To make Tilapia Crusting Mixture:
Using
Mix all ingredients except for tilapia in a bowl. This is the marinade.
Add tilapia to the marinade.
Refrigerate for at least 2 hours.
In an 8 inch skillet pan fry the the fish.
Present over a vegetable.
1, FOR MACADAMIA CRUST: Mix all of
Mix in large bowl: tomatoes, cheese, basil, onions, oil, pine nuts, salt and pepper; cover and set aside.
Cook pasta according to product directions; drain well.
Toss hot pasta with tomato/cheese mixture.
Mix oil, basil, garlic, salt and pepper until well blended.
Brush seasoned oil on fillets and grill or broil until cooked.
Serve tilapia over bed of pasta tossed with sauce. sprinkle with parmesan cheese if desired.
Prepare grill for direct cooking over medium coals. Season tilapia fillets with oil
For Adobo Cream Sauce: In mixing
he tilapia fillet and wrap it in cling film. Place it for
For the Salsa: Find the butt
he ingredients for the Lemon Butter together.
Dredge the tilapia filets
immer; cook, covered, stirring occasionally, for about 15 inutes. (If you
own paper bag to steam for 10 minutes. Allow to
Wash tilapia and place in flat non-
For Thyme Mashed Potatoes
uggets or sticks for the kids. Dip the tilapia fillets in olive
Melt the butter in a sautee pan and add all the garlic, basil, tyme, rosemarry, tomatoes, carmalized onions, capers, and olives. Sautee for two minutes. Place the tilapia on top of the ingredients in the pan. Add lemon zest, orange segments and wine. Bring all the ingredients to a slow simmer and cover the pan let cook 10 minutes. After 10 minutes un-cover and let cook 5 more minutes, place tilapia on cooked cous-cous and pour sauce over the fish . EAT
aucepan. Simmer over medium heat for 15 to 20 minutes.
layering provolone cheese, sliced tomatoes, tilapia fillet, cream sauce and final
Heat oil in a 12 inch skillet.
Cut onion into 1/4 inch slices, then cut each slice in half.
Add onion and garlic to skillet and cook 2 minutes to soften.
Add tomatoes and salsa, bring to a boil and cook for 2 minutes.
Add tilapia, reduce heat slightly, cover and cook for about 5 minutes or until fish flakes easily.
Place fish on serving plate and spoon tomato-salsa mixture on top.
Season tilapia with salt, pepper and old bay.
Dust with flour then dip into egg.
Press almond slices into the fish.
Heat butter and oil in an oven proof pan.
Carefully (so not to lose any almonds) place fillets into hot pan brown for 1 minute and flip gentle (again so not to lose any almonds) squeeze half of the lemon on the fish and place in a preheated 350 degree oven for 10-15 minutes.
Remove gently to a platter squeeze remaining lemon.
Garnish with scallions and serve.
art of onion reserving greens for later.
In a small