Orange Tilapia Recipes

GINGER ORANGE TILAPIA

Steps:

• To prepare the marinade, in a small bowl, whisk together orange juice and peeled garlic, ginger and oil.
• Place the fillets in a shallow dish and cover with the marinade for 20-30 minutes.
• Remove the tilapia from the marinade and reserve it.
• Dredge the fillets in seasoned flour to coat shaking off excess.
• Heat 2 tbs oil in a large saute pan over medium high heat and add tilapia and cook until lightly golden 3-4 minutes per side and then remove from the pan.
• Add remaining marinade to the pan bring to a boil and cook for 1 minute, reduce heat and simmer until it has a glaze consistency, 3-4 minutes.
• Pour the sauce over the tilapia and garnish with green onions.

SPICY ORANGE TILAPIA

Steps:

• 1. Heat oven to 425 degrees. Rinse of your fish with water and place in bowl. Heat up coconut oil and then let it cool down a few minutes. Take a spoon and drizzle over fish on both sides. Use your spoon to push the oil over the fish or you can brush it on. My fish was so cold still that the coconut oil hardened on top. LOL
• 2. Prepare your spices and orange juice. Get a piece of parchment paper that you can fit the fish in and fold up the side and ends. Pour half of the seasoning over one fillet. Do the same to the second fillet and then place your orange slices on top of the fish and fold up the parchment paper, so the juices don't run out. Place both fillets on baking sheets.
• 3. Cook fish 12-15 minutes and check on it to see if it is cooked thoroughly. (Be careful, when opening parchment paper as the steam is very hot.)
• 4. When fish is done, you are ready to plate. I used two spatulas to lift it carefully off the parchment paper. I then squeezed just a little more fresh orange on top and a sprinkle of salt and pepper. I like serving this with https://www.justapinch.com/recipes/side/vegetable/broccoli-and-barley.html?p=1
• 5. Here is a pic of the Coconut Oil and Ancho Chili Pepper

KELLEIGH'S ORANGE GINGER SOY TILAPIA

Steps:

• Combine all the ingredients except the (3/4 cup orange juice and fish) in a bowl and whisk to combine.
• Divide marinade in half. Reserve half for sauce.
• Place fish in marinade and allow to sit in the refrigerator for at least half an hour.
• Turn grill on high and allow to heat for at least 10 minutes.
• Grill fish 1-3 minutes per side depending on the thickness of the fish.
• While the grill is heating combine the reserved marinade for the sauce with the 3/4 cup of orange juice and bring to a boil, reduce to a simmer and allow sauce to reduce by 2/3.

ORANGE HONEY TILAPIA

Steps:

• Use a 6-quart slow cooker. Lay a length of foil on your countertop and place the fish directly in the middle. Dribble balsamic vinegar and honey over the top of each fillet, and place a handful of drained mandarin oranges on top.
• Fold over foil and crimp the edges to form a packet. Put the foil packet into your slow cooker, and put the lid on (if you'd prefer to have one fish fillet per packet for serving, divide the sauce and the oranges). Cook on high for two hours, or until fish flakes easily with a fork. If your fish was frozen, it may take another 30 minutes or so, but you should still check it after two hours.
• Season to taste at the table.

GRILLED ORANGE-GINGER TILAPIA

Steps:

• In a small bowl combine 2 tablespoons olive oil, with orange rind, orange juice, ginger root and 1/4 cup coriander. Season with salt and pepper. Spray 4 large pieces of aluminum foil with cooking spray and place on fish in the center of each.
• Divide orange mixture in 4ths and spoon into the body of each fish. Add 2 slices of the orange inside the fish. Wrap tightly and place on preheated grill. Grill over medium heat for about 30 minutes or until fish is done. Meanwhile combine yogurt, mayonnaise, lime juice, remaining olive oil and remaining coriander in a bowl.
• When fish are done remove from grill and unwrap. Be careful of the hot steam. Place on plate and pour 1/4th of the sauce over each fish.

ORANGE-SAUCED TILAPIA

Steps:

• Mix first 7 ingredients together in a jar; cover; and shake to blend.
• Refrigerate for at least a hour to meld flavors.
• When ready to serve, dip each fillet in the orange mixture; then in cracker crumbs to cover.
• Melt butter in a large skillet over MEDIUM heat; when foam subsides, add fillets and cook on each side until fish flakes, about 10-15 minutes (depends on the thickness of fish).
• Do not overcook!
• Remove fish to warm platter.
• In small sauce pan, bring remaining orange sauce to a boil.
• Cook about 2-3 minutes.
• Sauce will be thin.
• Reduce heat to LOW; add mandarin oranges slices.
• Cook 1 minute to heat orange slices.
• Serve sauce over fish.

SPICY ORANGE TILAPIA

Steps:

• In a shallow bowl, whisk together the flour, salt, and pepper. Coat the tilapia fillets in the flour mixture, shaking off any excess.
• In a large skillet over moderately high heat, heat 2 tablespoon of the oil until hot but not smoking. Carefully add the fillets and cook for 3 minutes. Flip the fillets and continue cooking until firm to the touch, about 2 minutes. Transfer to a platter and cover to keep warm.
• Wipe the pan clean, add the remaining 2 tablespoons oil, and place over moderate heat. Add the onion and sauté, stirring frequently, until tender, 6 to 7 minutes. Add the orange juice, lemon juice, ginger, and sriracha and bring to a simmer. Whisk in the butter, then remove the sauce from the heat, spoon over the tilapia, and serve immediately.

TILAPIA WITH CITRUS SAUCE

Steps:

• Place milk in a shallow bowl. In another shallow bowl, combine the flour, salt and pepper. Dip fish in milk, then coat with flour mixture., Spray fillets with cooking spray. In a large nonstick skillet, cook fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same pan, saute garlic in butter and oil for 1 minute. Add the lemon, lime and orange slices, juices and onions; cook 1 minute longer. Serve with fish.