Chilean Tilapia Recipes

PAN-SEARED TILAPIA WITH CHILE LIME BUTTER

Steps:

• Make chile lime butter:
• Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
• Prepare fish:
• If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
• Serve each piece of fish with a dollop of chile lime butter.

CHILI LIME BAKED TILAPIA WITH AVOCADO CREMA RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a small bowl, mix the chili powder, cumin, cayenne, salt, pepper, and olive oil with the lime juice.
• Using a basting brush, generously coat each side of the tilapia fillet with the marinade.
• Bake fish for 12 minutes in a preheated oven until edges begin to crisp and fish is moist and flaky.
• While fish is baking, prepare the crema.
• In a blender, combine avocado, cilantro, salt, pepper, lime juice, and yogurt. Blend until mixture is smooth.
• Serve tilapia topped with avocado crema and freshly chopped cilantro.
• Enjoy!

PAN-SEARED TILAPIA WITH CHILE LIME BUTTER

Steps:

• Make chile lime butter:.
• Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.
• Prepare fish:.
• Pat fish dry and sprinkle with salt.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
• Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.
• Transfer to a plate and saute remaining fish in same manner.
• Serve each piece of fish with a dollop of chile lime butter.

EASY CHILI LIME TILAPIA

Steps:

• Sprinkle chili powder, seasoned salt and black pepper evenly over both sides of fillets.
• Preheat a large skillet over medium heat. Spray pan generously with cooking spray or pour light coating of vegetable oil.
• Cook fish about 3-4 minutes on each side, squeezing lime juice over fillets while cooking. Fish is done when it flakes with a fork.
• Serve with additional lime wedges.

CHILEAN TILAPIA WITH EGGPLANT AND OLIVE SAUCE

Steps:

• Preheat the oven to 450 degrees. Toss the eggplant cubes in 1?4 cup oil. Place in one layer in a baking dish and roast for 14-16 minutes, turning once. Remove from oven and set aside. In a large, heavy, nonstick skillet, heat remaining oil over low heat. Sauté the garlic until golden brown, about 2-3 minutes. Stir in the bell pepper, basil, anchovies, capers, olives, parsley, and eggplant. Sauté for an additional 2-3 minutes. Add the tomatoes with juice and water and bring to a boil. Cover, reduce heat to low, and simmer until all ingredients are incorporated and flavors blended, about 12-15 minutes. Season to taste with salt and pepper and keep warm over low heat. Place the fish in a baking dish and dot with butter. Pour the broth and lemon juice over top and sprinkle with paprika. Bake for 16-18 minutes. Spoon two-thirds of the sauce onto a decorative serving platter, place fish on top and spoon remaining sauce over the fi sh. Garnish with the basil and serve immediately with hot Italian bread.

CHILEAN TILAPIA WITH EGGPLANT AND OLIVE SAUCE

Steps:

• Preheat the oven to 450 degrees. Toss the eggplant cubes in 1?4 cup oil. Place in one layer in a baking dish and roast for 14-16 minutes, turning once. Remove from oven and set aside. In a large, heavy, nonstick skillet, heat remaining oil over low heat. Sauté the garlic until golden brown, about 2-3 minutes. Stir in the bell pepper, basil, anchovies, capers, olives, parsley, and eggplant. Sauté for an additional 2-3 minutes. Add the tomatoes with juice and water and bring to a boil. Cover, reduce heat to low, and simmer until all ingredients are incorporated and flavors blended, about 12-15 minutes. Season to taste with salt and pepper and keep warm over low heat. Place the fish in a baking dish and dot with butter. Pour the broth and lemon juice over top and sprinkle with paprika. Bake for 16-18 minutes. Spoon two-thirds of the sauce onto a decorative serving platter, place fish on top and spoon remaining sauce over the fi sh. Garnish with the basil and serve immediately with hot Italian bread.