Tilapia fish recipes?

Haven't tried with tilapia yet but with cod loin, should work the same. Place enough foil in pan to seal your fish then pour a little olive oil in. Brush about a tblsp of pesto over each filet and squeeze a little lemon juice over that. Wrap in foil and bake at 350 for about 30 - 40 minutes.

http://www.runningtothekitchen.com/2013/01/dijon-almond-crusted-tilapia/

Its yummy, even my pickiest kid ate his. Pinterest is great for finding recipes too. Its a staple resource for meal planning for me

Coconut Crusted Tilapia with Miami Mango Salsa

To make fish:
4 tilapia fillets
pinch of each: cumin and coriander
sea salt
1/4 c flour
1 egg
splash of milk
1 c panko bread crumbs
1 c coconut flakes
2-3 T coconut oil
lime

1. Season fish with a light dusting of spices and a generous sprinkle of sea salt.

2. Prepare a breading station for fish by lining up 3 bowls. In the first, put the flour. In the second, whisk together the egg and milk. In the third, mix the coconut and panko crumbs. Dip each fillet into the three bowls in this order: flour, egg bath, coconut. Coat well.

3. Heat oil in frying pan over a medium high flame. When hot add the fish. Turn fish when the flakes start to brown, about 2 minutes. Repeat on the second side. Carefully poke a knife to make sure the center is cooked.

4. Sprinkle with sea salt and serve immediately with lime wedges and Miami Mango Salsa.

Miami Mango Salsa

This is a sweet salsa, but if you want heat add red pepper flakes or chillis.

1 ripe mango
1/2 red bell pepper
1 shallot
4 T fresh chopped cilantro
juice and zest of 1 lime
sea salt

1. Cut mango, pepper and shallot into a fine dice.

2. Combine all ingredients and season with sea salt to your taste. Allow flavors to meld together for at least 30 minutes. This can be made in advance as the longer it sits, the better it gets, up to 3 days.

I can help with this one.

The first is just a plain old baked whitefish.

Sprinkle on a little Lawrey's season salt place a slice of onion and a pat of butter on top. Bake at 350 untill fish is flakey. Takes about 20 minutes.

You can add onto that by making a mango salsa and pouring it over top of the fish. This is truely awesome.

The third option, I call microwave fish meals.

Place 1 portion of fish in the bottom of a microwave safe dish that has a lid. Sprinkle on a little seasoning of your choice. Cut of veggies of your choice into bit size pieces and throw then into the container. I use bell peppr slices, mushrooms, brussles sprouts and sweet potatoes but you can use almost anything. Put a pat of butter on top, cover and microwave for five minutes. I take these to work for lunch. Easy to make and convenient. If you have a group everyone can customize them to their own liking.

Mediterranean Tilapia
Serves 2

1 Tbsp olive oil
2 Tilapia filets [or any fish you like]
1 can roasted garlic and onion diced tomatoes, drain off some of the liquid
1 can artichokes, quartered and drained
2 Tbsp capers

Heat non-stick pan on stove; add small amount of olive oil, add tomatoes, artichokes and capers. Simmer 5 minutes at medium heat. Move sauce to the side and slide fish filets into pan. Top filets with sauce and cover. Simmer 15 minutes until fish flakes. Serve with seasoned rice or couscous.


More recipes at http://soupspiceeverythingnice.blogspot.com/

This is my favorite.....my family often tells me it is best dish I make.

Tilapia with Grapefruit-Caper Sauce

http://www.eatingwell.com/recipes/tilapia_grapefruit_caper_sauce.html

From EatingWell: January/February 2014
In this healthy, quick tilapia recipe, you’ll combine grapefruit, shallot, capers, butter and a touch of honey for a rich, bittersweet sauce. Any grapefruit will work, but vibrant ruby-red grapefruit is the prettiest. Serve with whole-wheat couscous and broccolini.

4 servings, 4 oz. fish & 2 tbsp. sauce each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

2 medium red grapefruit
1 tablespoon extra-virgin olive oil
1-1 1/4 pounds tilapia
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
3 tablespoons finely chopped shallot
1 tablespoon capers, rinsed
1 tablespoon butter
2 teaspoons honey
Preparation

Slice both ends off one grapefruit. With a sharp knife, remove the peel and white pith; discard. Working over a small bowl, cut the segments from their surrounding membranes. Set aside. Juice the second grapefruit into another small bowl. Drain any accumulated juice from the segments into the bowl with juice.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of fish with 1/4 teaspoon salt and pepper. Add the fish to the pan and cook until browned and opaque in the middle, 3 to 5 minutes per side. Remove to a plate, leaving behind as much oil as possible. Tent with foil to keep warm.
Add shallot to the pan over medium-high heat; cook, stirring, until starting to brown, about 1 minute. Add the grapefruit juice, capers, butter, honey and remaining 1/4 teaspoon salt and cook, stirring, until the sauce has thickened slightly, 1 to 2 minutes more. Remove from the heat and stir the grapefruit segments into the sauce. Serve the fish with the sauce.
Nutrition

Per serving : 233 Calories; 9 g Fat; 3 g Sat; 4 g Mono; 64 mg Cholesterol; 17 g Carbohydrates; 24 g Protein; 2 g Fiber; 373 mg Sodium; 531 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 3 lean meat, 1 fat

Tilapia taco salad

This isn't so much a set recipe as a guide to a dish I make whenever I have tilapia around.

Season tilapia with salt, pepper, cumin, chili powder, and lime juice. Bake or grill.

Salad: lettuce, thin sliced red cabbage, shredded cabbage, halved cherry tomatoes, chopped cilantro. Dress with lime juice, olive oil, and a touch of agave or honey. Top with tilapia.

Optional add ons: black beans, avocado or guacamole, sour cream, crumble of cotija or feta cheese.