Best Seared Tilapia With Onions Recipes

CHILI LIME PAN SEARED TILAPIA

Steps:

• Defrost your fish fillets in a bowl of cold water for 20-30 minutes or overnight in the refrigerator.
• Mix together the sugar, chili powder, salt, garlic powder and zest of 1 lime together in a small bowl.
• Remove tilapia fillets from the package and pat dry. Rub both sides of each fillet with the spice mixture.
• Heat oil in nonstick skillet over medium high heat.
• Cook tilapia fillets for 4 minutes per first side and then carefully flip.
• Squeeze juice of one lime over fish in pan and let fish continue to cook 2-3 minutes or cooked through and opaque and flaky.
• Remove the tiapia from the skillet and let rest for 5 minutes. Serve with or without the salsa.
• Mix together apple, cilantro, and red onion with juice from second lime. Season with salt and mix well.

PAN SEARED TILAPIA

Steps:

• Place fillets on a large plate then rub the salt, pepper, garlic powder, paprika, dried basil and olive oil all over them.
• In a skillet (preferably cast iron) heat 1 tablespoon of oil on high heat for about 3 minutes. Turn down the heat to medium then add two fillets to the pan. Let them cook on one side for about 4 minutes then flip to the other side and let them cook for another 3-4 minutes.
• Repeat the process with the remaining fillets and oil.
• Serve warm with some lime wedges on the side for squeezing over the fish as needed. I love to serve this fish with my Mango Avocado Salsa on the side! You could also break it up and use in tacos or serve with any side dish you like. Enjoy, friends!

PAN-SEARED LEMON-THYME TILAPIA LOINS

Steps:

• Melt butter in a large sauté pan over medium-high heat. Add seasoned Tilapia, onions and garlic, and allow to brown.
• Turn fish and add remaining ingredients. Cook for approximately three minutes, or until fish is done.
• To serve, place the cooked vegetables on a plate with the fish on top. Add a handful of mixed greens to the plate and spoon the butter sauce on top.

SEARED TILAPIA WITH ONIONS

Steps:

• 1. Before you start cooking, season fillets with your spices. In large hot, non stick skillet place oil, (medium hi heat) I leave in center of skillet and put garlic there till it sizzles, then spread out
• 2. Place onions in now and saute until beginning to get tender
• 3. scatter onions out and lay fish in skillet.
• 4. cook, uncovered on medium heat, don't get to anxious, do NOT turn fish until one side is nicely seared. (lift up edge with spatula and peek ) . If you turn it too often, fillets will fall apart.
• 5. do keep the onions moving, so they don't burn, and if you need to, add another teaspoon of oil. If onions are browning too quickly, lay them on the fillets
• 6. check fish after 10 minutes for crispness on underside and turn fillets over. Cook another 10 minutes or until fish is seared well and the flesh is nice and white.
• 7. Serve warm with a lemon slice if you wish

PAN-GRILLED TILAPIA WITH LEMON AND RED ONION

Steps:

• Squeeze lemon juice over tilapia; season lightly with salt and black pepper.
• Heat olive oil in a nonstick skillet over medium heat. Melt 1/2 teaspoon butter in hot oil. Add chopped onion and minced garlic; cook and stir until onion begins to look translucent, about 5 minutes.
• Reduce heat to medium-low. Push onion mixture to sides of the skillet. Melt remaining 1/2 teaspoon of butter in the skillet. Place tilapia in the center of the skillet and cover with onion mixture. Cover skillet and cook tilapia until it starts to turn golden, about 5 minutes. Push onion mixture to the sides again and flip tilapia. Cover and cook until second side is golden and flakes easily with a fork, about 5 minutes more.
• Remove skillet from heat. Top tilapia with grated Parmesan cheese, cover, and let stand until cheese is melted, 2 to 3 minutes.

PAN-SEARED TILAPIA

Steps:

• To make the salsa: Stir the tomatoes, onion, and cilantro together in a small bowl. Stir in the lime juice, olive oil and chile. Season with salt and pepper, to taste. Place in the refrigerator to chill while preparing the fish.
• Preheat the oven to 200 degrees F.
• Pour enough canola oil into a large frying pan to generously coat the bottom. Heat over medium-high heat until hot but not smoking.
• While the oil is heating, season as many of the fillets as will fit in the pan comfortably with salt and pepper. Dredge the seasoned fillets in flour to coat both sides and shake off the excess flour. Carefully slip the coated snapper into the hot oil and give the pan a little shake to prevent sticking. Cook until lightly golden on the underside side, about 3 minutes. Flip the fillets over and cook until the thickest part of the fillets are opaque at the center, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining fillets, adding more oil to the pan, if necessary.
• Serve warm, passing the tomato salsa separately.

TILAPIA SALPICON

Steps:

• Sprinkle the tilapia with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the oil in a large skillet over high heat until hot. Add the fish and cook, turning once, until golden and cooked through, about 10 minutes. Let the fish cool to warm, then shred with a fork.
• Put the shredded fish and the oil from the skillet in a large bowl and toss with the cilantro, onion, lime juice, Worcestershire, jalapeño, 1 teaspoon salt and 1/2 teaspoon black pepper. Chill until ready to use.
• Toast the tortillas directly over a burner set on medium, turning, until blackened in spots. Stack the tortillas as toasted.
• Serve the tilapia salpicon with the tortillas, lettuce, sour cream and lime wedges.

TILAPIA WITH ONION CRUST

Steps:

• NOTE: Use any fresh herb such as basil, sage, rosemary or a combination.
• Heat the oil in a heavy pan, add the onion and fry until caramelized (brown).
• In a separate bowl, combine the bread crumbs and herbs.
• Add the caramelized onions to the crumb mixture and combine well.
• Sprinkle the fish with salt and pepper.
• Dip fish into the beaten egg, then into the crumb mixture and pat lightly to help crumbs adhere to fillet. I usually refrigerate the breaded fish for 15 minutes or so, but this is just my preference.
• Pan fry in olive oil til crust is golden and fish is of desired doneness, about 5 minute per side.
• Serve with your favorite side dish. I like mine with plain steamed basmati rice and cold sliced cucumbers.

FRENCH TILAPIA WITH PEPPERS AND ONIONS

Steps:

• For the fish:.
• Put the flour, the salt and pepper, and garlic powder in a bowl and stir to mix.
• Beat the egg in a bowl.
• Dip each fillet in the FLOUR first to coat, and then the egg. (Note, the egg will slip off the flour a bit, so just turn it a couple times until the egg adheres - then add to the pan).
• Add the cooking spray and the butter to a large skillet and heat until bubbly.
• Add the fish to the hot pan and turn the heat to med-high. Cook for about 3 minutes, and turn when it is brown. You really have to watch the fish so it doesn't burn -- Cook another 3 minutes on the other side, until browned (add a little more butter if you need to). When browned remove and keep fish warm.
• For the peppers and onions:.
• Coat another large skillet with cooking spray, and heat until hot. Add the sliced onions and peppers and saute until a little browned and soft. (Add a little water if you need to, and turn down the heat if they are browning too quickly).
• Add the capers and stir to mix and heat through.
• Add the white wine and cook for about 2 minutes until it is reduced a little. Add the sour cream and the parmesan cheese. Cook until bubbling and the cheese is melted. Grind some freshly ground black pepper over the top.
• Delicious served over spaghetti squash and with a garnish of fresh parsley.