Summertime Tilapia Recipes
LIME-CILANTRO TILAPIA
I have so much fun serving this Mexican-inspired tilapia at summer parties. Finish it off with a side of rice and a salad loaded with sliced avocadoes and tomatoes. -Nadine Mesch, Mount Healthy, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., To the same pan, add broth, cilantro, lime zest, lime juice and remaining cumin; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia.
Nutrition Facts : Calories 198 calories, Fat 5g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 398mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
SUMMERTIME TILAPIA
Steps:
- Combine the shallots, garlic, oregano, sugar, olive oil, vinegar, lime juice, tequila, salt, and pepper in a gallon-sized sealable bag; shake to combine. Add the tilapia to the mixture and store in the refrigerator 2 to 4 hours, turning every 30 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and prepare the surface with cooking spray.
- Arrange the fish on the prepared baking sheet. Discard remaining marinade.
- Bake in the preheated oven until the fish flakes easily with a fork, about 10 minutes.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 13.6 g, Cholesterol 41.1 mg, Fat 8.4 g, Fiber 0.4 g, Protein 24.1 g, SaturatedFat 1.3 g, Sodium 635.6 mg, Sugar 7.2 g
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- Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
- To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
- Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
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- Empty the bag of coleslaw mix into a large bowl. Add Greek yogurt, spicy brown mustard, hot sauce, and fresh lime juice. Mix well and plenty. Add the crushed red pepper, sugar, and blueberries. Mix some more! Once the ingredients are evenly distributed, place into the refrigerator to chill.
- Rinse the tilapia fillets in cold water, and pat dry with a paper towel. Place the fillets in a shallow baking pan. Squeeze the fresh lime juice over the tilapia (half a lime per fillet). Next, pour the melted butter on top. Season with the black pepper, salt, crushed red pepper, and oregano. Place into the oven and bake until the fillets flake easily with a fork, about 30 minutes.
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