LIME-CILANTRO TILAPIA
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
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
BAKED TILAPIA WITH COCONUT-CILANTRO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
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
BROILED TILAPIA FISH TACOS WITH CILANTRO-LIME SLAW
This is my own recipe that I developed after trying several other recipes. These tilapia fish tacos are quick, easy, and delicious. My family loves them! Garnish with diced tomato, corn, avocado, red onion, and Mexican cheese.
Provided by Kristy
Categories Main Dish Recipes Taco Recipes
Time 30m
Yield 8
Number Of Ingredients 18
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Spray generously with cooking spray.
- Combine Greek yogurt, mayonnaise, lime juice, onion, vinegar, cilantro, hot sauce, salt, and ancho chile powder in a bowl. Stir in shredded cabbage to make the slaw.
- Place tilapia fillets on the prepared baking pan. Squeeze lime juice over fish. Combine cumin, paprika, salt, and garlic powder in another bowl. Sprinkle spice mixture over the fish.
- Bake under the preheated broiler until fish flakes easily with a fork, 8 to 10 minutes.
- Place tortillas between 2 damp paper towels. Warm in the microwave, 1 to 2 minutes.
- Spoon the cooked tilapia onto each tortilla and top with the slaw.
Nutrition Facts : Calories 287.7 calories, Carbohydrate 33.2 g, Cholesterol 32.7 mg, Fat 6.6 g, Fiber 2.5 g, Protein 22.9 g, SaturatedFat 1.6 g, Sodium 647 mg, Sugar 4 g
MOROCCAN-STYLE TILAPIA WITH CUMIN, MANGO AND CILANTRO
Provided by Robin Miller : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
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
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 TILAPIA
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
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!
TILAPIA WITH CILANTRO CREAM SAUCE
Make and share this Tilapia With Cilantro Cream Sauce recipe from Food.com.
Provided by GoldsmithLissa
Categories Tilapia
Time 35m
Yield 4 filets, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375°.
- Sauce: Heat oil in a small saucepan over medium heat; sauté the garlic and onion for 1 to 2 minutes. Add cream and bring to a simmer. Simmer for about 3 to 4 minutes to reduce slightly. Stir in cilantro, lime juice, and salt and pepper to taste. Simmer for about 1 minute longer. Set aside or refrigerate until nearly serving time.
- Fish: Line a baking pan with foil; spray with nonstick cooking spray. Brush fillets lightly with butter; arrange in the baking pan. Sprinkle lightly with salt and pepper. Bake the fish for 20 to 25 minutes, or until the tilapia is cooked through.
- Warm the sauce up and drizzle a little over each serving of fish.
Nutrition Facts : Calories 428.7, Fat 31.2, SaturatedFat 17, Cholesterol 174.3, Sodium 133.5, Carbohydrate 2.8, Fiber 0.2, Sugar 0.3, Protein 35.7
CILANTRO-LIME QUINOA BOWL WITH BLACKENED TILAPIA
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
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
CHIPOTLE TILAPIA TACOS WITH MANGO-CILANTRO SALSA
Chipotle Fish Tacos are made with a mango-cilantro salsa, and chipotle aioli sauce is served with garlic spiked black beans and Spanish rice. I have run this special in the last restaurant I worked at as a daily special. It always sold out! I hope that you will try this recipe, it is a hit if you enjoy fish tacos!
Provided by Chef Shelley Pogue
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 4
Number Of Ingredients 21
Steps:
- Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, and press into the spice mixture to coat, and set aside. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic, and mayonnaise in a small bowl, and set aside.
- Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, heat a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm.
- To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.
Nutrition Facts : Calories 755.8 calories, Carbohydrate 94.7 g, Cholesterol 52.1 mg, Fat 32.2 g, Fiber 9.9 g, Protein 35.3 g, SaturatedFat 3.9 g, Sodium 2500.9 mg, Sugar 9.1 g
CILANTRO LIME TILAPIA
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
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.
GINGER AND CILANTRO BAKED TILAPIA
Make and share this Ginger and Cilantro Baked Tilapia recipe from Food.com.
Provided by gailanng
Categories Tilapia
Time 18m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oven to 475 degrees.
- Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.
- Place in a small food processor the jalapeno, garlic and ginger along with the soy sauce, white wine, sesame oil and cilantro. Process until blended.
- Pour the sauce over the fish, spreading and slightly pressing the solid ingredients down into the fish. Bake for about 8 minutes or until the fish flakes easily and is cooked through.
- Remove the tilapia with a spatula and divide between two plates. Drizzle the fish with the marinade juices left in the pan. Serve with jasmine or brown rice.
Nutrition Facts : Calories 173, Fat 2.3, SaturatedFat 0.8, Cholesterol 62.5, Sodium 1074.8, Carbohydrate 5.7, Fiber 0.9, Sugar 1, Protein 27.6
PAN SEARED TILAPIA OVER COCONUT RICE WITH SPICY CILANTRO CREAM S
Very quick and easy delicious meal. Clean fresh ingredients with bold flavors. Threw this dish together with what I had in the fridge. I cook for 2 and eyeball measurements but I will list as best as I can.
Provided by pete3165
Categories < 60 Mins
Time 40m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 15
Steps:
- start rice (I use a rice cooker 20 min).
- combine all sauce ingredients in blender and pulse till smooth.
- dust fish with salt, pepper, and blackening seasoning (all sides).
- heat vegetable oil in pan over med heat, add fish fillets (3-4 min on each side).
- serve fish over rice, drizzle with sauce over fillet and around plate.
- garnish with fresh cilantro and lime.
Nutrition Facts : Calories 315.9, Fat 14.4, SaturatedFat 2, Cholesterol 0.4, Sodium 684.5, Carbohydrate 42, Fiber 1.9, Sugar 1.7, Protein 4.3
LEMON CILANTRO TILAPIA
I love tilapia fish because it's mild. I'm always trying to come up with new things to cook for my boyfriend. He's not into baked fish, but he and my family really enjoyed this dish. I served it with white rice and a side salad.
Provided by DALLAS COWBOYS 1
Categories Tilapia
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Marinade the fillets with half a cup lemon and Tony's Creole Seasoning for about 30 minutes.
- Preheat oven to 350ºF. Blend butter/olive oil, garlic, cilantro, and remaining lemon juice in blender. Pour over fillets.
- ENJOY!
Nutrition Facts : Calories 248.2, Fat 9.1, SaturatedFat 4.8, Cholesterol 109, Sodium 150.9, Carbohydrate 5, Fiber 0.4, Sugar 1.7, Protein 38.1
TILAPIA POCKETS WITH CILANTRO-LEMONGRASS MOJO
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h27m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees F.
- Place the lemongrass, all but 2 tablespoons of the cilantro, 1/2 cup of the mint, 1/2 cup of the oil, garlic, jalapenos, paprika, and salt in a food processor or blender and process until smooth. Add the remaining 1/2 cup of oil and vinegar and process until smooth. Place the fish fillets in a large baking dish, cover with the mojo and turn to coat. Marinate fish for up to 1 hour.
- Place 4 (16-inch) long pieces of parchment paper on your work surface with the short half facing you. Crease each down the middle. Place a fillet in the center of the bottom half of the rectangle and pour about 1/4 cup of the mojo over each fillet and sprinkle with the remaining 2 tablespoons of cilantro. Fold the top half of over the fillet so that the top and bottom edges meet. Tightly crimp and fold the edges of the parchment working from 1 end around to the other to seal the package. Place the packets on a baking sheet and bake for 9 to 10 minutes for 3/4-inch thick fillets or up to 12 minutes for 1-inch thick fillets.
- Place the fish packets on a large serving dish and open the packets tableside. Serve with juices from the packet and sprinkled with the chopped cilantro and mint leaves.
TILAPIA WITH CILANTRO CREAM SAUCE
Steps:
- Heat oil in a small saucepan over medium heat; sauté the garlic and onion for 1 to 2 minutes. Add cream and bring to a simmer. Simmer for about 3 to 4 minutes to reduce slightly. Stir in cilantro, lime juice, and salt and pepper to taste. Simmer for about 1 minute longer. Set aside or refrigerate until nearly serving time. Heat oven to 375°. Line a baking pan with foil; spray with nonstick cooking spray. Brush fillets lightly with butter; arrange in the baking pan. Sprinkle lightly with salt and pepper. Bake the fish for 20 to 25 minutes, or until the tilapia is cooked through. Warm the sauce up and drizzle a little over each serving of fish. Serves 4.
CILANTRO BUTTER TILAPIA SKILLET FILLETS
Make and share this Cilantro Butter Tilapia Skillet Fillets recipe from Food.com.
Provided by I Cook Therefore I
Categories Tilapia
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first three ingredients and wprinkle over both sides of the fish.
- Heat a large non-stick skillet over medium high heat and coat the pan and both sides of the fish with cooking spray.
- Place the fish in the pan and cook for three minutes on each side, or until it flakes with a fork.
- Place the fish on a serving platter and squeeze the lemon wedges over the fish.
- Place the butter and remaining ingredients in a small bowl and stir until blended, serve with the fish.
Nutrition Facts : Calories 83.6, Fat 6.3, SaturatedFat 3.8, Cholesterol 29.4, Sodium 284.3, Carbohydrate 1.6, Fiber 0.5, Sugar 0.4, Protein 6
ASIAN CILANTRO TILAPIA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I'm of a Korean background so the asian flavors of salty, sweet, sesame, ginger, garlic is present. My kids love it and I don't think they realize they're eating 'fish'. They don't need to know as long as they like it and eat it. lol. Using the tilapia is the best cuz of the lightness of the fish. The distinctiveness of the cilantro will give it a great fresh herb taste.
Provided by bellazoe
Categories Tilapia
Time 22m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 375.
- Make the marinade. Make sure to only use 3Tbsp of the sesame oil. This should make a little over 3/4cup of sauce but out of that put aside 1/4 cup for the veggies and the rest is needed for the fish.
- Add in all the veggies and a handful of cilantro in a mixing bowl. Sprinkle in Salt/pepper, LEMON ZEST, 1/4 cup of the marinade and toss. Put to the side.
- Lay down the REYNOLDS FOIL in the baking dish.
- Pour the other part of the sesame oil (3Tbsp).
- Lay the TILAPIA and you can overlap the thinner sides.
- Pour the remaining part of the marinade over the fish.
- Spread the veggie mixture covering the fish.
- Cover the foil but leave a small air pocket.
- Bake 12--15 minutes.
- ENJOY by itself or on some rice.
Nutrition Facts : Calories 382.4, Fat 22.8, SaturatedFat 3.7, Cholesterol 62.5, Sodium 2087.8, Carbohydrate 16.7, Fiber 1.9, Sugar 12.1, Protein 30.4
MOROCCAN-STYLE TILAPIA WITH CUMIN, MANGO AND CILANTRO RECIPE
Make and share this Moroccan-Style Tilapia With Cumin, Mango and Cilantro Recipe recipe from Food.com.
Provided by Ck2plz
Categories Moroccan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 223.2, Fat 6.5, SaturatedFat 1.4, Cholesterol 70.9, Sodium 77.2, Carbohydrate 13.6, Fiber 1.9, Sugar 11.5, Protein 29.5
TILAPIA POCKETS WITH CILANTRO-LEMONGRASS MOJO
Make and share this Tilapia Pockets With Cilantro-Lemongrass Mojo recipe from Food.com.
Provided by Chelley-Chelle
Categories Tilapia
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F.
- Place the lemongrass, all but 2 tablespoons of the cilantro, 1/2 cup of the mint, 1/2 cup of the oil, garlic, jalapenos, paprika, and salt in a food processor or blender and process until smooth. Add the remaining 1/2 cup of oil and vinegar and process until smooth. Place the fish fillets in a large baking dish, cover with the mojo and turn to coat. Marinate fish for up to 1 hour.
- Place 4 (16-inch) long pieces of parchment paper on your work surface with the short half facing you. Crease each down the middle. Place a fillet in the center of the bottom half of the rectangle and pour about 1/4 cup of the mojo over each fillet and sprinkle with the remaining 2 tablespoons of cilantro. Fold the top half of over the fillet so that the top and bottom edges meet. Tightly crimp and fold the edges of the parchment working from 1 end around to the other to seal the package. Place the packets on a baking sheet and bake for 9 to 10 minutes for 3/4-inch thick fillets or up to 12 minutes for 1-inch thick fillets.
- Place the fish packets on a large serving dish and open the packets tableside. Serve with juices from the packet and sprinkled with the chopped cilantro and mint leaves.
Nutrition Facts : Calories 707.9, Fat 58.2, SaturatedFat 8.8, Cholesterol 113.4, Sodium 705.1, Carbohydrate 2.6, Fiber 1.2, Sugar 0.5, Protein 46.2
GINGER CILANTRO TILAPIA
Steps:
- Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9x9-inch or 8x8-inch ceramic or glass baking dish. Put the garlic, grated ginger, chopped jalapeño, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.) Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still. Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.
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