CHILI LIME BAKED TILAPIA WITH AVOCADO CREMA RECIPE BY TASTY
Here's what you need: tilapia fillet, chili powder, cumin, cayenne pepper, salt, black pepper, lime juice, olive oil, avocado, fresh cilantro, salt, black pepper, lime juice, yogurt
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 511 calories, Carbohydrate 12 grams, Fat 25 grams, Fiber 6 grams, Protein 62 grams, Sugar 2 grams
PAN-SEARED TILAPIA WITH CHILE LIME BUTTER
Categories Fish Quick & Easy Low/No Sugar Tilapia Hot Pepper Summer Gourmet
Yield Makes 6 servings
Number Of Ingredients 11
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.
LEMON-CHILI TILAPIA
Want to eat more good-for-you fish? Try high-fiber cereal-coated tilapia that can be on your dinner table in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. Spray bottom of 13x9-inch pan with cooking spray. Cut fish crosswise into 2-inch-wide pieces; set aside.
- Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush cereal in food processor).
- In shallow bowl, mix cereal, lemon peel, 1 teaspoon chili powder, 1/4 teaspoon salt and the pepper. In another shallow bowl, place milk. Dip fish pieces into milk, then coat with cereal mixture; place in pan. Drizzle oil evenly over fish.
- Bake uncovered 10 to 15 minutes or until fish flakes easily with fork.
- Meanwhile, in small bowl, mix all sauce ingredients except cilantro until blended. Stir in cilantro. Serve sauce with fish.
Nutrition Facts : Calories 300, Carbohydrate 16 g, Cholesterol 70 mg, Fat 1, Fiber 7 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 2 g, TransFat 0 g
CHILI TABASCO TILAPIA
This recipe was inspired by a meal I enjoyed at a restaurant recently. I asked our waiter for the recipe, but all he would tell me is that the sauce contained chili sauce over a glaze. It was the perfect combination of sweet and heat, so I tried to duplicate it at home. Using Tabasco Sweet and Spicy gives the fish its slightly sweet flavor. This recipe was featured in an article in the St Louis Post-Dispatch about me and my book, Living the Thin Life. While this specific recipe isn't in my book, there are many similar healthy, tasty recipes included. Please visit my website, www.livingthethinlife.com, for more information.
Provided by Elle Meyer
Categories Very Low Carbs
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place fish in a large plastic bag. Add olive oil and marinate for one hour.
- Remove fish from marinade and salt to taste. Cook on preheated grill for 8-10 minutes.
- Combine chili sauce and Tabasco Sweet & Spicy sauce. Add a dash of regular Tabasco sauce if desired for more heat.
- Baste fish with sauce and grill for an additional 5 minutes.
Nutrition Facts : Calories 203.5, Fat 6.3, SaturatedFat 1.4, Cholesterol 85.1, Sodium 516.3, Carbohydrate 2, Fiber 0.5, Sugar 1, Protein 34.5
ANCHO CHILI-SPICED TILAPIA
I love a little spice in my life, and with this dish, that's exactly what you get! A few pantry staples and 20 minutes are all you need for this light, flaky tilapia. -Jennifer Schaub, Chandler, Arizona
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Combine the first 6 ingredients; sprinkle over fillets. Cook fillets in a large nonstick skillet coated with cooking spray over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork., Meanwhile, combine the mayonnaise, lime juice and oregano in a small bowl. Serve with fillets.
Nutrition Facts : Calories 150 calories, Fat 6g fat (1g saturated fat), Cholesterol 62mg cholesterol, Sodium 495mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
TILAPIA TACOS WITH SALSA VERDE
Looking for something tasty and a bit different? Trying to impress someone with a foodie-esque recipe? Try these tilapia fish tacos with salsa verde and radish sauce!
Provided by mglarson
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Wrap tortillas in aluminum foil and place in the oven; set to 250 degrees F (120 degrees C).
- Combine cilantro, 2 tablespoons lime juice, 2 tablespoons olive oil, water, salt, and pepper in a blender; blend salsa verde until pureed.
- Combine radishes, scallions, jalapeno, remaining lime juice, and remaining olive oil in a small bowl. Season radish salad with salt and pepper.
- Melt butter in a frying pan over medium heat. Add tilapia and season with coriander, salt, and pepper. Cook until opaque throughout and it flakes easily with a fork, 4 to 5 minutes.
- Remove tortillas from the oven. To assemble, fill warm tortillas with fish, radish salad, salsa verde, cabbage, and avocado.
Nutrition Facts : Calories 372.2 calories, Carbohydrate 29.6 g, Cholesterol 46.8 mg, Fat 16.7 g, Fiber 6.8 g, Protein 27.7 g, SaturatedFat 3.4 g, Sodium 102.9 mg, Sugar 2 g
TILAPIA FILLETS WITH MANGO SALSA
This easy, under-30-minute entree pairs pan-fried tilapia fillets with a fresh mango salsa that's flavored with fresh cilantro and sweet orange marmalade.
Provided by cookinmom
Categories Pan-Fried Tilapia Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine mango, marmalade, lime juice, cilantro, and green onion for salsa in a small bowl.
- Mix together chili powder, pepper, and salt; sprinkle on both sides of tilapia fillets.
- Heat oil in a large skillet over medium heat. Add tilapia and cook until opaque in the center and fish flakes easily with a fork, 3 to 5 minutes per side.
- Serve with salsa.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 21.8 g, Cholesterol 52.1 mg, Fat 5.6 g, Fiber 1.3 g, Protein 29.6 g, SaturatedFat 0.9 g, Sodium 155.4 mg, Sugar 18.3 g
SURVIVOR INSPIRED TROPICAL TILAPIA
A simple tropical meal that is inspired by the food available to contestants on many of the destinations of the hit show Survivor on CBS.
Provided by hannahsallysolomon
Categories Tropical Fruits
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine ginger, honey, tamarind paste, and vinegar in a small pot and bring to a simmer. Add salt and pepper for seasoning. Cook for about 3 minutes, or until contents of pot have thickened - stirring occasionally.
- Preheat oven to 475. Line small baking tray with aluminium foil. Pat dry tilapia fillets. Drizzle with olive oil and season with salt and pepper. Place seasoned fillets on aluminum foil. Using a spoon, glaze the fish with the tamarind sauce. Roast for 8 to 10 minutes - then place under the broiler on HI for 3 minutes. After cooked garnish with dill and squeeze lime on top.
- Place Saute pan over medium to high heat for two minutes until pan is hot. Add couscous and cook until golden brown. Add coconut milk, water, pinch of thyme, smidgen of rosemary, salt and pepper. Bring to a boil then reduce heat. Cook until most of the coconut milk has been absorbed. Plate and serve immediately.
- Lay the pineapple on its side. With a large sharp nice cut evenly through, including the head. Leaving a 1/2 inch rim, carve out the inside of the pineapple - creating two natural bowls. When couscous is finished cooking, spoon into pineapple - collecting excess cocounut milk as you go. Place fish on top and garnish. Enjoy!
Nutrition Facts : Calories 1711.3, Fat 87.7, SaturatedFat 75.7, Cholesterol 124.7, Sodium 248.1, Carbohydrate 156.1, Fiber 8.9, Sugar 10.8, Protein 82
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