Best 4 Tilapia Marsala Recipes
Tilapia Marsala is an exquisite seafood dish that combines the delicate flavor of tilapia with the rich, savory taste of Marsala wine. This delectable dish is perfect for a special occasion or a weeknight meal. The tilapia is pan-fried until golden brown, then simmered in a creamy Marsala wine sauce infused with mushrooms, shallots, and garlic. The result is a tender, flaky fish enveloped in a luscious sauce that tantalizes the taste buds. Served over a bed of fluffy rice or pasta, this dish is sure to impress your family and friends.
This article offers three variations of Tilapia Marsala to cater to different preferences and dietary needs. The classic Tilapia Marsala recipe uses a combination of butter and olive oil to pan-fry the tilapia, resulting in a crispy exterior and a tender, moist interior. The sauce is made with dry Marsala wine, mushrooms, shallots, garlic, and heavy cream, creating a rich and flavorful accompaniment to the fish.
For a lighter version, the Baked Tilapia Marsala recipe is an excellent choice. Tilapia fillets are baked in a flavorful Marsala wine sauce, resulting in a healthy and delicious meal. The sauce is prepared using a combination of olive oil, Marsala wine, mushrooms, shallots, garlic, and chicken broth, creating a light yet flavorful sauce that complements the delicate taste of tilapia.
Lastly, the Air Fryer Tilapia Marsala recipe offers a crispy and guilt-free alternative. Tilapia fillets are coated in a seasoned flour mixture and cooked in an air fryer until golden brown. The Marsala wine sauce is prepared separately using a combination of butter, Marsala wine, mushrooms, shallots, garlic, and heavy cream. This method results in a crispy tilapia with a flavorful Marsala wine sauce, without the added fat from traditional frying.
FISH MARSALA
The original recipe called for scrod, but that isn't readily available fresh where I live. I've found that amberjack, redfish, or red snapper work nicely. Tilapia will work too, but try and find thicker pieces.
Provided by breezermom
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute mushrooms and garlic in 1 tbsp melted butter and olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Set aside, and keep warm.
- Combine the cracker crumbs, Parmesan cheese, salt, basil, oregano, and garlic powder in a medium bowl; dredge the fillets in the crumb mixture.
- Pour 3 tbsp melted butter into an 11 x 7 x 1 1/2 inch baking dish. Arrange fillets over butter, turning to coat both sides; sprinkle with paprika. Bake, uncovered at 350 degrees for 15 minutes.
- Drizzle the Marsala evenly over the fillets, and bake 5 minutes or until the fish flakes easily when tested with a fork. Spoon the reserved mushroom mixture over the fillets and serve immediately. (I've added the mushrooms before drizzling the Marsala, and love the extra taste -- but you sacrifice the crispness of the cracker crumb mixture.).
TILAPIA MASALA WITH RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring the rice, 1 1/3 cups water and 1/4 teaspoon salt to a simmer in a saucepan over medium-high heat. Reduce the heat to low, cover and cook 15 minutes. Remove from the heat and add the peas; cover and set aside.
- Puree 1/2 cup yogurt, the garlic, ginger, lime juice, cumin, cayenne and 3/4 teaspoon salt in a food processor. Transfer all but 3 tablespoons of the mixture to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes.
- Preheat the broiler. Place the fish on a broiler pan; top with the marinade and butter. Broil until opaque, 6 to 8 minutes. Mix the remaining 1/4 cup yogurt, the cilantro, and salt to taste with the yogurt mixture. Serve the fish and rice with the yogurt sauce and lime wedges.
GRILLED TILAPIA WITH CHERRY SALSA
Cherries aren't only for jams and pies -- these juicy, ruby-red summer beauties are ripe for the picking in a refreshing salsa that tops simple grilled fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Heat grill to high; lightly oil grates. In a medium bowl, combine cherries, onion, cilantro, jalapeno, and lime juice. Season with salt and pepper, and toss to combine; set salsa aside.
- In a small bowl, stir together coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub tilapia all over with oil; sprinkle with spice mixture.
- Grill tilapia until opaque around the edges and underside loosens easily from grill, 2 to 3 minutes. Using a metal spatula with a thin blade, flip fish; continue to cook until opaque throughout, 2 to 3 minutes. Serve tilapia topped with cherry salsa.
Nutrition Facts : Calories 208 g, Fat 6 g, Fiber 1 g, Protein 29 g
EASY TILAPIA
Steps:
- Heat a large non-stick skillet over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in skillet and sprinkle with half of the lemon over. Cook for 3 minutes per side, or until fish flakes easily with a fork. Transfer fillets to a plate, and keep warm.
- Add wine, remaining 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm.
- Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.
Nutrition Facts : Calories 461.9 calories, Carbohydrate 16.3 g, Cholesterol 77 mg, Fat 32.6 g, Fiber 5.9 g, Protein 21.4 g, SaturatedFat 13.2 g, Sodium 1726.5 mg, Sugar 5.3 g
Tips:
- Choose the right tilapia fillets: Select firm, thick fillets with a mild, sweet flavor. Avoid fillets that are thin or have a strong fishy smell.
- Dredge the tilapia in seasoned flour: This helps create a crispy crust and locks in the fish's natural flavors.
- Use a nonstick skillet: This will prevent the tilapia from sticking and breaking apart.
- Cook the tilapia over medium heat: This will help prevent the fish from overcooking and becoming dry.
- Don't overcrowd the skillet: Cook the tilapia in batches if necessary to avoid overcrowding the skillet.
- Make sure the Marsala sauce is simmering before adding the tilapia: This will help prevent the sauce from curdling.
- Serve the tilapia immediately: This is when it is at its best flavor and texture.
Conclusion:
Tilapia Marsala is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tilapia is tender and flaky, while the Marsala sauce is rich and flavorful. This dish is sure to be a hit with your family and friends.
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