Spicy Lemon Chili Tilapia Recipes

CHILI-RUBBED TILAPIA WITH ASPARAGUS & LEMON

Steps:

• Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
• Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.

LEMON-CHILI TILAPIA

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.

SPICY LEMON CHILI TILAPIA

Steps:

• Place the Meyer lemon slices in a pan with the olive oil, sprinkle with the salt and sugar and let cook over a low flame for 12-15 minutes
• Meanwhile, mix the cayenne, cumin, and paprika and coat the tilapia with this spice rub
• Place the tilapia into the lemon/sugar/salt mixture and turn heat up a tad - if needed add a tablespoon or so more olive oil. Let tilapia cook about 5-7 minutes (depending on thickness) and flip and let cook another 5 or so minutes till both sides are golden and fish is firm.
• Add in the olives
• Then take tilapia and olives and lemon out of the pan and place on a plate
• To the same pan, add the sambol oelek and honey and let mix together over a low flame for about 3-4 minutes. Spoon this over the tilapia and garnish it with cilantro.
• Serve with rice or naan

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.

SPICY TILAPIA

Steps:

• Place fish in a glass pan and preheat oven to 350.
• Combine and melt the butter and lemon juice in the microwave, then pour over the fillets.
• Sprinkle the remaining ingredients (vary the amounts of each to your liking).
• Bake for 30 minutes.

LEMON GARLIC TILAPIA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
• Rinse tilapia fillets under cool water, and pat dry with paper towels.
• Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
• Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.