Creoletilapia Recipes

CREOLE BAKED TILAPIA

Steps:

• Preheat oven to 350°. Place tilapia in an ungreased 13x9-in. baking dish. In a small bowl, combine tomato sauce, green pepper, onion and Creole seasoning; pour over the fillets., Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

BAKED CAJUN TILAPIA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mayonnaise, cumin, onion powder, Cajun seasoning, garlic powder, and pepper in a small bowl.
• Place tilapia in an ungreased glass baking dish. Spread mayonnaise mixture on top and sprinkle with crushed crackers.
• Bake in the preheated oven until fillets flake easily when tested with a fork, 15 to 20 minutes.

CREOLE TILAPIA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Layer bell peppers, tomatoes, onion, cilantro, jalapeno pepper, and garlic in a baking dish. Drizzle olive oil over mixture; add juice from 1 lime and mix well. Arrange fish fillets over mixture and season with Creole seasoning. Sprinkle Mexican cheese blend over fish and add remaining lime juice. Cover dish with aluminum foil.
• Bake in the preheated oven until fish flakes easily with a fork, about 40 minutes.

CREOLE TILAPIA

Steps:

• Heat oven to 500°F.
• Place fillets in single layer in baking dish, 12-1/2 x 9 x 2 inches.
• Stir together remaining ingredients except pepper rings.
• Spoon over fillets.
• Bake 5 to 8 minutes or until fish flakes easily with fork.
• Remove fillets to warm platter.
• Garnish with green pepper rings.

CREOLE TILAPIA

Steps:

• Prepare the rice according to package directions. Meanwhile, coat a large skillet with cooking spray. Over medium-high heat, cook the onion, celery, and carrot for 5 minutes, or until tender. Add the tilapia and cook for 3 minutes. Carefully turn the fish and add the tomatoes and herbs. Season with salt and pepper to taste. Simmer for 2 minutes, or until the fish flakes easily. Serve over the rice.

BAKED WHOLE TILAPIA

Steps:

• Preheat the oven to 400 degrees F.
• Rinse the fish and pat very dry. Make two slashes into the skin on each side of the fish.
• Whisk together the cider vinegar, mustard and dill in a medium sized bowl. Place two cloves of garlic and a sprig of parsley into the cavity of each fish. Place the fish in the bowl and turn to coat in the vinegar mixture.
• Use two pieces of foil to form two sections in a baking dish. Rub the foil with olive oil.
• Place one fish in each section and drizzle remaining vinegar mixture into the fish cavity and the slashes on the top side of the fish.
• Bake 15-20 minutes until the fish flakes easily with a fork (thickest part of fish should be 145 degrees). Fish will continue cooking five minutes after you remove it from the oven.