Best 5 Tilapia With Miso And Scallions Recipes
Immerse yourself in a symphony of umami with our tantalizing tilapia, delicately infused with the harmonious flavors of miso and scallions. This culinary masterpiece begins with a medley of aromatic ingredients, including garlic, ginger, and lemongrass, gently sautéed until fragrant. The flaky tilapia fillets are then bathed in a luscious marinade of miso paste, mirin, and sake, infusing them with a captivating depth of flavor. As the fish marinates, the tantalizing aromas permeate the air, creating an irresistible anticipation for the culinary delight that awaits.
In the first recipe, the marinated tilapia fillets are artfully pan-fried, resulting in a crispy exterior that yields to a tender and succulent interior. The delicate flesh of the fish pairs harmoniously with the rich and savory miso marinade, creating a symphony of flavors that dance upon the palate.
For those seeking a healthier option, the second recipe presents a delightful baked tilapia. The marinated fillets are carefully arranged on a baking sheet and roasted to perfection. The high heat caramelizes the miso marinade, creating a delectable crust that locks in the natural juices of the fish. The result is a moist and flaky tilapia that boasts a beautiful golden-brown exterior.
Indulge in the ultimate comfort food with our third recipe, featuring a comforting tilapia miso soup. The delicate flavors of tilapia and miso broth intertwine seamlessly, creating a warm and nourishing culinary experience. Silken tofu, wakame seaweed, and an assortment of vegetables add delightful textural and flavor contrasts, making this soup a true delight for the senses.
Whichever recipe you choose, embark on a culinary adventure that will captivate your taste buds and leave you craving for more.
UDON NOODLES WITH MISO POACHED TILAPIA
Steps:
- In a large pot over high heat, bring water to boil for noodles.
- In a large straight-sided frying pan over medium-high heat, whisk together all ingredients except fish and noodles. Bring to boil; reduce to simmer. Add tilapia fillets, cover, and poach for 10 minutes.
- Add udon noodles to rapidly boiling water and cook for 6 to 8 minutes for thin udon and 10 to 12 minutes for thicker udon. Serve udon in a bowl with miso broth. Top with poached tilapia and chopped scallions.
MISO POACHED TILAPIA WITH UDON NOODLES
An easy Japanese meal, for lunch or dinner. From Sandra Lee.
Provided by Kathy D
Categories Seafood
Time 20m
Number Of Ingredients 8
Steps:
- 1. In a large pot of boiling, salted water, cook thin noodles for 6 to 8 minutes or thicker noodles for 10 to 12 minutes. Drain well and return to the hot pot. Cover and keep warm.
- 2. Meanwhile, in a large straight-sided skillet, combine the mushrooms, scallions, sake and soy sauce. Bring to a boil over med-high heat. Reduce heat to low. Add fish fillets. Cover and remove from heat. Let stand for 10 minutes. *Note - depending on the size of your fish, you may have to put the pot back on the burner to finish cooking the fish.
- 3. In a medium saucepan, heat miso broth. Using tongs, divide the noodles into 4 soup bowls, ladle broth into soup bowls and top with tilapia. Top with any of the optional additions. Enjoy!
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
ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE
This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.
Provided by Kay Chun
Categories dinner, lunch, weeknight, grains and rice, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
- On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
- In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
- Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.
ASIAN STYLE TILAPIA WITH SCALLIONS
Make and share this Asian Style Tilapia With Scallions recipe from Food.com.
Provided by Pizza the Hut
Categories Tilapia
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. preheat oven to 450°F Place each fillet on a separate piece of foil.
- 2. In a bowl, mix the soy, pineapple, oil, garlic and ginger. Spoon the mixture evenly over the tilapia. Top with the green onions; salt and pepper to taste.
- 3. Fold the foil over each fillet to create and packet. Crimp to seal. Bake for 15 minutes.
Nutrition Facts : Calories 285.6, Fat 9.8, SaturatedFat 1.9, Cholesterol 85.1, Sodium 1155.3, Carbohydrate 14.2, Fiber 1.3, Sugar 9.2, Protein 36.6
Tips:
- Use fresh tilapia fillets. Tilapia is a mild-flavored fish that takes well to marinades and sauces. Fresh tilapia fillets should be firm to the touch and have a slightly sweet smell.
- Make sure the miso paste is well dissolved. Miso paste can be quite thick, so it's important to whisk it into the marinade until it is completely dissolved. This will help to ensure that the fish is evenly coated in the marinade.
- Don't overcook the fish. Tilapia is a delicate fish that cooks quickly. Overcooking will make the fish dry and tough.
- Serve the fish immediately. Tilapia is best served hot and fresh out of the oven or grill.
Conclusion:
Miso-glazed tilapia is a delicious and easy-to-make weeknight meal. The miso marinade infuses the fish with a savory, slightly sweet flavor, while the scallions add a bright, fresh note. This dish is sure to be a hit with your family and friends.Here are some additional tips for making miso-glazed tilapia:
- If you don't have white miso paste, you can use red miso paste instead. Red miso paste has a stronger flavor, so you may want to use less of it.
- You can also add other vegetables to the marinade, such as grated ginger, minced garlic, or chopped green onions.
- If you're grilling the fish, make sure to preheat the grill to medium-high heat. Cook the fish for 4-5 minutes per side, or until it is cooked through.
- Serve the fish with your favorite sides, such as rice, roasted vegetables, or a salad.
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