tilapia recipes

Parmesan Broiled Tilapia is a quick and simple tilapia recipe that is so light and flaky. This easy recipe is on the table in 10 minutes start to finish!

Parmesan Broiled Tilapia

tilapia fillets ((defrosted if frozen))

parmesan cheese (grated)

butter

mayonnaise (or dressing)

lemon juice (fresh)

dill (fresh)

seasoning salt and pepper

Turn broiler onto high and adjust oven rack to the top.

In a small bowl, combine all ingredients except the tilapia. Set aside.

Place tilapia fillets on a foil lined pan.&nbsp;Broil for 3 minutes.

Remove from the oven, flip over and divide the parmesan mixture over the uncooked sides of the tilapia.

Return to the oven and broil an additional 3-4 minutes making sure not to over cook the fish.

https://www.youtube.com/watch?v=krjhClfGhas

Parmesan Broiled Tilapia (you can use any white fish) is on the table in about 10 minutes!
Full recipe here: https://www.spendwithpennies.com/parmesan-broiled-tilapia/

Easy baked tilapia with lemon and Parmesan cheese is one of the best tilapia recipes. This baked tilapia recipe takes 20 mins to cook the tilapia fish.

Baked Tilapia (The BEST Recipe!) 

lbs. (0.6kg) tilapia fillet

olive oil

garlic,

salt

black pepper

cayenne pepper

lemon juice

Parmesan cheese

parsley

lemon wedges,

Preheat oven to 425 F. 

Rinse the tilapia fish fillets with cold running...

Rinse the tilapia fish fillets with cold running water. Pad dry with paper towels. Arrange them in a single layer in a baking dish. Add the olive oil, garlic, salt, black pepper, cayenne pepper and lemon juice. 

Sprinkle the Parmesan cheese evenly on top of...

Sprinkle the Parmesan cheese evenly on top of the tilapia. Top with chopped parsley. 

Baked the fish in the oven for about...

Baked the fish in the oven for about 10 minutes, or until the fish is cooked through. Serve immediately with fresh lemon wedges. 

This Spicy Lemon Garlic Baked Tilapia takes all of 5 minute of preparation time before you pop it in the oven.&nbsp;

Lemon Garlic Baked Tilapia Recipe

Fillets

Lemon

tbsp Butter (Melted)

tsp Garlic (Minced)

tsp Red Chilli Powder

Salt

tsp Black pepper (Freshly Cracked)

lemon

tbsp Fresh Parsley (Chopped)

Wash the Tilapia fillets and pat them dry.

Arrange the fillets in a baking tray.

Mix lemon juice, butter, garlic, red chilli powder, salt and black pepper in a bowl.

Pour this mixture over the tilapia.

Arrange lemon slices in between the fillets.

Pre heat the oven to 180 degrees C (350 Degrees F).

Bake the fish for 15-20 minutes.

Garnish with fresh parsley.

Serve hot.

Spicy Pasta With Tilapia

tilapia fillets,

garlic, chopped

red pepper flakes

dry white wine

San Marzano tomatoes, crushed by hand

basil,

Kosher salt

spaghetti

Toss the tilapia, 1 tablespoon olive oil, 1 teaspoon of the garlic and 1/4 teaspoon red pepper flakes in a medium bowl. Cover and refrigerate. 

Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the remaining garlic and 1/4 to 1/2 teaspoon red pepper flakes and cook, stirring, until the garlic starts to soften, about 30 seconds. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes, 1/4 cup basil and 1/2 cup water. Bring to a boil and cook, stirring occasionally, until the sauce is slightly thickened, about 12 minutes. 

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. 

When the pasta is almost done, add the tilapia to the skillet with the tomato sauce and simmer, stirring gently, until just cooked through, about 3 minutes. Stir in the parsley and the remaining 1/4 cup basil; season with salt. Drain the pasta and add it to the sauce. Divide among bowls and top with more basil. 

It's a basic recipe alright, I mean, it's fish in tomato sauce, but it's good enough, healthy, not expensive and quick to cook so going in our routine. I agree though that the sauce needs to be doubled (and thickened additionally) and the fish doubled or tripled. Although I didn't put it to the test I assume it's also great for kids who are not too crazy about fish, because the fish just absorbs the sauce and doesn't taste fishy at all. 

Everyone loved it. Next time I’ll add Shrimp. 

A great base recipe. I sautéed shallots and celery with the garlic and red pepper flakes for additional aromatics for the sauce. Added fresh shrimp and scallops too. Turned out great!

Wow this will be a do over. I did add a bit more garlic &amp; crushed pepper but I like it that way. These is a meal you can serve to a variety of people. Such good flavor. 

I've been making this for years and it's a total hit in my family! Like another reviewer I increase the fish to 1.5 lbs. We love it!!!! 

We've made this one several times. Adjustments: more tilapia (1.5lbs for us); saute some spinach with the garlic for some extra green; squid ink pasta instead of regular spaghetti. It's a crowd-pleaser for sure.

The flavor was great. But unfortunately I followed the recipe to a T and it wasn't nearly enough sauce. Next time I will double the sauce, or simmer it for half the time so it doesn't all cook out. And definitely double the tilapia. It ended up being spicy noodles with no sauce and a tiny flake of fish at the bottom of my plate. 

Very plain, like something I'd get at a low-budget Italian restaurant. Needs tweaks to add dimension and flavor.

This was so light and delicious! Definitely a keeper

Moroccan-Style Tilapia with Cumin, Mango and Cilantro

tilapia

Salt and black pepper

cumin

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

Cerveza-Battered Fish Tacos with Quick-Pickled Onion and Cucumber

Vegetable oil,

all-purpose flour

beer

(8-ounce) tilapia fillets,

(8-inch) flour tortillas

Quick-Pickled Onion and Cucumber, recipe follows

apple cider vinegar

sugar

water

red onion, medium dice

large Vidalia onion, medium dice

English cucumber, medium dice

habanero chile, seeds removed, minced

Roma tomato,

RE0204
Cerveza Battered Fish Tacos with Quick Pickled Onion

Fill a large pot with oil halfway up the pot. Heat oil to 350 degrees F. Preheat grill.

In a medium bowl, mix together 1 cup flour, cumin, cayenne, and salt. Slowly whisk in beer until thick, but not runny. Dredge fish in remaining flour first, then dunk in the batter. Fry in batches until golden brown, about 5 minutes. Drain on paper-toweled lined plate.

Serve fish in tortillas topped with Quick-Pickled Onion and Cucumber.

In a medium saucepan, bring to a boil the vinegar, sugar, water, and salt. Add onions and cucumber and continue to cook a few minutes more. Remove from heat, add chile, and transfer to a bowl. Let cool slightly then chill covered, for at least 1 hour.

Toss in the tomato and cilantro, 5 minutes before serving.

I made this and it was amazing.  The fish tasted like it had a potato chip coating and the pickled veggies were a great compliment.  I don't know if I'll make this often (because of the deep frying), but I'll definitely be making it again. Only differences were I used rock fish instead of tilapia, corn tortillas instead of flour, and served with guac and sour cream.

WOW!  what a winner receipt, my family can't get enough of this especially the pickled onion and cucumber that goes with the fish tacos so well.  I really didn't change anything in the receipt since it works so well other than adding a bit more red pepper.  Great Job Sunny! 

A nice change for me. Talapia is a fish that I never buy. I wanted a batter fried fish, A mild flavored,firm flesh fish. The taco was filling with that onion and cucumber mixture. A big plus, it is definetly figure friendly because I ate only one

I have never made this recipe with the pickled onion and cucumber, but the beer battered fish is to die for. I would highly recommend trying this. We have tried different beers and find that the summer beers are best. Sierra Nevada Summerfest is excellent.

Loved this dish! The pickled onion and cucumber was perfect with the fish! The only thing that I thought was off was the number of servings this made. 24oz made a whole lot for 4 people. I think it would easily serve 6-8.

Loved them.  I did not make the pickled onion &amp; cucumber, and I added a pre-blended southwest spice mix to the flour that I picked up from Whole Foods.  The tacos were simply delicious!

Grilled Tilapia with Lemon Butter, Capers and Orzo

lemon, finely zested

lemons, juiced

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

oregano,

salt and pepper

tilapia fillets

unsalted butter

beans

grape or cherry tomatoes, halved

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.

Tilapia with Escarole and Lemon-Pepper Oil

baby fingerling potatoes, halved,

escarole (about 1 1/4 pounds), torn into pieces

tilapia fillets, patted dry

oregano, leaves

Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat. Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes. Add the escarole, season with salt and pepper, then add about 1/3 cup water. Cover and steam until the escarole wilts, about 5 minutes.

Season the fish with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes.

Meanwhile, whisk the lemon juice in a bowl with the remaining 1/4 cup olive oil; season with 1 teaspoon salt and plenty of pepper.

Carefully lift the fish off the greens and transfer to rimmed plates or bowls. Distribute the greens, potatoes and pan juices around the fish. Drizzle with the lemon-pepper oil.

I found this dish to be super easy, no fuss, no mess, light, and tasty!  It sounded a bit bland to me as well, so I substituted vegetable stock for the water.  I currently have an abundance of cherry tomatoes, so I added some to the dish as well.  Other than that, the only other thing I'd do differently would be to remove the potatoes after frying them to avoid losing their crispiness during steaming.  

This is amazing. I used regular potatoes and napa cabbage in place of escarole because i'm not that fancy and it's still amazing. Love how easy it is and that it's a one pan dinner that is healthy AND flavorful. Layering food, whodathought? thank you for this recipe!!! <br />

This is a go to in my house. I've tweaked the preparation just so that I can be sure not to burn the potatoes (lower heat at first) or the garlic (add later in the recipe), and I don't add the water because it comes out too watery and then when you add the oil it's too much liquid. But the flavors are amazing and it's such an easy way to elevate an inexpensive piece of fish while cooking everything in one pan!

It is a perfect full meal, incredible sauce. Tried to substitute escarole with spinach and kale, works just fine. The only adjustment is the amount of water: depends on greens, type of pan used and general moisture content of ingredients.

tasty, left out the spud. roasted garlic oil instead. great substitute.

I am a non-experienced cooker, just a regular medstudent that wants fast, easy and really tasty and healthy food. too much to ask? haha i loved this recipe, my guests loved it too, everybody wants the recipe too.<br />HIGHLY RECOMMENDED ;)

I have made this with different potatoes and several different greens (baby arugula, baby kale, etc.)  It's great!  

Good with a little extra love. Used some garlic oil for the potatoes and extra garlic. This gave the potatoes and escarole a wonderful flavor. Seasoned the fish with Emeril's Original Essence...seriously good seasoning on anything and everything. Don't overcook the fish it happens fast and it did get a little mushy...maybe a firmer halibut would have been better? But it's definitely worth trying again. Note...you don't need the extra oil at the end so don't bother making it! It would've been way too oily..just a squeeze of lemon works fine. 

Very bland - no real flavor at all.  It gets 2 stars becuase it is quite easy and if added more seasoning could be better.

This baked tilapia recipe is bursting with flavor! Pair the fish with lemon, tomatoes and feta for a impressive yet easy dinner.

10 Great Tilapia Recipes: Baked Tilapia &amp; More!

cherry tomatoes, sliced

shallot,

garlic cloves,

lemon,

olive oil, divided

block feta cheese

Italian seasoning

red pepper flakes (optional)

smoked paprika (or standard paprika)

Preheat the oven to 425 degrees Fahrenheit.

Chop the tomatoes, shallot, garlic, and lemon as noted above.

Place the chopped vegetables and lemon slices in the bottom of a 9 x 13&#8243; baking dish and mix with 1 tablespoon olive oil, 1/4 teaspoon salt, and fresh ground black pepper. Crumble the feta cheese into rough chunks and add it to to the pan, tossing gently to combine.

Pat the tilapia dry. Rub it with 1 tablespoon olive oil and 1/2 teaspoon kosher salt, split between the filets. Sprinkle both with the Italian seasoning and a few grinds fresh ground black pepper, then add the red pepper flakes and smoked paprika. Sprinkle the capers over the top.

Place the pan in the oven and bake for 20 to 25 minutes (depending on the thickness of the fish), until the fish is flaky and the internal temperature is 140 degrees Fahrenheit when measured with a food thermometer. Garnish with chopped parsley and remove the lemon slices when serving (or eat them if you like!).

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)

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.

Top 16 tilapia recipes recipes from across the web

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

Top Tags

Parmesan Broiled Tilapia

Baked Tilapia (The BEST Recipe!)

Lemon Garlic Baked Tilapia Recipe

Spicy Pasta With Tilapia

Moroccan-Style Tilapia with Cumin, ...

Cerveza-Battered Fish Tacos with Qu...

Grilled Tilapia with Lemon Butter, ...

Tilapia with Green Beans

Tilapia with Escarole and Lemon-Pep...

10 Great Tilapia Recipes: Baked Til...

Baked Tilapia with Spinach Pecan Pe...

Tilapia Milanese

Lemon-Garlic Tilapia with Spinach

Spicy Fish and Olive Spaghetti

Parmesan Crusted Tilapia

Whitefish with Lemon Vinaigrette

Top 16 tilapia recipes recipes from across the web

The most viewed 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

Parmesan Broiled Tilapia

Baked Tilapia (The BEST Recipe!)

Lemon Garlic Baked Tilapia Recipe

Spicy Pasta With Tilapia

Moroccan-Style Tilapia with Cumin, ...

Cerveza-Battered Fish Tacos with Qu...

Grilled Tilapia with Lemon Butter, ...

Tilapia with Green Beans

Tilapia with Escarole and Lemon-Pep...

10 Great Tilapia Recipes: Baked Til...

Baked Tilapia with Spinach Pecan Pe...

Tilapia Milanese

Lemon-Garlic Tilapia with Spinach

Spicy Fish and Olive Spaghetti

Parmesan Crusted Tilapia

Whitefish with Lemon Vinaigrette

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