Posts Tagged ‘Tilapia’

Garlic Paprika Tilapia

January 15, 2012

My grandmother A”H used to make wonderful garlic carp. She would take carp steaks and rub them with garlic, salt and paprika and then bake the fish for about 45 minutes at 350 degrees. This carp was one of her fish specialties, along with pickled salmon.

I tried this with some tilapia filets, and the delectable smell of this cooking brought my family to the table in record time.

Here is what I did: mashed garlic to a paste with a little salt and rubbed it all over the fish filets (1 clove was enough for three filets). Sprinkled over a very generous amount of paprika. I added a light sprinkle of Paul Prudhomme blackened fish seasoning (which has paprika, herbs, garlic powder, onion powder and some other spices).  Then I drizzled over some olive oil and rubbed the oil and seasoning into the fish.

I roasted the fish at 425 degrees for about 20 minutes (it was really done after about 10-15 minutes, but my husband likes his fish really well cooked).

Bonus: Sierra has a recipe for sauteed tilapia with tomato garlic  sauce that looks nice. I was originally thinking of serving my tilapia with tomato sauce, but the fish got eaten up before I had a chance to implement this plan.

Pesto Tilapia

August 11, 2011

This fish got attacked straight from the oven, so I didn’t have a whole piece left for a photo.

A very easy dish, especially if you have pesto already made. Just spread pesto on the fish (about 1 Tbl. per fillet) and bake at 450 degrees for 15 minutes or so. About halfway through baking, sprinkle over some Parmesan cheese (about a Tbl. or so per fillet) and continue baking until the top is golden and the fish flakes easily. I tried added some chopped sun-dried tomatoes, but they burn pretty easily. If you want to add the sun-dried tomatoes, add them towards the end of baking.

I made Melissa Clark’s pesto from the NYT (1/2 cup toasted pignoli nuts, 4 ounces basil, 3/4 cup olive oil, 2-3 garlic cloves, 1/2 tsp. salt). I froze a batch, then cut it up in cubes. Whenever I need a bit of pesto for a recipe, I pull a cube or so from the container in the freezer.

Asian Honey-Barbecue Tilapia

August 2, 2011

This recipe comes from Good Housekeeping, April 2006, the “Home Cooking/Restaurant Request” column. A reader had tasted this fish dinner–one of the best she’d ever had–at Tautog’s Restaurant at Winston’s Cottage. The menu at the Virginia Beach eatery describes this as “‘Oven-Roasted Tilapia glazed with a combination of Honey, Soy, Pineapple, Ginger and Asian Spices.

This makes a nice meal with brown rice and steamed string beans.

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