Best Tilapia In Crazy Water Recipes

Tilapia in

Provided by GingerPeach

Categories Tilapia

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

1 lemon, thinly sliced
4 teaspoons capers
1 tablespoon olive oil
4 cloves garlic, minced
1/2 teaspoon chili powder
3/4 cup water
1 cup chopped tomato
1/2 cup white wine
1/2 teaspoon thyme
1/2 teaspoon salt
2 filets tilapia fillets or 2 other fish

Steps:

In a medium pot or pan, fry the lemon slices and capers in the olive oil for 5 minutes on medium heat.
Remove the lemons and capers and set aside.
Using the same pan, cook the garlic, chili powder and 1/4 cup of the water.
Let simmer until water is gone.
Add the remaining 1/2 cup water, tomatoes, wine, thyme, and salt and bring to boil.
Throw fish into"crazy water", reduce heat and let simmer with lid on, about 8 minutes.
Remove fish to shallow serving bowls.
Boil"crazy water" on high for a few minutes to reduce.
Garnish the fish with lemon slices and capers.
Drizzle the crazy water over the fish and serve immediately.

Nutrition Facts : Calories 264.8, Fat 9.3, SaturatedFat 1.7, Cholesterol 62.5, Sodium 837.5, Carbohydrate 10.3, Fiber 2.5, Sugar 3.8, Protein 26.9

Pesce all'Acqua Pazza image

Provided by Phil Torre

Time 50m

Yield 4

Number Of Ingredients 8

4 tablespoons extra-virgin olive oil
2 garlic cloves, sliced thin
1/4 teaspoon red pepper flakes
12 grape or cherry tomatoes, sliced in half
3 cups water
2 tablespoons finely chopped flat-leaf parsley
sea salt
2 pounds sea bass or red snapper fillets

Steps:

In a sauté pan at least two inches deep and large enough to hold the fish in one layer, heat the olive oil over medium-high heat and add the garlic and and red pepper flakes and sauté until the garlic is lightly browned.
Add the tomatoes and cook until they start to soften about 5 minutes.
Add the water, parsley and a pinch of salt. Turn the heat down to medium-low and allow to simmer for 15 minutes.
Place the fish in the pan, skin side down, cover the pan and cook until the fish is cooked through, 15-20 minutes.
Transfer the fish to warm plates, pour a little of the crazy water over and around the fish, making sure to include some tomatoes. Garnish with a little more fresh parsley and serve.

Pesce all'Acqua Pazza (Fish in Crazy Water) image

Provided by Ali Slagle

Time 35m

Yield 4 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, plus more for serving
2 garlic cloves, thinly sliced
1/2 teaspoon fennel seeds
Pinch of red-pepper flakes, plus more as needed
1 1/2 pounds ripe tomatoes, peeled if desired, coarsely chopped
Kosher salt (Diamond Crystal)
4 (6-ounce) fillets firm or medium-firm white fish, such as sea bass or sea bream (skin on or off)
Grilled or crusty bread, for serving

Steps:

In a large skillet with high sides, combine the olive oil, garlic, fennel seeds and red-pepper flakes. Set over medium-low and cook, swirling occasionally, until sizzling and fragrant, 3 to 5 minutes.
Add 2 1/2 cups water, the tomatoes and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes.
Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.
Taste the water and adjust seasonings with salt and red-pepper flakes. If the liquid has reduced so much that it resembles sauce, add a little water until it looks like tomatoes suspended in red-tinted water. Serve the fish and tomato water in shallow bowls, with a drizzle of olive oil and bread for dunking.