Orange Sauced Tilapia Recipes

TILAPIA WITH CITRUS SAUCE

Steps:

• Place milk in a shallow bowl. In another shallow bowl, combine the flour, salt and pepper. Dip fish in milk, then coat with flour mixture., Spray fillets with cooking spray. In a large nonstick skillet, cook fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same pan, saute garlic in butter and oil for 1 minute. Add the lemon, lime and orange slices, juices and onions; cook 1 minute longer. Serve with fish.

ORANGE TILAPIA

Steps:

• Pour 1 1/2 cups orange juice into a resealable plastic bag. Add tilapia fillets, coat with the juice, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 3 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk butter, panko bread crumbs, 3 tablespoons orange juice, garlic, and basil together in a bowl.
• Remove tilapia from the orange juice and shake to remove excess liquid; arrange fillets in a 13x9-inch baking dish. Discard marinade.
• Pour 1/2 cup orange juice over the tilapia fillets. Spread butter mixture over the top of the filets to cover each completely.
• Bake in preheated oven until the liquid is bubbling and the fish flakes easily with a fork, about 15 minutes.

BEER BATTERED TILAPIA WITH RED CHILE MANDARIN ORANGE SAUCE

Steps:

• Heat enough olive oil, to shallow fry the fish, in a large skillet over medium-high heat
• In a shallow dish, whisk together 1/2 cup of the flour, beer, egg, and baking powder. Place remaining 1/4 cup flour in a separate shallow dish.
• Season both sides of fish fillets with salt and black pepper. Dredge fish in flour, turn to coat both sides and then shake off excess flour. Dunk fish in beer mixture and turn to coat both sides.
• Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque. Remove fish from oil. Place on a paper towel lined plate.
• While the fish is frying, in a medium bowl, whisk together lemon juice and chili paste. Add mandarin oranges and cilantro and toss to combine. Serve sauce over fish.

ORANGE-SAUCED TILAPIA

Steps:

• Mix first 7 ingredients together in a jar; cover; and shake to blend.
• Refrigerate for at least a hour to meld flavors.
• When ready to serve, dip each fillet in the orange mixture; then in cracker crumbs to cover.
• Melt butter in a large skillet over MEDIUM heat; when foam subsides, add fillets and cook on each side until fish flakes, about 10-15 minutes (depends on the thickness of fish).
• Do not overcook!
• Remove fish to warm platter.
• In small sauce pan, bring remaining orange sauce to a boil.
• Cook about 2-3 minutes.
• Sauce will be thin.
• Reduce heat to LOW; add mandarin oranges slices.
• Cook 1 minute to heat orange slices.
• Serve sauce over fish.

TILAPIA WITH CITRUS BAGNA CAUDA

Steps:

• Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.
• The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.
• Meanwhile, preheat oven to 200 degrees F.
• Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.