Cilantro Tilapia Recipes

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BAKED TILAPIA WITH COCONUT-CILANTRO SAUCE



Baked Tilapia With Coconut-Cilantro Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Canola oil spray
Four 6-ounce pieces tilapia fillet
1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup light reduced-fat coconut milk
1/2 cup cilantro leaves, plus more for garnish
1 teaspoon peeled chopped fresh ginger
1/2 teaspoon garam masala
2 garlic cloves
1/2 jalapeno pepper, seeded and chopped
3 cups cooked brown rice, for serving

Steps:

  • Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking pan with canola oil spray. Sprinkle the fish with the salt and place it in the pan.
  • Combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeno in a blender and pulse until fairly smooth. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15 minutes. Garnish with more cilantro and serve with the rice.
  • Per Serving (analysis does not include brown rice): Calories: 170 Fat: 3 grams Saturated Fat: 1 gram Protein: 34 grams Carbohydrates: 1 gram Sugar: 0 grams Fiber: 0 grams Cholesterol: 85 milligrams Sodium: 210 milligrams

LIME-CILANTRO TILAPIA



Lime-Cilantro Tilapia image

I have so much fun serving this Mexican-inspired tilapia at summer parties. Finish it off with a side of rice and a salad loaded with sliced avocadoes and tomatoes. -Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin, divided
4 tilapia fillets (6 ounces each)
1 tablespoon olive oil
1/2 cup reduced-sodium chicken broth
2 tablespoons minced fresh cilantro
1 teaspoon grated lime zest
2 tablespoons lime juice

Steps:

  • In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., To the same pan, add broth, cilantro, lime zest, lime juice and remaining cumin; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia.

Nutrition Facts : Calories 198 calories, Fat 5g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 398mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

TILAPIA WITH CILANTRO CREAM



Tilapia With Cilantro Cream image

Our tilapia dish is super easy to prepare and bake, and the combination of cream and cilantro makes a tasty sauce for the fish.

Provided by Diana Rattray

Categories     Dinner     Entree     Lunch

Time 30m

Yield 4

Number Of Ingredients 11

1 1/4 to 1 1/2 pounds tilapia (fillets)
1 tablespoon butter (melted)
Salt and pepper to taste
1 tablespoon olive oil
1 clove garlic (finely minced)
2 scallions (green onions, thinly sliced)
1 cup cream (heavy)
1/4 cup cilantro (fresh, chopped)
1 tablespoon lime juice
1 teaspoon zest (lime, finely grated)
Salt and freshly ground black pepper, to taste

Steps:

  • Heat the oven to 375 F (190 C / Gas 5).
  • Line a baking pan with foil; spray with nonstick cooking spray.
  • Brush the tilapia fillets lightly with butter and arrange in the prepared pan. Sprinkle the fillets lightly with salt and pepper.
  • Bake the fish for about 20 minutes, or until the tilapia is cooked through and flakes easily with a fork.
  • Heat the olive oil in a small saucepan over medium heat; sauté the garlic and onion for 1 to 2 minutes. Add the heavy cream and bring to a simmer. Simmer for about 3 to 4 minutes to reduce slightly.
  • Stir in the fresh chopped cilantro, lime juice , and zest, and salt and pepper to taste. Simmer for about 1 minute longer.

Nutrition Facts : Calories 481 kcal, Carbohydrate 3 g, Cholesterol 172 mg, Fiber 0 g, Protein 46 g, SaturatedFat 18 g, Sodium 259 mg, Sugar 2 g, Fat 32 g, ServingSize Serves 4, UnsaturatedFat 0 g

CILANTRO LIME TILAPIA



Cilantro Lime Tilapia image

Make and share this Cilantro Lime Tilapia recipe from Food.com.

Provided by e.k.malphurs

Categories     Tilapia

Time 11m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

4 tilapia fillets
1/2 cup chopped fresh cilantro
1/4 cup butter, softened
salt and pepper
1 large lime
1 teaspoon butter
1 teaspoon vegetable oil

Steps:

  • Season tilapia with salt and pepper.
  • In small bowl, whip cilantro, the juice from the lime and 1/4 cup butter until well mixed.
  • Melt 1 tsp butter and 1 tsp oil in skillet on medium high heat.
  • Add tilapia fillets and cook 3 minutes per side or until flaky.
  • Top fish with cilantro lime butter and serve on a bed of rice.

CILANTRO TILAPIA



Cilantro Tilapia image

I created this dish in my own kitchen when trying to come up with a tasteful, low-calorie dinner. It's delicious!

Provided by mollyjoy

Categories     Tilapia

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons olive oil
4 (4 ounce) tilapia fillets, fresh
2 tablespoons garlic salt
2 tablespoons cajun seasoning
black pepper, to taste
1 bunch cilantro

Steps:

  • Preheat oven to 375.
  • Coat the bottom of a baking dish with olive oil.
  • Place the tilapia fillets in the pan.
  • Sprinkle desired amount of garlic salt, cajun seasoning, and pepper over tilapia pieces.
  • Press several sprigs of cilantro on top of each piece.
  • Bake tilapia for 8 to 12 minutes.
  • Enjoy alone or with lemon!

MOROCCAN-STYLE TILAPIA WITH CUMIN, MANGO AND CILANTRO



Moroccan-Style Tilapia with Cumin, Mango and Cilantro image

Provided by Robin Miller : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

Four 5-ounce tilapia fillets
Salt and ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon olive oil
1 ripe mango, diced
1/4 cup chopped fresh cilantro leaves

Steps:

  • Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.

CILANTRO-CHIPOTLE TILAPIA



Cilantro-Chipotle Tilapia image

Provided by Ian Knauer

Categories     Blender     Broil     Quick & Easy     Tilapia     Healthy     Cilantro     Cumin     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 cups chopped cilantro
2 tablespoons vegetable oil
1 tablespoon chopped canned chipotles in adobo
1 tablespoon water
1/2 teaspoon ground cumin
4 (6-ounces) tilapia fillets

Steps:

  • Preheat broiler.
  • Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth, then coat fish with sauce.
  • Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.

CILANTRO-LIME QUINOA BOWL WITH BLACKENED TILAPIA



Cilantro-Lime Quinoa Bowl with Blackened Tilapia image

This is my take on the cilantro-lime quinoa bowl from everyone's favorite Mexican-inspired coastal fast food chain. It turned out pretty good. You can season the tilapia or buy the pre-seasoned ones at the market. If you have an Aldi grocery nearby, they have a fresh tilapia seasoned with a Southwest rub, which is perfect for this recipe.

Provided by Raluca

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 2

Number Of Ingredients 22

1 ½ tablespoons paprika
½ tablespoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried oregano
¼ teaspoon garlic powder
2 tilapia fillets
1 cup water
½ cup quinoa
⅛ teaspoon salt
1 large lime, zested and juiced
½ cup chopped fresh cilantro
salt to taste
1 tablespoon vegetable oil
2 cups chopped romaine lettuce, or to taste
1 cup fresh spinach leaves, or to taste
1 (15 ounce) can black beans, rinsed and drained
1 Roma tomato, chopped
1 avocado, chopped
2 tablespoons roasted pepitas, or to taste
2 wedges lime

Steps:

  • Combine paprika, onion powder, salt, black pepper, cayenne pepper, oregano, and garlic powder in a bowl. Rub about 1 tablespoon of the mixture on each side of both tilapia fillets, making sure to use up all the seasoning. Let fillets sit while preparing the quinoa, about 15 minutes.
  • Combine water, quinoa, and salt in a medium saucepan. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid, 12 to 15 minutes. Remove from heat. Stir in lime zest, juice, and cilantro. Season with salt.
  • Heat oil in a pan over medium-high heat. Cook tilapia fillets until fish flakes easily with a fork, 2 to 3 minutes per side.
  • Arrange romaine lettuce and spinach over 2 bowls. Divide tilapia, cooked quinoa, black beans, and tomato over the bowls. Top with avocado and pepitas. Serve each portion with a lime wedge.

Nutrition Facts : Calories 680.8 calories, Carbohydrate 73.4 g, Cholesterol 40.9 mg, Fat 28.1 g, Fiber 24.5 g, Protein 42.1 g, SaturatedFat 4.1 g, Sodium 1355.5 mg, Sugar 4.6 g

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