Best 6 Pan Fried Tilapia With Tomatillo Red Pepper Sauce Recipes

RED PEPPER & PARMESAN TILAPIA

Steps:

• Preheat oven to 425°. Place egg in a shallow bowl. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg and then in cheese mixture., Place fillets in a 15x10x1-in. baking pan coated with cooking spray. Bake until fish just begins to flake easily with a fork, 10-15 minutes.

EASY PAN-FRIED TILAPIA

Steps:

• Dry tilapia fillets and cut each in half. Season each fillet with Cajun seasoning, salt, and pepper. Dredge in flour to coat, shaking off excess.
• Melt butter and oil in a large heavy skillet over medium-high heat. Pan-fry fish quickly, working in batches if needed, until edges appear white, 3 to 4 minutes. Flip and continue to cook until easily flaked with a fork, 3 to 4 minutes more. Remove to a plate and keep warm.
• Heat the same pan over medium-high heat. Saute onion until soft, about 5 minutes. Pour white wine into the pan, reduce heat, and let simmer until reduced by about half, 5 to 7 minutes. Drizzle sauce over fish before serving and garnish with capers.

PAN FRIED TILAPIA

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.

SAVORY TOMATO-BRAISED TILAPIA

Steps:

• Sprinkle fillets with seasoned salt; drizzle with lemon juice. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add tomatoes, peppers, broth, tomato paste, garlic powder and oregano; cook and stir 2-3 minutes longer., Place fillets over tomato mixture; cook, covered, 6-8 minutes or until fish flakes easily with a fork. If desired, serve with pasta.

RACHAEL RAY'S TILAPIA WITH TOMATILLO SAUCE

Steps:

• Season the tilapia on both sides with salt, pepper, cumin and paprika.
• Preheat a nonstick skillet over medium-high heat.
• Add 1 tablespoon olive oil to the hot skillet and saute tilapia 3 minutes on each side, turning carefully with a thin spatula.
• Squeeze the juice of half the lime over the fish, and transfer fillets to a warm serving platter.
• Return the skillet to the stove over medium-high heat.
• Add 1 tablespoon olive oil, red oniion, jalapeno and garlic, and saute 1 or 2 minutes, then add the tomatillos.
• Season with salt and pepper and saute another 1 or 2 minutes.
• Add the beer and the juice of the remaining lime half, and bring the sauce to a boil.
• Reduce the heat to low and simmer 5 minutes.
• Add cilantro, and adjust salt and pepper to taste.
• Spoon hot tomatillo sauce over the fish and garnish with sprigs of cilantro.
• Serve with recipe #112774, if desired.

PAN-FRIED TILAPIA WITH TOMATILLO RED PEPPER SAUCE

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and spray with cooking spray. Place the pepper pieces cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 10 minutes. Place the blackened pepper pieces into a bowl, and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Once cool, remove and discard the skins.
• Heat 2 teaspoons of canola oil in a large nonstick skillet over medium heat, and cook and stir the tomatillos until softened, about 8 minutes. Sprinkle with salt and black pepper, and mix in the garlic. Cook and stir until the garlic is softened, about 1 minute. Place the hot tomatillos into a blender, and add the roasted red pepper, parsley, rice vinegar, and honey. Blend the sauce until smooth, and set aside.
• In a shallow bowl, mix together the flour, chili powder, and dried oregano. Sprinkle the fish fillets with salt and black pepper, and dredge in the flour mixture until coated.
• Heat 2 teaspoons of canola oil in a skillet over medium-high heat. Cook the fish until browned, 2 to 3 minutes; carefully flip the fish over and cook on the other side until the meat is opaque and slightly flaky and the fish has browned, about 4 minutes.
• Transfer fish to a serving platter. Squeeze the lemon halves over the fish, and serve with sauce. If sauce has cooled, pour into a microwave-safe bowl, and cook in microwave on medium setting until hot, about 2 minutes.