For the Salsa: Find the butt
il over both sides of tilapia fillets. Season both sides of the
n a bowl. Put the tilapia fillets in a resealable plastic bag
esealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze
owl. Add tilapia; turn to coat. Place two tilapia fillets on grill pan
Turn your grill on.
Oil a fish/vegetable pan for the grill -- one of those things that has all the holes in it.
Spread out all the sliced onion on the grill pan.
Place Tilapia fillets on top of the onions.
Butter the fillets with mayo.
Sprinkle with dill weed. You can go somewhat heavy with this. Like Christmas cookies.
Sprinkle with black pepper.
Sprinkle with paprika.
Put pan on the grill. 10-15 minutes. Onions should be a little caramalized/charred.
Serve with rice pilaf and grilled asparagus.
Wash tilapia and place in flat non-
Preheat oven to 375 degrees F (190 degrees C).
Place tilapia fillets on a baking sheet and brush with olive oil.
Bake tilapia in the preheated oven until opaque and easily flaked with a fork, 10 to 15 minutes.
Combine chopped tomatoes, olives, onion, and capers in a small saucepan. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down and tapenade flavors are combined, 5 to 10 minutes. Spoon tapenade over baked fillets.
Combine olive oil, paprika, garlic powder, salt, and black pepper in a small bowl; stir well. Brush oil mixture evenly over tilapia fillets.
Heat a large nonstick grill pan over medium-high heat; grease with cooking spray. Grill fish until it flakes easily with a fork, about 4 minutes per side.
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!).
Combine orange chunks, green onions, and jalapeno pepper together in a small bowl. Let sit until flavors combine, about 10 minutes.
Season tilapia fillets with lemon juice, salt, and black pepper.
Heat butter and oil in a large grill pan over medium-high heat. Cook fish until opaque on one side, about 3 minutes. Flip fish and cook until lightly browned and fish flakes easily with a fork, about 3 minutes more. Top fish with orange salsa and a sprinkle of lemon juice.
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
aucepan. Simmer over medium heat for 15 to 20 minutes.
thoroughly mix all ingredients specified for crusting in a large bowl
alt.
Align all 4 Tilapia fillets side by side on top
blender, reserving the rest for garnish. Add sour cream, lime