Best Balsamic Tilapia Recipes

BALSAMIC BAKED TILAPIA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook onion and red pepper in the oil until onion is tender and golden, and peppers are slightly soft, about 10 minutes. Stir balsamic vinegar into the vegetables; season with salt and pepper.
• Rub tilapia filets with 2 teaspoons olive oil and a sprinkle of salt and pepper. Place fillets in a small baking dish, and top with the balsamic onion mixture. Sprinkle fish evenly with blue cheese.
• Bake in preheated oven until fish flakes easily. Serve atop salad greens.

TILAPIA WITH BALSAMIC BUTTER SAUCE, THYME MASHED POTATOES, AND SUGAR SNAP PEAS

Steps:

• For thyme mashed potatoes:
• Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonfuls if dry.
• For balsamic butter sauce:
• Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
• Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.
• Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.
• Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.
• Divide potatoes, tilapia, and peas among plates; drizzle with sauce.

TILAPIA WITH BALSAMIC BUTTER SAUCE

Steps:

• Simmer vinegar and garlic in a small heavy saucepan over medium heat until reduced to a thick syrup, about 5 minutes.
• Meanwhile, heat oil in a large skillet over high heat and season fish with salt & pepper; saute until golden, about 2 minutes per side.
• Cut butter into 1/2 inch cubes and whisk into saucepan one piece at a time.
• Serve fish drizzled with sauce.

TILAPIA WITH BALSAMIC BROWNED BUTTER AND CREAMY FARFALLE WITH BACON, TOMATO AND PEAS

Steps:

• Heat a pot of water to a boil, salt the water and cook pasta to al dente.
• Heat a deep large skillet with 1 tablespoon extra-virgin olive oil over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat.
• Season the fish with salt and pepper. Dust fish with flour and shake off excess.
• Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side.
• While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning.
• Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add butter to pan. Brown butter, 2 to 3 minutes, stir in balsamic and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish.
• Drain pasta, toss with sauce and wilt basil into pasta.
• Serve fish with pasta alongside.

TILAPIA WITH CHARRED CHERRY TOMATOES AND BALSAMIC REDUCTION

Steps:

• Chop 1/4 of the basil leaves. Mix chopped basil, thyme, garlic, lemon zest, salt, and pepper in a bowl. Rub spice mixture on tilapia fillets and place in an airtight container. Marinate for 2 hours at room temperature.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and grease with 1 tablespoon olive oil.
• Place tilapia fillets into prepared baking dish, shaking off excess seasoning. Sprinkle cherry tomatoes, shallot, and remaining unchopped basil leaves on top. Drizzle 1/2 the lemon juice and 2 tablespoons balsamic vinegar over the fish.
• Bake in the preheated oven for 10 minutes, until fish is starting to flake.
• Meanwhile, combine remaining lemon juice, 1 tablespoon olive oil, and 1/4 cup balsamic vinegar in a saucepan and bring to a boil over medium-high heat. Boil mixture until it has the thick consistency of molasses, 5 to 10 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil fish until tomatoes are charred, about 5 minutes. Remove from oven and discard liquid. Pour balsamic reduction on top of fish.

TILAPIA WITH BALSAMIC BUTTER SAUCE, TYME MASHED POTATOES, AND SUGAR SNAP PEAS

Steps:

• For Thyme Mashed Potatoes Boil potatoes until tender, about 20 minutes. Drain, return to pot. Add butter, 6 TBL cream, and thyme. Mash. Season with salt and pepper. (can be prepared 2 hours ahead, let stand at room temperature before re-heating). For Balsamic Butter Sauce Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside. Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan, set aside. Heat 1 TBL oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Saute fish until golden, about 2 minutes per side. Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 TBL butter to peas; stir over medium heat until warmed. Season with salt and pepper. Divide potatoes, tilapia, and peas among plates. Drizzle with sauce.

BALSAMIC TILAPIA

Steps:

• Add 1 tbs. olive oil to small saute pan.
• Add onions and cook until tender.
• Add tomatoes to onion and let cook until tomatoes begin to lose their shape.
• Turn heat to medium/low and add 2 tbs. balsamic vinegar to onion and tomato mixture. Stir and let simmer while you prepare the fish.
• Coat a large frying or saute pan with olive oil over medium heat.
• Season fillets with salt and pepper then add to pan. The fish will cook very quickly. Try to flip only once. The fish is done when it begins to flake easily - in about 4-5 minutes total.
• To serve, plate fish and spoon the tomato/onion mixture over the fish - about 1/4 cup per fillet. Serve immediately.

BALSAMIC BROWNED BUTTER OVER TILAPIA FILLETS

Steps:

• 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!).

BALSAMIC BAKED TILAPIA RECIPE

Steps:

• Prep the Tilapia and marinate with salt, pepper, a sprinkle of lemon juice and rubbed with olive oil. Set aside for about 5-10 Minutes. Pre-Heat the oven at 450* in the meantime and prep the toppings. In a medium saucepan, heat about a tablespoon of olive oil and in medium-high setting. Caramelize the onions till golden brown and add the bell peppers. Stirring occasionally, cook until the peppers are soft then stir in the tomatoes and add 3 Tablespoons of Balsamic Vinaigrette. Stir and cook for another 5 minutes Using foil to wrap and trap the heat while in the oven, place the Tilapia evenly on a baking dish and pour in the Toppings on top. Pinch foil edges to close and place in the oven for about 20 minutes. The Tilapia should be soft with the touch of a fork. Plate over a bed of spinach and Enjoy!