Where can I find healthy recipes for fish? Especially tilapia?

Question

I will check out foodnetwork.com thanks

Answer 1

I can siggest one very simple recipe, it requires next to nothing to do, and you get a healthy, delicious meal. It's how my mum does it so I identify to it best.

Clean the fish (scale and what nots), lay in on a heat-proof dish. Sprinkle just enough salt to taste, chop some ginger finely, sprinkle it over the fish, and some sprigs of parsley (my mum sometimes add those chinese mushroom, the dark black type, I don't remember the term in english), and steam it! it takes about 10 to 15 minutes to do, and you get a hassle-free, low-salt, low-fat tilapia. The best thing is the texture of the fish is in no way spoilt. Hope you try it sometime

Answer 2

Almond Crusted Tilipia

2 tilapia fillets
1/4 cup flour
1 egg, lightly beaten
1 cup sliced almonds
salt
pepper
Old Bay Seasoning
1 lemon
2 tablespoons butter
1 tablespoon olive oil
2 scallions, sliced
Season tilapia with salt, pepper and old bay.
Dust with flour then dip into egg.
Press almond slices into the fish.
Heat butter and oil in an oven proof pan.
Carefully (so not to lose any almonds) place fillets into hot pan brown for 1 minute and flip gentle (again so not to lose any almonds) squeeze half of the lemon on the fish and place in a preheated 350 degree oven for 10-15 minutes.
Remove gently to a platter squeeze remaining lemon.
Garnish with scallions and serve.
We make this dish in the rstaurant and it's very popular. We don't have a recipe we just do it. So I looked this up for @

Answer 3

I don't exactly have a recipe for this, but it's what I do with Tilapia:

Put thawed Tilapia in a glass baking dish. Sprinkle lightly with salt and white pepper. Top with about 1/2 cup orange juice and about 1/2 tsp minced garlic. Sometimes I add a little bit of lemon zest if I have it. Bake at 350 for about 10 - 15 mintues or until fish is white and flaky. Then I serve with Marrakech Express Mango Salsa couscous. Mmmm . . . maybe I'll have that for dinner tonight . . . . Thanks for the idea! :-)

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

Go to:

http://web.foodnetwork.com/food/web/searchResults?searchType=Recipe&searchString=tilapia&site=food&gosearch=Search

http://www.recipezaar.com/recipes.php?q=tilapia

http://www.epicurious.com/recipes/find/results?search=tilapia&x=19&y=11

Answer 6

Cappo359 has a great recipe - I like to do them this way. Thaw, dip in beaten egg and dredge in a mixture of crushed almonds, fresh or dried parsley, fresh garlic, pepper (or lemon pepper, equally good), and a bit of salt. Then bake until just barely done - they will continue to cook for a minute or 2 as they rest.

Answer 7

Tilapia Fajitas

Ingredients:

1 1/2 pounds tilapia fillets
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon fresh ground black pepper
1 tablespoon lime juice
1/4 teaspoon crushed red hot pepper
2 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
salt to taste
fresh ground black pepper to taste
1 tomato, diced
10 each10-inch flour tortillas
chunky salsa for garnish
guacamole for garnish
cheddar cheese, shredded, for garnish

Preparation:

Combine garlic powder, chili powder, pepper, lime juice, crushed red pepper and Worcestershire sauce. Marinate tilapia fillets 30 minutes to 1 hour in a zip style plastic bag.

Heat oil in large frying pan on medium heat. Sauté onions, for 5minutes, add peppers and cook until just hot. Season to taste with salt and pepper. Place peppers and onions on a serving dish. Keep hot.

Remove tilapia fillets from marinade and cook in frying pan on medium heat until fish flakes easily with fork. Place finished fish on serving dish over peppers and onions, serve with tortillas, salsa, guacamole and shredded cheese.

Answer 8

check out a guy called Rick Stein....hes a fish and seafood chef in the Uk....he has books out in the uk...as a fellow Brit I have many of his books and the fish is awsome...you can adapt the recipies too most fish as well if you like...check it out you wont be disapointed!

www.rickstein.com

Answer 9

Go to foodnetwork.com, they have delicious fish recipes!!!

Answer 10

Grilled Tilapia, Broccoli Couscous & Ginger Cucumber Salad
Serving Size : 4

Grilled Tilapia
1/4 cup lemon butter dill sauce
1/2 cup Italian bread crumbs
1 1/2 pounds tilapia fillets
butter-flavored vegetable cooking spray

1. Preheat grill.
2. Place lemon sauce in mixing bowl. Place bread crumbs on plate.
3. Wash fish and check for bones. Dip fish in lemon sauce, then coat both sides in bread crumbs. Wash hands.
4. Spray top and bottom of grill with cooking spray. Using tongs, place fish on grill; close lid and grill for 3-4 minutes. (If using regular grill, double cooking time, turning once.) Serve.

Broccoli Couscous
1 cup broccoli florets
1 1/4 cups low-sodium chicken broth
1 tablespoon butter
one 5 3/8-ounce box broccoli and cheese couscous
1 teaspoon Dijon mustard

1. Chop broccoli into bite-size pieces. Place in microwave-safe bowl, cover and microwave on high for 3-4 minutes.
2. Place broth, butter and couscous seasoning packet in saucepan; cover and bring to boil.
3. Place couscous and mustard in serving dish.
4. When broth comes to full boil, add broccoli and return to boil. When boiling, remove from heat and pour over couscous. Stir once, cover and let sit for 5 minutes.

Ginger Cucumber Salad
2 tablespoons green onions
2 tablespoons pickled ginger
1/4 cup Oriental salad dressing
1/4 cup rice wine vinegar
1/2 teaspoon cracked black pepper
2 large cucumbers

1. Wash and dice onion into 1/4-inch pieces, including up to 1/2 of green section. Place onions in mixing bowl.
2. Add pickled ginger, salad dressing, vinegar and black pepper to mixing bowl; stir together.
3. Cut ends from cucumber, peel skin and discard. Place cucumber on flat surface. Using vegetable peeler, shave cucumber into ribbons from all sides of cucumber lengthwise, stopping at seeds. Shave enough to make 11/2 cups.
4. Add cucumber ribbons to dressing mixture, stir together and chill for 15-30 minutes.

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Pecan-Crusted Tilapia
Size : 4
1/2 cup dry breadcrumbs
2 tablespoons finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
3 tablespoons all-purpose flour
4 (6-ounce) tilapia or snapper fillets
1 tablespoon vegetable oil -- divided
4 lemon wedges

Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.

Heat 11/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.
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Red Snapper Salad with Green Peppercorn-Tarragon Vinaigrette
Serving Size : 4

4 (6-ounce) red snapper or other firm whitefish fillets
1 tablespoon olive oil -- divided
1/2 teaspoon salt -- divided
1 tablespoon minced fresh or 1 teaspoon dried tarragon
2 tablespoons white wine vinegar
2 tablespoons water
2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon dried green peppercorns -- crushed
6 cups mixed baby greens

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Drizzle fish with 2 teaspoons oil, and sprinkle with 1/4 teaspoon salt. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork.

While fish cooks, combine 1 teaspoon oil, 1/4 teaspoon salt, tarragon, and the next 5 ingredients (tarragon through peppercorns), stirring with a whisk. Drizzle 1/4 cup vinaigrette over greens; toss gently to combine. Arrange about 11/4 cups greens on each of 4 plates. Top each serving with 1 fillet; drizzle each serving with 1 tablespoon vinaigrette.
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Tilapia Lemon Parmesan

2 1/2 pounds tilapia fillets
4 teaspoons butter, softened
2 teaspoons fresh lemon juice

Sauce:
1 cup mayonnaise
2 tablespoons fresh lemon juice
1/2 cup grated Parmesan cheese

Garnish:
2 lemons, sliced
fresh parsley

Mix sauce ingredients in a small bowl. Set aside. Rinse the tilapia fillets in cold water and drain thoroughly. Top with butter or margarine and lemon juice. Broil about 4 inches from the source of heat for approximately 5 to 6 minutes or until the fish is opaque and flakes easily when tested with a fork.

Top each portion with 1 to 2 tablespoons of sauce; broil 2 to 3 minutes or until sauce puffs and turns golden brown. Place fillets on serving plate; garnish with lemon slices and fresh parsley.
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MOCK LOBSTER
Serving Size : 10

(Use in place of lobster for salads, sandwiches, etc.)

2 lb Haddock; fillet
Tomato juice; or V8/to cover
1/2 c Chili sauce
1/2 c Horseradish; prepared
1/4 c Sour cream

Poach fish in tomato juice to cover with spices of your choice or in V8. Simmer until fish flakes.

Mix the other ingredients together to make the sauce and adjust for YOUR taste. Add the sauce to the fish, making sure it is not too thick. It should look like lobster salad and you can use diced celery and/or onion.