Best Pace Tequila Lime Tilapia Recipes

Pan Seared Tilapia in White Wine Lemon Sauce Recipe - (4.1/5) image

Provided by á-30688

Number Of Ingredients 7

1 frozen or fresh tilapia fillet
2 tablespoons flour
1/4 cup white wine
1 pat of butter
1 tablespoon seasoning salt, such as Mrs. Dash
Sea salt, to taste
1 to 2 tablespoons olive oil

Steps:

Cut the tilapia fillet in half so you have two smaller pieces. Make sure to really pat the fish down with the paper towel so that you get a really good sear. It should be relatively dry to the touch (or as dry as possible for a fish to be.) Dredge the two pieces lightly in the flour and shake off the rest. It should just be a thin white dusting of flour. Now season each side with seasoning salt and put to the side. Heat olive oil in a non-stick skillet over medium-high heat and place the fish in. Season the fish with the sea salt and sear on both sides until the fish develops a nice brown color and is white in the center. Now splash in the white wine and the butter and stir around. The sauce will thicken very quickly due to the fish being dusted in the flour. Remove the fish from the pan, pour sauce over fish, and squeeze with some lemon for a burst of freshness. I served my fish with a salad made of arugula, red onion sliced thinly, and some toasted almonds. I whipped up a quick vinaigrette (balsamic vinegar, olive oil, chopped garlic, salt and pepper). This recipe is super healthy and extra delicious.

Grilled Tequila Lime Fish Tacos image

Provided by Guy Fieri

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

1/2 cup red wine vinegar
2 tablespoons sugar
1 tablespoon kosher salt
2 cups shredded red cabbage
1 cup fresh cilantro leaves, chopped
3 tablespoons tequila
3 teaspoons ground cumin
2 teaspoons minced garlic
Juice of 1 lime
Kosher salt and freshly cracked black pepper
Four 6- to 8-ounce boneless, skinless mahi mahi fillets (or other firm white fish)
Oil, for cooking
Sixteen 6- to 7-inch soft flour tortillas
1 cup Cilantro Lime Crema, recipe follows
2 cups crumbled Cotija cheese
Hot sauce, for garnish, if desired
2 limes, cut into wedges
8 ounces sour cream
1/4 cup milk
2 tablespoons finely chopped cilantro
1/2 teaspoon ground cumin
2 limes, juiced
Kosher salt and freshly cracked black pepper

Steps:

For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well. Add the cabbage and stir to coat everything evenly. Allow to marinate for 15 minutes. Fold in the cilantro and set aside until ready to use.
For the fish marinade: In a large mixing bowl, combine the tequila, cumin, garlic, lime juice and some salt and pepper. Portion the fish into 1-inch cubes and add to the marinade. Set aside to marinate for 4 to 5 minutes.
To cook the fish: Heat a flat top grill to high and coat with a little oil. Skewer 4 to 5 pieces of fish on each skewer. Place the skewers on the grill and cook until the fish is white and cooked through, about 1 minute on each side and about 4 minutes total. Remove the skewers and allow to rest.
Warm the tortillas in batches on the grill for about 2 minutes on each side. Remove the tortillas to a towel-lined foil pouch and cover loosely to keep warm.
To build the tacos, drizzle a little Cilantro Lime Crema on a tortilla. Top with some strained red cabbage mixture and then place a skewer of fish on top. Slide out the skewer so the fish stays on the taco, and then finish with more lime crema. Garnish with some crumbled Cotija and hot sauce and serve with a wedge of lime on the side. Repeat with the remaining ingredients.
In a small bowl, combine the sour cream, milk, cilantro, garlic, cumin and lime juice and chill for 1 hour. Season with salt and pepper.

Crispy Breaded Tilapia with Classic Tartar Sauce Recipe - (4.5/5) image

Provided by Margannl

Number Of Ingredients 13

1/2 cup mayonnaise
2 Tbs. minced red onion
2 Tbs. sweet pickle relish or dill pickle relish
2 Tbs. minced fresh flat-leaf parsley
1 Tbs. capers, drained, rinsed, and chopped
2 tsp. fresh lemon juice
1/3 cup all-purpose flour
2 large eggs
2 cups fresh white breadcrumbs
Kosher salt and freshly ground black pepper
4 skinless tilapia fillets (about 4 oz. each)
Vegetable oil for the pan
1 large lemon, cut into wedges

Steps:

Position a rack in the center of the oven and heat the oven to 200°F. Line a baking sheet with paper towels and set aside. In a small bowl, stir together the mayonnaise, red onion, relish, parsley, capers, and lemon juice. Cover and refrigerate. Line up three wide shallow dishes. Put the flour in the first; beat the eggs lightly in the second; put the breadcrumbs in the third. Season the tilapia with salt and pepper. Working with one fillet at a time, coat it with flour and shake off the excess. Then dip the fillet in the egg and dredge it in the breadcrumbs, patting them on to help them adhere. Set each breaded fillet on a plate or tray as you finish it. Pour the oil 1/4 inch deep into a 10- to 12-inch skillet. Heat over medium heat until it is hot but not smoking, or until a breadcrumb sizzles and browns quickly when dropped in the oil. Cook two of the tilapia fillets until they are crisp and browned, 2 to 3 minutes on each side. Transfer to the baking sheet, sprinkle with salt, and keep warm in the oven while you cook the remaining two fillets. Serve immediately with lemon wedges and the tartar sauce.