Tilapiamarsala Recipes

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TILAPIA MARSALA



Tilapia Marsala image

Just finished making this and it was so good I thought I would post it. I started out to make the Chicken or Tilapia Piccata by TheBrownBean #131524, which I have made several times. Got into it and then realized I didn't have any white wine which of course is the base for piccata. The fish was already floured, peppered, etc., so I decided, what the heck, I'll use Marsala wine and see how it works. So this is basically the Piccata recipe with a couple variations other than the wine. The result was outstanding! Nice rich flavor. See what you think!

Provided by Kagemi

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

2 tilapia fillets or 2 similar fish, enough for two servings
1/2 cup marsala wine
1 -2 tablespoon lemon juice, depending on your taste
2 tablespoons whole capers
1 teaspoon minced capers
3 tablespoons olive oil
1 tablespoon light cream
4 tablespoons butter or 4 tablespoons margarine, divided
flour, to dredge fish
black pepper
salt

Steps:

  • Pepper the fillets and lightly coat them in flour.
  • Heat olive oil in large pan over medium heat and saute the fish till golden brown on each side and cooked almost through. Remove from pan.
  • De-glaze the pan with the wine, cook for just a minute and add 2 tablespoons butter and capers. Cook for about 2 minutes reducing mixture just a little.
  • Add lemon juice, remaining 2 tablespoons butter, and salt to taste.
  • Add fish back to pan spooning mixture over it and cook till completely done, about a minute or so, and remove to serving plates.
  • Add the cream (I used Half&Half) and blend in until mixture just coats the back of a spoon. Add more if necessary.
  • Spoon the sauce over the fish and enjoy!

TILAPIA MASALA WITH RICE



Tilapia Masala With Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup basmati rice, rinsed
Kosher salt
1/2 cup frozen peas
3/4 cup plain yogurt
1 small clove garlic, chopped
1 1-inch piece ginger, peeled and chopped
1 tablespoon fresh lime juice, plus lime wedges for serving
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 6-ounce tilapia fillets
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh cilantro or mint

Steps:

  • Bring the rice, 1 1/3 cups water and 1/4 teaspoon salt to a simmer in a saucepan over medium-high heat. Reduce the heat to low, cover and cook 15 minutes. Remove from the heat and add the peas; cover and set aside.
  • Puree 1/2 cup yogurt, the garlic, ginger, lime juice, cumin, cayenne and 3/4 teaspoon salt in a food processor. Transfer all but 3 tablespoons of the mixture to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes.
  • Preheat the broiler. Place the fish on a broiler pan; top with the marinade and butter. Broil until opaque, 6 to 8 minutes. Mix the remaining 1/4 cup yogurt, the cilantro, and salt to taste with the yogurt mixture. Serve the fish and rice with the yogurt sauce and lime wedges.

INDIAN-SPICED TILAPIA STICKS



Indian-Spiced Tilapia Sticks image

These flavorful Indian-spiced fish sticks please my whole family. Serve them with the creamy dipping sauce. -Jessie Grearson, Falmouth, Maine

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 20

1 pound tilapia fillets, cut into 1-inch strips
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup all-purpose flour
1/3 cup reduced-fat ranch salad dressing
1/4 cup reduced-fat plain yogurt
1-1/2 cups panko bread crumbs
1-1/2 teaspoons garam masala
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
3 tablespoons olive oil
SAUCE:
1/2 cup reduced-fat plain yogurt
3 tablespoons fresh cilantro leaves
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup finely chopped peeled cucumber
2 tablespoons finely chopped sweet onion
4 cups fresh baby spinach
1 medium mango, peeled and sliced

Steps:

  • Sprinkle tilapia with pepper and salt. Place flour in a shallow bowl. In a second shallow bowl, combine salad dressing and yogurt. In a third shallow bowl, combine the bread crumbs, garam masala, cumin and cayenne. Dip fish in the flour, dressing mixture, then bread crumb mixture., In a large nonstick skillet heat oil over medium-high heat; cook fish in batches until fish just begins to flake easily with a fork, 2-3 minutes., Meanwhile, for sauce, place the yogurt, cilantro, cumin and salt in a food processor; cover and process until blended. Stir in cucumber and onion. Serve tilapia with spinach, mango and prepared sauce.

Nutrition Facts : Calories 408 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 548mg sodium, Carbohydrate 36g carbohydrate (13g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

FISH MARSALA



Fish Marsala image

The original recipe called for scrod, but that isn't readily available fresh where I live. I've found that amberjack, redfish, or red snapper work nicely. Tilapia will work too, but try and find thicker pieces.

Provided by breezermom

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 lb mushroom, sliced
1 garlic clove, minced
1 tablespoon butter, melted
1 tablespoon olive oil
2/3 cup saltine crumbs
1/4 cup parmesan cheese, grated
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
16 ounces fish fillets
3 tablespoons butter, melted
paprika
2 tablespoons marsala

Steps:

  • Saute mushrooms and garlic in 1 tbsp melted butter and olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Set aside, and keep warm.
  • Combine the cracker crumbs, Parmesan cheese, salt, basil, oregano, and garlic powder in a medium bowl; dredge the fillets in the crumb mixture.
  • Pour 3 tbsp melted butter into an 11 x 7 x 1 1/2 inch baking dish. Arrange fillets over butter, turning to coat both sides; sprinkle with paprika. Bake, uncovered at 350 degrees for 15 minutes.
  • Drizzle the Marsala evenly over the fillets, and bake 5 minutes or until the fish flakes easily when tested with a fork. Spoon the reserved mushroom mixture over the fillets and serve immediately. (I've added the mushrooms before drizzling the Marsala, and love the extra taste -- but you sacrifice the crispness of the cracker crumb mixture.).

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