Best 3 Jacques Pepin Tilapia Recipes
Jacques Pepin’s tilapia recipes are a delightful way to enjoy this mild-flavored fish. Simple to prepare, tilapia is an excellent source of protein and omega-3 fatty acids. Pepin, a renowned French chef, has shared his culinary expertise to create a variety of tilapia dishes that showcase the fish's versatility. Whether you prefer pan-seared, baked, or grilled tilapia, Jacques Pepin's recipes offer something for every palate.
Here are our top 3 tried and tested recipes!
TILAPIA WITH CANNELLINI BEANS AND SPINACH
This is my rendition of a Tilapia dish from Houlihans Restaurant. In my usual way, I've tweaked it to suite our taste. I recommend this dish to anyone who loves wonderful food. The presentation is beautiful and elegant enough to serve to my guests. Very easy to prepare.
Provided by By The Lake
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Pat the fish dry and season with salt and pepper. Dust with flour and shake off the excess. Sauté the fillets in olive oil for one minute on each side. Be careful not to burn the roux that is being created in the bottom of your skillet, as you will be using this next. Lay the fillets in a single layer, overlapping slightly, and set aside in a baking dish.
- Add the butter to the pan and melt; sauté the garlic, being careful not to burn the butter and garlic. Add the wine and the chicken broth, and bring to a low boil. Once boiling, stir in the lemon juice, zest from 1 lemon, cannellini beans, and red pepper flakes.
- Top the fish with the cannellini bean mixture and bake for 10 -12 minutes.
- While fish and beans are baking, sauté spinach in the same pan until wilted. (I sauté a little garlic in butter and add a pinch of red pepper flakes before sautéing the spinach.)
- In a separate pot, bring the chicken broth to a a boil. Add salt to taste, zest from 1 lemon, red pepper flakes, and couscous. Cover with a lid, turn the heat off, and let sit till ready to serve. When ready to serve, fluff with fork. If needed, add more hot chicken broth.
- Plate the fish and bean mixture on top of the couscous and spinach and serve with lemon slices.
- YUMMY!
TILAPIA WITH A CRISPY COATING FOR ONE (OR MORE)
Make and share this Tilapia With a Crispy Coating for One (Or More) recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pat fish dry then place in beaten egg, then in breadcrumbs, then back in eggs, then back in bread crumbs.
- place in a 450 degree oven for 5 minutes, flip fish over and cook for 5 more minutes.
- Enjoy!
TUSCAN STYLE TILAPIA AND CANNELLINI BEANS
Savor Italian flavors in just 20 minutes! This mild fish is gently baked to perfection with crushed tomatoes, garlic, lemon zest and cannellini beans. Recipe courtesy of Reynolds.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, 2 teaspoons Italian seasoning, lemon zest and 1/2 teaspoon salt to bag; gently squeeze bag to blend seasonings.
- Add tomatoes to oven bag; gently squeeze bag to crush tomatoes. Add beans, garlic and wine to bag. Turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Roll down open end of bag three times to hold it open.
- Brush tilapia with olive oil and lemon juice. Sprinkle fish with remaining Italian seasoning; season with salt and pepper, if desired. Place fish in even layer on bean mixture in bag. Unroll bag.
- Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
- Bake 15 minutes or until fish flakes and beans are hot. Carefully cut top of bag open. Spoon sauce over fish; garnish with lemon slices, if desired.
Nutrition Facts : ServingSize 1 Serving
Tips:
- To ensure the tilapia fillets cook evenly, make sure they are all of a similar thickness. If any fillets are significantly thicker than the others, cut them in half horizontally to create two thinner fillets.
- When sautéing the tilapia fillets, be careful not to overcrowd the pan. If you add too many fillets at once, they will steam rather than brown.
- If you don't have a good quality nonstick skillet, you can use a regular skillet coated with a thin layer of cooking spray.
- The tilapia fillets are done cooking when they are opaque throughout and flake easily with a fork.
- If you are using a sauce with the tilapia, add it to the pan after the tilapia is cooked. This will prevent the sauce from burning.
- Tilapia is a versatile fish that can be served with a variety of sides. Some popular options include rice, roasted vegetables, and steamed asparagus.
Conclusion:
Jacques Pepin's tilapia recipes are a great way to enjoy this delicious and healthy fish. With a variety of flavors to choose from, there is sure to be a recipe that everyone will enjoy. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, Jacques Pepin's tilapia recipes have you covered.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love