (4.1/5) image

Provided by á-30688

Number Of Ingredients 7

1 frozen or fresh tilapia fillet
2 tablespoons flour
1/4 cup white wine
1 pat of butter
1 tablespoon seasoning salt, such as Mrs. Dash
Sea salt, to taste
1 to 2 tablespoons olive oil

Steps:

  • Cut the tilapia fillet in half so you have two smaller pieces. Make sure to really pat the fish down with the paper towel so that you get a really good sear. It should be relatively dry to the touch (or as dry as possible for a fish to be.) Dredge the two pieces lightly in the flour and shake off the rest. It should just be a thin white dusting of flour. Now season each side with seasoning salt and put to the side. Heat olive oil in a non-stick skillet over medium-high heat and place the fish in. Season the fish with the sea salt and sear on both sides until the fish develops a nice brown color and is white in the center. Now splash in the white wine and the butter and stir around. The sauce will thicken very quickly due to the fish being dusted in the flour. Remove the fish from the pan, pour sauce over fish, and squeeze with some lemon for a burst of freshness. I served my fish with a salad made of arugula, red onion sliced thinly, and some toasted almonds. I whipped up a quick vinaigrette (balsamic vinegar, olive oil, chopped garlic, salt and pepper). This recipe is super healthy and extra delicious.

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