Tilapia Pockets With Cilantro Lemongrass Mojo Recipes

BAKED TILAPIA WITH COCONUT-CILANTRO SAUCE

Baked Tilapia With Coconut-Cilantro Sauce image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Canola oil spray
Four 6-ounce pieces tilapia fillet
1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup light reduced-fat coconut milk
1/2 cup cilantro leaves, plus more for garnish
1 teaspoon peeled chopped fresh ginger
1/2 teaspoon garam masala
2 garlic cloves
1/2 jalapeno pepper, seeded and chopped
3 cups cooked brown rice, for serving

Steps:

Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking pan with canola oil spray. Sprinkle the fish with the salt and place it in the pan.
Combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeno in a blender and pulse until fairly smooth. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15 minutes. Garnish with more cilantro and serve with the rice.
Per Serving (analysis does not include brown rice): Calories: 170 Fat: 3 grams Saturated Fat: 1 gram Protein: 34 grams Carbohydrates: 1 gram Sugar: 0 grams Fiber: 0 grams Cholesterol: 85 milligrams Sodium: 210 milligrams

LIME-CILANTRO TILAPIA

Lime-Cilantro Tilapia image

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

Ingredients

1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin, divided
4 tilapia fillets (6 ounces each)
1 tablespoon olive oil
1/2 cup reduced-sodium chicken broth
2 tablespoons minced fresh cilantro
1 teaspoon grated lime zest
2 tablespoons lime juice

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

TILAPIA POCKETS WITH CILANTRO-LEMONGRASS MOJO

Tilapia Pockets With Cilantro-Lemongrass Mojo image

Make and share this Tilapia Pockets With Cilantro-Lemongrass Mojo recipe from Food.com.

Provided by Chelley-Chelle

Categories Tilapia

Time 1h12m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

5 stalks lemongrass, root end trimmed, outer layers peeled off and stalk bruised with the back of a knife, thinly sliced (4 inches each, white bulb only)
1 cup fresh cilantro leaves (tightly packed)
1/2 cup fresh mint leaves, tightly packed, plus
2 tablespoons fresh mint leaves, chopped, for garnish
1 cup extra virgin olive oil
2 garlic cloves, peeled
2 jalapenos, halved, seeded and roughly chopped
1 tablespoon paprika
1 teaspoon salt
2 tablespoons sherry wine vinegar
4 (8 ounce) tilapia fillets, skinless (8 oz. each 3/4-inch to 1-inch thick)

Steps:

Preheat your oven to 350 degrees F.
Place the lemongrass, all but 2 tablespoons of the cilantro, 1/2 cup of the mint, 1/2 cup of the oil, garlic, jalapenos, paprika, and salt in a food processor or blender and process until smooth. Add the remaining 1/2 cup of oil and vinegar and process until smooth. Place the fish fillets in a large baking dish, cover with the mojo and turn to coat. Marinate fish for up to 1 hour.
Place 4 (16-inch) long pieces of parchment paper on your work surface with the short half facing you. Crease each down the middle. Place a fillet in the center of the bottom half of the rectangle and pour about 1/4 cup of the mojo over each fillet and sprinkle with the remaining 2 tablespoons of cilantro. Fold the top half of over the fillet so that the top and bottom edges meet. Tightly crimp and fold the edges of the parchment working from 1 end around to the other to seal the package. Place the packets on a baking sheet and bake for 9 to 10 minutes for 3/4-inch thick fillets or up to 12 minutes for 1-inch thick fillets.
Place the fish packets on a large serving dish and open the packets tableside. Serve with juices from the packet and sprinkled with the chopped cilantro and mint leaves.

Nutrition Facts : Calories 707.9, Fat 58.2, SaturatedFat 8.8, Cholesterol 113.4, Sodium 705.1, Carbohydrate 2.6, Fiber 1.2, Sugar 0.5, Protein 46.2

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