For the Salsa: Find the butt
aking dish. Lay all four tilapia fillets in the baking dish.
Marinate Tilapia fillets in lime juice for 15 minutes.
Preheat oven
Wash tilapia and place in flat non-
Preheat the oven to 425 degrees.
Line a baking dish with lightly greased Reynolds Wrap Aluminium Foil and place the Tilapia Fillets.
In a food processor mix the rest of the ingredients except the lemon juice and make a coarse paste.Top the fillets generously with the paste. Cover the dish with another layer of Reynolds Wrap foil and bake in the oven for about 10 minutes.
Arrange on a plate and drizzle lemon juice all over.
Serve hot with some salad for a light and healthy meal.
et stringy.
Rinse the tilapia fillets in cold salted water, then
ooking spray, rinse and dry fillets. Place on prepared baking sheet
head.
Mix the marinade for the tilapia filets: oil, citrus juices
Salt and pepper the fish and dredge in the flour. Shake off any extra flour.
Heat olive oil over medium-high heat.
Pan fry the fish for 4 minutes per side.
Remove fish and set aside, but keep it warm.
Brown the butter slowly over medium heat.
Add balsamic vinegar.
Simmer until volume reduces by half. It should be somewhat like a syrup, but not that thick.
Pour over tilapia fillets and serve immediately.
Healthier Ideas: Try baking the tilapia for less fat. (Not sure what to suggest about the butter! LOL!).
Spray or coat 8x8 glass baking dish.
add fillets and season.
mix other ingredients and pour over fillets.
preheat oven to 400.
bake15-20 minutes.
In a saucepan, heat 2 tablespoon of oil and cook fennel and onion for about 1 minute. Add tomatoes and simmer for 4 minutes.
Add broth, capers, oregano or italian herbs and cook for 3 to 4 minutes longer.
Heat remaining oil in a skillet or on a grill. Cook tilapia fillets for 2 to 3 minutes per side. Season to taste with fennel and caper sauce.
Season tilapia fillets with salt and pepper on all sides. Dredge in flour and shake off excess.
Heat olive oil in a skillet over medium heat and pan-fry tilapia until golden brown, about 3 minutes per side.
While tilapia is cooking, bring cream to a boil in a second skillet and season with salt and nutmeg. Add tilapia and capers. Simmer until cream thickens, about 5 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Whisk Parmesan cheese, paprika, parsley, salt, and pepper together in a shallow dish.
Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on the prepared baking sheet.
Bake in preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.
In a bowl, toss together the pineapple, strawberries, kiwifruit, mango, tomatoes, cilantro, and balsamic vinegar.
Spray a skillet with cooking spray, and heat over medium-high heat. Sprinkle tilapia fillets with seasoned pepper blend, and pan-fry until fish turns white and opaque, 2 to 3 minutes per side. Serve fish topped with salsa.
Prepare grill for direct cooking over medium coals. Season tilapia fillets with oil and
thoroughly mix all ingredients specified for crusting in a large bowl
Preheat oven at 350 degrees.
Spray 13x9 inch baking pan with cooking spray.
Place fish fillets in single layer.
Stir together sour cream, parmesan, paprika, salt, and pepper.
Spread mixture over fillets.
Sprinkle with breadcrumbs.
Spray with butter-flavored cooking spray.
Bake for 30 minutes or until fish flakes.
uggets or sticks for the kids. Dip the tilapia fillets in olive oil
aking dish.
Season the tilapia fillets with salt, pepper and Cajun
lastic bag.
Gently press tilapia fillets into the flour to coat