Cornmeal and Parmesan crusted Tilapia

My favorite way to serve tilapia!

Ingredients:
1 cup corn flour
1 teaspoon garlic powder
1/2 teaspoon salt
1-2 teaspoons chili powder
3 Tablespoons parmesan cheese
5-8 tilapia fillets
olive oil

Directions:
1.  Preheat oven to 400 degrees.
2.  Mix together corn flour, garlic powder, salt, chili powder, and parmesan cheese.  Fully coat both sides of tilapia fillets with corn flour mixture.  Lay on stoneware bar pan or cookie sheet.
3.  Drizzle tops with olive oil.  Cook for about 10-15 minutes until fully cooked through and golden brown.

Puxa Vida Tilapia

Here's a recipe for tilapia that I found here. It sounds amazing, so will try it soon!

Ingredients:

1 red bell pepper
1/2 onion
1 jalapeno, seeds removed
5 cloves garlic
1 tablespoon olive oil
1 (13.5 ounce) can coconut milk
2 (15 ounce) cans fireroasted diced tomatoes
2 tablespoons honey
Juice of 1 lime
2 pounds tilapia
1/2 cup fresh cilantro, chopped
4-5 cups short-grain brown rice, cooked

FOR THE BLACK BEANS:
3 (15 ounce) cans black beans
1 clove garlic
1/4 cup diced onions
1 teaspoon cumin
1/4 teaspoon oregano
1/2 teaspoon salt

directions:

FOR THE TILAPIA:
Preheat the oven to 350 degrees. Finely chop the red bell pepper, onion, jalapeno, and garlic in a food processor. Drizzle the olive oil in a large saucepan and cook the chopped vegetable mixture in the oil until softened, about 4-5 minutes. Add the coconut milk, diced tomatoes, and honey to the mixture. Bring sauce to a boil, then reduce heat and allow the sauce to simmer until it thickens, about 8-10 minutes. Add lime juice to the sauce and remove from heat.

Place the tilapia in a deep baking dish. Pour the sauce over the fish, making sure it's all well coated. Bake in preheated oven for 40-45 minutes, or until the fish flakes easily when pulled with a fork. Serve over brown rice with black beans on the side. Garnish with chopped cilantro. Enjoy!

FOR THE BLACK BEANS:
Combine all ingredients in a small slowcooker and cook on low heat for 6-8 hours.

Pan Seared Tilapia

This is my new favorite tilapia recipe by far! And I LOVED our old recipes!!!!!! I will be making this again very very soon!

I found a recipe very similar to this on www.food.com, but made a few changes so that it would work for our family's tastes. If you can have dairy, use milk instead of the dairy-free cream.


6-8 tilapia fillets
1/4 cup dairy-free creamer
1 1/2 Tablespoons lemon juice
1 teaspoon dijon mustard
1 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon garlic salt
1 teaspoon paprika
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 Tablespoon blackening seasoning

3 Tablespoons olive oil

1. Thaw out tilapia, if needed.
2. In shallow dish, combine dairy-free creamer and lemon juice. Set aside for about 5 minutes.
3. On a dinner plate, combine cornmeal and seasonings. Whisk together well.
4. In a large skillet, heat olive oil over medium-high heat until hot. Dip each piece of tilapia into the milk mixture, coat fully with milk. Then dip each side in the cornmeal mixture, making sure to coat both sides fully. Place in skillet with hot oil. Cook for about 3-5 minutes on the first side, flip, and finish cooking about 3-5 minutes on the other side. Fish should be flaky when fully cooked. Remove from skillet. Repeat if necessary with the rest of the fish fillets.

WEMP Free Thai Tilapia

It's so funny that Annabelle has come SO far in her short little 6 years! :)

Even as recently as 2 years ago, there was not a lot that Belle would eat that wasn't plain, simple, and boring...you could not get her to eat a bell pepper, no matter what. And, that was just the beginning.

But, today, she is an awesome, adventurous eater! And, except for those few and far-between days now that she complains about food, her brother and sister are following her every move and enjoying quite a variety of foods! That's so great! Especially since we're so limited with Derek's allergies, it's nice to have lots of flavor and spice (especially with thai and indian dishes), so we don't feel so deprived all the time!

Anyway, I found this recipe tonight and decided to try it...because not only are we a family of thai-cuisine lovers, but the kids LOVE tilapia! So, why not join the two together?

I did change it quite a bit though, so I'm claiming this as my own recipe! LOL! I've been wanting to perfect a sauce so that it tastes like the Panang Curry dish at a small little restaurant in Winchester, VA...and I think it's pretty darn close! :) Can't wait to try it with chicken!

Of course, the panang curry sauce has peanut in it, so only add those if you can! If not, it's delightful even without!!!

In fact, I made 7 fillets tonight (they are very small), doing 4 in one skillet with NO peanut butter for the kids, and the rest I did for Chris and I with peanut butter, and they are both SO very good! I think this is my new best creation! :)

Note: If doing more than 4 fillets, you'll need to do in 2 skillets, so double the sauce for sure! I doubled it when cooking 7...

WEMP Free Thai Tilapia

Ingredients:
1/2 can coconut milk (about 6-8 oz)
2 Tbsp chopped onion
1 tsp fresh ginger, chopped (I just sliced some off the end of my ginger root & threw in blender)
1/2 tsp ground turmeric
1 tsp chopped fresh lemongrass (I used about 1/4 tsp dried lemon grass powder)
1/4 tsp salt
1/2 Tbsp fresh basil
1 tsp fresh garlic
1 Tbsp olive oil
4 tilapia fillets
1/2 tsp red pepper flakes, to taste
1-2 Tbsp peanut butter (IF YOU CAN HAVE PEANUTS!) - totally optional here!

Directions:
1. In a blender, combine coconut milk, onion, ginger, turmeric, lemon grass, salt, basil, garlic, and peanut butter (if using). Blend until smooth.
2. Heat olive oil in skillet over medium heat. Season the fish fillets with salt and pepper on both sides, then place them in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes, if desired.
3. Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.

Spinach Tilapia

Not my favorite tilapia dish so far, but it was good...and healthy! Found it here.

Ingredients:
4 (4-6 ounce) tilapia fillets (total of 1 pound)
cooking spray
10 ounces baby spinach, cleaned
1/4 cup chicken broth (I used flakes)
1/4 teaspoon onion powder
salt and pepper
3 teaspoons creole seasoning
1 small tomato, chopped
4 green onions, thinly sliced

Directions:
1. Spray a 9x13-inch baking dish with cooking spray and add the spinach. If necessary to make the spinach fit it into the baking dish, steam or saute the spinach for a minute or two to wilt slightly.
2. Sprinkle spinach with salt and pepper and onion powder; add the chicken broth.
3. Sprinkle tilapia filets lightly with salt, pepper, and Creole seasonings. Arrange the filets over the spinach and sprinkle with chopped tomato and sliced green onion. Cover the baking dish with foil and bake at 350° for 25 minutes, or until fish flakes easily with a fork.

Crispy Tilapia

OK, so I now can't claim to hate fish...because I seem to LOVE tilapia!!!!
This was Chris' favorite so far...I love them all! Definitely will be making this one a LOT!!
It started off as a recipe I found online, but we completely changed it, so it's an Allport original! :-)

Ingredients:
2 lbs tilapia fillets, about 4
1/3 cup flour, for dusting fish
1/2 cup milk
1/2 cup panko breadcrumbs
1/3 cup grated romano cheese
1/2 tsp red pepper
1 tsp sea salt
olive oil, to cover bottom of large pan

Directions:
1. Dust fillets with 1/3 cup of flour. (I didn't do this, but will try next time)
2. Mix breadcrumbs, cheese, salt, and red pepper on a plate.
3. Pour milk onto another plate.
4. Dip all floured fish into milk then breadcrumb mixture.
5. Heat oil medium-high in large pan.
6. Fry, turning after 2 minutes on each side.

Johnny Carino's Jalapeno Garlic Tilapia

AWESOME!!!! Of course you can only eat this about once every 10 years because of the fat and calorie content! :-) But it's a GREAT date night dinner!
I didn't have tomatoes, so I omitted that part.


Ingredients:
2 (4 ounce) tilapia fillets
1/2 cup white flour
2 ounces melted margarine
1 teaspoon chopped garlic
1/4 cup diced jalapeno
1 cup chopped de-stemmed spinach
1 pinch salt
1 pinch pepper
1 pinch garlic salt
4 ounces heavy cream
1/4 cup lemon butter
5 ounces angel hair pasta
1 teaspoon fresh parsley
1/8 cup diced roma tomato

Directions:
1. Dredge the tilapia filets in the flour, and add them with the melted margarine and garlic to a medium temperature sauté pan.
2. Once the tilapia has finished cooking on one side, flip them over and add the jalapenos, spinach, salt, pepper, and garlic salt.
3. Prepare the angel hair in boiling water, and allow it to cook for 3 to 4 minutes depending on the temperature of the water.
4. As the filets begin to flake, add the heavy cream, and bring it to a slight boil.
5. Once the cream begins to boil, remove the pan from the fire and reduce the lemon butter into the sauce.
6. Place the pasta in a bowl, and pour the fish with the sauce over the pasta.
7. Garnish with fresh roma tomatoes and parsley.