Cilantro Tilapia

CILANTRO TILAPIA

I created this dish in my own kitchen when trying to come up with a tasteful, low-calorie dinner. It's delicious!

Recipe From food.com

Provided by mollyjoy

Time 17m

Yield 4 serving(s)

Categories Tilapia

Steps:

  • Preheat oven to 375.
  • Coat the bottom of a baking dish with olive oil.
  • Place the tilapia fillets in the pan.
  • Sprinkle desired amount of garlic salt, cajun seasoning, and pepper over tilapia pieces.
  • Press several sprigs of cilantro on top of each piece.
  • Bake tilapia for 8 to 12 minutes.
  • Enjoy alone or with lemon!


Cilantro Tilapia image

Number Of Ingredients: 6

Ingredients:

  • 3 tablespoons olive oil
  • 4 (4 ounce) tilapia fillets, fresh
  • 2 tablespoons garlic salt
  • 2 tablespoons cajun seasoning
  • black pepper, to taste
  • 1 bunch cilantro


LIME-CILANTRO TILAPIA

I have so much fun serving this Mexican-inspired tilapia at summer parties. Finish it off with a side of rice and a salad loaded with sliced avocadoes and tomatoes. -Nadine Mesch, Mount Healthy, Ohio

Recipe From tasteofhome.com

Provided by Taste of Home

Time 25m

Yield 4 servings.

Categories Dinner

Steps:

  • In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., To the same pan, add broth, cilantro, lime zest, lime juice and remaining cumin; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia.


Lime-Cilantro Tilapia image

Number Of Ingredients: 10

Ingredients:

  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cumin, divided
  • 4 tilapia fillets (6 ounces each)
  • 1 tablespoon olive oil
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon grated lime zest
  • 2 tablespoons lime juice


CILANTRO LIME TILAPIA

Make and share this Cilantro Lime Tilapia recipe from Food.com.

Recipe From food.com

Provided by e.k.malphurs

Time 11m

Yield 4 , 4 serving(s)

Categories Tilapia

Steps:

  • Season tilapia with salt and pepper.
  • In small bowl, whip cilantro, the juice from the lime and 1/4 cup butter until well mixed.
  • Melt 1 tsp butter and 1 tsp oil in skillet on medium high heat.
  • Add tilapia fillets and cook 3 minutes per side or until flaky.
  • Top fish with cilantro lime butter and serve on a bed of rice.


Cilantro Lime Tilapia image

Number Of Ingredients: 7

Ingredients:

  • 4 tilapia fillets
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup butter, softened
  • salt and pepper
  • 1 large lime
  • 1 teaspoon butter
  • 1 teaspoon vegetable oil


CILANTRO-CHIPOTLE TILAPIA

Recipe From epicurious.com

Provided by Ian Knauer

Yield Makes 4 servings

Categories Blender,Broil,Quick & Easy,Tilapia,Healthy,Cilantro,Cumin,Gourmet

Steps:

  • Preheat broiler.
  • Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth, then coat fish with sauce.
  • Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.

Number Of Ingredients: 6

Ingredients:

  • 1 1/2 cups chopped cilantro
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped canned chipotles in adobo
  • 1 tablespoon water
  • 1/2 teaspoon ground cumin
  • 4 (6-ounces) tilapia fillets


MOROCCAN-STYLE TILAPIA WITH CUMIN, MANGO AND CILANTRO

Recipe From foodnetwork.com

Provided by Robin Miller : Food Network

Time 15m

Yield 4 servings

Steps:

  • Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.


Moroccan-Style Tilapia with Cumin, Mango and Cilantro image

Number Of Ingredients: 7

Ingredients:

  • Four 5-ounce tilapia fillets
  • Salt and ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 tablespoon olive oil
  • 1 ripe mango, diced
  • 1/4 cup chopped fresh cilantro leaves


CILANTRO-LIME QUINOA BOWL WITH BLACKENED TILAPIA

This is my take on the cilantro-lime quinoa bowl from everyone's favorite Mexican-inspired coastal fast food chain. It turned out pretty good. You can season the tilapia or buy the pre-seasoned ones at the market. If you have an Aldi grocery nearby, they have a fresh tilapia seasoned with a Southwest rub, which is perfect for this recipe.

Recipe From allrecipes.com

Provided by Raluca

Time 1h

Yield 2

Categories World Cuisine Recipes,Latin American,Mexican

Steps:

  • Combine paprika, onion powder, salt, black pepper, cayenne pepper, oregano, and garlic powder in a bowl. Rub about 1 tablespoon of the mixture on each side of both tilapia fillets, making sure to use up all the seasoning. Let fillets sit while preparing the quinoa, about 15 minutes.
  • Combine water, quinoa, and salt in a medium saucepan. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid, 12 to 15 minutes. Remove from heat. Stir in lime zest, juice, and cilantro. Season with salt.
  • Heat oil in a pan over medium-high heat. Cook tilapia fillets until fish flakes easily with a fork, 2 to 3 minutes per side.
  • Arrange romaine lettuce and spinach over 2 bowls. Divide tilapia, cooked quinoa, black beans, and tomato over the bowls. Top with avocado and pepitas. Serve each portion with a lime wedge.


Cilantro-Lime Quinoa Bowl with Blackened Tilapia image

Number Of Ingredients: 22

Ingredients:

  • 1 ½ tablespoons paprika
  • ½ tablespoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • 2 tilapia fillets
  • 1 cup water
  • ½ cup quinoa
  • ⅛ teaspoon salt
  • 1 large lime, zested and juiced
  • ½ cup chopped fresh cilantro
  • salt to taste
  • 1 tablespoon vegetable oil
  • 2 cups chopped romaine lettuce, or to taste
  • 1 cup fresh spinach leaves, or to taste
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 Roma tomato, chopped
  • 1 avocado, chopped
  • 2 tablespoons roasted pepitas, or to taste
  • 2 wedges lime


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