Baked Tilapia with Arugula and Pecan Pesto

Ingredients

• 3 cups young arugula leaves, rinsed and dried
• 2 cloves garlic, minced
• 1/2 cup chopped pecans
• 1/4 cup extra virgin olive oil
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1/2 teaspoon ground black pepper
• 1 dash fresh lemon juice
• sea salt to taste
• 1/2 cup young arugula leaves, rinsed and dried
• 4 (8 ounce) fillets tilapia
• 1 tablespoon grated Parmigiano-Reggiano cheese

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking pan.
2. Combine 3 cups arugula, garlic, pecans, olive oil, 1/4 CUP Parmigiano-Reggiano cheese, black pepper, and lemon juice in a blender and blend until it reaches the consistency of a pesto sauce.
3. Spread 1/2 cup arugula on the prepared baking pan. Place the tilapia fillets on the arugula. Spread the remaining pesto generously on top of fillets. Sprinkle 1 tablespoon Parmigiano-Reggiano cheese on the pesto.
4. Bake in preheated oven until fish flakes easily, about 20 minutes.

Baked Tilapia in Garlic and Olive Oil

Ingredients

• 4 (4 ounce) fillets tilapia
• 4 cloves crushed garlic
• 3 tablespoons olive oil
• 1 onion, chopped
• 1/4 teaspoon cayenne pepper

Instructions

1. Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish. Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. If baking the fish, transfer it to a 9×13 inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne or white pepper. If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil.
4. Bake at 350 degrees F (175 degrees F) for 30 minutes.

Tilapia Soft Tacos with Chipotle Cream

Ingredients

• 4 Mission Low Carb Soft Taco Size Flour Tortillas
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 4 cloves garlic, minced
• 3 tablespoons fresh cilantro, chopped
• 1 pound tilapia fillets
• 2 tablespoons lime juice
• 2 cups mixed greens
• Chipotle Cream Sauce
• 2 canned chipotle chiles in adobo (minced and seeded)
• 1 cup non-fat sour cream
• 1/4 teaspoon salt

Instructions

1. Mix the Chipotle Cream Sauce ingredients in a bowl and set aside.
2. In a skillet set at medium-high heat, add the seven ingredients from the olive oil through the cilantro. Saute those ingredients for 5 minutes.
3. After the 5 minutes, add the tilapia and cover and cook for 3 minutes or until fish is fully cooked. Then add in lime juice and let cook for 1 additional minute.
4. Heat the tortillas according to the package instructions. Lay each of the warmed tortillas on a cutting board and place one-quarter of both the field greens and fish on the center of each tortilla. Then top each with equal amounts of the Chipotle Cream Sauce.
5. Fold the tortillas over to form tacos and serve.

Tilapia with Creamy Sauce

Ingredients

• 4 (4 ounce) fillets tilapia
• butter flavored cooking spray
• 4 teaspoons margarine, melted
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh dill weed
• 1 tablespoon lemon-pepper seasoning
• 4 teaspoons cream cheese
• 5 tablespoons lemon juice, or to taste
• 2 tablespoons chopped fresh dill weed

Instructions

1. Preheat the oven to 375 degrees F (175 degrees C).
2. Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet, then drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill.
3. Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.
4. While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend.
5. Place fillets onto serving plates, and spoon sauce around them in a decorative fashion.

Tilapia with Cucumber Relish

Ingredients

• 2/3 cup chopped seeded cucumber
• 1/2 cup chopped radishes
• 1 tablespoon tarragon vinegar
• 1 teaspoon olive oil
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1/8 teaspoon sugar
• 1/8 teaspoon paprika
• 4 (6 ounce) tilapia fillets
• 1 tablespoon butter

Instructions

1. In a small bowl, combine cucumber and radishes. In another small bowl, whisk the vinegar, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper and sugar. Pour over cucumber mixture; toss to coat evenly. Combine paprika and remaining salt and pepper; sprinkle over fillets.
2. In a large nonstick skillet coated with nonstick cooking spray, melt butter. Add fish; cook for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with cucumber relish.

Blackened Tilapia with Secret Hobo Spices

Ingredients

• 3 tablespoons paprika
• 1 tablespoon onion powder
• 1 pinch garlic powder
• 1 teaspoon ground white pepper
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper, or to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon celery seed
• 1 tablespoon kosher salt, or to taste
• 1 pound tilapia fillets
• 1 lemon, cut into wedges
• 4 slices white bread
• 1 tablespoon vegetable oil

Instructions

1. In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
2. Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices.

Boiled Fish (Sinigang Na Isda)

Ingredients

• 8 cups water
• 2 cups diced ripe tomatoes
• 3 long, fresh hot green peppers
• 1/2 cup lemon juice
• 2 cups radishes, left whole
• 1-1/2 pounds watercress or spinach
• 1 cup chopped onion
• 2 pounds sea bass or bluefish (shelled shrimps, fresh croaker, whitefish or squid may be substituted), cut into fillets
• patis or salt and pepper to taste

Instructions

1. In a saucepan, bring to a boil water, lemon juice, onion and tomatoes. Simmer for 15 minutes. Add radishes and fish and bring to a boil. Simmer till radishes are tender yet crisp. Add the hot peppers and watercress or spinach. Add patis or salt and pepper to taste.