HOW TO COOK TALAPIA RECIPES

Name: Big Daddy's Blackened Tilapia
Prep time: 10 min
Cook time: 6 min
Total time: 31 min
Yield: 4 servings
Cuisine: american
Ingredients: 3 tablespoons smoked paprika; 1 teaspoon salt; 1 tablespoon onion powder; 1 teaspoon ground black pepper; 1 teaspoon cayenne pepper; 1 teaspoon dried ground thyme; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 4 tilapia fillets; 2 tablespoons grapeseed oil; 1/2 lemon, juiced

BIG DADDY'S BLACKENED TILAPIA RECIPE | AARON MCCARGO JR ...

Big Daddy's Blackened Tilapia Recipe | Aaron McCargo Jr ... image

Provided by Aaron McCargo Jr.

Categories main-dish

Total Time 31 minutes

Prep Time 10 minutes

Cook Time 6 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder
4 tilapia fillets
2 tablespoons grapeseed oil
1/2 lemon, juiced

Steps:

In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.
In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

FISH PICCATA RECIPE | MELISSA D'ARABIAN - FOOD NETWORK

Fish Piccata Recipe | Melissa d'Arabian - Food Network image

Provided by Melissa d'Arabian : Food Network

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 small white fish fillets (such as tilapia or sole), about 1 pound total
Kosher salt and freshly ground black pepper
1/4 cup flour
1/4 cup white wine
2 lemons, juiced
2 tablespoons capers
2 tablespoons butter
2 tablespoons chopped fresh parsley

Steps:

Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

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