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| Seafood Recipes |
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Recipes for Butcher's Choice of Atlanta, Inc. Si - Tilapia Fillets
Recipe Quick Links:
Baked Tilapia with Tomatoes & Olives
Beer Battered Tilapia
Broiled Tilapia with Sweet Potato Crust
Crispy Fillet of Tilapia
Crunchy Tilapia
Easy Baked Tilapia
Fried Marinated Tilapia
Mustard-Pecan Baked Tilapia Fillets
| Baked Tilapia with Tomatoes & Olives |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 15-20 min.
Serving Size: 6 servings |
Can be used with:
Si - Tilapia Fillets |
|
Ingredients:
6 Butcher's Choice of Atlanta, Inc. Tilapia Fillets
1/4 cup extra-virgin olive oil
4 sprigs of fresh thyme
3 tomatoes, peeled, seeded and chopped
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1/2 cup coarsely chopped green olives
1/4 teaspoon dried hot red pepper flakes
2 garlic cloves, minced
1/2 cup finely chopped red onion
1 tablespoon fresh lime juice |
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Instructions:
Preheat the oven to 400 degrees.
Lightly oil a shallow baking dish large enough to hold the fillets in one layer.
In a bowl stir together the oil, the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the onion, and the lime juice.
In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them.
Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes. |
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| Beer Battered Tilapia |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 5 min.
Serving Size: 4 servings |
Can be used with:
Si - Tilapia Fillets |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Tilapia Fillets
Juice of 1/2 lemon
2 tablespoons chopped parsley
2 tablespoons cooking oil
Salt and freshly ground pepper
Oil for deep frying |
BEER BATTER:
2 large egg yolks
1/2 cup beer
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
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Instructions:
Cut fillets into 2" pieces. Put in a bowl with lemon juice, parsley, 2 Tbls. cooking oil, and salt and pepper to taste. Heat oil for deep frying. Dip pieces of fish individually into batter, and then into hot oil. Cook, turning and submerging pieces in the oil until golden brown all over. Drain on paper towels. |
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| Broiled Tilapia with Sweet Potato Crust |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 5-10 min.
Serving Size: 2 servings |
Can be used with:
Si - Tilapia Fillets |
|
Ingredients:
2 Butcher's Choice of Atlanta, Inc. Tilapia Fillets
Filling:
3 sweet potatoes, cooked and peeled (14 ounces after cooking)
3 teaspoons fresh lemon juice
4 teaspoons fresh orange juice
1 tablespoon unsalted butter
1 teaspoon salt
1/2 teaspoon minced ginger |
Crust:
3 graham crackers
1 cup roasted pecans
2 tablespoons melted butter
Sauce:
5 tablespoons heavy cream
1 tablespoon pure vanilla extract
2 tablespoons fish stock, crab or shrimp stock, or water
Pinch of seafood seasoning or Creole seasoning |
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Instructions:
Grind the sweet potatoes, juices, butter, salt and ginger together and set aside. Grind the graham crackers, pecans and butter together. Cover the fish with the sweet potato mixture, then sprinkle the pecan mixture over the sweet potato mixture. Broil the fillets until golden brown, approximately 4 minutes.
In a 6 inch skillet, add the cream, vanilla, seafood stock (or water) and seasoning. Bring to a boil and cook for 45 seconds, until the alcohol in the vanilla is gone and the sauce coats the back of a spoon.
Pool the sauce on a plate, place the broiled fish fillet on top and serve. |
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| Crispy Fillet of Tilapia |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 6-9 min.
Serving Size: 4 servings |
Can be used with:
Si - Tilapia Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Tilapia Fillets
1 cup cream of wheat -- not instant
2 teaspoons kosher salt
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1/2 teaspoon cayenne pepper
1/2 teaspoon ground white pepper
olive oil
tartar sauce (optional) |
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Instructions:
Mix the cream of wheat with salt and peppers, place in a shallow dish (for coating fish). Coat each fillet on both sides with cream of wheat mixture.
Pan-Fry fish in about 1/2 of olive oil until cooked through and golden brown. (about 3 minutes on each side, depending on the thickness of the filet.) |
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| Crunchy Tilapia |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 10-15 min.
Serving Size: 4 servings |
Can be used with:
Si - Tilapia Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Tilapia Fillets
1/4 teaspoon of salt
1/4 cup of all-purpose flour
Pepper |
2 egg whites
1/4 cup cornmeal
1/4 cup dried bread crumbs
1/2 teaspoon dried basil, crushed |
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Instructions:
Preheat the oven to 450° F.
Stir flour, salt and pepper together in a dish or plate. Separate the egg whites from the egg yolks and place the egg whites in a bowl. Egg yolks are not used in this recipe. Beat the egg whites until they are white and foamy.
Place the dried bread crumbs in another bowl and add cornmeal and basil. Stir the ingredients gently until blended. Bread the Tilapia fillets by first dipping them into the flour mix. Shake of any surplus flour mix and proceed by dipping the Tilapia fillets in the egg whites. The third step is to dip the Tilapia fillets in the bread crumb mixture and cover them entirely with the mix.
Use non-stick cooking spray to cover the bottom of a shallow baking dish. Place the Tilapia fillets in the baking dish and bake them in the oven during 10-15 minutes. The Crunchy Oven Fried Tilapia fillets are ready when you can easily flake the fish using a fork. |
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| Easy BakedTilapia |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 25-30 min.
Serving Size: 4 servings |
Can be used with:
Si - Tilapia Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Tilapia Fillets
3 teaspoons of butter
1/4 teaspoon of Old Bay Seasoning
1/2 teaspoon of garlic salt
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1 lemon
1 package of frozen cauliflower with broccoli and red pepper (16 ounces)
Salt
Pepper |
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Instructions:
Start by preheating the oven to 375º F.
Grease a 9x13 inches baking dish using some of the butter. Place the tilapia fillets in the baking dish and dot them with the rest of the butter. Pour the Old Bay Seasoning and the garlic salt over the tilapia fillets. Slice the lemon. Position one or two slices of lemon on each tilapia fillet. Place the frozen cauliflower, broccoli and red pepper around the tilapia fillets and season with some salt and pepper.
Cover the baking dish and bake it in the oven during 25-30 minutes. Tilapia is ready when you can easily flake the tilapia with a fork, and the cauliflower, broccoli and red pepper feel tender. |
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| Fried Marinated Tilapia |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 6-8 min. marinade, 6-9 min. cooktime
Serving Size: 4 servings |
Can be used with:
Si - Tilapia Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Tilapia Fillets
2 cloves of garlic
1/2 cup of parsley
1/2 lemon |
3/4 cup of olive oil
1/4 cup red wine or balsamic vinegar
1 tablespoon of oregano
1/2 teaspoon of black pepper
2 dashes of Tabasco |
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Instructions:
Mince the garlic into fine pieces. Chop the parsley into fine pieces. Place the garlic and the parsley in a large jar. It must be a jar with a tight fitting lid, since you will need to shake it later. Squeeze the juice from the lemon over the jar. Add olive oil, red wine or balsamic vinegar, oregano, black pepper and Tabasco. Put the lid on the jar and shake it well. Marinate the tilapia fillets in the marinade for 20-30 minutes.
Remove the tilapia fillets from the marinade and fry or grill them. A medium thick tilapia fillet will usually require 2-3 minutes of cooking per side. |
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| Mustard-Pecan Baked Tilapia Fillets |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 12-15 min.
Serving Size: 4 servings |
Can be used with:
Si - Tilapia Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Tilapia Fillets
1/2 cup mayonnaise
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1/4 cup brown mustard, such as Frenchs Bold n Spicy
1/4 cup pecans, finely chopped |
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Instructions:
Lightly butter a large, shallow baking pan, such as a jelly roll pan. In a small bowl, combine mayonnaise, and mustard. Using paper towels, pat fish lightly to dry. Arrange fish fillets in prepared baking dish. Spread mayonnaise mixture over each fillet. Sprinkle each fillet with chopped pecans press down gently.
Bake in a preheated 350ºF oven for 12 to 15 minutes, until fish flakes easily with a fork.
Serve with broccoli and tomato slices. |
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