Best 3 Tomato Artichoke Tilapia Recipes
Indulge in the flavors of the Mediterranean with our tantalizing Tomato Artichoke Tilapia, a culinary masterpiece that combines the delicate taste of tilapia with a vibrant blend of tomatoes, artichokes, and aromatic herbs. This delectable dish offers a symphony of textures and flavors, making it a perfect choice for a healthy and satisfying meal.
Discover a treasure trove of culinary delights as we present not just one, but three irresistible recipes that showcase the versatility of tilapia. From the classic pan-seared tilapia with its crispy skin and tender, flaky flesh, to the savory baked tilapia brimming with Mediterranean flavors, and the tantalizing tilapia tacos bursting with freshness, each recipe promises a unique taste experience.
Our Tomato Artichoke Tilapia recipe takes center stage, featuring a medley of sun-ripened tomatoes, tender artichoke hearts, and a medley of herbs that dance on your palate. Pan-sear or bake your tilapia fillets to perfection, creating a crispy crust that gives way to a moist and flavorful interior.
For those seeking a lighter option, our Pan-Seared Tilapia with Lemon Caper Sauce offers a delightful balance of zesty lemon and briny capers. The delicate tilapia is pan-seared until golden brown, then enveloped in a luscious sauce that brightens up the entire dish.
And if you crave a fun and flavorful twist, our Tilapia Tacos with Avocado Salsa are sure to hit the spot. Crispy tilapia fillets are nestled in soft tortillas and topped with a vibrant avocado salsa, creating a fiesta of flavors in every bite.
No matter your culinary preference, our trio of tilapia recipes promises an unforgettable taste adventure. Each dish is carefully crafted to highlight the delicate flavors of tilapia while offering unique flavor combinations that tantalize your taste buds.
TILAPIA WITH ARTICHOKE, CAPER, AND CHERRY TOMATO SAUCE AND ISRAELI COUSCOUS
Steps:
- On a large plate, stir together the bread crumbs, cheese, 1/2 teaspoon salt, and the black pepper. Rinse the tilapia fillets and pat dry, then coat on both sides with the breadcrumb mixture.
- In a large nonstick skillet over moderately high heat, heat 2 tablespoons of the olive oil until hot but not smoking. Add the tilapia fillets and sauté, turning once, until golden and just cooked through, 4 to 5 minutes total. Transfer the tilapia to a plate and keep warm.
- In a medium saucepan over moderately high heat, bring the stock to a boil. Remove from the heat and stir in the couscous and the remaining 1/4 teaspoon salt. Let stand, covered, for 10 minutes, then stir in the green onions. Cover and keep warm.
- While the couscous is standing, prepare the sauce: In the skillet that was used to cook the fish, heat the remaining 1 tablespoon olive oil over moderately low heat. Add the red onion and sauté, stirring frequently, about 1 minute. Add the garlic and sauté, stirring frequently, until the onion is soft, about 2 more minutes. Add the artichokes and sauté, stirring occasionally, about 2 more minutes. Add the tomatoes and capers and sauté, stirring occasionally, until the tomatoes start to soften, about 3 more minutes. Stir in the reserved artichoke liquid, the vegetable stock, butter, and lemon juice and simmer, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
- Divide the couscous between 2 plates and top each with a tilapia fillet. Spoon the sauce over the fish and couscous and serve immediately.
TOMATO-ARTICHOKE TILAPIA
My mom and I really like tomatoes, capers and artichokes, so I used them together in this one-pan meal. The best part is that, on a busy night, all of the ingredients are ready and waiting in your pantry or freezer. -Denise Klibert, Shreveport, Louisiana
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, heat oil over medium heat. Add tomatoes, artichoke hearts and capers; cook until heated through, 3-5 minutes, stirring occasionally., Arrange tilapia over tomato mixture. Cook, covered, until fish begins to flake easily with a fork, 6-8 minutes.
Nutrition Facts : Calories 246 calories, Fat 5g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 886mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein.
PAN SEARED TILAPIA WITH ARTICHOKE, CAPER, AND CHERRY TOMATO SAUCE & ISRAELI COUSCOUS WITH SCALLIONS
Steps:
- To prepare fish: Rinse fish and pat really dry. Mix bread crumbs, parmesan cheese, and S & P on a plate and coat fish on both sides with this mixture. In a large frying pan, heat canola oil and get pan very very hot. When nearly smoking, place fish in pan and allow to brown. After about 4-5 minutes, flip fish and allow to brown on second side. When fish is cooked through, remove from pan and place on plate off to the side. If needed, add a tad more oil and sauté onion and garlic until respectively translucent and golden. Add artichokes and sauté for a few more minutes. Stir in tomatoes and capers and let cook for a few more minutes. Add marinade that artichokes were in, veg stock, butter, and lemon juice and let simmer for a little longer. S & P to taste To Prepare Couscous: Bring chicken stock to a boil. Remove from heat and stir in couscous. Let stand for 10 minutes. Stir in scallions and fluff with fork. Serving Instructions: Serve fish over couscous and then spoon sauce over it all.
Tips:
- Use fresh, ripe tomatoes for the best flavor. Roma tomatoes are a good choice because they have fewer seeds and less water.
- If you don't have any artichoke hearts on hand, you can substitute canned artichoke hearts, just be sure to drain and rinse them well before using.
- If you want a crispy tilapia fillet, be sure to pat it dry with paper towels before cooking.
- Don't overcrowd the pan when cooking the tilapia. If you do, the fish will steam instead of fry and won't get crispy.
- Serve the tilapia immediately with your favorite sides. Some good options include roasted vegetables, rice, or mashed potatoes.
Conclusion:
This tomato artichoke tilapia is a quick and easy weeknight meal that is sure to please the whole family. The fish is flaky and tender, and the tomato artichoke sauce is flavorful and tangy. Serve it with your favorite sides for a complete meal.
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