Tilapia with Cilantro-Walnut Pesto

Garlicky, lemony cilantro pesto punches up the flavor of mild white fish such as tilapia, cod, or haddock

• 
  
  1-3/4 cups lightly packed fresh cilantro sprigs
  
  


• 
  
  1/4 cup plus 1 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. toasted chopped walnuts
  
  


• 
  
  1 lemon, half squeezed to yield 1-1/2 Tbs. juice, half cut into wedges
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 tilapia or other firm white fish fillets (about 1 lb. total)
  
  


• 
  
  2 Tbs. unsalted butter
  
  

In a mini food processor or blender, combine the cilantro, 1/4 cup of the oil, the walnuts, lemon juice, garlic, 1/4 tsp. salt, a few grinds of pepper, and 3 Tbs. water. Process until mostly smooth; set aside.

Pat the fish dry and season with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat the remaining 1 Tbs. oil and 1 Tbs. of the butter in a 12-inch nonstick skillet over medium heat until the butter melts and its foam subsides. Cook 2 of the fillets, turning once, until browned and just cooked through, about 4 minutes total. Transfer to a platter, cover, and keep warm. Repeat with the remaining fish and 1 Tbs. butter, adjusting the heat as necessary.

Serve the fish with the pesto and lemon wedges.

Herb & Parmigiano Crusted Tilapia with Quick Tomato Sauce

Why should chicken have all the fun? In this recipe, it's a mild and quick-cooking tilapia that gets a coating of herbs and cheese. And, because of its simple yet flavorful sweet tomato sauce, even people who usually pass on fish are willing to give this dish a try.

• 
  
  2 large cloves garlic, minced (about 1 Tbs.)
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  14.5-oz. can diced tomatoes
  
  


• 
  
  Pinch granulated sugar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup fresh breadcrumbs
  
  


• 
  
  3/4 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  1/2 cup chopped mixed fresh herbs, such as thyme, parsley, chives, or oregano
  
  


• 
  
  Four 6-oz. skinless tilapia fillets
  
  


• 
  
  1 large egg
  
  

In a small (1- to 2-quart), heavy saucepan, cook the garlic in 2 Tbs. of the oil over medium heat until it begins to color, 1 to 2 minutes. Add the tomatoes and their juices, sugar, and a pinch each of salt and pepper. Simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. Season to taste with salt and pepper.

Meanwhile, on a large plate, toss the breadcrumbs, Parmigiano, herbs, 1/4 tsp. salt, and 1/4 tsp. pepper.

Season the fish with salt and pepper. Beat the egg in a wide, shallow dish. Dip each fillet in the egg and then the breadcrumb mixture, pressing it on to help it adhere.

In a 12-inch heavy-duty nonstick skillet, heat the remaining 4 Tbs. olive oil over medium-high heat. Add two of the fillets and cook until the coating is nicely browned and the flesh is opaque and cooked through, 2 to 3 minutes on each side. Use a slotted spatula to move the fish. Repeat with the remaining fillets. Serve the tilapia with a spoonful of the sauce.

Blackened Tilapia with Cilantro-Lime Slaw

Resolved to start eating more good-for-you fish? Tilapia is an excellent choice. It's mild, so spice rub really stands out but isn't overwhelming. This dish is quick-cooking and delicious with the bright slaw on the side.

• 
  
  1/2 small clove garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium lime
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  1/4 medium head Savoy cabbage, cored and thinly sliced (about 2 cups)
  
  


• 
  
  2 scallions, thinly sliced
  
  


• 
  
  2 Tbs. chopped fresh cilantro leaves
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 tsp. chili powder
  
  


• 
  
  1/4 tsp. ground cumin
  
  


• 
  
  Two 5-oz. tilapia fillets, cut in half lengthwise
  
  


• 
  
  1 Tbs. unsalted butter
  
  

Chop the garlic, sprinkle it with a pinch of salt, and mash it into a paste with the side of a chef's knife. Finely grate the zest from half of the lime and then juice the whole lime. In a medium bowl, whisk the garlic, lime zest, 1 Tbs. of the juice, and the mayonnaise. Toss in the cabbage, scallions, and cilantro. Season with 1/4 tsp. salt and several grinds of pepper.

In a small bowl, mix the chili powder, cumin, 1/4 tsp. salt, and several grinds of pepper. Sprinkle the spice rub all over the tilapia.

Melt the butter in a 10-inch cast-iron or nonstick skillet over medium-high heat. Cook the tilapia on both sides until browned and cooked through, about 3 minutes total for the small pieces and 5 minutes total for the large pieces. Transfer to a plate. Toss the slaw and add more lime juice, salt, and pepper to taste. Serve the tilapia with the slaw.

Tilapia with Scallions and Black Bean Sauce

Tilapia is readily available and it takes no time to cook, making it a great choice for weeknight dinners. It's also a mild-flavored fish, so it's the perfect vehicle for the flavor-packed sauces in this dish. You can find Chinese black bean garlic sauce and Asian chile sauce in the Asian section of your supermarket. They’re also good additions to marinades and sauces.

• 
  
  3 Tbs. Chinese black bean garlic sauce or black bean chile sauce
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  2 tsp. lower-sodium soy sauce
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  1 tsp. rice vinegar
  
  


• 
  
  1-1/2 lb. tilapia fillets, cut into 2-inch pieces
  
  


• 
  
  1 cup long-grain white rice, preferably jasmine
  
  


• 
  
  1 Tbs. peanut oil
  
  


• 
  
  2 small bunches scallions, trimmed and cut into 1-inch lengths
  
  


• 
  
  1 Tbs. Asian chile sauce, such as Sriracha
  
  

In a large bowl, stir the black bean sauce, oyster sauce, soy sauce, sesame oil, and rice vinegar. Add the fish and stir gently to coat. Cover and let sit for 20 minutes. Meanwhile, cook the rice according to package directions and keep warm.


Heat the oil in a well-seasoned wok or 12-inch nonstick skillet over medium-high heat until the oil shimmers and a piece of scallion dropped in the pan sizzles vigorously. Add the fish all at once, distributing it evenly around the pan. Cook without stirring for 3 minutes. Add the scallions and stir gently. Cook, stirring occasionally and gently, until the thickest part of a piece of fish is opaque throughout (cut to check), 2 to 3 minutes more.


Serve with the rice, drizzled with chile sauce.

Blackened Tilapia with Cilantro-Lime Slaw

Resolved to start eating more good-for-you fish? Tilapia is an excellent choice. It's mild, so spice rub really stands out but isn't overwhelming. This dish is quick-cooking and delicious with the bright slaw on the side.

• 
  
  1/2 small clove garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium lime
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  1/4 medium head Savoy cabbage, cored and thinly sliced (about 2 cups)
  
  


• 
  
  2 scallions, thinly sliced
  
  


• 
  
  2 Tbs. chopped fresh cilantro leaves
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 tsp. chili powder
  
  


• 
  
  1/4 tsp. ground cumin
  
  


• 
  
  Two 5-oz. tilapia fillets, cut in half lengthwise
  
  


• 
  
  1 Tbs. unsalted butter
  
  

Chop the garlic, sprinkle it with a pinch of salt, and mash it into a paste with the side of a chef's knife. Finely grate the zest from half of the lime and then juice the whole lime. In a medium bowl, whisk the garlic, lime zest, 1 Tbs. of the juice, and the mayonnaise. Toss in the cabbage, scallions, and cilantro. Season with 1/4 tsp. salt and several grinds of pepper.

In a small bowl, mix the chili powder, cumin, 1/4 tsp. salt, and several grinds of pepper. Sprinkle the spice rub all over the tilapia.

Melt the butter in a 10-inch cast-iron or nonstick skillet over medium-high heat. Cook the tilapia on both sides until browned and cooked through, about 3 minutes total for the small pieces and 5 minutes total for the large pieces. Transfer to a plate. Toss the slaw and add more lime juice, salt, and pepper to taste. Serve the tilapia with the slaw.