Fish recipes - Tilapia Recipes Fish & Seafood Recipes -

Tilapia recipes ~ Raspberry Tilapia recipe


Recipe Categories : | Tilapia recipes | Seafood recipes | Recipe Index |

Ingredients :

  • 4 x 4 oz fillets tilapia
  • ¼ cup olive oil
  • ¼ cup raspberry vinegar
  • ¼ cup honey
  • 1 tspn yellow mustard
  • ½ tspn dried dill weed


Preparation and Cooking Instructions :

  1. Preheat oven to 350°F.
  2. Grease a 11" x 7" baking dish.
  3. In a mixing bowl, whisk together the olive oil, raspberry vinegar, honey, mustard and dill weed.
  4. Arrange the tilapia filets in a single layer in the prepared baking dish.
  5. Pour mixture over the fish filets, coating the filets evenly.
  6. Bake in a preheated oven, uncovered for 20 minutes or until fish is flaky with a fork.

Tilapia recipes - Florida Marketplace 10 Piece Seafood set
Florida Marketplace 10 Piece Seafood set

Tilapia recipes -he Manhattan Ocean Club Seafood Cookbook
Manhattan Ocean Club Seafood Cookbook

 


Tilapia recipes - Rick Stein's Complete Seafood Rick Stein's Complete Seafood ~ The ultimate fast food, fish is the home cook’s no-fuss yet sophisticated weeknight or company dinner. But often even the most nimble cooks are limited to a handful of varieties of fish and shellfish, intimidated away from others despite every fishmonger’s best attempt to dispense cooking directions. What these cooks really need is a color step-by-step guide that shows how to work with the other 90 percent of seafood that’s under the glass. Seafood cooking school proprietor Rick Stein has just the answer in this heavily photographic manual with recipes. RICK STEIN’S SEAFOOD shows in detail how to scale and gut round fish for the grill, skin and pan-fry whole flat fish, fillet small round fish for stuffing, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs for steaming, clean and stuff squid, and much, much more. More than 200 recipes, such as Sea Bass Baked in a Salt Crust and Stuffed Grilled Mussels, will inspire cooks to put the techniques Stein presents to good use. Extensive charts and color illustrations help cooks tell their mackerel from their monkfish.