Best Broiled Tilapia With Horseradish And Herb Spiked Mayo Recipes

BUTTERMILK HERB MAYO

Buttermilk Herb Mayo image

Provided by Ina Garten

Time 10m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1 cup good mayonnaise, such as Hellmann's
2 tablespoons buttermilk, shaken
1 teaspoon good white wine vinegar
2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1/8 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper

Steps:

Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.

BROILED TILAPIA AND EGGPLANT WITH MOROCCAN PESTO

Broiled Tilapia and Eggplant with Moroccan Pesto image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
1/2 cup whole-wheat couscous
1 clove garlic, smashed
1 cup packed fresh cilantro, plus more for topping
1/4 cup extra-virgin olive oil
Finely grated zest of 1/2 lemon, plus wedges for serving
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
2 Japanese eggplants (about 8 ounces each), halved lengthwise
Freshly ground pepper
4 tilapia fillets (6 to 8 ounces each)
1/4 cup nonfat Greek yogurt

Steps:

Preheat the broiler. Bring 3/4 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl and stir in the boiling water. Cover the bowl and set aside until the couscous is tender, about 5 minutes. Fluff with a fork.
Meanwhile, puree the garlic, cilantro, 3 tablespoons olive oil and 1/4 cup water in a blender. Pulse in the lemon zest, cumin, coriander, paprika and 1/4 teaspoon salt. Score the eggplant flesh in a 1/2-inch crosshatch pattern and place cut-side up on a foil-lined baking sheet. Brush with 2 tablespoons of the cilantro pesto and season with salt and pepper. Broil the eggplant, without turning, until browned and softened, 10 to 14 minutes.
Lay the tilapia on another foil-lined baking sheet. Brush with the remaining 1 tablespoon olive oil and season with salt and pepper. Broil until the fish is cooked through, 5 to 8 minutes. Brush each fillet with about 1 teaspoon pesto.
Divide the fish, couscous and eggplant among plates. Mix the yogurt with 1 tablespoon water and drizzle on the eggplant. Top the fish with the remaining pesto and more cilantro. Serve with lemon wedges.

Nutrition Facts : Calories 470, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 98 milligrams, Sodium 491 milligrams, Carbohydrate 25 grams, Fiber 6 grams, Protein 50 grams, Sugar 5 grams

BROILED TILAPIA WITH HERB-SPIKED MAYO

Broiled Tilapia with Herb-Spiked Mayo image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 11

Ingredients

1 units cooking spray
1 units lemon
24 ounces tilapia
1 units salt
1 units black pepper
0.5 teaspoons garlic powder
0.333333333333 cups light mayonnaise
2 teaspoons horseradish
2 tablespoons chives
2 tablespoons parsley
1 units chives

Steps:

Preheat broiler. Coat a large baking sheet with cooking spray. Finely grate 1 teaspoon zest from lemon and set aside. Squeeze juice from lemon over both sides of fish. Season both sides of fish with salt and pepper to taste and garlic powder.
Place fish on prepared baking sheet and broil for approximately 4 minutes per side, or until fork-tender.
Meanwhile, in a medium bowl, combine mayonnaise, lemon zest, horseradish, chives, and parsley. Serve fish with mayonnaise mixture spooned over the top.*

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g