Anyone have any good tilapia recipes?

[dvcfamily41801]

We have made it by coating in dijon mustard and bread crumbs and baking in the oven, but was looking to try something different.

Thanks

 

[Roemama1]

Originally posted by dvcfamily41801
We have made it by coating in dijon mustard and bread crumbs and baking in the oven, but was looking to try something different.

Thanks

nope, can't say that I do...since I don't even know WHAT it is??? (hiding face is shame....because of her cluelessness)

 

[faithinkarma]

I'm hoping someone comes up with a good recipe too

 

[02bBarbie]

just made this tonight with cod, but it would work well with tilapia as well

first make the lime butter.....take a tablespoon of unsalted butter, let it soften then add some lime zest, about a 1/4-1/2 tsp of ancho chili powder..mix that together and put it aside

mix together garlic powder and cumin and a pinch of salt. Drizzle a lime over the filets and then rub the garlic powder and cumin into the filets. I cook them in the George Foreman grill for about 6-7 minutes...make sure the fish flakes..if not, put it back in for a minute or two.

Then split the butter between the two filets and you have a tasty, flavorful dish

 

[Wishing on a star]

I have one!

Here is my husbands favorite.... Has anyone had the Cajun seafood plate with tilapia at Ruby Tuesdays??? Here is my version... it is good! And, easy too.

Cajun Blackened Tilapia
____________________

Tilapia Fillets
Salt
Garlic powder
McCormick(golden dipt) Bayou Cajun Seafood seasoning

Sprinkle the good side of the fillet's generously with the above ingredients, to taste... place seasoned side down on a pre-heated medium/hot skillet/frying pan for a few minutes to blacken. Hint... Use VERY little oil... to blacken the fish the skillet should be almost dry. (I imagine Pam spray might work...) Do not blacken too long, if the fish becomes too done it will flake and fall apart when you turn it. When you have turned the fish, add just a bit of water and turn the heat way down low. (you do not want to blacken both sides!!)

Serve topped with a white-sauce that you have begun to prepare before blackening the fish.... Milk (maybe a cup) which has a little corn starch stirred in beforehand, a slice of american cheese, salt, perhaps just a tiny dash of garlic if desired, a sprinkle of chives(dried from the spice aisle will do!) and when done, perhaps a shake or two of parmesan.... Heat just until it begins to thicken and become bubbly.

I serve this with confetti rice.... (I always start my pot of rice FIRST as this takes the longest to cook) Rice (I use one cup uncooked rice), boil until done and tender, run a little extra water into the pot when done, then drain well in colandar so it is light and fluffy, not heavy and sticky, yet not 'rinsed'....

As the rice is cooking, I sautee a little of each, diced green pepper, diced bright red pepper, and diced white onion. In a few tablespoons of oil... you can use a little butter or margarine too, but that will be more yellow, and you would not want these to 'brown" either... add a little water before it really starts 'frying' to keep from browning, add salt (remember, use enough salt to season the whole batch of rice, more than just a dash....) and maybe a dash of garlic powder. (I set this soupy sautee'd mess aside in a dish, and then use this same skillet to blacken the fish as the rice is cooking. I just use it as is, no washing... perfect for blackening!)

When the rice is all done and drained and fluffy, I put the sauteed 'confetti' in the rice pot, and gently stir the rice from the colandar back in... Excellent confetti rice.

This is my version of the Ruby Tuesdays dish... Sometimes I even top the tilapia with a few shrimp before drizzling with the white sauce. Just like they do there. DH really likes this! He even likes me to serve it with steamed/boiled broccoli like they do at Ruby Tuesdays.

 

[Jimbo]

Just last night, DW made this tilapia recipe from the Food Channel: Tilapia with Tomatillos and Avocado filled with Maque Choux
It's quick and easy to make, she says, and delicious (I say). But the delicious part all depends on whether or not you like tomatillos.

 

[sk!mom]

We love to cook it on the grill. Season it however you like, spray the grill with pam or use a fish basket and cook it until the fish flakes. We love it!

 

[birdiesunshine]

I don't cook, but I think you may find one on Allrecipes.com That's where DH gets all of our food ideas from.

 

[RNMOM]

I do it in the oven too.

Love those big bags of Tilapia from Sam's club.

I melt a TBSP. butter in glass/ceramic baking dish and add about one TBSP. olive oil. Coat the filets in this. Squeeze juice from 1/2 lemon over the filets and sprinkle to your taste with dill and seasoned salt. Then take 3-5 Ritz crackers and crush them over the top.

Bake uncovered in a 450 degree oven for about 8-10 min. until fiss is flaky. It is so moist and just plain yummy.

This works well with flounder and cod too.