Best Giadas Tilapia Fish Tacos With Arugula Recipes

Tilapia with Citrus Bagna Cauda image

Provided by Giada De Laurentiis

Time 25m

Yield 6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus 2 teaspoons
4 anchovy fillets, minced
1 1/2 teaspoons minced garlic
2 tablespoons orange juice
2 tablespoon thinly sliced fresh basil leaves
1 teaspoon lemon zest
1 teaspoon orange zest
6 (6-ounce) skinless tilapia fillets
Salt and freshly ground pepper

Steps:

Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.
The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.
Meanwhile, preheat oven to 200 degrees F.
Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.

Giada's Tilapia Fish Taco's with Arugula Recipe - (4.5/5) image

Provided by ckovak

Number Of Ingredients 13

6 Tbsp Olive Oil
6 Tilapia fillets ( 1#) cut into 3/4 inch pieces
t Tbsp + 3/4 t. Kosher Salt
1 tsp. ground black pepper
1 ripe avacado, cut into 1/2 inch cubes
1 mango, cut into 1/2 inch cubes
2 Tbsp chopped cilantro
3 Scallions, finely chopped
2 Cups Baby Arugula
1 Tbsp. lime juice
1 Cup Creme Fraiche or sour cream
2 TBSP Wasabi power
8 6 inche corn tortillas

Steps:

1. In large skillet, heat 3 Tbsp olive oil and fry fish filets single layer in pan, salt/pepper, on both sides (2-3 min each side), repeat until all fish is cooked. 2. In medium bowl, combine avacado, mango, cilantro, callions and arugula , wisk in 3 Tbsp olive oil, lime juice and 1/4 salt. 3. In medium bowl, mix creme fraiche or sour cream, wasabi powder and 1/4 tsp. salt 4. Warm totillas in dry skillet, turn occassionally until warm 5. Build tortillas, with mango-avacado salad, fish and cream ... Yum