Place the tilapia, lemon juice, coriander, and parsley in a bowl; toss until fillets are evenly coated. Refrigerate at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
Arrange the fillets in the bottom of the prepared baking dish; top each with tomato. Drizzle remaining marinade over the fillets. Cover with aluminum foil.
Bake in preheated oven 15 minutes. Remove foil and bake uncovered another 5 minutes.
ooking over medium coals. Season tilapia fillets with oil and seasoning
Melt butter in a 5- to 6-quart pot over medium heat. Add onion, celery, and carrot; saute until tender, about 5 minutes. Pour in chicken broth, tomatoes, wine, and lemon juice. Bring to a boil. Add tilapia, herbs, salt, and pepper. Reduce heat, cover pot partially, and simmer until tilapia starts to flake, about 10 minutes.
Transfer tilapia to a plate and cover to keep warm. Simmer cooking liquid until slightly thickened, 10 to 15 minutes. Return tilapia to the pot and heat through, 1 to 2 minutes.
Sprinkle salt over the cucumber pieces; allow to sit 1 hour. Strain liquid from cucumbers.
Combine the whipping cream, mustard, and tarragon in a saucepan over medium heat; add the cucumbers and simmer 8 minutes.
Pour the wine into a large skillet over medium heat. Season with salt and add the Bay leaf. Bring the wine to a boil. Lay the tilapia into the skillet, reduce heat to medium-low and cook until the tilapia flakes easily with a fork, 8 to 10 minutes. Serve fish with cucumbers on the side.
Cut the onion into 8 slices.
Cut the tomatoes into 8 slices.
Juice one lemon and slice the other two lemons into 8 slices.
Wash filets.
Place each filet on a 12\" piece of heavy-duty foil.
Place 2 onion slices, 2 tomato slices, and 2 lemon slices on top of each filet. Sprinkle with 1/4 of the lemon juice.
Salt and pepper to taste.
Wrap the foil into pouches, twisting the sides so that no juice escapes.
Bake for 15 minutes in a 350 degree oven.
Place the sliced onions in the bottom of an oven proof dish.
Add the fish on top of the onions, and then the Dill, Pepper, and Salt.
Add the lemon on top of the fish, followed by the broccoli.
Pour in the white wine, cover.
Bake in a pre-heated 400 degree oven for 20 minutes, or until the internal temperature of the fish is 135 degrees.
Remove from the dish with a slotted spoon, discard the lemons, and serve.
To make Tilapia Crusting Mixture:
Using a
ith chopped cilantro.
Prepare tilapia: In a shallow dish, combine
train sauce as well.
Tilapia: Melt in a butter large
il in a bowl. Add tilapia; turn to coat. Place two
Pat dry the tilapia fillet and wrap it in
Wash tilapia and place in flat non-
at least.
For the Tilapia Fillets: Ready the grill with
he bacon.
Moisten your tilapia filets slightly and sprinkly or
Squeeze lemon juice over tilapia; season lightly with salt and
br>Rinse and pat dry tilapia filets. Rub oil over both
ell and then add the tilapia or chicken and coat well
preheat broiler with oven rack about 4 inches from source of heat.
spray 13x9 metal baking pan or broiler pan with cooking spray.
pat tilapia dry with paper towels.
transfer tilapia to pan.
spray tilapia with cooking spray.
drizzle tilapia with 2 teaspoons fresh lemon juice.
broil tilapia 5 to 6 minutes or until tilapia turns opaque throughout.
mix ingredients for topping in small bowl and spread evenly over tilapia.
broil for 2-3 minutes more or until sauce puffs and turns golden brown.
ntil fully incorporated.
10. TILAPIA PREP: Spray a baking dish
In a medium nonstick skillet, bring 1/4 cup water to a boil. Add tomatoes and red-pepper flakes; top with tilapia, and season with salt and pepper. Cover, and cook 3 minutes. Add arugula. Cover, and cook until tilapia flakes easily with a fork, about 2 minutes.
With a slotted spoon, transfer tilapia and vegetables to a plate (reserve skillet).
Make sauce: Off heat, add butter, lemon juice, and capers to skillet; swirl until butter has melted. Season sauce with salt and pepper. Serve tilapia over arugula and tomatoes; drizzle with sauce.