Ginger-Soy Tilapia

From: All You

Ingredients:
4 tilapia fillets
2 Tbsp grated fresh ginger
1/4 cup soy sauce
2 tsp sesame oil
pepper

Preheat oven to 425 F. Tear off four pieces of foil, each about 12x15 inches long. Place a tilapia fillet in center of each piece of tinfoil. Spread 1 1/2 tsp ginger over each fillet. Drizzle each with one tablespoon soy sauce and 1/2 teaspoon sesame oil. Season with pepper.

Fold top of foil to meet bottom edge. Crimp edges tightly to seal. Arrange packets in a single layer on a large, rimmed baking sheet. Bake until fish is opaque, 10-12 minutes. Serve hot.

Verdict:
Well, I liked this pretty well but I think I would have liked it with less soy sauce. I substituted coconut oil for the sesame oil and served the tilapia over brown rice. I'd like to try this again and just not use so much soy sauce. It's worth a second chance.

Tilapia Pasta

From: Better Homes and Gardens magazine

Ingredients:
8 oz dried linguine
12 oz fresh or frzoen tilapia fillets, thawed if frozen
2 Tbsp olive oil
1 large onion, finely chopped
1 fennel bulb, trimmed, cored and chopped
6 cloves garlic, minded
1 Tbsp capers
1 tsp dried Italian seasoning
1 14-oz can diced tomatoes (undrained)
1 8-oz can tomato sauce
1 Tbsp snipped fresh Italian parsley

Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Set pasta and water aside.

Season fish with 1/8 tsp salt and pepper. In a large skillet heat one tablespoon oil over medium-high heat. Add tilapia, cook about 6 minutes or until fish flakes easily with a fork. Remove; set aside.

Add remaining oil to skillet. Add onion and fennel. Cook and stir 5 minutes or until tender. Stir in garlic, capers, and Italian seasoning; cook and stir 1 minute more. Stir in undrained tomatoes, tomato sauce and reserved pasta water. Bring to boiling. Boil gently, uncovered, 8 minutes, stirring occasionally. Remove from heat.

Stir in pasta and fish, breaking up fish slightly. Sprinkle with parsley.

Verdict:
Thumbs up! I actually love tilapia because it doesn't have that "fishy" flavor that so many fish have. I also love pasta and pasta sauce, so I knew this was going to be a winner. I left out the fennel and capers and it still had a great flavor.

Crispy Tilapia

From: Deep Fried Food

Ingredients:
3 lbs tilapia fillets
1/3 cup flour, for dusting fish
1 egg
1/2 cup buttermilk
1/2 cup flour
1/2 cup yellow cornmeal
salt
pepper
1/2 tsp baking soda
1/2 tsp baking powder
2 Tbsp Old Bay Seasoning
canola oil, to cover the bottom of the frying pan

Salt and pepper the fish. Dust with the 1/3 cup flour. Mix egg with buttermilk in one bowl. Mix flour, cornmeal, baking soda, baking powder and Old Bay in another bowl. Dip floured fish into egg mixture, then flour mixture. Heat oil in a large pan. Fry, turning every couple of minutes.

Verdict:
Thumbs up! I love tilapia because it doesn't have that "fishy" flavor. This is the best recipe I've ever made with tilapia and fried fish. My entire family gobbled it up. And the small amount that was left over was perfect the next day when I broiled it for a few minutes. Definitely making this one again!

Parmesan Crusted Tilapia

From: Kitch Me

Ingredients:

3 to 4 tilapia fillet, depending on size

1⁄4 cup bread crumbs, or crushed buttery round crackers

1⁄4 cup parmesan cheese, grated

1 tbsp Italian seasoning

1 tsp garlic powder

1 tbsp lemon juice

1 kosher salt, to taste

1 pepper, to taste

1 garlic powder, to taste

1 olive oil

1. Preheat oven to 425 degrees F. Grease a baking dish.
2. Combine bread crumbs, parmesan, Italian seasoning, and 1 teaspoon garlic powder on a plate; mix well.
3. On a different plate, pour 1 tablespoon lemon juice.
4. Working one at a time, place a fillet in the plate with lemon juice, season to taste with salt, black pepper, and garlic powder. Turn fish over in the lemon juice and season the other side.
5. Dredge fillet in the parmesan mixture, patting it all over to coat.
6. Place in prepared baking dish; repeat with remaining fish.
7. Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.
8. Bake for about 20 minutes or until fish easily flakes with a fork and edges are brown.

Verdict:
Thumbs up! I really like the flavor of tilapia and am trying to incorporate more fish into our diet. I figured I would start with a recipe that isn't too outlandish. My son (3 years old) ate a ton of this. I also really liked it. My daughter (5 years old) said it was too spicy for her, which I guess is the tilapia flavor. I'll definitely be making this again though.

Nutrition information (based on my ingredients; 1 fillet serving)
Calories: 121
Carbs: 3g
Fat: 3g
Protein: 20g