easy tilapia recipes

Jazz up your fish routine with this super-easy recipe for Blackened Tilapia with Avocado Salsa from Delish.com.

Blackened Tilapia

brown sugar

cumin

kosher salt

paprika

oregano

tsp. black pepper

garlic powder

(6-oz.) tilapia filets

olive oil

avocados, diced

tomatoes, diced

jalapeño, minced

cilantro

lime

Kosher salt

black pepper

How often are you cooking seafood at home?

I am the dad and the chef for my family. I'm always looking up new recipes to try and keep things interesting.  I have never taken the time to go back and write a review for all of the delicious things I have cooked. But,  oh man! This was one of the best tasting things I've ever cooked!! 10 out of 10! The salsa was good, but the fish was fantastic by itself!

I made this last night I bumped the sugar down to 2 teaspoons instead and I did a teaspoon of chili powder also other then that I kept the recipe the same. I also added lemon to the salsa so the avocado doesn’t turn brown if we didn’t finish it all. The fish was so good. I’m making more today.

Delicious! Followed the recipe. Loved the hint of sweetness. Great avocado  salsa. Had a bunch of the salsa leftover (fish was all gone!) so added a can of drained/rinsed chickpeas for a bonus salad tomorrow.

Used just a pinch of sugar and was fairly happy with the result. Too salty for our taste (perhaps because no sugar to balance) but I’ll def make this again with less salt. Added some white onion to the pico - delish!

Great!!! Made the whole dish without the brown sugar as others recommended and it was fabulous! Threw it on a bed of spinach.

I loved it. I made it for my family the day I saw it delicious

How many calories are in this without the salsa? Thanks

I love blackened tilapia, spice is my friend.  I made this minus the sugar and added chili powder.  Mmm mmm good

Take out the brown sugar completely. It was way too sweet and wasn’t a great flavor combo.

I should’ve read the comments on the sugar because it def ruined the entire fish for me. Way too sweet. Next time I’ll omit. Other than that, good recipe.

I didn't try the avocado part, but the tilapia was delicious. I didn't use brown sugar. I used a tad bit of honey, just a small drizzle on each piece of fish. It was delish!

Love love love this recipe! And very easy to make

I thought that all tilapia is farm raised.I don't buy or eat farm raised fish.

I loved this. It was nice to have a change of pace with the sweetness. I will definitely be making it again

So I made this recipe exactly as it is. My daughter loved it. My husband and I thought it was too sweet for fish. The recipe was good would be better on chicken.

https://streaming.hearstdigitalstudios.com/manual_upload/57ee7de0bbddbd6d99446d6d/mp4/Parmesan_Crusted_Tilapia_WIDE_FINAL_1475247595_4000_hd_v3.mp4

This Parmesan-Crusted Tilapia will make you feel like you went out to a fancy seafood restaurant.

Parmesan-Crusted Tilapia

Moroccan-Style Tilapia with Cumin, Mango and Cilantro

tilapia

Salt and black pepper

coriander

mango,

cilantro leaves

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.

Didnt make the couscous since I didnt have it on hand and made some veggies instead, but the tilapia came out delicious! The mango and cilantro with fresh lime over them really do make the fish pop with flavor! Would make this again, it was quick and easy !!

Super easy and delicious with a side of couscous! 

I love this recipe!  I have made it for years and it is a perfect blend of flavors and cooks in a breeze.  The mango salsa is a perfect side although I did add a chopped jalapeno to the salsa as I like it with a little more spice.  Quick and delicious!

I came home from work and pulled out tilapia...Hmmm, what should I do with this, then I found this dish, tried it WOWWWW! LOVED IT!  So I took to work for lunch the next day and had one of my co-workers try it, let put it this way, she ate 3/4 of it LOL, LOL. I will be making this dish again for sure, IT'S A KEEPER!!!! Thank you!

Best Tilapia ever and so easy thanks so much

Let me be honest, I am NO cook, and this was my first time venturing beyond chicken nuggets. However, I was shocked and awed by how good and simple this recipe is. My boyfriend and I decided it was so good that the mango was not even necessary. The fish was the perfect consistency and the spices livened it up. We made it with a side of cous cous and we used the leftover spices to sauté our vegetables. I will definitely be making this again! 

This recipe was easy to make and tasty. The mango and cilantro made the seasoning on the fish pop.  

Not good without the salsa. Not the best seasoning for tilapia.

https://www.foodnetwork.com/videos/moroccan-tilapia-with-couscous-66833

Enjoy the exotic spices of Morocco with this recipe for pan-fried tilapia.

Moroccan Tilapia With Couscous

Grilled Tilapia with Lemon Butter, Capers and Orzo

lemon, finely zested

lemons, juiced

dry white wine

shallot, thinly sliced

heavy cream

unsalted butter,

(8-ounce) tilapia fillets

orzo, cooked al dente

parsley leaves

capers

Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.

Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley.

Great recipe! Loved the sauce. I imagine it’ll be good on a variety of proteins. 

https://www.foodnetwork.com/videos/grilled-tilapia-and-lemon-butter-0162977

Intimidated at the thought of grilling fish? Check out Bobby's simple tips!

Grilled Tilapia

Dredging tender fish fillets in an herby coating and flash searing them along with green beans and cherry tomatoes makes an easy and healthy dinner. We like to use thin green beans -- they cook much faster.

Tilapia with Green Beans

all-purpose flour

oregano,

parsley

salt and pepper

tilapia fillets

unsalted butter

beans

garlic, chopped

grape or cherry tomatoes, halved

lemon

Combine the flour, oregano and parsley in a shallow dish. Season with salt and pepper.

Place a large skillet over medium-high heat. Dredge the fish in the flour mixture, shaking off the excess. Melt 3 tablespoons butter in the skillet, then add 2 fillets and cook until golden brown on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes. Transfer to a plate and keep warm. Repeat with the remaining 2 fillets.

Add the green beans and garlic to the skillet and cook about 2 minutes. Season with salt and pepper, then add the tomatoes and cook until just softened, about 1 more minute. Stir in the lemon juice and 1/4 cup water, then cover and cook until the beans are tender, about 3 more minutes. Remove from the heat and stir in the remaining 1 tablespoon butter until just melted.

Divide the fish and vegetables among plates. Garnish with oregano.

Fantastic mid week recipe! Deserves the easy button.

Baked Tilapia with Spinach - Pecan Pesto is an easy recipe that makes a great, healthy weeknight dinner that&#x27;s also elegant enough to serve to guests!

Baked Tilapia with Spinach Pecan Pesto

(10-ounce) baby spinach

garlic (coarsely chopped)

pecan halves and pieces (plus more to sprinkle over the top of the fish)

Parmesan cheese

lemon juice (approximately 1/2 large lemon)

Salt and black pepper (to taste)

2-3 (6-8 ounce) tilapia fillets

Lemon wedges (for serving)

Preheat oven to 350 degrees.  Lightly oil a baking dish and set aside.

Combine spinach, olive oil, garlic, whole pecans, lemon juice and Parmesan cheese in a food processor.  Process until smooth.  Season to taste with salt and black pepper.

Place the tilapia fillets in the prepared baking dish.

Top each filet with a heaping spoonful of the pesto (approximately 1/2 cup total) and spread it over the fish fillets.

Sprinkle a few chopped pecans over the top.

Bake for 17-20 minutes or until fish easily flakes with a fork.

Serve with lemon wedges.

Food stylist: Jamie Kimm 
Prop Stylist: Marina Malchin 


Tilapia Milanese

milk

eggs

white sandwich bread, torn into pieces

baby arugula

Preheat the oven to 425 degrees F. Soak the fish in a bowl with the milk and 2 cups ice, 15 minutes. Meanwhile, mix the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Lightly beat the eggs in another dish. Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a third dish. One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess. Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides. Transfer to a large plate. Line a baking sheet with foil. Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat. Add 2 fillets and cook until golden, about 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter. Transfer the fish to the oven and bake until cooked through, about 8 minutes. Toss the arugula with the remaining 1 to 2 tablespoons olive oil, and salt and pepper to taste. Serve the fish with the salad and lemon wedges.  

Used crushed croutons and worked out great! Kid approved 👍🏼

Used panko rather than fresh breadcrumbs, because that's what I had on hand. Also made a light lemon vinaigrette to go with the baby arugula — lemon juice, splash of olive oil, spoon of grainy mustard, salt, pepper. Absolutely delicious. Definitely a keeper!

A very simple recipe and delicious. Our family loved it...

Pretty good, a nice way to make tilapia. A fair bit of work, because you are breading, frying, and baking. I cut all the cooking times in 1/2 -- 1-2 minutes on each side for frying, and 4 minutes total in the oven. Came out tasty and tender.

Delicious.  Cooked a little quicker than expected, so pay attention 

We love tilapia, so every time I see a new recipe, I try it. This one is a keeper. I think the homemade breadcrumbs make this dish. Next time I will use basil from garden, instead of the parsley. Love parsley, but love basil a lot more.

I don't normally like tilapia, but I love this recipe! Everyone was happy. I use panko bread crumbs and served it over lightly buttered fettuccine with salt and pepper and had the fresh arugula and spinach mixed in. I think that marinating it in milk made all the difference. I will absolutely use this recipe again. The kids loved it - 3, 5, 9. The fish turns out beautifully golden brown and the kids asked for more. Can't ask for anything better than that!!!

Tilapia Sandwich

Nonstick spray

butter

Dijon mustard

dill

panko breadcrumbs

cayenne pepper

salt and black pepper

Tartar Sauce, recipe follows

beefsteak tomato, sliced

Iceberg lettuce, shredded

mayonnaise

pickled relish

hot sauce

Preheat the oven to 450 degrees F. Place a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.

Mix together the melted butter, Dijon and dill in a pie plate. In another pie plate, combine the panko, cayenne and some salt and pepper. Dredge the fish through the melted butter mixture and then through the panko. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes.

Assemble the sandwich by slathering the toasted split roll with Tartar Sauce, topping with the breaded fish fillet and adding the tomato slices and shredded lettuce.

Mix the mayonnaise, relish, dill, mustard and hot sauce together in a small bowl. Cover with plastic wrap and refrigerate 1 hour before serving. 

Breading did not crisp at all would not recommend this method. The flavor was good though.

Did this ever turn out delicious!  I had garlic butter left over - so used that - went light on the cayenne pepper.  Other wise followed the recipe to a tee.  Perfectly done fish - light and flakey and moist.  This will be my "go to" tilapia recipe from now on.

Loved this - so easy and delicious.  The tilapia stayed moist.  Made it as a main course with steamed green beans with butter and a salad of garden tomatoes, cucumbers, oregano, and a quick red wine and evoo vinaigrette which cooled the heat from the cayenne in the breading on the fish.  Not sure where they got inactive time of 1 hour - only took 10 mins to prep - maybe my oven heats faster than the food network kitchen’s oven?  Heating the pan in the oven before placing the fish on the pan definitely helped the bottom to brown and there was no need to turn the fish.   Will definitely be making this again.  Have also made Bobby Flay’s tilapia Milanese which is also delicious but this recipe avoids the flour, egg, panko breading steps and is just as flavorful. 

SO GOOD!!! Omg... I made this just as directed however I did add a little bit of EVO &amp; seafood seasoning to the butter/dijon mixture.. Then I used plain panko crumb w/ the cyanne pepper added for the heat, now I eyeballed the pepper because no need to measure if you are familiar with Cyanne pepper its is hot an a little goes a long way.. It does not take anylonger than 15 minutes to cook the fish.. I did keep my baking sheet in the oven on 450 so it could be hot when I lay the fish on it. I  served this with delicious creamy grits for dinner.... not as a sandwich.. I cooked 5 pieces  of fish the two of use demolished this plate ... THIS IS A KEEPER will try this with other  fish like haddock, mahi mahi, catfish , &amp; white fish this tasted with the crunch like its fried but it is baked much better for you .

this sandwich was a hit!!. I made it the first time and my husband loved it!!! VERY GOOD TASTE.

the whole family loved it keep them coming Neelys

The fish was so moist and delicious and easy to make!  I did not make sandwiches or use the tartar sauce.  We ate the fish again the next night for leftovers and it was still moist and tasty.  This is such a simple and healthy recipe! 

This sandwich is EXCELLENT!! I made for my husband's birthday luncheon and he really enjoyed! We are making it again two nights later. Keep em coming NEELY's!! I love this sandwich and that's coming from a lady who is not seafood crazy! 

Loved it!!  Made the fish and sauce and served with rice and a salad for dinner and my husband and I couldn't have enjoyed it more.  The fish was really moist and flavorful with a great spice level.  Definitely will be added to our favorite recipes box.

I used this as a based recipe to prepare Tilapia as a main-dish.  I bought fresh Tilapia from a large retail warehouse store.  I do not ordinarily enjoy fish I prepare at home but this was an excellent, easy recipe.  I used the full amounts of suggested peppers.  My wife and I loved the spicy tastes.  Go easy on the peppers if you do not want to overwhelm the taste of the fish itself.  We also had it with Cakebread Chardonnay 2010 which was a nice touch, even if technically it was not the right paring according to some.

Mmmm mm! this was good. I mean this was a really good sandwich. it was tasty plain too. I used italian panko cuz that's all I had and I used my own tartar sauce recipe: 1/2 cup mayo, 2 TBSP sweet relish, 1 1/2 tsp Dijon, 1 1/2 tsp lemon juice, 1/2 tsp dried parsley, 2 tsp dried onion flakes, dash of Worcestershire sauce, and sprinkle of garlic and onion powder. i only used 1 tsp of the red pepper and my fish had plenty "kick" to it. just the right amount. oh, and there's a reason the instructions don't tell you to flip the fish halfway through the cooking time like i did with one of mine. you'll break your poor little fish and some of the breading will comee off, but I saved mine lol. taste like something u would order at a great casual restaurant. thanks Neely's! 

Dear Pat and Gina, this was the best fish I have had in my life!!! I will never fry again!! It was crispy, moist and very flavorful. Thank you for the receipe!!! I love your show, you have the BEST receipes. I love they way you are so loving and cooking together! It's great to see. Keep up the GREAT work. God Bless!!!

Excellent.  Nice crunchy layer on the outside and tender inside.

Very goooood, family loved it!!!!!!! will be making this again

Outstanding! It was quick and easy and off the chain. I even like the tarter sauce and I am not a tarter sauce fan.

DELICIOUS!!! Who needs a sandwich?!? This baked tilapia is good all on it's own. I followed the recipe exact and served along with the roasted broccoli and steamed white rice......GREAT DINNER.

Very good! The panko makes it very crunchy and the dill is nice.

Saw this yesterday and made tonight not on sandwich but with mac and cheese. The fish was tasty and moist. Will surely add to favorites. Thanks Neelys keep the good recipes coming. 

Tilapia convert.  My husband said, no thanks I don't care for tilapia...10 minutes later he could not stop eating it.   Great mixture of textures and layers of flavors.   He likes things spicy so his got red pepper flakes and hot sauce in his dressing.  We were both surprised how crunchy and moist the tilapia was.  The only change I made was in lieu of french rolls, I had a fresh loaf of seven grain bread - I toasted one side of it - I don't think I will even use the french rolls now - the multi grain added yet another layer of texture and flavor. I am a Southern girl and my husband is a Yankee - here is another dish that makes him happy he married a GRITS.   Well done Neelys, as always.  Your show is engaging.  Thank you.

Fish had a great flavor and was very moist. We made this for dinner and it will be made again. Next time I will make as an entree instead of sandwiches.

Top 7 easy tilapia recipes recipes from across the web

The most viewed easy tilapia recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Blackened Tilapia

Moroccan-Style Tilapia with Cumin, ...

Grilled Tilapia with Lemon Butter, ...

Tilapia with Green Beans

Baked Tilapia with Spinach Pecan Pe...

Tilapia Milanese

Tilapia Sandwich

Top 7 easy tilapia recipes recipes from across the web

The most viewed easy tilapia recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blackened Tilapia

Moroccan-Style Tilapia with Cumin, ...

Grilled Tilapia with Lemon Butter, ...

Tilapia with Green Beans

Baked Tilapia with Spinach Pecan Pe...

Tilapia Milanese

Tilapia Sandwich

The most viewed easy tilapia recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine