Best Broiled Tilapia With Horseradish And Herb Spiked Mayo Recipes

BROILED PARMESAN-LEMON TILAPIA

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil. Spray the broiler pan's rack with olive oil cooking spray.
• Sprinkle tilapia with sazon seasoning and arrange on the prepared broiler rack.
• Cook the fillets under the preheated broiler until fish is barely opaque, 2 to 3 minutes per side.
• Mix the Parmesan cheese, butter-margarine blend, fat-free mayonnaise, lemon juice, lemon zest, basil, black pepper, onion powder, and celery salt together in a bowl.
• Spread the Parmesan cheese blend over the fish fillets, return to oven, and continue cooking until the topping is golden brown and the fish flakes easily, 3 to 5 more minutes.

ITALIAN STYLE BROILED TILAPIA

Steps:

• Preheat your oven's broiler. Spray a broiling pan or aluminum foil with non stick cooking spray.
• In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
• Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over, and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side, then Sprinkle with Old Bay Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
• Wine Tip.

DIJON-CRUSTED FISH

Steps:

• Preheat oven to 425°. Mix first 4 ingredients and 1 tablespoon cheese. Place tilapia on a baking sheet coated with cooking spray; spread evenly with mayonnaise mixture. , Toss bread crumbs with melted butter and remaining cheese; sprinkle over fillets. Bake until fish just begins to flake easily with a fork, 12-15 minutes.

BROILED TILAPIA PARMESAN

Steps:

• Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
• In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
• Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

SHEPHERD'S FAMILY FAVORITE BROILED TILAPIA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine butter, soy sauce, wine, and water in a small saucepan over medium heat. Cook until butter has melted and sauce is hot, about 5 minutes.
• Meanwhile, cut tilapia fillets in half lengthwise and arrange in a single layer in a baking pan. Pour warm sauce over top and sprinkle with paprika and tarragon.
• Broil in the preheated oven until fish is crusty on the edges and flakes easily with a fork, 10 to 15 minutes.

BROILED TILAPIA AND EGGPLANT WITH MOROCCAN PESTO

Steps:

• Preheat the broiler. Bring 3/4 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl and stir in the boiling water. Cover the bowl and set aside until the couscous is tender, about 5 minutes. Fluff with a fork.
• Meanwhile, puree the garlic, cilantro, 3 tablespoons olive oil and 1/4 cup water in a blender. Pulse in the lemon zest, cumin, coriander, paprika and 1/4 teaspoon salt. Score the eggplant flesh in a 1/2-inch crosshatch pattern and place cut-side up on a foil-lined baking sheet. Brush with 2 tablespoons of the cilantro pesto and season with salt and pepper. Broil the eggplant, without turning, until browned and softened, 10 to 14 minutes.
• Lay the tilapia on another foil-lined baking sheet. Brush with the remaining 1 tablespoon olive oil and season with salt and pepper. Broil until the fish is cooked through, 5 to 8 minutes. Brush each fillet with about 1 teaspoon pesto.
• Divide the fish, couscous and eggplant among plates. Mix the yogurt with 1 tablespoon water and drizzle on the eggplant. Top the fish with the remaining pesto and more cilantro. Serve with lemon wedges.

DIJON-CRUSTED TILAPIA

Steps:

• In a small bowl, combine the mayonnaise, 1 tablespoon parmesan cheese, lemon juice, mustard and horseradish.
• Place fillets on a baking sheet coated with nonstick cooking spray. Spread mayonnaise mixture evenly over the fillets.
• In a small bowl, combine the bread crumbs, butter and remaining parmesan cheese; sprinkle over fillets.
• Bake at 425 degrees for 13-18 minutes or until fish flakes easily with a fork.

BAKED HERB-PARMESAN TILAPIA

Steps:

• Preheat oven to 400°F.
• In shallow dish, melt butter *if using* or pour in olive oil. (Can use a mix of both, if preferred.)
• In another shallow dish, mix first 5 ingredients.
• Cover baking sheet with foil and spray lightly with cooking spray.
• Wash and dry fillets.
• Dip fillets in butter/oil to coat and dredge in herb-crumb mixture to completely cover.
• Let dry on wire rack for about 5 minutes to "set" coating.
• Place on foil-covered sheet and bake for about 10-12 minutes or until fish flakes easily.