Sauteedtilapiawithcitrussoymarinade Recipes

SAUTéED TILAPIA WITH GARLIC HERB BUTTER SAUCE

Steps:

• Mix butter with parsley, garlic, shallots, Dijon mustard, prosciutto, and lemon juice. Add a pinch of salt and pepper then stir until evenly mixed. Set aside.
• Heat oil in a large non-stick skillet over medium-high heat. Season the tilapia fillets with salt and pepper. When oil is shimmering, add fish fillets top side down and until fish is almost cooked through and the underside is deep golden brown, about 4 minutes. Turn fillets over.
• Using a small offset spatula, spread butter mixture over the top of each fillet, evenly dividing butter among the fillets. Cook for 1-2 minutes more or until fish is just cooked through and butter mixture has melted into the fish. Serve immediately.

HONEY SOY TILAPIA

Steps:

• Mix the honey, soy sauce, balsamic vinegar, and garlic together in a bowl. Place the tilapia fillets in the mixture; allow to marinate in refrigerator at least 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Remove tilapia from marinade, and discard the marinade. Place fillets into the prepared baking sheet, and sprinkle the black pepper over the fish.
• Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

TILAPIA WITH CITRUS SAUCE

Steps:

• Place milk in a shallow bowl. In another shallow bowl, combine the flour, salt and pepper. Dip fish in milk, then coat with flour mixture., Spray fillets with cooking spray. In a large nonstick skillet, cook fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same pan, saute garlic in butter and oil for 1 minute. Add the lemon, lime and orange slices, juices and onions; cook 1 minute longer. Serve with fish.

PAN-SEARED TILAPIA

Steps:

• Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
• Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.

TILAPIA WITH CITRUS-GARLIC SAUCE

Steps:

• Sprinkle the fillets on both sides with salt. In a large skillet, heat the oil over medium heat until it's hot but not smoking. Add the tilapia to the pan and cook until the fish is opaque, about 3 minutes per side. Remove from the pan and keep warm.
• Wipe out the skillet and prepare the citrus-garlic sauce. Arrange the fillets on 4 individual plates or on a platter. Pour the sauce over the fillets and serve.

SAUTEED TILAPIA WITH LEMON-CAPER PAN SAUCE

Steps:

• Whisk together chicken stock, lemon juice and capers. Lightly crush the capers.
• Season the tilapia fillets with salt and pepper. Then dredge them in flour, shaking off any excess. Set aside.
• In a large skillet, melt one teaspoon of butter over medium heat. Turn up the heat to medium-high and brown the butter (it should be a golden brown color). Add the fillets to the pan. Sauté for about 3 minutes on each side (they are done when the fish flakes easily with a fork). Add olive oil to the pan as needed if the pan becomes too dry. Transfer fillets to plates.
• Pour the broth mixture into pan, being careful of splatter - it will instantly boil, steam and hiss. Scrape the bottom of the pan to loosen any browned bits. Continue heating and stirring until the mixture is reduced to about 1/2 cup. Remove the pan from the burner and whisk in two teaspoons of butter. Spoon two tablespoons of mixture, give or take, over each fillet.

SAUTEED TILAPIA WITH CITRUS-SOY MARINADE

Steps:

• Add orange juice, soy sauce, and honey to a resealable plastic bag. stir to dissolve the honey and add in the fish fillets. Seal the bag and press out any excess air. Turn over a few times to coat the fish. Marinate at room temperature for 15 to 20 minutes, turning the bag halfway through. Do not marinate any longer or the acid in the orange juice will cause the fish to become mushy. Remove the fish from the bag, reserve the marinade, and pat the fillets dry.
• In a large nonstick skillet, heat the oil over medium-high heat until it shimmers. Add the fillets in batches and cook until golden brown, about 3 minutes per side.
• Transfer the fillets to plates, add about half of the reserved marinade to the pan, and boil until it coats the back of a spoon. Check for seasoning and serve over the fish.