Tilapia Recipes

Species Name: Tilapia (Oreochromis spp.) Oreochromis niloticus, the fastest growing of tilapia from the Nile River is emerald green. Oreochromis honorum is black and white. Oreochromis mossambica has reddish coloring. The oreochromis aureus is white or silver. Red tilapia is a mix of species, but always carries the red gene from oreochromis mossambica. Tilapia are sometimes called sunshine snapper, cherry snapper, Nile perch, mouthbrooders and St. Peter's fish.

Geography: Fresh tilapia comes from Columbia and Costa Rica. All American-raised tilapia goes to the live market. Farmers in Taiwan, Thailand and Indonesia export frozen product to the US.

Seasonality: Year-round availability due to aquaculture.

Appearance/Flavor: The meat is typically white, although the red skinned tilapia may have a reddish tint to the meat. Cooked meat is opaque. The firm, flaky texture of tilapia has a sweet, mild flavor.

Buying/Handling/Storing: Tilapia meat should be moist and resilient. Shelf-life for fresh tilapia at 32 F is 2 weeks. Layer in ice. Shelf-life for frozen product is 6 months.

Cooking Methods: Tilapia can be broiled, fried, grilled, baked, poached, sautéed, or steamed. Tilapia's attractive skin may be displayed, but should not be eaten due to a bitter flavor.

Harvesting methods: Tilapia is farmed in ponds or tanks.

Source: AboutSeafood.com

Tilapia Almondine

Ingredients:

1 (12 oz.) package Beacon
   Light^® Tilapia*
1/2 teaspoon lemon pepper
1 tablespoon lemon juice
1 tablespoon margarine

Makes 2 servings

2 tablespoons sliced
   almonds (optional)
Lemon wedges and parsley
   for garnish

Directions:

Thaw seafood per instructions and pat dry; sprinkle with lemon pepper and lemon juice. Arrange fish on a lightly non-stick sprayed baking sheet; preheat oven to 400°F and cook 12-14 minutes or until fish flakes easily with a fork. Sauté almonds in a pan with margarine and pour over fish. Serve immediately with lemon wedges and parsley garnish.

*Also delicious with Cod, Flounder, Orange Roughy and Rainbow Trout

Download a printable copy (Acrobat PDF - 89k)

Tilapia Vegetable Bake

Ingredients:

1 (12 oz.) package Beacon
   Light^® Tilapia
1 carrot, peeled
1 celery stalk

Makes 2 servings

1 small red pepper
4 oz. butter
1 tbsp. lemon juice
2 chopped garlic cloves
1/4 cup white wine

Directions:

Thaw seafood per instructions and pat dry. Preheat oven to 450°F. Julienne all of the vegetables. Cut 1 square of aluminum foil for each fillet. Place equal amounts of mixed vegetables in center of foil sheets. Place a fillet on top of each vegetable mixture. Top fish with equal parts of the remaining four ingredients. Bring together long sides of foil and crimp together to form a tight seal. Fold over remaining edges to form a sealed packet. Bake for 15-18 minutes, or cook on outdoor grill for 10-12 minutes on medium-high heat. Fish is done when it flakes easily when tested with a fork.

Download a printable copy (Acrobat PDF - 182k)

Marinated Grilled Tilapia

Ingredients:

1 (12 oz.) package Beacon
   Light^® Tilapia
3/4 cup olive oil
1/2 lemon, juiced

Makes 2 servings

1 tbsp. oregano
1/2 tsp. black pepper
1/4 cup red wine or balsamic
   vinegar
1/2 cup finely chopped parsley
2 cloves garlic, minced
2 dashed hot pepper sauce

Directions:

Thaw seafood per instructions and pat dry. Combine all ingredients, except fillets, in a bowl and mix well. Marinate fish in the marinade for 30 minutes. Remove fillets from marinade and place fillets on a well-oiled grill. Cook 2-3 minutes per side or until fish flakes easily with a fork.

Download a printable copy (Acrobat PDF - 182k)

Blackened Tilapia

Ingredients:

1 (12 oz.) package Beacon
   Light^® Tilapia
2 tbsp. paprika
1 tsp. salt

Makes 2 servings

2 tsp. lemon pepper
1-1/2 tsp. garlic powder
1-1/2 tsp. ground red pepper
1-1/2 tsp. dried crushed basil
1 tsp. onion powder
1 tsp. dried thyme
1/2 cup unsalted butter, melted

Directions:

Thaw seafood per instructions and pat dry. Heat iron skillet on high 5 minutes. Mix all seasonings in a bowl. Dip fillets in melted butter and coat with seasonings. Place fillets in hot skillet and cook 2 minutes on each side. Fish is done when it flakes easily when tested with a fork.

Download a printable copy (Acrobat PDF - 182k)

Tilapia Skillet

Ingredients:

1 (12 oz.) package Beacon
   Light^® Tilapia*
1 tablespoon butter
  or margarine
2 tablespoons onion, minced
4 medium potatoes, sliced
   and boiled

Makes 2 servings

1 can light mushroom soup
1 1/2 cups lowfat milk
1 tablespoon Worcestershire
   sauce
1/2 cup frozen green peas

Directions:

Thaw seafood per instructions and pat dry. Mix potatoes, soup, milk, Worcestershire sauce and peas in a large bowl; set aside. In a large skillet over medium heat, melt butter; add onion and sauté for about 1 minute. Add fish and cook for another 2 minutes. Turn fish and add potato mixture. Cover and heat for about 8 minutes. Fish is done when it flakes easily with a fork.

*Also delicious with Cod, Flounder and Orange Roughy

Download a printable copy (Acrobat PDF - 89k)