Sprinkle chili powder, seasoned salt and black pepper evenly over both sides of fillets.
Preheat a large skillet over medium heat. Spray pan generously with cooking spray or pour light coating of vegetable oil.
Cook fish about 3-4 minutes on each side, squeezing lime juice over fillets while cooking. Fish is done when it flakes with a fork.
Serve with additional lime wedges.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Mix all ingredients (except Tilapia) in a bowl and set to the side.
In the oven, broil Tilapia on each side for 2-3 minutes.
After both sides have been broiled and fish is cooked (should flake easily), cover the top of the filets with parmesan mixture.
Broild for two more minutes until cheese mixture is browned.
In a medium pot, combine the tilapia, bok choy, tomatoes and radish. Stir together the tamarind paste and water; pour into the pot. Toss in the chili peppers if using. Bring to a boil, and cook for 5 minutes, or just until the fish is cooked through. Even frozen fish will cook in less than 10 minutes. Do not over cook or else the fish will fall apart. Ladle into bowls to serve.
Preheat oven to 350\u00b0F.
Cover baking sheet with foil and coat with light cooking spray.
Using a knife, spread 1/2 tbsp mayonnaise onto each fish fillet.
Sprinkle each fillet lightly with parmesan cheese.
Sprinkle each fillet with lemon pepper.
Sprinkle each fillet lightly with breadcrumbs.
Bake for 15 minutes or until fish flakes easily.
To prepare the fish for the grill, lightly grease
chill until serving.
Fish: Prepare fish by cutting fillets into 1x3
Marinade fish fillets in lemon juice and
se your hand to clean fish. Next, put them into basket
In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water.
In a large pot, saute onion and green pepper in oil until softened.
In a food processor or blender, combine sun-dried tomatoes and 1 bottle clam juice until smooth; add to pot. Stir in remaining clam juice, diced tomatoes, wine, garlic, herbs, bay leaves and olives. Simmer 20 minutes.
Add beans, fish, fennel seeds, salt and pepper. Simmer until fish is done, about 10 minutes. Remove bay leaves. Ladle into bowls; sprinkle with cheese.
br>Rinse and pat dry fish fillets.
Cut fillets into
as formed.
Season the fish with salt with the 1
epper on a plate. Dust fish pieces in mixture, shaking off
n a separate bowl. Dip fish in milk, then breadcrumbs, and
Heat oil in a Dutch oven over medium high heat.
Add onion, celery and chili powder, saute 3 minutes or until tender.
Stir in the corn, Worcestershire sauce, diced tomatoes, 2 cups water, cook for 10 minutes.
Add the fish, and cook for 3 minutes or until fish is done.
Taste and add salt and cayenne pepper to taste.
Stir in parsley.
Preheat oven to 400\u00b0F.
Thaw fish, if frozen.
Place fish fillets in a single layer in a 12 x 7 1/2 x 2-inch baking dish.
Spoon souffle on top.
Combine crushed crackers, wheat germ, and Parmesan cheese; sprinkle over all.
Bake, uncovered, for 15-20 minutes or until fish flakes easily when tested with a fork.
Garnish with lemon wedges, if desired.
Mix lemon juice, sour cream and minced onion.
Spread over fish.
Mix bread crumbs, cheese and parsley.
Spread over fish. Pour melted butter over bread crumbs.
Bake 20 minutes at 450\u00b0. Makes a delicious coating over fish.
Preheat oven to 425F.
Rinse fish and pat dry.
Lightly grease a small shallow baking pan with some of oil.
Rub remaining oil over top of fish.
In a small bowl, combine remaining ingredients and sprinkle over fish.
Bake, uncovered, about 20 min. or until fish flakes easily.
hen add the packet of fish pie mix and gently fry
Cut fish into serving size pieces.
Dip into milk and roll in shake mix.
Fry fish in hot oil for 4 to 5 minutes.
Test fish with a fork.
The flesh is cooked when it flakes apart.
Drain on paper towel.