Best Tilapia And Tomato Sauce Recipes

TILAPIA AND TOMATO SAUCE

Steps:

• In a shallow Dutch oven, heat 1 tablespoons of the oil over medium heat.
• Fry the onion, garlic, red pepper, oregano, cumin, 1/4 teaspoons each of the salt and pepper, and the hot pepper sauce, stirring often, for 15 minutes or until the vegetables are tender.
• Add the tomatoes and bring to a boil.
• Reduce the heat and simmer for about 20 minutes or until thickened and reduced to about 2 cups.
• Stir in the coriander, orange juice and lime juice.
• Meanwhile, in a non-stick skillet, heat the remaining oil over medium-high heat.
• Sprinkle the fish with the remaining salt and pepper.
• Fry, turning once, in batches and adding more oil if necessary, for 4 minutes or until browned.
• Nestle into the hot sauce and simmer for 4 minutes or until the fish flakes easily when tested.

TILAPIA WITH ARTICHOKE, CAPER, AND CHERRY TOMATO SAUCE AND ISRAELI COUSCOUS

Steps:

• On a large plate, stir together the bread crumbs, cheese, 1/2 teaspoon salt, and the black pepper. Rinse the tilapia fillets and pat dry, then coat on both sides with the breadcrumb mixture.
• In a large nonstick skillet over moderately high heat, heat 2 tablespoons of the olive oil until hot but not smoking. Add the tilapia fillets and sauté, turning once, until golden and just cooked through, 4 to 5 minutes total. Transfer the tilapia to a plate and keep warm.
• In a medium saucepan over moderately high heat, bring the stock to a boil. Remove from the heat and stir in the couscous and the remaining 1/4 teaspoon salt. Let stand, covered, for 10 minutes, then stir in the green onions. Cover and keep warm.
• While the couscous is standing, prepare the sauce: In the skillet that was used to cook the fish, heat the remaining 1 tablespoon olive oil over moderately low heat. Add the red onion and sauté, stirring frequently, about 1 minute. Add the garlic and sauté, stirring frequently, until the onion is soft, about 2 more minutes. Add the artichokes and sauté, stirring occasionally, about 2 more minutes. Add the tomatoes and capers and sauté, stirring occasionally, until the tomatoes start to soften, about 3 more minutes. Stir in the reserved artichoke liquid, the vegetable stock, butter, and lemon juice and simmer, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
• Divide the couscous between 2 plates and top each with a tilapia fillet. Spoon the sauce over the fish and couscous and serve immediately.

PAN SEARED TILAPIA WITH ARTICHOKE, CAPER, AND CHERRY TOMATO SAUCE & ISRAELI COUSCOUS WITH SCALLIONS

Steps:

• To prepare fish: Rinse fish and pat really dry. Mix bread crumbs, parmesan cheese, and S & P on a plate and coat fish on both sides with this mixture. In a large frying pan, heat canola oil and get pan very very hot. When nearly smoking, place fish in pan and allow to brown. After about 4-5 minutes, flip fish and allow to brown on second side. When fish is cooked through, remove from pan and place on plate off to the side. If needed, add a tad more oil and sauté onion and garlic until respectively translucent and golden. Add artichokes and sauté for a few more minutes. Stir in tomatoes and capers and let cook for a few more minutes. Add marinade that artichokes were in, veg stock, butter, and lemon juice and let simmer for a little longer. S & P to taste To Prepare Couscous: Bring chicken stock to a boil. Remove from heat and stir in couscous. Let stand for 10 minutes. Stir in scallions and fluff with fork. Serving Instructions: Serve fish over couscous and then spoon sauce over it all.

SUNDRIED TOMATO AND GOAT CHEESE TILAPIA IN A WHITE WINE SAUCE RECIPE - (4.3/5)

Steps:

• 1. Preheat the broiler. Spray a small baking dish with EVOO spray. Spray both sides of the fish and onions with EVOO spray as well. Sprinkle the Italian seasoning, salt, pepper and garlic powder. Place the fish in the dish and arrange the onion around outside the fish and pour the lemon juice over. Broil for 7 minutes. 2. Flip the fish and onion, add the butter and wine and broil an additional 2 minutes. Add the goat cheese and sun dried tomato and broil an additional two minutes. 3. Serve on a bed of spinach and top with parsley.