Does anyone know why electrical pylons can be seen in loads of different shapes, sizes and heights? Thanks!
RANCH TILAPIA 1 5 oztilapia fillet 1/2 cup Ranch dressing 1 cup Parmesan cheese 2 cups corn flakes 1 pinch salt 1 pinch black pepper Preheat oven at 350 degreesGrind up corn flakes into crumbsMix Parmesan cheese, salt, pepper in with the corn flake crumbsBaste the tilapia fillet (both sides) with Ranch dressingCoat fish with the crumb mix evenlyBake for 17 mins OR BROILED ORIENTAL TILAPIA 2 tbspfresh lemon juice 2 tbspsoy sauce 1 tbspolive oil 1 tbspground ginger 1 clove garlic, chopped Vegetable oil for broiling dish, 1 scallion for garnish OR BUTTERY-CRUSTED BAKED TILAPIA 4 6-oz boneless tilapia filets 6-8 Ritz crackers, crushed 1/2 teaspoon seasoned salt 1/4 teaspoon chili powder 1/4 teaspoon adobo seasoning 2 tablespoons unsalted butter, cold Arrange fish on a lined baking sheetIn a mixing bowl, combine crushed Ritz crackers with seasoned salt, chili powder, and adobo seasoning (use clean hands to mix)Cut butter into 6 equal patsPlace one pat a piece directly on the center of the tilapiaCut remaining 2 pats into pea-sized pieces and mix by hand into cracker mixtureSprinkle crumbs equally over each tilapia filetBake in a preheated oven at 425°F for 15-20 minutes, or desired doneness OR TALAPIA WITH PESTO Pesto: 2 bunches of fresh basil, chopped 1/2 cup olive oil 1 garlic clove, minced 1 package Ricotta cheese Fish Dish: 4-6 pieces tilapia pesto sauce (from above recipe) 1-2 large ripe tomatoes, 1/2 inch sliced Pesto: In a blender, combine all ingredients and pureeContinue to add more olive oil if sauce is too dry for your preferenceKeep in mind you want the pesto sauce to be more on the thicker sideFish: Arrange fish in a baking dish or panSpoon pesto sauce over each fillet of fishPlace a 1-2 slice (s) of tomato on top of each filletBake at 350°F for 20-30 minutes or until fish is cooked throughoutAdditionally, you can place a slice of bocconcini or mozzarella cheese on top of the tomato, if desired JM
Tilapia with Garlic Butter Cook Time: 15 minutes Ingredients: 2 tablespoons butter 2 cloves garlic, finely minced dash pepper dash salt pinch dried dillweed or parsley dash paprika 4 tilapia fillets Preparation: In saucepan, combine butter, garlic, pepper, salt, dillweed, and paprikaHeat over low heat until butter is melted and starts simmeringRemove from heatBrush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered areaBrush top of each tilapia fillet with the seasoned butter mixtureBake at 350° for 12 to 15 minutes, until tilapia flakes easily with a forkServes 2.
EasyLow broil it with a little lemon juice squirted on there, some ground pepper, and some pats of butterWill cook quickly, so keep a close eye on itSimple, quick and delish.
Lime Butter Fish Ingredients 1 1/2 lb tilapia (orange roughy or flounder) fillets (thawed, if needed) 3/4 teaspoon kosher salt, divided 1/2 teaspoon pepper, divided 5 tablespoons unsalted butter, divided 1 lime (for zest and juice, rinsed) 1 shallot (rinsed) Steps 1.Preheat large sauté pan on medium-high 2–3 minutesSeason both sides of fish with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper (wash hands)2.Place 1 tablespoon of the butter into pan; swirl to coatAdd fish (wash hands); cook 3–4 minutes on each side or until internal temperature reaches 145°F (or flesh is opaque and separates easily with a fork)Cook time may vary depending on the thickness of the fish3.Meanwhile, cut remaining 4 tablespoons of the butter into small pieces; place in small bowl to softenPeel several strips of lime peel, without any white pith, with zester (or vegetable peeler)Chop finely for zest (1 tablespoon); add to butterRemove ends and peel from shallot; chop shallot finely and add to butter4.Stir remaining 1/4 teaspoon each of the salt and pepper into softened butter mixture until well blended; chill until ready to serve5.Squeeze juice of lime (1 tablespoon) over fish; remove fish from panTop fish with lime butter mixture and serveCALORIES (per 1/4 recipe) 300kcal; FAT 18g; CHOL 110mg; SODIUM 280mg; CARB 2g; FIBER 0g; PROTEIN 34g; VIT A 10%; VIT C 10%; CALC 2%; IRON 6%
