INGREDIENTS:

4-6 Rain Forest Tilapia fillets
2 beaten eggs
4 oz. Crabmeat
1/4 c. softened butter
1 T. lemon juice
1 T. oil
Dash of Hot Pepper Sauce
Pinch of Salt


INSTRUCTIONS:

Add Lemon juice, hot pepper sauce, and salt to softened butter and whip smooth. Place aside. Add oil to a saute pan and bring to medium-high heat. Dip each fillet in egg and sauté for 2 minutes on each side. Place fillet on plate and top with 1 oz. Crabmeat. Finish with a dollop of lemon butter sauce. Place under broiler for 1 minute.

INGREDIENTS:

4-6 Rain Forest Tilapia
2 Tbls. Paprika
2 tsp salt
2 tsp lemon pepper
1.5 tsp garlic powder
1.5 tsp ground red pepper
1.5 tsp. dried, crushed basil
1 tsp. onion powder
1 tsp. dried thyme
1 c. unsalted butter, melted


INSTRUCTIONS:

Heat iron skillet on high 5 minutes. Mix all seasonings in a bowl. Dip fillets in melted butter and coat with seasonings. Place fillets in hot skillet and cook 2 minutes on each side.

INGREDIENTS:

4-6 Rain Forest Tilapia Fillets
3 large lemons
2 c. milk
1 c. flour
6 Tbls peanut oil
5 Tbls. unsalted butter
1/4 c. dried capers
2 Tbls. fresh chopped parsley


INSTRUCTIONS:

Peel lemons removing inner white membrane. Cut into segments and dice. Season flour with salt and pepper. Dip fillets in milk and coat with flour. Heat oil in large skillet, sauté fillets, brown on both sides for 4 to 5 minutes. Transfer to serving dish, keep warm. Wipe out skillet, add butter, brown slightly. Stir in lemons and capers and parsley, spoon over fish.

INGREDIENTS:

4-6 Rain Forest Tilapia
8 oz stewed tomatoes, drained & chopped
1/4 c. chopped onion
4 c. dry white wine
3 Tbls butter
1 Tbls cornstarch
1/2 lb mushrooms, chopped
1 small shallot, minced
1½ c whipping cream, whipped


INSTRUCTIONS:

Combine tomatoes and onions. Cover and simmer 15 minutes. Poach tilapia in wine about 6-8 minutes. Transfer to serving dish to keep warm. Reduce wine to one cup. Combine 1 T. butter and cornstarch, whisk into wine reduction until smooth and mixture thickens. Sauté mushrooms and shallots in remaining 2 T Butter about 3 min. Stir in tomato mixture, spoon over fish. Fold in whipped cream into wine mixture and season to taste. Spread over fish. Broil until golden brown, about 1 to 2 minutes.

INGREDIENTS:

4-6 Rain Forest tilapia fillets
3 Tbls. flour
4 Tbls. peanut oil
4 Tbls. butter
1 lemon juiced
1 Tbls. finely chopped parsley
salt and pepper to taste


INSTRUCTIONS:

Season Tilapia with salt and pepper. Dust portions lightly with flour. Sauté the fish in peanut oil until they are nicely browned and cooked all the way through (about 2-3 minutes per side). When done, remove Tilapia, drain oil, add lemon juice, butter and parsley. Whisk to blend. Pour over Tilapia and serve. Serves 4.

INGREDIENTS:

4-6 Rain Forest Tilapia
½ cup dry white wine
2 lemons juiced
2 Tbls. chopped parsley
salt to taste
2 Tbls. whole capers
1 tsp. minced capers
4 Tbls. flour
4 Tbls. sweet butter
4 Tbls. peanut oil


INSTRUCTIONS:

Preheat over to 450 degrees. Dust fillets with flour and brown in a heavy skillet over medium heat in the peanut oil 2 minutes per side. Remove fish and drain excess oil. Deglaze the pan with the white wine add butter and capers. Place the fish back into the pan and bake for 5-7 minutes, until firm. When ready, place fish on warm plates and add the lemon juice, salt and parsley back into the pan. Mix well and pour over the fish and serve. Serves 4.

INGREDIENTS:

4-6 Rain Forest Tilapia fillets
Juice of ½ lemon
2 Tbls. chopped parsley
2 Tbls. cooking oil
salt and freshly ground pepper
Oil for deep frying

BEER BATTER
2 large egg yolks
½ cup beer
½ cup flour
½ tsp. salt
½ tsp baking powder


INSTRUCTIONS:

Cut fillets into 2" pieces. Put in a bowl with lemon juice, parsley, 2 Tbls. cooking oil, and salt and pepper to taste. Heat oil for deep frying. Dip pieces of fish individually into batter, and then into hot oil. Cook, turning and submerging pieces in the oil until golden brown all over. Drain on paper towels. Serves 4.

INGREDIENTS:

4-6 Rain Forest Tilapia fillets
1 Tbls. olive oil
¼ cup grated Parmesan cheese
2 Tbls. parsley flakes
2 Tbls. butter
1 Tbls. lemon juice
1 tsp. garlic powder


INSTRUCTIONS:

Mix Parmesan cheese, garlic powder, parsley flakes; set aside. Heat a large saute pan and add olive oil, butter, and lemon. Saute fillets 2-3 minutes per side until white and flaky. Sprinkle cheese mixture on fillets and saute each side for another minute, then serve. Serves 4.

INGREDIENTS:

4-6 Rain Forest Tilapia fillets
¼ cup plus 1 Tbls. fresh lime juice
1 tsp. olive oil
1 Tbls. unsalted butter
5 Tbls thickly sliced garlic
3 Tbls. all-purpose flour
4 Tbls. chopped fresh cilantro/parsley
salt and freshly ground pepper


INSTRUCTIONS:

Rinse and pat fillets dry. Place in a 2" deep glass or enamel-coated dish. Sprinkle with lime juice. Cover with plastic wrap and refrigerate for 1 hour. In heavy skillet, combine oil and butter and heat over medium heat. Add the garlic and saut» just until lightly browned. Using a slotted spoon remove garlic and set aside. Remove fish (reserve lime juice), pat dry with paper towel. Dust lightly with flour, shaking off excess. Warm the skillet over medium-high heat, frying fish 2 to 3 minutes per side until brown and crisp outside and just done inside. Remove fillets to a warming dish. Reheat garlic, stir in lime juice, cilantro, salt and pepper. Heat just until the cilantro begins to wilt. Pour over the fillets and serve. Serves 4.

INGREDIENTS:

4 Rain Forest Tilapia fillets
MARINADE
¾ c. olive oil
½ lemon, juiced
1 Tbls. oregano
½ tsp. black pepper
¼ c. red wine/balsamic vinegar
½ c. finely chopped parsley
2 cloves garlic, minced
2 dashes Tabasco

INSTRUCTIONS:

Combine all ingredients, except fillets, in a large jar and shake well. Marinate fish in the marinade for 30 minutes. Remove fillets from marinade. Place fillets on hot grill elevated above coals. Cook 2-3 minutes per side. Serves 4.
SHORT CUT: Use your favorite Italian dressing or barbecue sauce in place of the marinade recipe.

INGREDIENTS:

4-6 Rain Forest Tilapia Fillets
2 medium carrots
2 celery stalks
1 small red pepper
4 oz. butter
1 T. lemon juice
2 chopped garlic cloves
1/4 c. white wine

INSTRUCTIONS:

Julienne all of the vegetables. Cut four 10" sheets of foil. Place equal amounts of mixed vegetables in center of foil sheets. Place a fillet on top of each vegetable mixture. Top fish with equal parts of the remaining four ingredients. Bring together long sides of foil, crimp together to form a tight seal. Fold over remaining edges and form a tight seal. Cook on outdoor grill for 10-12 minutes on medium-high heat.

INGREDIENTS:

4-6 Rain Forest Tilapia fillets
10 oz. fresh, cleaned spinach
1/4 C. softened butter
1 T. lemon juice
1 T. chopped parsley
1/2 t. salt
Dash of hot pepper sauce

INSTRUCTIONS:

Poach Tilapia for 5-6 minutes. Steam Spinach for 1-2 minutes. Add remaining four ingredients to the softened butter, whip smooth. Arrange spinach on a plate. Then place Tilapia on top of the spinach. Finish with a dollop of the lemon butter on each fillet.

Rain Forest Tilapia Nutritional Information
Serving size: 100 grams (3.5 oz.)
Amount Per serving:
Calories 93	Calories from Fat 9
	% Daily Value
Total Fat	1 g	2%
Saturated fat	0.5 g	2%
Cholesterol	55 mg	18%
Fiber	0	0%
Sodium	37 g	2%
Potassium	363 mg
Iron	0.5 mg
Calcium	6 mg
Total Carbohydrate	0	0%
Dietary Fiber	0	0%
Sugars	0	0%
Protein	19.5 g
Omega-3 fatty acids	90 mg

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