Time 20m Number Of Ingredients 7 Steps:
Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool. Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.
Time 35m Number Of Ingredients 12 Steps:
Place the Meyer lemon slices in a pan with the olive oil, sprinkle with the salt and sugar and let cook over a low flame for 12-15 minutes Meanwhile, mix the cayenne, cumin, and paprika and coat the tilapia with this spice rub Place the tilapia into the lemon/sugar/salt mixture and turn heat up a tad - if needed add a tablespoon or so more olive oil. Let tilapia cook about 5-7 minutes (depending on thickness) and flip and let cook another 5 or so minutes till both sides are golden and fish is firm. Add in the olives Then take tilapia and olives and lemon out of the pan and place on a plate To the same pan, add the sambol oelek and honey and let mix together over a low flame for about 3-4 minutes. Spoon this over the tilapia and garnish it with cilantro. Serve with rice or naan
Time 30m Yield 4 Number Of Ingredients 14 Steps:
Heat oven to 450°F. Spray bottom of 13x9-inch pan with cooking spray. Cut fish crosswise into 2-inch-wide pieces; set aside. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush cereal in food processor). In shallow bowl, mix cereal, lemon peel, 1 teaspoon chili powder, 1/4 teaspoon salt and the pepper. In another shallow bowl, place milk. Dip fish pieces into milk, then coat with cereal mixture; place in pan. Drizzle oil evenly over fish. Bake uncovered 10 to 15 minutes or until fish flakes easily with fork. Meanwhile, in small bowl, mix all sauce ingredients except cilantro until blended. Stir in cilantro. Serve sauce with fish.
Time 20m Yield 6 servings. Number Of Ingredients 8 Steps:
Preheat oven to 425°. Place tilapia in a 15x10x1-in. baking pan. In a microwave, melt butter; stir in lemon zest and juice. Drizzle over fish; sprinkle with garlic salt, paprika and pepper., Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Sprinkle with parsley.
Time 40m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray. Rinse tilapia fillets under cool water, and pat dry with paper towels. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
Time 40m Yield 6 Number Of Ingredients 19 Steps:
In food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks. Cover; process until smooth. With the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time. If the mixture gets too thick, add the 1 tablespoon ice water. Season with the salt and pepper. Stir in pumpkin seeds. Refrigerate while making tilapia. Place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes. Dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess. Heat 2 skillets over high heat. Divide 3 tablespoons olive oil evenly between skillets. When hot, add the fish; reduce heat to medium, and cook until nicely browned, about 5 minutes. Turn fish and cook on the second side until the fish is done throughout (test with a fork), about 4 minutes, depending on thickness. Transfer the fish to 6 individual plates. Garnish with the lemon wedges. Toss the lettuce with a portion of the dressing; divide among plates of fish. Spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all, and enjoy.
Time 20m Yield 8 Number Of Ingredients 5 Steps:
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a broiler pan with aluminum foil. Place fillets on the prepared pan. Stir parsley and lemon-pepper seasoning into the melted butter in a small bowl. Baste fillets with the butter mixture using a turkey baster, using the entire mixture. Sprinkle fillets with bread crumbs. Broil in the preheated oven until the thickest part of the fish flakes easily with a fork, 7 to 9 minutes. Remove fish from the pan and place it on a platter. Remove the foil very carefully from the pan, taking care not to spill the excess butter sauce, and pour over the fish. Serve immediately.
Yield Makes 6 servings Number Of Ingredients 11 Steps:
Make chile lime butter: Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl. Prepare fish: If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner. Serve each piece of fish with a dollop of chile lime butter.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
Preheat oven to 375°. Place tilapia in a parchment-lined 15x10x1-in. pan. Drizzle with lemon juice, then melted butter., Bake until fish just begins to flake easily with a fork, 11-13 minutes. Meanwhile, mix remaining ingredients. Remove fish from oven; sprinkle with parsley mixture.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Bring 1 inch of water to boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover, and steam until tender crisp. (about 4 minutes). Transfer to large plate, spreading out to cool. Combine chili powder, garlic powder, and 1/4 tsp salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in large, non-stick skillet over medium-high heat. Add the fish and cook until just opague in the center, turning gently halfway. (5 - 7 minutes total.). Divide among 4 plates. Immediately add lemon juice, remaining 1/4 tsp salt, and asparagus to the skillet. Stir constantly until asparagus is heated through. (1 to 2 minutes). Serve asparagus with the fish.
Time 20m Yield 4 fillets, 4 serving(s) Number Of Ingredients 5 Steps:
Heat oven to 325°F. Juice 1/2 of the lemon, and cut the other half into thin slices. Place fillets in a glass baking dish. Season with salt and pepper. Top each fillet with 1 tablespoon butter. Sprinkle lemon juice and dill on top of each fillet. Spread lemon slices over top. Bake for 10-15 minutes.
Time 50m Yield Makes 4 servings. Number Of Ingredients 5 Steps:
Pour marinade over all remaining ingredients in resealable plastic bag. Seal bag; turn to evenly coat ingredients with marinade. Refrigerate 30 min. to marinate. Remove ingredients from marinade; discard bag and marinade. Preheat grill to medium-high heat. Place 1 fish fillet in center of each of four 18x12-inch sheets of heavy-duty foil; top with one-fourth of the vegetable mixture. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Grill 10 min. or until fish flakes easily with fork. Cut slits in foil with sharp knife to release steam before opening each packet. Remove fish and vegetables from each packet to serving plate; drizzle evenly with the reserved liquid from bottom of packet.
