Chili Lime Baked Tilapia With Avocado Crema Recipe By Tasty

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!

BAKED TILAPIA WITH GARLIC AND LIME

Steps:

• Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil; set aside.
• Rinse fish and pat dry; place on the prepared baking sheet. Season each fillet with 1/4 teaspoon Silly Salt and pepper to taste. Divide the butter pieces lime zest, and juice evenly among the tops of the fillets. Bake for 8 to 12 minutes or until the fish flakes easily when tested with a fork.

CRISPY CHIPOTLE LIME TILAPIA WITH COOL AVOCADO SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
• Combine the chipotle pepper, adobo sauce, salsa, and 1 tablespoon lime juice in a blender and blend until smooth; brush the mixture over both sides of each tilapia fillet.
• Spread the crushed tortilla chips into the bottom of a deep dish; dredge the coated fillets in the chips to coat. Arrange the fillets on the prepared baking pan.
• Bake the fillets 15 minutes; turn and lightly spray with cooking spray. Continue to bake until golden brown, another 10 to 15 minutes.
• While the fish bakes, place the avocado, sour cream, and 1 tablespoon lime juice and blend until smooth. Stir in the milk 1 tablespoon at a time until the consistency is similar to ranch dressing. Season with salt and pepper. Spoon the sauce over the baked fillets to serve.

GRILLED TILAPIA BOWLS WITH CHIPOTLE AVOCADO CREMA

Steps:

• In a food processor, add yogurt, juice of 1 lime, avocado, garlic clove, chipotle pepper, salt and pepper. Blend until smooth. Refrigerate.
• In a small bowl, add chili powder, paprika, cumin, garlic powder, salt and pepper. Mix together.
• Rinse and pat dry tilapia filets. Rub oil over both sides of tilapia fillets. Season both sides of the fish with the seasoning, to taste.
• Heat grill to medium high, grill the two ears of corn for 15-20 minutes. Turning the corn every 5 minutes. When cool to the touch, cut corn kernels from cob. Set aside.
• Next, grill tilapia for 3-5 minutes on the first side and 3-5 on the second.
• Remove both from the grill; set aside.
• To assemble bowls, place 3/4 cup of cooked quinoa or brown rice in a bowl, then add in black beans, diced tomato, grilled corn, cilantro, tilapia and then top with Chipotle Avocado Crema.

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.