Sonoran Tilapia Food

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SONORAN TILAPIA



Sonoran Tilapia image

A Southwestern twist on a Provencal classic. Serve over Mexican rice.

Provided by Gibson

Categories     Mexican Recipes

Time 1h

Yield 3

Number Of Ingredients 22

¼ cup extra-virgin olive oil, divided
3 (4 ounce) fillets tilapia fillets
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
1 teaspoon kosher salt
½ cup chopped fresh cilantro
1 lime, juiced
1 tablespoon butter
3 cloves garlic, minced
½ cup chopped yellow onion
1 large Anaheim chile pepper - stemmed, seeded, and chopped
4 roma (plum) tomatoes, chopped
¼ cup dry white wine
1 cup chicken stock
1 (4 ounce) can sliced black olives
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
½ teaspoon Worcestershire sauce

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt; sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil; set aside.
  • Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper; cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives; season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.
  • Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 17.6 g, Cholesterol 51.5 mg, Fat 29 g, Fiber 4.9 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 2408.4 mg, Sugar 5.5 g

SONORAN TILAPIA



Sonoran Tilapia image

A Southwestern twist on a Provencal classic. Serve over Mexican rice.

Provided by Gibson

Categories     Mexican Recipes

Time 1h

Yield 3

Number Of Ingredients 22

¼ cup extra-virgin olive oil, divided
3 (4 ounce) fillets tilapia fillets
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
1 teaspoon kosher salt
½ cup chopped fresh cilantro
1 lime, juiced
1 tablespoon butter
3 cloves garlic, minced
½ cup chopped yellow onion
1 large Anaheim chile pepper - stemmed, seeded, and chopped
4 roma (plum) tomatoes, chopped
¼ cup dry white wine
1 cup chicken stock
1 (4 ounce) can sliced black olives
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
½ teaspoon Worcestershire sauce

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt; sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil; set aside.
  • Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper; cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives; season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.
  • Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 17.6 g, Cholesterol 51.5 mg, Fat 29 g, Fiber 4.9 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 2408.4 mg, Sugar 5.5 g

SONORAN TILAPIA



Sonoran Tilapia image

A Southwestern twist on a Provencal classic. Serve over Mexican rice.

Provided by Gibson

Categories     Mexican Recipes

Time 1h

Yield 3

Number Of Ingredients 22

¼ cup extra-virgin olive oil, divided
3 (4 ounce) fillets tilapia fillets
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
1 teaspoon kosher salt
½ cup chopped fresh cilantro
1 lime, juiced
1 tablespoon butter
3 cloves garlic, minced
½ cup chopped yellow onion
1 large Anaheim chile pepper - stemmed, seeded, and chopped
4 roma (plum) tomatoes, chopped
¼ cup dry white wine
1 cup chicken stock
1 (4 ounce) can sliced black olives
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
½ teaspoon Worcestershire sauce

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt; sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil; set aside.
  • Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper; cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives; season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.
  • Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 17.6 g, Cholesterol 51.5 mg, Fat 29 g, Fiber 4.9 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 2408.4 mg, Sugar 5.5 g

SONORAN TILAPIA



Sonoran Tilapia image

A Southwestern twist on a Provencal classic. Serve over Mexican rice.

Provided by Gibson

Categories     Mexican Recipes

Time 1h

Yield 3

Number Of Ingredients 22

¼ cup extra-virgin olive oil, divided
3 (4 ounce) fillets tilapia fillets
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
1 teaspoon kosher salt
½ cup chopped fresh cilantro
1 lime, juiced
1 tablespoon butter
3 cloves garlic, minced
½ cup chopped yellow onion
1 large Anaheim chile pepper - stemmed, seeded, and chopped
4 roma (plum) tomatoes, chopped
¼ cup dry white wine
1 cup chicken stock
1 (4 ounce) can sliced black olives
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
½ teaspoon Worcestershire sauce

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt; sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil; set aside.
  • Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper; cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives; season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.
  • Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 17.6 g, Cholesterol 51.5 mg, Fat 29 g, Fiber 4.9 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 2408.4 mg, Sugar 5.5 g

SEASONED TILAPIA FILLETS



Seasoned Tilapia Fillets image

If you need a healthy, keep-it-simple solution to dinner tonight, you just found it. This restaurant-quality tilapia fillet recipe relies on spices you're likely to have on hand to deliver big flavor. This is how to make tilapia. -Dana Alexander, Lebanon, Missouri

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

2 tilapia fillets (6 ounces each)
1 tablespoon butter, melted
1 teaspoon Montreal steak seasoning
1/2 teaspoon dried parsley flakes
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper
Dash garlic powder

Steps:

  • Preheat oven to 425°. Place tilapia in a greased 11x7-in. baking dish; drizzle with butter. In a small bowl, mix remaining ingredients; sprinkle over fillets., Bake, covered, 10 minutes. Uncover; bake until fish just begins to flake easily with a fork, 5-8 minutes.

Nutrition Facts : Calories 193 calories, Fat 7g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 589mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

SONORAN TILAPIA



Sonoran Tilapia image

A Southwestern twist on a Provencal classic. Serve over Mexican rice.

Provided by Gibson

Categories     Mexican Recipes

Time 1h

Yield 3

Number Of Ingredients 22

¼ cup extra-virgin olive oil, divided
3 (4 ounce) fillets tilapia fillets
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
1 teaspoon kosher salt
½ cup chopped fresh cilantro
1 lime, juiced
1 tablespoon butter
3 cloves garlic, minced
½ cup chopped yellow onion
1 large Anaheim chile pepper - stemmed, seeded, and chopped
4 roma (plum) tomatoes, chopped
¼ cup dry white wine
1 cup chicken stock
1 (4 ounce) can sliced black olives
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
½ teaspoon Worcestershire sauce

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt; sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil; set aside.
  • Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper; cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives; season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.
  • Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 17.6 g, Cholesterol 51.5 mg, Fat 29 g, Fiber 4.9 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 2408.4 mg, Sugar 5.5 g

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