Best 4 Tilapia In Crazy Water Recipes
Tilapia in Crazy Water is a flavorful and easy-to-make dish that is perfect for any occasion. The combination of simple ingredients and bold flavors makes this recipe a winner. The main recipe features tilapia fillets simmered in a flavorful broth made with garlic, onion, tomatoes, bell peppers, and a variety of spices. The result is a tender and flaky fish with a slightly spicy and tangy sauce.
In addition to the main recipe, the article also includes three variations:
* **Tilapia in Crazy Water with Coconut Milk:** This variation adds a creamy and rich flavor to the dish.
* **Tilapia in Crazy Water with Mango Salsa:** This variation adds a sweet and tangy flavor to the dish.
* **Tilapia in Crazy Water with Avocado Salsa:** This variation adds a creamy and refreshing flavor to the dish.
No matter which variation you choose, you're sure to enjoy this delicious and easy-to-make recipe.
TILAPIA IN "CRAZY WATER"
A flavorful italian recipe. Even my husband who doesn't usually like fish thought it was excellent. The fish is poached in "crazy water" with lemons, capers, fresh garlic and thyme.
Provided by GingerPeach
Categories Tilapia
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a medium pot or pan, fry the lemon slices and capers in the olive oil for 5 minutes on medium heat.
- Remove the lemons and capers and set aside.
- Using the same pan, cook the garlic, chili powder and 1/4 cup of the water.
- Let simmer until water is gone.
- Add the remaining 1/2 cup water, tomatoes, wine, thyme, and salt and bring to boil.
- Throw fish into"crazy water", reduce heat and let simmer with lid on, about 8 minutes.
- Remove fish to shallow serving bowls.
- Boil"crazy water" on high for a few minutes to reduce.
- Garnish the fish with lemon slices and capers.
- Drizzle the crazy water over the fish and serve immediately.
Nutrition Facts : Calories 264.8, Fat 9.3, SaturatedFat 1.7, Cholesterol 62.5, Sodium 837.5, Carbohydrate 10.3, Fiber 2.5, Sugar 3.8, Protein 26.9
PESCE ALL'ACQUA PAZZA (FISH IN CRAZY WATER)
This classic Neapolitan dish involves poaching fish in a liquid that Marcella Hazan explained as being "denser than a broth, looser, more vivacious and fresher in taste than any sauce." It's made by simmering chopped extra-ripe tomatoes with water, garlic, chile and other flavorings. Once the water tastes like tomato, fish fillets are poached in it. This foolproof method prevents overcooking, so it's ideal for all kinds of delicate seafood. Some think "crazy" refers to the broth's spiciness, while others think the name comes from the fact that fishermen made the dish with seawater (but it could also simply reflect that water is the key ingredient).
Provided by Ali Slagle
Categories dinner, weeknight, seafood, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large skillet with high sides, combine the olive oil, garlic, fennel seeds and red-pepper flakes. Set over medium-low and cook, swirling occasionally, until sizzling and fragrant, 3 to 5 minutes.
- Add 2 1/2 cups water, the tomatoes and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes.
- Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.
- Taste the water and adjust seasonings with salt and red-pepper flakes. If the liquid has reduced so much that it resembles sauce, add a little water until it looks like tomatoes suspended in red-tinted water. Serve the fish and tomato water in shallow bowls, with a drizzle of olive oil and bread for dunking.
PAN-SEARED TILAPIA
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.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 11.9 g, Cholesterol 56.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 4.5 g, Sodium 50.9 mg
EASY BAKED TILAPIA
Steps:
- Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch baking dish.
- Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
- Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 7.3 g, Cholesterol 46.4 mg, Fat 3.6 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 1.6 g, Sodium 354.3 mg
Tips:
- Choose the right tilapia: Use fresh or frozen tilapia fillets that are about 4 ounces each and about 1 inch thick.
- Prepare the crazy water: Make sure the water is boiling before adding the lemon slices, salt, and dill.
- Cook the tilapia: Place the tilapia fillets in the crazy water and bring to a boil. Reduce heat to medium-low and simmer for 5-7 minutes, or until the fish is cooked through. Do not overcook, or the fish will become dry and tough.
- Serve immediately: Tilapia in crazy water is best served immediately with your favorite sides, such as steamed vegetables, rice, or potatoes.
Conclusion:
Tilapia in crazy water is a simple but delicious dish that is perfect for a quick and easy weeknight meal. The crazy water adds a flavorful and tangy twist to the tilapia, and the fish cooks up in just a few minutes. Serve with your favorite sides, and you have a healthy and satisfying meal that the whole family will enjoy.
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