Spicy Baked Tilapia

    Spicy Baked Tilapia

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    1hour


    59 people made this

    This is a French way of cooking fish but uses a combination of Mexican spices. Serve over steamed rice.

    Ingredients
    Serves: 3 

    • 1/4 cup extra-virgin olive oil, divided
    • 3 tilapia fillets
    • 1 tablespoon Cajun seasoning
    • 1 teaspoon ground black pepper
    • 1 teaspoon sea salt
    • 1/2 cup chopped fresh coriander
    • 1 lime, juiced
    • 1 tablespoon butter
    • 3 cloves garlic, minced
    • 1/2 cup chopped yellow onion
    • 1 large chilli pepper - stemmed, seeded, and chopped
    • 4 roma tomatoes, chopped
    • 1/4 cup dry white wine
    • 1 cup chicken stock
    • 120g sliced black olives
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon dried oregano
    • 1 teaspoon ground black pepper
    • 1 teaspoon sea salt
    • 1 teaspoon chilli flakes
    • 1/2 teaspoon Worcestershire sauce

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat an oven to 180 degrees C.
    2. Grease a 20x30cm baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Cajun seasoning, 1 teaspoon black pepper and 1 teaspoon sea salt; sprinkle with the coriander. Drizzle the fillets with the lime juice and remaining olive oil; set aside.
    3. Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion and chilli 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 sea salt, chilli flakes and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.
    4. 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.
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    Reviews and Ratings
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    (75)

    Reviews in English (75)

    by
    21

    Outstanding! I simplified the ingredients list by eliminating Anaheim chile peppers, cayenne pepper, oregano, red pepper flakes and Worcestershire sauce. Also eliminated salt and reduced oil to 2 tablespoons (just enough to cover the bottom of the baking dish and brush onto the fish). Substituted a can of diced tomatoes for the plum tomatoes. I didn't have Creole Seasoning, so I threw in a combination of Cajun and Chipotle spices, Ancho Chili Powder, and I brushed some Creole Mustard onto the fish. Served with a side of Tri-colored Couscous and asparagus.  -  14 Feb 2010  (Review from Allrecipes USA and Canada)

    by
    12

    I loved this dish, as did hubby. I left out the red pepper and half the cayenne to cut down on the spice, and I left out the wine since I didn't have any and don't like it anyway. I used lemon instead of lime and dried cilantro rather than fresh because that's what I had. Definitely worthy of making again! I served it with "Spanish Rice Original" from this site, which was also a winner. Yum!  -  03 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    10

    I reduced the amount of oil used to lighten it up a bit and cut back on some of the salt as well - delicious and perfectly spicy - wonderful recips and sure to be a future favorite.  -  10 Apr 2010  (Review from Allrecipes USA and Canada)

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