Pomegranate And Lemon Herb Tilapia Recipes

LEMON GARLIC TILAPIA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
• Rinse tilapia fillets under cool water, and pat dry with paper towels.
• Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
• Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

POMEGRANATE AND LEMON-HERB TILAPIA

Steps:

• Tilapia: 1. Preheat oven to 375°F. 2. Score 1 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. Press 2 tablespoons of juice for use with potatoes and set aside. (Refrigerate or freeze remaining arils for another use.) 3. Heat add olive oil and panko in a small skillet. Cook over medium heat and stir until crumbs are lightly browned. 4. Mix browned panko together with parsley, lemon zest, salt and pepper. 5. Dip tilapia fillets in egg beaten with lemon juice and then roll into panko mixture. 6. Place fillets in a greased casserole dish and bake for 20 to 30 minutes. 7. Garnish with more chopped parsley and arils; serve with potatoes.

LEMON HERB TILAPIA

Steps:

• Mix all ingredients except for tilapia in a bowl. This is the marinade.
• Add tilapia to the marinade.
• Refrigerate for at least 2 hours.
• In an 8 inch skillet pan fry the the fish.
• Present over a vegetable.

SEARED LEMON PEPPER TILAPIA WITH CREAMY PUMPKIN SEED VINAIGRETTE SALAD TOPPED WITH POMEGRANATE SEEDS

Steps:

• In food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks. Cover; process until smooth. With the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time. If the mixture gets too thick, add the 1 tablespoon ice water. Season with the salt and pepper. Stir in pumpkin seeds. Refrigerate while making tilapia.
• Place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes. Dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess.
• Heat 2 skillets over high heat. Divide 3 tablespoons olive oil evenly between skillets. When hot, add the fish; reduce heat to medium, and cook until nicely browned, about 5 minutes. Turn fish and cook on the second side until the fish is done throughout (test with a fork), about 4 minutes, depending on thickness.
• Transfer the fish to 6 individual plates. Garnish with the lemon wedges. Toss the lettuce with a portion of the dressing; divide among plates of fish. Spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all, and enjoy.