Best 6 Pan Seared Tilapia With Artichoke Caper And Cherry Tomato Sauce Israeli Couscous With Scallions Recipes

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Pan-seared tilapia is a delicious and versatile dish that can be enjoyed for lunch or dinner. This recipe pairs the delicate flavor of tilapia with the vibrant flavors of artichokes, capers, cherry tomatoes, and Israeli couscous. The result is a dish that is both satisfying and light, making it a perfect meal for any occasion.

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PAN SEARED TILAPIA



Pan Seared Tilapia image

This Pan Seared Tilapia is a great way to cook tilapia fillets to taste really good! Trust me, you will want to double this recipe. I tested the recipe using 1 pound of fillets but my family of 2 adults and 3 kids finished 2 pounds at one go! The fish is out-of-this-world good!

Provided by Precious Nkeih of preciouscore.com

Categories     Dinner

Time 25m

Number Of Ingredients 7

1 pound tilapia fillets (4 fillets)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried basil
2 tablespoons olive oil

Steps:

  • Place fillets on a large plate then rub the salt, pepper, garlic powder, paprika, dried basil and olive oil all over them.
  • In a skillet (preferably cast iron) heat 1 tablespoon of oil on high heat for about 3 minutes. Turn down the heat to medium then add two fillets to the pan. Let them cook on one side for about 4 minutes then flip to the other side and let them cook for another 3-4 minutes.
  • Repeat the process with the remaining fillets and oil.
  • Serve warm with some lime wedges on the side for squeezing over the fish as needed. I love to serve this fish with my Mango Avocado Salsa on the side! You could also break it up and use in tacos or serve with any side dish you like. Enjoy, friends!

Nutrition Facts : Calories 170 kcal, Carbohydrate 2 g, Protein 23 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 57 mg, Sodium 355 mg, Fiber 0.2 g, Sugar 0.04 g, UnsaturatedFat 6 g, ServingSize 1 serving

TILAPIA WITH ARTICHOKE, CAPER, AND CHERRY TOMATO SAUCE AND ISRAELI COUSCOUS



Tilapia with Artichoke, Caper, and Cherry Tomato Sauce and Israeli Couscous image

Categories     Bread     Sauce     Tomato     Low Sodium     Dinner     Cherry     Tilapia     Artichoke     Simmer     Boil

Yield makes 2 servings

Number Of Ingredients 17

1 cup dry Italian-flavored bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano cheese (about 1 ounce)
3/4 teaspoon coarse sea salt
1/8 teaspoon freshly ground black pepper
2 (8-ounce) tilapia fillets
3 tablespoons olive oil
1 cup chicken stock or low-sodium chicken broth
1 cup Israeli couscous
1 bunch green onions (white and light green parts only), thinly sliced
1 small red onion, finely diced
4 garlic cloves, minced
1 (6-ounce) jar marinated artichokes, drained and liquid reserved
1/2 cup cherry tomatoes, quartered
2 tablespoons bottled capers, drained
1/2 cup vegetable stock
1 1/2 teaspoons unsalted butter
3 tablespoons lemon juice

Steps:

  • On a large plate, stir together the bread crumbs, cheese, 1/2 teaspoon salt, and the black pepper. Rinse the tilapia fillets and pat dry, then coat on both sides with the breadcrumb mixture.
  • In a large nonstick skillet over moderately high heat, heat 2 tablespoons of the olive oil until hot but not smoking. Add the tilapia fillets and sauté, turning once, until golden and just cooked through, 4 to 5 minutes total. Transfer the tilapia to a plate and keep warm.
  • In a medium saucepan over moderately high heat, bring the stock to a boil. Remove from the heat and stir in the couscous and the remaining 1/4 teaspoon salt. Let stand, covered, for 10 minutes, then stir in the green onions. Cover and keep warm.
  • While the couscous is standing, prepare the sauce: In the skillet that was used to cook the fish, heat the remaining 1 tablespoon olive oil over moderately low heat. Add the red onion and sauté, stirring frequently, about 1 minute. Add the garlic and sauté, stirring frequently, until the onion is soft, about 2 more minutes. Add the artichokes and sauté, stirring occasionally, about 2 more minutes. Add the tomatoes and capers and sauté, stirring occasionally, until the tomatoes start to soften, about 3 more minutes. Stir in the reserved artichoke liquid, the vegetable stock, butter, and lemon juice and simmer, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
  • Divide the couscous between 2 plates and top each with a tilapia fillet. Spoon the sauce over the fish and couscous and serve immediately.

PAN SEARED TILAPIA WITH ARTICHOKE, CAPER, AND CHERRY TOMATO SAUCE & ISRAELI COUSCOUS WITH SCALLIONS



PAN SEARED TILAPIA WITH ARTICHOKE, CAPER, AND CHERRY TOMATO SAUCE & ISRAELI COUSCOUS WITH SCALLIONS image

Categories     Fish

Yield 2 servings

Number Of Ingredients 16

2 pieces of Tilapia (about 1 lb)
1 cup seasoned bread crumbs
¼ cup Parmesan Cheese
Sea salt and black pepper to taste
Canola Oil (or some other oil suitable for cooking at high temperatures)
1 small jar quartered marinated artichokes (reserve marinade for later use)
½ cup cherry tomatoes, quartered
2 tablespoons of capers
1 small red onion, diced
4 cloves garlic, diced
½- ¾ cup of vegetable stock
½ tablespoon of butter
Juice of one lemon
1 Cup Israeli Couscous
1 cup chicken stock
1 bunch Scallions, diced (including green part)

Steps:

  • To prepare fish: Rinse fish and pat really dry. Mix bread crumbs, parmesan cheese, and S & P on a plate and coat fish on both sides with this mixture. In a large frying pan, heat canola oil and get pan very very hot. When nearly smoking, place fish in pan and allow to brown. After about 4-5 minutes, flip fish and allow to brown on second side. When fish is cooked through, remove from pan and place on plate off to the side. If needed, add a tad more oil and sauté onion and garlic until respectively translucent and golden. Add artichokes and sauté for a few more minutes. Stir in tomatoes and capers and let cook for a few more minutes. Add marinade that artichokes were in, veg stock, butter, and lemon juice and let simmer for a little longer. S & P to taste To Prepare Couscous: Bring chicken stock to a boil. Remove from heat and stir in couscous. Let stand for 10 minutes. Stir in scallions and fluff with fork. Serving Instructions: Serve fish over couscous and then spoon sauce over it all.

PAN-SEARED TILAPIA



Pan-Seared Tilapia image

This pan-seared tilapia dish is a delicious and easy way to prepare seafood! Great for a quick weeknight meal accompanied with fresh veggies. Try this healthy dish full of flavor and nutrition!

Provided by AppleChef

Categories     Seafood     Fish     Tilapia

Time 18m

Yield 4

Number Of Ingredients 5

4 (4 ounce) fillets tilapia
salt and pepper to taste
½ cup all-purpose flour
1 tablespoon olive oil
2 tablespoons unsalted butter, melted

Steps:

  • Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
  • Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 11.9 g, Cholesterol 56.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 4.5 g, Sodium 50.9 mg

TOMATO-ARTICHOKE TILAPIA



Tomato-Artichoke Tilapia image

My mom and I really like tomatoes, capers and artichokes, so I used them together in this one-pan meal. The best part is that, on a busy night, all of the ingredients are ready and waiting in your pantry or freezer. -Denise Klibert, Shreveport, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 tablespoon olive oil
1 can (14-1/2 ounces) diced tomatoes with roasted garlic, drained
1 can (14 ounces) water-packed quartered artichoke hearts, drained
2 tablespoons drained capers
4 tilapia fillets (6 ounces each)

Steps:

  • In a large skillet, heat oil over medium heat. Add tomatoes, artichoke hearts and capers; cook until heated through, 3-5 minutes, stirring occasionally., Arrange tilapia over tomato mixture. Cook, covered, until fish begins to flake easily with a fork, 6-8 minutes.

Nutrition Facts : Calories 246 calories, Fat 5g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 886mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein.

TILAPIA WITH LEMON CAPER SAUCE



Tilapia with Lemon Caper Sauce image

My husband and I are always trying to increase the amount of fish in our diet. This recipe is fast, easy and enjoyable, even for non-fish lovers. -Catherine Jensen, Blytheville, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 tilapia fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon olive oil
1/2 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1 tablespoon butter
1 tablespoon drained capers
Lemon wedges, optional
Hot cooked pasta, optional

Steps:

  • Sprinkle tilapia with salt and pepper. Dust lightly with flour., In a large skillet, heat oil over medium heat. Add tilapia; cook until lightly browned and fish just begins to flake easily with a fork, 3-5 minutes per side. Remove from pan; keep warm., Add broth, lemon juice, butter and capers to same skillet; cook and stir until mixture is reduced by half, about 5 minutes. Spoon over tilapia. If desired, serve with pasta and lemon wedges.

Nutrition Facts : Calories 207 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 500mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

Tips:

  • For the best results, use fresh tilapia fillets. If using frozen fillets, thaw them completely before cooking.
  • To ensure that the tilapia is cooked evenly, make sure that the fillets are of uniform thickness.
  • The artichoke caper and cherry tomato sauce is a great way to add flavor and moisture to the tilapia. Simmer the sauce for at least 10 minutes to allow the flavors to meld.
  • Israeli couscous is a delicious and healthy alternative to rice or pasta. It is made from toasted semolina and has a slightly nutty flavor.
  • The scallions add a fresh and flavorful touch to the Israeli couscous. If you don't have scallions, you can use chopped green onions instead.

Conclusion:

Pan-seared tilapia with artichoke caper and cherry tomato sauce is a delicious and easy-to-make dish. The tilapia is cooked until it is flaky and tender, and the sauce is flavorful and tangy. The Israeli couscous with scallions is a perfect accompaniment to the tilapia. This dish is sure to be a hit with your family and friends.

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