Best Tilapia Carpaccio Raw Marinated Fish Fillet Recipes

TILAPIA CARPACCIO (RAW MARINATED FISH FILLET)

Steps:

• Pat dry the tilapia fillet and wrap it in cling film. Place it for about 30 minutes in the freezer.
• Take it out of the freezer and cut it into very thin slices. The slices should be as thin as possible. Freezing will help here, because the fillet is firm after freezing. It is important, that the slices are very thin.
• Place the tilapia slices on a plate in a single layer and drizzle the lemon juice over the fish. Set aside.
• Heat olive oil over medium heat (don't let it get too hot). Cook ginger, garlic, vanilla bean and rosemary sprig for about 5 minutes. Garlic, ginger should not turn brown.
• Remove from heat and let cool slightly.
• Add aceto balsamico, salt and pepper to taste to make a lukewarm vinaigrette.
• Arrange the tilapia fillets on a serving platter and drizzle with the vinaigrette.
• Top it with Parmesan and serve with some roasted bread.

EASY GRILLED TILAPIA FILLET

Steps:

• Place lemon slice on a foil square.
• Cut garlic clove in half and rub both sides of fillet, place clove on foil.
• Place fillet on top, sprinkle with salt and pepper.
• Place ice cube on top of fillet. Fold foil into packet.
• Grill for approximately 10-15 minutes on medium-high heat.
• Carefully open packet and serve.

POACHED FILLET OF SOLE

Steps:

• In a large nonstick skillet, heat the oil. Add the onion, shallots and garlic; cook, stirring as needed, until softened, about 5 minutes.
• Add the wine, lemon juice, tarragon, bay leaf and pepper. Add the fish, gently spooning the onion mixture over the filets. Reduce the heat and simmer, until partially cooked, about 3 minutes.
• Gently stir in the tomatoes; simmer, covered, until the fish is opaque and flakes easily with a fork, about 2 to 3 minutes. Discard the bay leaf. Serve, topped with the sauce.
• Per Serving: Calories 254; Fat 7g (sat 1g); Cholesterol 68mg; Sodium 132mg; Carbs 13g; Fiber 2g; Protein 29g; Calcium 64mg.
• This is good with brown rice and a salad.

PAN FRIED MULLET FILLET

Steps:

• Slice the lemon into quarters.
• With half the lemon, marinate the fillets with the juice.
• Rub 1tsp salt on each fillet.
• Sprinkle a dash of pepper and dill for each fillet.
• Leave fillets for 1/2hour.
• Heat oil in frying pan on medium heat.
• Place fillets skin side down first on the pan and fry for 2mins on each side. Drizzle more oil on the fish if necessary.
• When cooked, use the other half of the lemon and drizzle juice over.
• Serve hot.

MARINATED MEDITERRANEAN FISH FILLETS

Steps:

• Combine all marinade ingredients. Marinade fish fillets for 30 mins or more.
• Remove fish from marinade. Heat oil in non-stick frypan and fry fish until cooked through.

MEDITERRANEAN-STYLE COD FISH FILLET

Steps:

• Wash the codfish fillet and pat dry with kitchen towels.
• Toss the fillet with the thyme leaves, salt and pepper.
• Sprinkle the flour over the fillet.
• Heat the olive oil in a pan and very quickly pan-fry the fillet.
• Dish out.
• Remove half of the cooking oil and add the chopped garlic, capers, basil and cherry tomatoes.
• Add the fish stock all at once (this will produce a stream of light smoke and this method is called deglazing) and allow to simmer to half the quantity.
• Add the tomato puree and mix well before adding the black olives.
• Sprinkle in the chopped parsley.
• Arrange the fish fillet on a platter and spoon the sauce over it.
• Serve with sauteed potatoes and seasonal vegetables.