Wash tilapia and place in flat non-
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.
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!).
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.
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.
Season both sides of tilapia fillets with salt and black pepper.
Rub cumin and coriander all over both sides of fillets.
Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender.
Meanwhile, in a small bowl, combine mango and cilantro.
Top tilapia with mango mixture just before serving.
o medium heat. Season the tilapia with recipe #57340. Cook the fish
Marinate Tilapia fillets in lime juice for 15
at least.
For the Tilapia Fillets: Ready the grill with enough
or the kids. Dip the tilapia fillets in olive oil then coat
To make Tilapia Crusting Mixture:
Using a
nd mix well.
Rinse tilapia and pat dry.
Whisk
aking dish. Lay all four tilapia fillets in the baking dish.
rub the mixture over the tilapia fillets.
In a food
owl. Add tilapia; turn to coat. Place two tilapia fillets on grill pan
orn starch.
Dip the Tilapia fillets in the egg mixture. Use
edium-high heat. Place the tilapia fillets in the skillet, and season
lastic bag.
Gently press tilapia fillets into the flour to coat
Put bread crumbs into a shallow dish.
Gently press tilapia fillets into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded tilapia onto a plate while breading the rest; do not stack.
Heat olive oil in a skillet over medium-high heat.
Cook tilapia in hot oil until golden brown, about 4 minutes per side. Transfer cooked fillets to a plate.
Top each fillet with salsa; cook in microwave to get the salsa hot, about 15 seconds.