Best Maries Tilapia Marinara Recipes

SAVORY TOMATO-BRAISED TILAPIA

Savory Tomato-Braised Tilapia image

I shared this recipe with my bunco group and now one of my friends makes it all the time. I think that's the perfect testament to just how good this dish is. -Nancy Shively, Shorewood, Illinois

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 tilapia fillets (6 ounces each)
1/4 teaspoon seasoned salt
1 tablespoon lemon juice
2 tablespoons olive oil
1 small red onion, chopped
1 can (10 ounces) diced tomatoes and green chiles, undrained
3/4 cup chopped roasted sweet red peppers
1/2 cup chicken broth
1/4 cup tomato paste
1 teaspoon garlic powder
1 teaspoon dried oregano
Hot cooked pasta, optional

Steps:

Sprinkle fillets with seasoned salt; drizzle with lemon juice. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add tomatoes, peppers, broth, tomato paste, garlic powder and oregano; cook and stir 2-3 minutes longer., Place fillets over tomato mixture; cook, covered, 6-8 minutes or until fish flakes easily with a fork. If desired, serve with pasta.

Nutrition Facts : Calories 254 calories, Fat 8g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 740mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

MARIE'S TILAPIA MARINARA

Marie's Tilapia Marinara image

Make and share this Marie's Tilapia Marinara recipe from Food.com.

Provided by Marie

Categories Healthy

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 (6 ounce) tilapia fillets (6oz each tilapia)
salt and pepper
2 tablespoons flour
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1 (15 ounce) can fire-roasted tomatoes
2 tablespoons dry white wine
2 tablespoons fresh basil
1 (9 ounce) package fresh linguine (from refrigerated section)

Steps:

Salt and pepper tilapia to taste, then dredge in flour.
Heat olive oil in large frypan on medium high and saute tilapia for two minutes on each side.
Remove fish from pan.
Lower heat and saute onion and garlic in same pan just until soft.
Add tomatoes to blender with onions, garlic, basil and white wine.
Add tomato sauce to frypan and add a little salt and pepper to taste.
Return fish to sauce and simmer for 10 more minutes.
Meanwhile, cook linguine in salted water for 5 to 7 minutes.
Remove fish to serving dishes.
Drain pasta and add to sauce in frypan.
Turn to coat several times with tongs.
Serve linguine alongside tilapia.

BROILED TILAPIA WITH MUSTARD-CHIVE SAUCE

Broiled Tilapia with Mustard-Chive Sauce image

Provided by Giada De Laurentiis

Time 12m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Vegetable oil cooking spray
4 (5 to 6-ounce) tilapia fillets
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
1/4 cup plain, full-fat Greek yogurt
2 teaspoons agave nectar or honey
1 teaspoon Dijon mustard
1/4 cup lemon juice (from 1 large lemon)
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper

Steps:

For the fish: Preheat a broiler. Spray a small baking sheet or flameproof baking dish with vegetable oil cooking spray. Set aside.
Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.
For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.
Transfer the tilapia to a serving platter and drizzle with the sauce.

Nutrition Facts : Calories 252, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 36 milligrams, Sodium 392 milligrams, Carbohydrate 4 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 grams

SARAH'S TILAPIA

Sarah's Tilapia image

OK, here it is! My FIRST recipe post to the site, This recipe was given to me by my mom, I have NO idea where she got it, but it is just awesome, simple to make, and it is the ONLY fish my picky, picky 11 year old daughter will eat, she loves it! She actually BEGS me to make it. Update: After reading the reviews, I just want to emphasize the importance of using Panko breadcrumbs in this recipe. It makes a HUGE difference! I also have never baked this fish, so cannot predict the results. For those who have commented that the breading isn't sticking well, I have found that this happens to me as well, when I have used too much of the mustard/mayo combo. A thin coating is best! I hope you all enjoy this recipe, and thanks for taking the time to review it!

Provided by blueguitargirl1985

Categories Tilapia

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons hellman's Dijonnaise mustard (or 2 Tbsp each of Mayo and Dijon mustard)
3/4 cup panko breadcrumbs (japanese bread crumbs found in ethnic section of most grocery stores)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely minced fresh parsley (or parsley flakes if lazy like me most nights! works fine)
4 (6 -8 ounce) tilapia fillets
4 lemon wedges
3 tablespoons vegetable oil

Steps:

Heat oil in large non-stick skillet over med. heat.
Combine mayo and mustard in small dish ( if not using Dijonnaise).
Combine next 4 ingred. on a plate and mix well.
Brush thin coating of mustard mayo combo on to both sides of each fish fillet. (about 1 Tbsp for each fillet).
Press each coated fillet into Panko crumb mixture, (both sides) coating well. Press more crumbs into any bare areas.
Saute fillets in hot oil until lightly browned, (about 3 to 4 min) Turn and saute other side until lightly browned and fish is opaque ( about 4 to 5 min).
Serve with lemon wedges.

Nutrition Facts : Calories 672.4, Fat 28.4, SaturatedFat 5.1, Cholesterol 170.1, Sodium 765.5, Carbohydrate 30.8, Fiber 2.4, Sugar 2.9, Protein 74