Easy Chili Lime Tilapia Recipes

Steps:

• Preheat grill to medium heat and lightly oil the grate.
• Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, and chili powder. Brush both sides of each fillet with olive oil.
• Grill tilapia on preheated grill until fish flakes easily with a fork, about 5 minutes on each side.
• Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with flaked tilapia. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with cilantro and 1 tablespoon lime juice.

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.

Steps:

• Make chile lime butter:
• Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
• Prepare fish:
• If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
• Serve each piece of fish with a dollop of chile lime butter.

Steps:

• Heat oven to 450°F. Spray bottom of 13x9-inch pan with cooking spray. Cut fish crosswise into 2-inch-wide pieces; set aside.
• Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush cereal in food processor).
• In shallow bowl, mix cereal, lemon peel, 1 teaspoon chili powder, 1/4 teaspoon salt and the pepper. In another shallow bowl, place milk. Dip fish pieces into milk, then coat with cereal mixture; place in pan. Drizzle oil evenly over fish.
• Bake uncovered 10 to 15 minutes or until fish flakes easily with fork.
• Meanwhile, in small bowl, mix all sauce ingredients except cilantro until blended. Stir in cilantro. Serve sauce with fish.

Steps:

• Preheat oven to 400˚F (200˚C).
• In a small bowl, mix the chili powder, cumin, cayenne, salt, pepper, and olive oil with the lime juice.
• Using a basting brush, generously coat each side of the tilapia fillet with the marinade.
• Bake fish for 12 minutes in a preheated oven until edges begin to crisp and fish is moist and flaky.
• While fish is baking, prepare the crema.
• In a blender, combine avocado, cilantro, salt, pepper, lime juice, and yogurt. Blend until mixture is smooth.
• Serve tilapia topped with avocado crema and freshly chopped cilantro.
• Enjoy!

Steps:

• Sprinkle chili powder, seasoned salt and black pepper evenly over both sides of fillets.
• Preheat a large skillet over medium heat. Spray pan generously with cooking spray or pour light coating of vegetable oil.
• Cook fish about 3-4 minutes on each side, squeezing lime juice over fillets while cooking. Fish is done when it flakes with a fork.
• Serve with additional lime wedges.

Steps:

• In a large bowl, mix the honey, lime juice, and garlic. Season tilapia with salt and pepper, place in the bowl, and marinate 1 hour in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Arrange the squash and asparagus in the baking dish. Place tilapia on top of vegetables, and season with poultry seasoning. Discard remaining marinade.
• Bake 20 minutes in the preheated oven, until vegetables are tender and fish is easily flaked. Sprinkle with mozzarella, and continue baking 5 minutes, or until cheese is lightly browned.

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.