tilapia Archives | Mama Harris' Kitchen

Quick Pan-Fried Tilapia

April 28, 2016 by MamaHarris 7 Comments

I feel as though I’ve been in a bit of a cooking slump lately. My family has all been so busy with their own things that we don’t get to sit down for dinner together as much as before. With all of the different schedules and different degrees of “busy” for each family member, sometimes it can be difficult to come up with a meal plan for the week.

However, there’s always one of my “old faithful” recipes that I make when it appears everyone will be available to eat together. I make this super easy and quick pan-fried tilapia recipe that I came up with a few years ago. It’s super simple to make, I just steam some rice and add my favorite vegetable and dinner is served in less than 30 minutes!

Super each, extremely flavorful, not too heavy and everyone loves it! It’s definitely a great recipe to have on hand for a quick family meal!

Ingredients:

5 tilapia filets
2 teaspoons lemon pepper
2 teaspoons garlic salt
1 teaspoon smoked paprika
1 teaspoon dried basil
1 tablespoon butter (divided)
1 tablespoon extra virgin olive oil (divided)
2 lemons (divided)

Directions:

Begin by seasoning both sides of each filet and cutting the first lemon into slices to lay on top of each filet.

Heat a pan large enough to fit 5 filets, adding half of the butter and half of the olive oil. Squeezing half a lemon over each side as it cooks.

Once the first side has turned golden, turn over and cook on the other side. Add the remaining olive oil and butter.

Add the lemon slices to each filet once they are almost done cooking, allowing them to sit until the slices soften slightly before removing from heat.

Serve with steamed rice and your favorite vegetable for a simple and easy meal. I love to serve it with my Garlic Parmesan Asparagus for a tasty meal.

Enjoy!

Quick Pan-Fried Tilapia

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 5 servings

Serving Size: 1 pan-fried tilapia filet

Quick Pan-Fried Tilapia

Short on time, but not on taste? This super easy pan-fried tilapia is filled with an impressive punch of "party in your mouth" flavor!

Ingredients

5 tilapia filets
2 teaspoons lemon pepper
2 teaspoons garlic salt
1 teaspoon smoked paprika
1 teaspoon dried basil
1 tablespoon butter (divided)
1 tablespoon extra virgin olive oil (divided)
2 lemons (divided)

Instructions

Begin by seasoning both sides of each filet and cutting the first lemon into slices to lay on top of each filet.
Heat a pan large enough to fit 5 filets, adding half of the butter and half of the olive oil. Squeezing half a lemon over each side as it cooks.
Once the first side has turned golden, turn over and cook on the other side. Add the remaining olive oil and butter.
Add the lemon slices to each filet once they are almost done cooking, allowing them to sit until the slices soften slightly before removing from heat.
Serve with steamed rice and your favorite vegetable for a simple and easy meal. I love to serve it with my Garlic Parmesan Asparagus for a tasty meal.
Enjoy!

https://mamaharriskitchen.com/2016/04/quick-pan-fried-tilapia/

Do you have a favorite quick standby meal? Tell me more!

Mango Chutney over Broiled Tilapia

July 9, 2013 by MamaHarris 4 Comments

A few weeks ago, shortly after I came back from BlogHer Food, I received a box of gorgeous mangoes in the mail from National Mango Board, who had hosted one of the events at the conference. There was some big, juicy mangoes delivered, and I wanted to create something special with them. I’ve already played with mangoes on my blog before, sharing with you recipes for a mango salsa as well as a taco salad. Since it’s mango season, I buy these every time I’m at the store and add them to my daily smoothies.

However, I decided to try something different with my special delivery. It came out so delicious! I created my own version of a mango chutney, using crushed pineapples to really add to the sweetness and curry and chile pepper flakes to add some spice. I served it over some simple broiled tilapia over a bed of quinoa and brown rice and it was a delicious meal.

Various forms of chutney do originate in India, which is why the curry is used. You can also find varieties used in the Caribbean and South Africa as well. There is a great balance between sweet and spicy (which I happen to love) and there is also a richness that the ingredients add when combined. If you’re not a fan of curry, you can replace the ingredient with cumin. It will add the depth but will change the flavor just a bit.

This recipe makes a lot of mango chutney, you can halve it if you like. After this meal I was adding it to everything I could think of, it was delicious!

Mango Chutney Ingredients:

3 tablespoons vegetable oil
1 tablespoon yellow curry
1/2 teaspoon red chile pepper flakes
1/2 teaspoon cinnamon
1/2 teaspoon dry mustard powder
a pinch of ground cloves
1 onion, chopped
1 teaspoon salt
4 cloves garlic, minced
2 tablespoons ginger, grated
6 cups diced mango
1/2 cup brown sugar
1/2 cup cider vinegar
1/2 cup pineapple juice
1/2 cup crushed pineapple
1/2 cup raisins
salt & pepper plus additional brown sugar, to season

Broiled Tilapia Ingredients:

olive oil spray
6 tilapia filets
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon paprika
1/2 teaspoon italian seasoning
1/2 teaspoon parsley
1 lemon

Directions:

In a medium saucepan, over medium heat, warm your oil.

Once oil has begun to warm, add the curry, red chile peppers flakes, cinnamon, dry mustard and cloves.

Whisk spices and oil together and continue to cook over medium heat. The spices will become fragrant, usually after a few minutes. Stir every so often.

After about 5-7 minutes, add the chopped onion and sprinkle with the salt.

Stir onions into spice and oil combination, continue to cook over medium heat until the onions have softened.

Add garlic and ginger. Stir and combine, cooking about a minute while garlic and ginger soften.

Add diced mangoes and brown sugar.

Stir into mixture, the brown sugar will cause it to all caramelize and sweeten up!

Here’s how it should look once the sugar starts to liquefy and soften the mango.

Add the cider vinegar, pineapple juice and crushed pineapple. Mix together and simmer.

Add raisins. Continue to simmer until it all begins to thicken.

Usually about 20-25 minutes, stirring occasionally.

While the chutney is finishing up, begin to season the tilapia fillets. Spray the pan with olive oil, then sprinkle the seasonings over the fillets, flipping and seasoning both sides.

Turn your oven to broil, move top rack to the highest setting and broil the fish for about 5 minutes each side, or until flaky. Once finished, squeeze the lemon over all the fillets.

This is how it will look when it’s just about done. Once it starts to get thick it will thicken quickly.

Remove from heat, add salt and pepper to taste and any additional brown sugar you may want (I added half a handful and mixed) then set aside until ready to serve.

I served this with brown rice and quinoa, but it would be equally delicious with a salad or some steamed broccoli or roasted veggies.

Top with the chutney and serve. Any remaining mango chutney can be stored and refrigerated. It’s great over meats, fish, chicken, even pork! Enjoy!

Disclosure: I was provided free product from National Mango Board to try and was not compensated for this post. All thoughts are my own.

Fish Tacos with Creamy Fish Taco Sauce

May 7, 2013 by MamaHarris 26 Comments

Growing up in California, I’ve always had access to Mexican food in many forms. From fast food, to Tex-Mex, taco trucks, taquerias, and even the nice fancy authentic restaurants. So it’s no wonder that I make burritos, quesadillas, beans, taco salads, enchiladas, tacos and many other dishes. I love Mexican food, and one of my families favorite meals is fish tacos. I remember one time I went to this one little place that served the best fish tacos. I was hooked, and when that particular restaurant closed down I was heartbroken. I had to recreate them! These Fish Tacos with Creamy Fish Taco Sauce aren’t the same thing, unfortunately, but they are still oh so good. This is one of my families favorite meals, and I especially love to start including it in my regular rotation of meals through the Spring and Summer months. Something about that lemony sweet breaded fish with the creamy sauce with hints of lime and spice. Delicious!!

Fish Taco Ingredients:

3 Roma tomatoes
3 tablespoons cilantro, chopped
1 green onion, sliced
dash cumin
4 tablespoons lime juice, divided
2 cups Cole slaw
dash ground pepper
2 teaspoons rice vinegar
1 pound fish (tilapia)
1/2 cup all purpose flour
1/2 cup cornmeal
2 teaspoons parsley
1-1/2 teaspoons lemon pepper
2 teaspoons ground cayenne pepper
3/4 teaspoon paprika
2 teaspoons salt
1/2 teaspoon garlic powder
1 teaspoon white sugar
canola oil
2 lemons
1 cup cheese (cheddar/monterey jack cheese)
taco sized corn tortillas
1-2 avocados (optional)

Creamy Fish Taco Sauce Ingredients:

1/2 cup mayonnaise (I use a light version)
1/2 cup sour cream (I use a light version)
juice of 1 lime
1/4 teaspoon white vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder

Directions:

I like to make the add on’s first, that way the seasonings and spices can set while I prepare the fish.

In a dish or bowl, combine the tomatoes, cilantro, green onion, cumin and 3 tablespoons of lime juice.
Mix and combine, then cover and refrigerate until ready to serve.

In a separate bowl or dish combine the Cole slaw, pepper, vinegar, and 1 tablespoon lime juice.
Mix, combine, cover and refrigerate until ready to serve.

Combine all of the ingredients for the creamy fish sauce.
Mix well, refrigerate until ready to use.

Combine flour, cornmeal, parsley, lemon pepper, cayenne pepper, paprika, salt, garlic powder, and sugar in a dish or plate. Mix all ingredients until well combined.

Cut each tilapia fillet in half, then dredge in the cornmeal/flour mixture until it is well coated.
Pour canola oil in a large skillet or frying pan over medium heat. You want it to be enough oil to reach the sides of the fish, but not completely cover it (fish cooks fast, it will fall apart!)

Once oil is warmed, add fish and begin to fry each side until it’s a gorgeous golden color.

Once the fish is golden and done, remove from heat and immediately douse with lemon juice from a lemon.
Let cool while the remaining fish cooks. Generously squeeze lemon over all pieces, once when removed from the heat, and once before you build your taco.

Once the fish is done frying, heat up your tortillas.
Then add the Cole slaw, fish, then drizzle with the creamy sauce.

Seriously, I could eat it just like that. Yum.

Add tomato/cilantro mixture, then top with cheese.

I also add avocado, simply because I’m obsessed with them.
Big G adds hot sauce, he’s obsessed with that! These are great served with my crock-pot refried beans or my black bean medley (pictured with the tacos).

Enjoy!

Fish Tacos with Creamy Fish Taco Sauce

Ingredients

Fish Tacos:
3 Roma tomatoes
3 tablespoons cilantro, chopped
1 green onion, sliced
dash cumin
4 tablespoons lime juice, divided
2 cups Cole slaw
dash ground pepper
2 teaspoons rice vinegar
1 pound fish (tilapia)
1/2 cup all purpose flour
1/2 cup cornmeal
2 teaspoons parsley
1-1/2 teaspoons lemon pepper
2 teaspoons ground cayenne pepper
3/4 teaspoon paprika
2 teaspoons salt
1/2 teaspoon garlic powder
1 teaspoon white sugar
canola oil
2 lemons
1 cup cheese (cheddar/monterey jack cheese)
taco sized corn tortillas
1-2 avocados (optional)
Creamy Fish Taco:
1/2 cup mayonnaise (I use a light version)
1/2 cup sour cream (I use a light version)
juice of 1 lime
1/4 teaspoon white vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder

Instructions

In a dish or bowl, combine the tomatoes, cilantro, green onion, cumin and 3 tablespoons of lime juice.
Mix and combine, then cover and refrigerate until ready to serve.
In a separate bowl or dish combine the Cole slaw, pepper, vinegar, and 1 tablespoon lime juice.
Mix, combine, cover and refrigerate until ready to serve.
Combine all of the ingredients for the creamy fish sauce.
Mix well, refrigerate until ready to use.
Combine flour, cornmeal, parsley, lemon pepper, cayenne pepper, paprika, salt, garlic powder, and sugar in a dish or plate.
Mix all ingredients until well combined.
Cut each tilapia fillet in half, then dredge in the cornmeal/flour mixture until it is well coated.
Pour canola oil in a large skillet or frying pan over medium heat. You want it to be enough oil to reach the sides of the fish, but not completely cover it (fish cooks fast, it will fall apart!)
Once oil is warmed, add fish and begin to fry each side until it's a gorgeous golden color.
Once the fish is golden and done, remove from heat and immediately douse with lemon juice from a lemon.
Let cool while the remaining fish cooks.
Generously squeeze lemon over all pieces, once when removed from the heat, and once before you build your taco.
Once the fish is done frying, heat up your tortillas.
Then add the Cole slaw, fish, then drizzle with the creamy sauce.
Add tomato/cilantro mixture, then top with cheese.
These are great served with my crock-pot refried beans or my black bean medley (pictured with the tacos).
Enjoy!

https://mamaharriskitchen.com/2013/05/fish-tacos-with-creamy-fish-taco-sauce/

Baked tilapia and veggie foil packets

July 21, 2012 by MamaHarris 13 Comments

So even though I typically buy the “same old stuff” when I purchase groceries, I’m always trying to find and think up new ways to make them so it’s not always boring. One of my favorite foods to cook with is tilapia. There are so many different ways to make it! Sautéed, baked, roasted, fried…I have dozens of favorite ways to prepare it. But a few weeks back I discovered a new way, it was quick, easy, fun and my daughter enjoyed helping. Every member of my family loved it, from the baby to the oldest and the husband. SCORE! Family friendly, and the bonus is easy clean up! Even better!

Ingredients:

one pound tilapia, thawed if frozen
one sheet aluminum foil per tilapia piece
extra virgin olive oil
seafood or cajun seasoning
lemon pepper
garlic salt
paprika
cumin
dried oregano
dried parsley
butter or margarine
2-3 lemons
1-2 heads of broccoli
1 medium onion
1/2 large red bell pepper

Directions:

Start by cutting up the veggies. You don’t want them chopped too big, they won’t cook through properly. If they’re too small they may shrivel up and burn. Cut up your onion, then the bell pepper, then trim just the top broccoli florets off the heads, leaving the stems aside. I divide the veggies evenly into 5-7 bowls depending how many tilapia filets I have.

Thaw out tilapia, pat to dry. Lay out your pieces of aluminum foil. You want them big enough to fit the brocolli and veggies into them, and once folded they have a little room inside for the heat to circulate.

Pour about 1 1/2 tablespoons olive oil into your aluminum foil, then put your tilapia filet and roll it into the oil as shown in the pic.

Then you want to start seasoning both sides of your filet. I don’t have precise measuring on this, but I do have a heavy seasoning hand. You can gauge how much seasoning you want, but be careful not to overseason with the garlic salt or creole seasoning. You don’t want the fish too salty!

Next, I cut up about 2 lemons into slices, and with the third lemon I squeeze a little over the top of the filet.

Then I place 2 of the lemon slices on top of the filet, and then add a few small dabs of butter or margarine.

Last step is to add one of the divided bowls of veggies on top of the filet.

Preheat your oven to 375 degrees and start wrapping your foil bringing up the short sides first. Make sure it’s wrapped well enough to not allow air in, or let moisture out. Then bring up the long sides and fold them over twice to create a pocket.

Throw all your folded foil packets onto a cookie or baking sheet and bake in the oven for about 20 minutes.

Once done, open the packets pretty quickly, as it will still cook if you leave them folded up.

Carefully scoop out the fish filets and veggies onto your plate and serve.

I usually separate the veggies and fish and serve side by side, it’s great with steamed rice and I reserve most of the liquid and drizzle it over the fish and veggies on the plate. Delish!