Mexican Baked Tilapia Recipe
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4.0 3
(3) Total:
20 mins
How to Pick Tilapia
How to Freeze Tilapia
How to Thaw Tilapia
How to Store Fish
How to Freeze Fish
How to Thaw Fish
How to Pick Tilapia
Tilapia has gained much popularity throughout the years, however it is important to ask a food store representative where their tilapia derives from and how it's raised. Since tilapia retain a great deal of the same flavor as being the water it swims in, farm-raised varieties would possibly not only taste off, and also contain dirt and bacteria. If you are getting the fish whole, be sure it smells oceanic and possesses clear eyes.
Tip
How to Freeze Tilapia
Properly stored, tilapia last in your freezer from 6-8 months. It is essential to take the fish (which may be in its original packaging) and re-wrap it with plastic wrap, freezer paper, or aluminum foil. Stick the filets inside a freezer bag with regard to added protection.
Tip
How to Thaw Tilapia
Like most fish, you must not thaw tilapia inside a microwave or within the kitchen counter. A microwave will cook the fish and earn the filet more susceptible to airborne bacteria. Your best bet is always to place the tilapia in a very bowl of cold water and change every half-hour or so before fish is able to be cooked.
Tip
How to Store Fish
The simplest way to store fish has finished ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish over a cooling rack and inside a container stuffed with crushed ice. The ice should reach just under the fish, but shouldn't touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and set in the fridge. If the fish is stored over 24 hours, make sure to swap your melted ice once you get your batch. Ideally, any fresh fish shouldn't be stored for over two days.
Tip
How to Freeze Fish
Some fish could be frozen for approximately year (with three months because the standard), however its freshness depends entirely on its experience air. To limit this from happening, it is best to first clean the fish, wrap it in aluminum foil or freezer paper, make it in the freezer bag. Press down within the bag before closing to remove any excess air.
Tip
How to Thaw Fish
Thawing frozen fish is fairly an easy process. Simply leave it inside the refrigerator overnight or position the wrapped fish in a very bowl of cold water. Don't microwave the fish, as some sections will cook although some are continuing to thaw.
Ingredients (13)
Kosher salt
2 limes
1½ pounds tilapia fillets, about 3 to 4 fillets
2 tablespoons extra-virgin olive oil
1 yellow onion, halved and thinly sliced
1 small red bell pepper, seeded and thinly sliced
3 garlic cloves, minced
1 teaspoon chili powder
1 (14.5-ounce) can diced tomatoes with juices
1/2 cup pitted green olives, roughly chopped
1 heaping tablespoon capers
Tip
How to Pick Tilapia
Tilapia has gained much popularity throughout the years, however it is important to ask a food store representative where their tilapia emanates from and how it's raised. Since tilapia retain high of the same flavor as being the water it swims in, farm-raised varieties may well not only taste off, and also contain dirt and bacteria. If you are purchasing the fish whole, be sure it smells oceanic and contains clear eyes.
Read More
Tip
How to Freeze Tilapia
Properly stored, tilapia might last in your freezer from 6-8 months. It is crucial that you take the fish (which is often in its original packaging) and re-wrap it with plastic wrap, freezer paper, or aluminum foil. Stick the filets in a very freezer bag for additional protection.
Read More
Tip
How to Thaw Tilapia
Like most fish, don't ever thaw tilapia in the microwave or for the kitchen counter. A microwave will cook the fish making the filet more susceptible to airborne bacteria. Your best bet should be to place the tilapia within a bowl of cold water and change every a half-hour or so prior to the fish is just about to be cooked.
Read More
Tip
How to Store Fish
The easiest way to store fish has finished ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish with a cooling rack and put inside a container stuffed with crushed ice. The ice should reach just underneath the fish, but shouldn't touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and set in the fridge. If the fish is stored over 24 hours, you'll want to swap out your melted ice once you get your batch. Ideally, any fresh fish must not be stored for over two days.
Read More
Tip
How to Freeze Fish
Some fish might be frozen for nearly year (with three months as being the standard), nonetheless its freshness depends entirely on its experience of air. To limit this from going on, you must first clean the fish, wrap it in aluminum foil or freezer paper, and it in a very freezer bag. Press down within the bag before closing to lose any excess air.
Read More
Tip
How to Thaw Fish
Thawing frozen fish is fairly an easy process. Simply leave it inside refrigerator overnight or position the wrapped fish within a bowl of cold water. Don't microwave the fish, as some sections will cook although some are continuing to thaw.
Read More
Next: How to Pick Tilapia
For this easy Mexican baked tilapia recipe—a twist on huachinango a la Veracruzana, Veracruz-style red snapper—fish fillets complement yellow onion, red bell pepper, garlic, chili powder, tomatoes, green olives, capers, and cilantro.
What to get: Tilapia is usually a fish that's affordable and easily available, but check to be sure the fillets you obtain are from a resource that practices sustainable aquaculture. Check the Monterey Bay Aquarium's Seafood Watch for recommendations.
Instructions
1Put the fish fillets within a baking dish just big enough to hold them slightly overlapping. Sason the fish fillets with salt, then drizzle while using juice of 1/2 lime. Set aside whilst you make the sauce.
2Preheat the oven to 400°F. In a frying pan, warm the oil. Add the onion and bell pepper and cook, stirring, until golden and softened, about 10-20 minutes.
Add the garlic, chili powder and oregano, and cook until fragrant, about 1 minute. Add the tomatoes and simmer until they soften, about ten mins.
Add the olives and capers, season with salt and pepper, and simmer for ten minutes longer. Stir from the juice of ½ lime.
3Pour the sauce within the fillets, covering them evenly, and cover the dish with foil. Bake until just cooked through, 10-20 minutes depending for the thickness in the fillets. Scatter with all the cilantro and serve with wedges with the remaining lime.
This green pozole derives high of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles. Consider this for the Cinco de Mayo menu
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