SONORAN TILAPIA
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
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
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
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
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
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
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
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
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
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
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
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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