Number Of Ingredients 5 Steps:
Pat your fish fillets dry Rub Olive Oil all over fish. Sprinkle your seasoning mix, black pepper and Cayenne or Cameroon pepper - on both sides of fish. Heat up 2 tbsps of olive oil in pan on medium heat for about 1 minute. Place fish in pan and cool for 3 minutes. Flip over and cook for 3 minutes on the other side as well. Fish should now be crispy on the outside, browned and ready to go!
Time 25m Number Of Ingredients 7 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!
Time 18m Yield 4 Number Of Ingredients 5 Steps:
Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour. Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.
Time 30m Yield 6 servings Number Of Ingredients 10 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.
Time 13m Yield 4 servings Number Of Ingredients 10 Steps:
Heat oven to 300 degrees F. In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side. Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce. Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.
Time 20m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Thaw frozen fillets in the package, in a bowl of warm water or sink for approx 10 minute Meanwhile combine spices in a bowl. Dip thawed Tilapia in spices and pan fry in butter on medium for approx 5 min each side. Enjoy!
Time 25m Yield 2 Number Of Ingredients 16 Steps:
Bring a saucepan of lightly salted water to a boil over medium heat, stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until it is cooked through but still firm to the bite, about 8 minutes. Drain well. Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, basil, cilantro, salt, and pepper, and lay the fillets in the heated skillet, making sure they don’t touch. Sear the fillets for 2 to 4 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside. Return the hot, cooked macaroni to the saucepan, and stir in 1 tablespoon of olive oil to coat the pasta. Sprinkle on the Parmesan cheese, stir to mix, and stir in 1 teaspoon of lemon juice, the garlic powder, basil, oregano, cilantro, salt, and pepper. Divide the pasta between two plates, and top each with a tilapia fillet.
Time 20m Yield 4 Number Of Ingredients 9 Steps:
Heat butter and olive oil in a large skillet over medium heat. Add onion, garlic, Cajun seasoning, basil, parsley, and lemon-pepper seasoning. Stir until fragrant, about 30 seconds. Add tilapia fillets and increase heat to medium-high. Cook tilapia until opaque and easily flaked with a fork, 3 to 4 minutes per side. Adjust temperature if it browns too quickly.
Time 30m Yield 4 Number Of Ingredients 12 Steps:
In 2-quart saucepan, heat wine, lemon juice and shallots to boiling over medium-high heat. Boil uncovered 4 minutes, stirring occasionally, until liquid is reduced by half. Add whipping cream to pan and heat to boiling, stirring occasionally. Boil uncovered 6 minutes, stirring occasionally, until sauce is thickened and reduced to about 1/2 cup. Remove from heat and add lemon peel. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, add 1/4 teaspoon salt and the white pepper. Cover to keep warm. Sprinkle fish with 1/4 teaspoon salt; set aside. In 12-inch skillet (preferably nonstick), heat oil over medium-high heat until shimmering and hot. Add fish and cook 3 minutes. Flip and cook 3 minutes longer or until edges begin to brown and fish flakes easily with fork. To serve, spoon sauce over fish and sprinkle with nuts.
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 15m Yield 3 serving(s) Number Of Ingredients 8 Steps:
Preheat broiler. Mix Bread crumbs with parsley and basil. Heat skillet to med-high heat. While pan is heating ,salt and pepper filets on both sides and dip in olive oil and gently shake off excess. Dip into breadcrumbs and set aside. Heat remaining oil in pan until just starting smoke and add filets. Sear 2-5 minutes on each side, depending on thickness of filets (2 mins each side for thinner filets, 4 mins for thicker cut.). Slide filets into broiler pan and broil 3 minutes more until cooked through. Serve immediately.
Time 25m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Make chile lime butter:. Stir together butter, shallot, zest, lime juice, chile and salt in a bowl. Prepare fish:. Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking. Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes. Transfer to a plate and saute remaining fish in same manner. Serve each piece of fish with a dollop of chile lime butter.
