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Baked Honey-Lime Tilapia recipe

Baked Honey-Lime Tilapia recipe


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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

Lightly sweet and fresh tilapia is baked on top of butternut squash and asparagus, then topped with mozzarella cheese. Perfect served with rice or mashed potatoes.

89 people made this

IngredientsServes: 4

  • 4 tablespoons honey
  • 3 tablespoons lime juice
  • 2 cloves garlic, finely chopped
  • 450g tilapia fillets
  • salt and pepper to taste
  • 1 butternut squash, peeled, seeded and sliced
  • 1 bunch fresh asparagus spears, trimmed and chopped
  • 1 dash chicken seasoning
  • 55g mozzarella cheese, grated

MethodPrep:15min ›Cook:20min ›Extra time:1hr marinating › Ready in:1hr35min

  1. In a large bowl, mix the honey, lime juice and garlic. Season tilapia with salt and pepper, place in the bowl and marinate 1 hour in the refrigerator.
  2. Preheat oven to 180 C / Gas 4. Lightly grease a medium baking dish.
  3. Arrange the squash and asparagus in the baking dish. Place tilapia on top of vegetables and season with chicken seasoning. Discard remaining marinade.
  4. Bake 20 minutes in the preheated oven, until vegetables are tender and fish is easily flaked. Sprinkle with mozzarella and continue baking 5 minutes or until cheese is lightly browned.

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Reviews & ratingsAverage global rating:(90)

Reviews in English (70)

I thought this dish was lovely but I didn't like wasting the rest of the marinade so next time I kept the marinade and in a pan I fried some mild curry powder, some ginger powder, some ground cumin then added the rest of the marinade and some coconut cream to make a curry sauce!-23 Jun 2015

by IMVINTAGE

What a great dish! The honey lime sauce was wonderful. I used fresh zucchini instead of squash (cutting it on a strong diagonal), I omitted the poultry seasoning...instead I drizzled the zucchini & asparagus w/ olive oil, a little thyme, celery salt, the juice from one lime & a bit of lemon pepper (turning veggies to coat) & baked it for 10 minutes (because it turned out to be quite a pile of veggies) before topping it w/ fish. The veggies had a great flavor ...especially the zucchini. I turned the oven to broil when I topped the fish w/ the mozzarella & broiled them until the cheese started to brown just a bit (it looked much more appealing than just melted cheese). I can't wait to have this aagin! Next time I think I will let the tilapia marinade for a couple hours longer.-10 Feb 2006

by pennycandy

I followed the advice of others and left out the poulty seasoning and mozzerela cheese, also marinated about four hours instead of one and used seasonal veggies(zucchini and yellow squash) in place of butternut and asparagus. Family loved it and I will definatly make this again.-11 Jul 2008


  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 4 tilapia fillets , about 600 g
  • 1 tbsp vegetable oil
  • 1 lime , cut into wedges
  • Combine soy and honey in a small bowl. Brush over fillets.
  • Heat a large non-stick frying pan over medium. Add oil, then fillets. You may have to do this in 2 batches. Cook until a knife tip inserted into the thickest part of the fish and held for 10 sec comes out warm, 3 to 5 min per side. Serve with lime wedges.

Top 10 Favorite Tilapia Recipes

Tilapia, also known in some parts of the world as St. Peter fish, has been the most sought after fish for many reasons. In terms of availability, this fish is there all year long – thanks to the countless fish farms that grow tilapia. It has now been in the 5 most significant varieties of fish in terms of fish farming.Due to this, hundreds of different Tilapia Recipes are made available for us.

Cooking tilapia is similar to cooking any other fish. You have to prepare it based on the dish that you plan to cook before execution. This means cleaning the fish by removing the scales, gills, and innards before anything else. We all have different ways of preparation. For example: after cleaning, I rub salt all over the before frying it. If being grilled directly over heat, I leave the scales in so that it won’t stick on the grill.Most Tilapia Recipes mention that the fish needs to be cleaned, it is important to understand that cleaning the tilapia means removing the internal organs and gills — not just washing it with water.

In the Philippines, there are countless tilapia recipes available in every region. These tilapia recipes range from simple fried or grilled tilapia to more complex recipes that use different ingredient combinations. I’ve tried maybe close to 40 tilapia dishes, and I know that there are still more that I have to discover.


Baked Tilapia with Chile and Lime

Ingredients US Metric

  • For the tilapia
  • 1 tablespoon store-bought or homemade chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • Juice of 1 lime (about 2 tablespoons)
  • 1 tablespoon olive oil
  • 1 pound tilapia fillets* (3 to 4 fillets)
  • For the crema
  • 1 avocado, halved, pitted, and sliced
  • 1/2 cup fresh cilantro leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Juice of 1 lime (about 2 tablespoons)
  • 1/4 cup store-bought or homemade plain Greek yogurt, preferably full-fat

Directions

Preheat to 400°F (204°C). Adjust the oven rack to the center position and line a rimmed baking sheet with parchment paper.

In a small bowl, mix together the chili powder, cumin, salt, pepper, cayenne, lime juice, and olive oil.

Place the tilapia fillets on the prepared baking sheet and use a brush to coat each side of them with the marinade.

Bake the fish until the edges begin to crisp and the flesh is moist and flaky, about 12 minutes.

Meanwhile, in a blender or food processor, combine the avocado, cilantro, salt, pepper, lime juice, and yogurt. Blend until completely smooth, 1 to 2 minutes.

Scoop and swoop the crema onto a serving plate. Add the tilapia and serve immediately.

Recipe Testers' Reviews

This simple, baked tilapia with chile and lime is flavorful with just the right amount of kick. Any mild, white fish would work, because it is really just a vehicle for the flavors of the marinade. The cool, tangy avocado crema is a perfect balance for the slightly spicy marinade. The entire meal came together in about 30 minutes. I served it with an arugula salad and a quinoa/brown rice blend with garlic butter sauce. This will be a great, light summer meal.

Wow, such a nice, tasty and simple dish to prepare. I made the marinade and the crema a few hours early to let the flavors meld a bit before baking the tilapia. There is more than enough marinade for the fish, and I gave the top of the fish a few coats before placing it in the oven.

The baked tilapia was cooked perfectly in 12 minutes. As the tilapia fillet tends to be both thick and thin, the thin bits were nicely browned, while the thicker parts were very moist and juicy. I served this with a baked potato and some of last summer’s corn on the cob that I had frozen. I think this recipe could also be used to make a killer fish taco. You have the fish, the crema, one just needs to add a bit of crunch.

If you are looking for a simple, quick but very tasty recipe look no further than this baked tilapia. The fact that the prep was easy, clean up a breeze and it's a heathy, inexpensive meal are just added benefits.

The prep for both the marinade and the avocado crema took less than 20 minutes. The tilapia had a nice spiciness and complimented the citrusy avocado crema. I served this with roasted broccoli and green salad.

From the first bite to the last, this recipe really delivered. My husband would not stop raving about the tilapia. I was skeptical about using chili powder seasoning on such a delicate flavored fish however, the fish was a nice base for the flavors of cumin, lime and chili powder.

The burst of spice flavor was nicely balanced by the avocado crema. The crema would taste wonderful on enchiladas or fish tacos. This baked tilapia with chile and lime was quick, easy and used ingredients that most people have in their pantry. I had this with a baked potato and fresh asparagus. It could be served at a dinner party and be the star of the meal.

I chose this baked tilapia with chile and lime recipe because I almost always have tilapia fillets in my freezer, but this time I bought fresh. Four fillets were just over the pound specified in the recipe, and all the other ingredients were on hand. I used regular (Penzeys) chili powder because nothing fancy was asked for. My lime reluctantly gave up just over a tablespoon of juice. The rub was fragrant, plenty for four fillets, and spread easily over the fish. I prepared the baking sheet as noted, lining with parchment. Baked the fish the full 12 minutes, the fish was flaky and perfectly cooked.

For the crema, I needed to use two avocados as mine were quite small. My cilantro weighed out at 11 grams, and again, my second stingy lime gave a tablespoon, and I used full fat Greek yogurt. I used my immersion blender to combine the ingredients. It turned out smooth and lovely but the leftovers did darken overnight in the refrigerator.

I will definitely make this again as it's easy, uses easy to find and pantry ingredients, and delivers on the taste front. I would make some changes, though. As noted above, I would use a different chili powder and also maybe add a little dried coriander as I feel it compliments cumin. Doubtful I will heat the oven again for four fish fillets, I'd probably just sauté or maybe do a blackened type preparation, especially in the summer. I also assumed that the lime and yogurt would prevent the avocado crema from darkening, so I'll probably take a little more care to cover closely before storing and definitely would not make it in advance.

This is a solid recipe, would recommend.

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Comments

This was quick, easy to make and absolutely delicious. The spices were perfect. Even my picky husband liked this one.

Thanks, Kim! I’m so pleased to hear this.

I made this again, this time to use in a taco. Absolutely killer taco, and I used the spices on shrimp as well to make some shrimp tacos. The crema and the seafood tacos with a little bit of homemade slaw made for a great dinner.


Spicy Tilapia with Lime

Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded more than 1,000,000 times. I have more cookbooks, too!

If you can find a good deal on Tilapia, or any white fish fillets, please, please try this. Unfortunately fish tends to be expensive in NYC so this one comes out a little pricier than most recipes. But it can still fit into most budgets occasionally. It’s so delicious and crazy fast. If you’re not a big fish lover this is a great place to start! White fish has a very mild flavor and the treatment here is inspired by a Louisiana blackened catfish, if not quite so powerfully spiced! The spice and quick broiling creates fish with a slightly crispy crust and a flaky, moist interior. It’s pictured here with some leftover brown rice I quickly fried with leftover broccoli and carrots. It was ready by the time the fish was out of the oven.


Is farmed or wild tilapia better for you?

Truthfully, the tilapia you're buying is most likely farm-raised. There just isn't a need to fish for tilapia in the wild, as they are easy to farm and have been a commonly farmed fish for centuries. Some say back to Biblical times. There are 80 nations that farm tilapia. So, unless you are fishing for it yourself, you are purchasing farm-raised tilapia.

That being said, you shouldn't worry that it isn't wild-caught. The main concern with wild-caught fish like tuna, swordfish, shark, or mackerel is the levels of mercury that they contain. Tilapia (and other farm-raised fish) contain very little mercury and are perfectly safe to eat. In fact, tilapia is a healthy fish as it contains Omega-3 fatty acids (not as much as salmon, but enough to count), has a low fat content, and is a high protein source.


Honey-Lime Tilapia

In this dish, seared tilapia is elevated by a coating of warming spices like paprika and cayenne and an irresistibly sweet and zesty sauce made with fresh lime juice, honey, scallions, and crunchy sesame seeds.
CLICK FOR RECIPE CARD

Wellness Details

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy thinly slice crosswise. Halve the lime crosswise squeeze the juice into a medium bowl.

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and chopped garlic. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the sliced bok choy season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the pot of cooked rice stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Pat the shrimp dry with paper towels (remove the tails, if desired) place in a large bowl. Season with salt, pepper, and the spice blend stir to coat. In the same pan, heat the sesame oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

Meanwhile, to the bowl of lime juice, add the honey (kneading the packet before opening), sliced green tops of the scallions, and sesame seeds season with salt and pepper. Stir to thoroughly combine. Serve the finished rice topped with the cooked shrimp and sauce. Enjoy!

Tips from Home Chefs

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We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy thinly slice crosswise. Halve the lime crosswise squeeze the juice into a medium bowl.

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and chopped garlic. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the sliced bok choy season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the pot of cooked rice stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Pat the shrimp dry with paper towels (remove the tails, if desired) place in a large bowl. Season with salt, pepper, and the spice blend stir to coat. In the same pan, heat the sesame oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

Meanwhile, to the bowl of lime juice, add the honey (kneading the packet before opening), sliced green tops of the scallions, and sesame seeds season with salt and pepper. Stir to thoroughly combine. Serve the finished rice topped with the cooked shrimp and sauce. Enjoy!


Easy Tilapia Recipes

Tilapia is a versatile and inexpensive fish, making it a great choice when you need a simple (yet satisfying) meal. Whether you’re craving crunchy, fried fillets or savory, spice-infused fish tacos, these easy tilapia recipes are sure to please.

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Grilled Tilapia with Lemon Butter, Capers and Orzo

When it comes to grilling fish, tilapia is a great choice. And, since this white fish has such a mild flavor, it's the perfect choice for bold flavors &mdash like Bobby's rich butter sauce.

Fried Fish Sandwich

A cornmeal-crusted tilapia fillet is just the thing to sandwich between halves of a soft potato roll. Complete the meal by topping each sandwich with some crunchy lettuce and Jeff's homemade tartar sauce.

Chipotle-Honey Glazed Tilapia

The tilapia in this recipe is marinated in a sweet and spicy sauce &mdash which means you get the best of both flavors!

Spicy Fish and Olive Spaghetti

This easy weeknight dinner is loaded with fiber and protein, and feeds a family of four with just one 8-ounce piece of fish. And thanks to the whole-grain pasta, this 420-calorie-per-person dish is both satisfying and economical.

Homemade Frozen Fish Sticks

Thanks to whole-wheat breadcrumbs and a yogurt-based dipping sauce, these homemade fish sticks (made with tilapia) put a healthy spin on the freezer-aisle favorite.

Tilapia Salpicon

What do you get when you pan-sear talapia and infuse it with bold flavors? The perfect filling for tacos!

Tilapia with Green Beans

Tilapia with Hash Browns

Baked Tilapia with Coconut-Cilantro Sauce

Tilapia Tartar Cakes

The secret to these amazing fish cakes? Sauce in the binding, so every bite is delicious!

Blackened Tilapia with Black-Eyed Pea Salad

Cook tilapia in an olive oil-coated skillet over medium-high heat to get great char. Then, servw with a coleslaw-inspired salad and cornbread.

Fish Sandwiches with Jalapeno Slaw

Fried tilapia fillets are the perfect size for these fish sandwiches. Let everyone load their hoagies up with toppings for a fun, family-friendly dinner.

Tilapia and Shrimp Tacos with Cabbage Slaw

Mild tilapia and shrimp get a real kick from a marinade of lime juice and fresh herbs. A crisp, spicy cabbage slaw makes the perfect topper. Since tilapia fillets are thicker on one side than the other, they're hard to cook evenly. Split them through the center seam so the halves can go on the grill separately.

Seared Tilapia with Asparagus and Spicy Mint Gremolata

Gremolata, a mixture of mint, lemon zest and garlic, adds bright, fresh flavor to this seared tilapia dish.

Tilapia Milanese

Broiled Tilapia and Eggplant with Moroccan Pesto

Pair your cooked tilapia with a side of roasted eggplant for a flavorful, Moroccan-inspired meal. Finish with pesto for a pretty presentation (and extra flavor).

Tilapia Ceviche

Ceviche is one of our favorite warm-weather meals. It's hearty and satisfying, but still light and refreshing.

Tilapia Masala with Rice

Inspired by the fragrant flavors of Indian cuisine, this dinner pairs broiled tilapia with basmati rice, peas and a light yogurt sauce &mdash spiked with garlic, ginger, lime and spices.

Baked Fish with Apple-Beet Salad

This oven-baked fish has a nice, crispy crust on top (and a ton of flavor) thanks to a dip in seasoned panko bread crumbs.

Baked Tilapia with Tomatoes and Potatoes

Hearty new potatoes, briny Kalamata olives and sweet cherry tomatoes combine for a Mediterranean-inspired accompaniment to baked tilapia.

Mexican Fish Stew

Fresh cilantro, lime juice and ancho chile powder create zesty Mexican flavor &mdash fast &mdash in this hearty, 30-minute fish stew.

Fish Tacos with Chipotle Cream

Marinate tilapia in a simple lime marinade to add lots of flavor and help to tenderize the fish. As easy as it is delicious!

Chicken-Fried Fish

Dredge tilapia in a flour-and-paprika mixture before frying until golden for extra flavor and a delicate crisp. A little creamy sauce on top and some green beans alongside complete the dish.

Tilapia Seafood Stew

A light, aromatic tomato broth is the base for this rustic stew of tilapia and steamed mussels. Serve each bowl with a slice of toasted ciabatta bread for dunking.

Baked Tilapia with Herb Butter

Make your own compound butter by chopping up fresh herbs and folding them into room-temperature butter. You can make it ahead and freeze it, or immediately add a pat of the butter to baked tilapia for a quick seasoning.

Lemon-Garlic Tilapia with Spinach

For 410 calories and 32 grams of protein per serving, you can't beat this powerhouse weeknight meal. Added bonus: it's ready in just 35 minutes!

Easiest Fish Tacos, Red Rice and Black Beans

Rachael takes simple ingredients from the panty to transform a fish taco dish into a medley of flavors.


Baked Tilapia

Tilapia is a mild white fish with thin fillets that cook quickly, making it ideal for a weeknight main dish. It cooks evenly in the oven and is totally hands-off—no need to flip the fish on the stovetop—freeing you up to make any side dishes.

The straightforward preparation and quick baking time make this tilapia recipe perfect for a busy evening. Tilapia is a lean fish, low in calories and high in protein, and tends to be one of the cheapest seafood options out there. You can find it fresh at the seafood counter or frozen, and either will work for this recipe. You also don't have to worry about mercury because the vast majority of tilapia sold at the supermarket is farmed in closed tanks, making it relatively low in mercury. (Look for tilapia that is farmed using environmentally friendly conditions for the best fish.)

Scale this recipe up or down to make the perfect amount for your family. Baked tilapia makes a fabulous meal with steamed rice or a baked potato. Brussels sprouts or broccoli are great with fish, but any steamed vegetable or salad would make a good side, too. Tilapia is a bit of a culinary blank slate.


Tilapia

Tilapia is a white-fleshed fish (sometimes can have a slight pink color) that is mild in flavor. This low fat fish can be grilled, fried, steamed, broiled and poached.

Tilapia is a light-flavored fish, so a spiced cornmeal crust such as in this pan-fried recipe helps give it a flavor boost.

Method: stovetop
Time: under 30 minutes

Talk about easy! This copy cat recipe from Ruby Tuesday only calls for three ingredients: tilapia, shrimp, and alfredo sauce. It's also ready in under 30.

Method: stovetop, oven
Time: under 30 minutes

Pan-fried tilapia is served over Spanish rice mixed with black beans, and tomatoes.

Method: stovetop
Time: under 30 minutes

Tilapia is a versatile fish that goes well with so many flavors. This recipe bakes the fillets with tomatoes, green olives, and onion creating a zesty sauce.

Method: oven
Time: under 30 minutes

Made with scallions, cilantro, ginger, garlic, lime juice, sesame oil, honey, soy sauce, tilapia fillets

Method: oven
Time: under 30 minutes

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Nothing like a cast-iron sear for blackened fish. A zesty coating of spices brings out the best in mild tilapia, and the quick sear brings the spices to their most piquant.

Method: stovetop
Time: under 30 minutes

Made with garlic powder, lemon juice, tilapia fillets, olive oil, Parmesan cheese, parsley, butter

Method: stovetop
Time: under 30 minutes

Tilapia is the easiest and most effortless main course you can make. Taste how light and fluffy this fish becomes when it is embraced by the colorful.

Method: stovetop
Time: under 30 minutes

Tilapia is a quick-cooking fish that takes on the flavors it's cooked with. This recipe flavors it with Asian-style ingredients and gives it a little crunch with seasme.

Method: stovetop
Time: under 30 minutes

For all the times "zesty" is used figuratively, this isn't one of them. Actual lemon zest along with lime juice gives a citrusy kick to flaky tilapia and.

Method: stovetop
Time: under 30 minutes

Made with lemon juice, capers, garlic, dried basil, tilapia fillets, salt, black pepper, all-purpose flour, non-stick cooking spray, olive oil

Method: stovetop
Time: under 30 minutes

Surf and surf is the new surf and turf. Shrimp and tilapia are the stars of the show here, but asparagus adds some colorful contrast and a lemony butter.

Method: stovetop, oven
Time: under 30 minutes

Tilapia fillets are seasoned and sauteed, then braised with beer, onions, mushrooms, and tomatoes.

Method: stovetop
Time: under 30 minutes

A flavorful dish made with tilapia fillets and a Mexican veracruz style sauce with tomatoes, olives, and capers.

Method: stovetop, oven
Time: under 30 minutes

Butter, white wine, and Old Bay seasoning is the perfect way to spice up some mild tilapia filets. The rest of that white wine pairs well with the fish, by the way.

Method: outdoor grill
Time: under 30 minutes

Made with salt and black pepper, lime juice, olive oil, tilapia, green onions, garlic, white wine, all-purpose flour, butter or margarine

Method: stovetop
Time: under 30 minutes

Made with roasted red peppers, olive oil, salt and freshly ground black pepper, tilapia fillets, prosciutto, olive oil cooking spray

Method: oven
Time: 30-60 minutes

Made with tilapia fillets, celery, onion, red bell pepper, butter, salt and pepper, flour, dried tarragon, dried basil, milk

Method: stovetop, oven
Time: under 30 minutes

Fresh basil and tarragon along with white wine and lemon juice make these tilapia fillets delightfully light, perfect with a glass of white.

Method: stovetop
Time: under 30 minutes

Made with tilapia fillets, black pepper, olive oil, onion, garlic, diced tomatoes, mushrooms, green olives, fresh oregano, salt

Method: stovetop
Time: under 30 minutes

The fish is deliciously buttery tasting and the browned garlic is addicting!

Method: stovetop
Time: 1-2 hours

Fish with fruit salsa is a great combo. The recipe uses a low-sugar orange marmalade to give the salsa the perfect texture to go with the delicate fish.

Method: oven
Time: 30-60 minutes

Made with olive oil, cornstarch, tilapia fillets, salt, black pepper, white pepper, five spice powder, garlic powder, brown sugar, ponzu sauce

Method: stovetop
Time: under 30 minutes

Made with salt and pepper, water or white wine, tomato, tilapia fillets, carrot, garlic, onion, olive oil

Method: stovetop
Time: under 30 minutes

Enjoy a lighter dinner that has lots of flavor and texture. The simple fish is served with a zippy but well balanced zucchini relish.

Method: oven
Time: under 30 minutes

In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef .

A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.

Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.

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