Karen’s Oven Baked Tilapia
Servings: 6
You’ll need:
6 Tilapia fillets
2 Tbsp. fresh lime juice
2 tsp. garlic powder
2 tsp. paprika
1/2 tsp. Cayenne pepper
Fresh ground peppercorns
4 Tbsp. Extra Virgin Olive Oil
Preheat oven to 425 degrees F.
Using a medium (preferably non-stick) baking sheet, spray or brush the EVOO (Extra Virgin Olive Oil) where the Tilapia fillets will be placed.
Carefully place the fillets on the baking sheet, flat side down and gently brush the remainder of the EVOO on the tops of the Tilapia fillets.
Next, brush the fresh lime juice over the tops of the fish fillets. Sprinkle about 1/2 tsp. of garlic powder and 1/2 tsp. of paprika, just a shake of Cayenne powder and a couple of twists of fresh ground peppercorns over the tops of the fish fillets.
Put in the center oven and bake, about 6-7 minutes, until the edges are slightly browned. If the Tilapia fillets are not getting cooked evenly then rotate the pan and bake an additional 2-4 minutes or until completely done.
Karen’s Note: Serve with my Mango and Jalapeno Salsa (recipe below) over the top and along with some fresh steamed veggies. My picture shows a serving suggestion of some baby carrots, steamed for about 10-12 minutes (or until fork tender). In the last 2-3 minutes of steaming I added some Kale leaves for a healthier vegetable that compliments this spicy, yet tasty, baked fish.
Karen’s Mango and Jalapeno Salsa
Servings: 6
You’ll need:
1 ripe, but firm mango, peeled, seeded and diced
1/8 cup red pepper, seeded and diced
1/8 cup small Vidalia or sweet onion, diced
3 Tbsp. Tamed Mezzetta’s sliced jalapenos, drained and diced
2 Tbsp. fresh lime juice
Mix all ingredients in a medium bowl.
Serve this tasty spicy and sweet Mango and Jalapeno Salsa over the Oven Baked Tilapia.
Karen’s Note: This salsa can be made ahead of time: Fresh Mango and Jalapeno Salsa can be stored chilled for a day or two, prior to serving. It is also a great topping for our Key West Grilled Chicken Breasts or Egg and Potato Frittatas (recipe posting soon).
Servings: 6
You’ll need:
6 Tilapia fillets
2 Tbsp. fresh lime juice
2 tsp. garlic powder
2 tsp. paprika
1/2 tsp. Cayenne pepper
Fresh ground peppercorns
4 Tbsp. Extra Virgin Olive Oil
Preheat oven to 425 degrees F.
Using a medium (preferably non-stick) baking sheet, spray or brush the EVOO (Extra Virgin Olive Oil) where the Tilapia fillets will be placed.
Carefully place the fillets on the baking sheet, flat side down and gently brush the remainder of the EVOO on the tops of the Tilapia fillets.
Next, brush the fresh lime juice over the tops of the fish fillets. Sprinkle about 1/2 tsp. of garlic powder and 1/2 tsp. of paprika, just a shake of Cayenne powder and a couple of twists of fresh ground peppercorns over the tops of the fish fillets.
Put in the center oven and bake, about 6-7 minutes, until the edges are slightly browned. If the Tilapia fillets are not getting cooked evenly then rotate the pan and bake an additional 2-4 minutes or until completely done.
Karen’s Note: Serve with my Mango and Jalapeno Salsa (recipe below) over the top and along with some fresh steamed veggies. My picture shows a serving suggestion of some baby carrots, steamed for about 10-12 minutes (or until fork tender). In the last 2-3 minutes of steaming I added some Kale leaves for a healthier vegetable that compliments this spicy, yet tasty, baked fish.
Karen’s Mango and Jalapeno Salsa
Servings: 6
You’ll need:
1 ripe, but firm mango, peeled, seeded and diced
1/8 cup red pepper, seeded and diced
1/8 cup small Vidalia or sweet onion, diced
3 Tbsp. Tamed Mezzetta’s sliced jalapenos, drained and diced
2 Tbsp. fresh lime juice
Mix all ingredients in a medium bowl.
Serve this tasty spicy and sweet Mango and Jalapeno Salsa over the Oven Baked Tilapia.
Karen’s Note: This salsa can be made ahead of time: Fresh Mango and Jalapeno Salsa can be stored chilled for a day or two, prior to serving. It is also a great topping for our Key West Grilled Chicken Breasts or Egg and Potato Frittatas (recipe posting soon).
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