Tilapia Carpaccio Raw Marinated Fish Fillet Recipes

TILAPIA CARPACCIO (RAW MARINATED FISH FILLET)

Steps:

• Pat dry the tilapia fillet and wrap it in cling film. Place it for about 30 minutes in the freezer.
• Take it out of the freezer and cut it into very thin slices. The slices should be as thin as possible. Freezing will help here, because the fillet is firm after freezing. It is important, that the slices are very thin.
• Place the tilapia slices on a plate in a single layer and drizzle the lemon juice over the fish. Set aside.
• Heat olive oil over medium heat (don't let it get too hot). Cook ginger, garlic, vanilla bean and rosemary sprig for about 5 minutes. Garlic, ginger should not turn brown.
• Remove from heat and let cool slightly.
• Add aceto balsamico, salt and pepper to taste to make a lukewarm vinaigrette.
• Arrange the tilapia fillets on a serving platter and drizzle with the vinaigrette.
• Top it with Parmesan and serve with some roasted bread.

EASY GRILLED TILAPIA FILLET

Steps:

• Place lemon slice on a foil square.
• Cut garlic clove in half and rub both sides of fillet, place clove on foil.
• Place fillet on top, sprinkle with salt and pepper.
• Place ice cube on top of fillet. Fold foil into packet.
• Grill for approximately 10-15 minutes on medium-high heat.
• Carefully open packet and serve.

GRILLED TILAPIA WITH MANGO SALSA

Steps:

• Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

MARINATED MEDITERRANEAN FISH FILLETS

Steps:

• Combine all marinade ingredients. Marinade fish fillets for 30 mins or more.
• Remove fish from marinade. Heat oil in non-stick frypan and fry fish until cooked through.

HONEY SOY TILAPIA

Steps:

• Mix the honey, soy sauce, balsamic vinegar, and garlic together in a bowl. Place the tilapia fillets in the mixture; allow to marinate in refrigerator at least 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Remove tilapia from marinade, and discard the marinade. Place fillets into the prepared baking sheet, and sprinkle the black pepper over the fish.
• Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

BAKED TILAPIA IN GARLIC AND OLIVE OIL

Steps:

• Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish. Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.
• Preheat the oven to 350 degrees F (175 degrees C).
• If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne or white pepper. If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil.
• Bake at 350 degrees F (175 degrees F) for 30 minutes.

TERIYAKI TILAPIA (MY MOCK UNAGI)

Steps:

• In a non stick pan, over medium high heat, heat oil and then add the tilapia.
• Mix the remaining ingredients and add them to the pan, cooking until the fish is cooked through and the sauce has thickened.