Sonoran Tilapia recipe

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Ingredients

¼ cup extra-virgin olive oil, divided
3 (4 ounce) fillets tilapia fillets
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
1 teaspoon kosher salt
½ cup chopped fresh cilantro
1 lime, juiced
1 tablespoon butter
3 cloves garlic, minced
½ cup chopped yellow onion
1 large Anaheim chile pepper - stemmed, seeded, and chopped
4 roma (plum) tomatoes, chopped
¼ cup dry white wine
1 cup chicken stock
1 (4 ounce) can sliced black olives
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
½ teaspoon Worcestershire sauce

Nutrition Info

440.3 calories
carbohydrate: 17.6 g
cholesterol: 51.5 mg
fat: 29 g
fiber: 4.9 g
protein: 26 g
saturatedFat: 6.1 g
servingSize: -
sodium: 2408.4 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. Grease a 9x13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt, sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil, set aside.

  3. Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper, cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives, season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.

  4. Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.

Recipe Yield

3 servings

Recipe Note

A Southwestern twist on a Provencal classic. Serve over Mexican rice.

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