Best Cajun Tilapia Recipes

CAJUN TILAPIA WITH SOUTHWESTERN SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place corn on the preheated grill and cook, turning often, until charred all over, about 10 minutes. Transfer to a plate and remove kernels when cool enough to handle.
• Combine corn kernels, avocado, tomato, black beans, red onion, cilantro, and jalapeno in a large bowl. Squeeze 1 lime wedge over top and season with salt and pepper. Store in the refrigerator until cold, about 30 minutes.
• Meanwhile, season tilapia on both sides with Cajun seasoning.
• Melt butter in a medium stainless steel skillet over medium-high heat; cook until just before butter begins to brown. Add tilapia and cook for 1 to 2 minutes. Flip and cook for 1 more minute. Tilt the skillet and baste with the butter until fish is cooked through and flakes easily with a fork, about 5 more minutes. Remove fish from the skillet.
• Pour chicken broth into the pan and scrape the browned bits of food off the bottom of the pan with a wooden spoon. Whisk in cream. Squeeze in another lime wedge, then taste and adjust for your desired level of tanginess. Bring to a simmer, then remove from the heat.
• Serve fish with cold salsa, adding cream sauce to both, if desired.

BAKED CAJUN TILAPIA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mayonnaise, cumin, onion powder, Cajun seasoning, garlic powder, and pepper in a small bowl.
• Place tilapia in an ungreased glass baking dish. Spread mayonnaise mixture on top and sprinkle with crushed crackers.
• Bake in the preheated oven until fillets flake easily when tested with a fork, 15 to 20 minutes.

PAN SEARED CAJUN TILAPIA

Steps:

• Thaw and dry filets.
• Mix all but the oils in a small bowl. Dry rub spice mix onto both sides of each filet.
• Heat 1/2 of both oils in a large skillet over med-hi heat.
• In batches, cook about 2-3 minutes on each side depending on the thickness. Repeat for the rest of the fish adding oil as needed.
• Serve with lemon wedges.

CAJUN GRILLED TILAPIA

Steps:

• 1. Heat flat grill to medium heat.
• 2. Wash & pat dry tilapia.
• 3. Sprinkle tilapia with olive oil. Lightly coat with Cajun seasoning and lemon pepper.
• 4. Place the top side of the fish (rounded) down on the grill first. After 3 to 4 minutes flip the fish over and continue to cook 3 to 4 minutes longer. At this point, you can add the lemon slice on top of the fish.
• 5. If you choose to have the jalapenos, put them on the grill ahead of time rotating often till done.
• 6. The grilled jalapenos and ranch Dressing accompany the tilapia quite nicely.
• 7. Enjoy!

CHAMPAGNE CAJUN TILAPIA

Steps:

• Combine the first five ingredients in a small bowl. Pour marinade into a large resealable plastic bag. Add tilapia; seal bag and turn to coat. Refrigerate for 15 minutes., Drain and discard marinade. Place fillets in a greased 15x10x1-in. baking pan., Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.

BAKED TILAPIA IOWA CAJUN STYLE

Steps:

• Rinse and drain the fish; arrange skin side down and overlapping slightly in 9X12 or larger casserole if using more; heat oven to 400F; if using glass or nonstick, I don't bother to grease the pan.
• Melt the butter and margarine in small saucepan and pour over fish; the margarine dilutes the butter which causes burning easily but the butter imparts flavor.
• Rub the butter mixture over the top of the fish with your hands or spatula; with frozen filets (which must be fairly thin to cook right) the mixture will solidify; don't worry about it.
• The spices and herbs will not adhere well without moisture or the butter mixture but too much isn't good for you now so I try to drain it off when I serve.
• Most spices have plastic sprinkling inserts with holes so I don't measure but sprinkle to taste trying to get the right balance; watch the parsley as sometimes it's easy to get too much; same goes for other spices you're not familiar with amounts, better too little than too much if you're not used to cooking with them.
• Sprinkle on the seasoned salt, paprika, onion powder, pepper blend, fines herbes, thyme and parsley last.
• Put in oven and bake for 10 minutes.
• With a turkey baster or spoon, scoop up the butter and juices and drizzle back over the fish.
• Continue baking for 10 more minutes; it may be done or thicker pieces of fish take about another 5 or 10 minutes.
• You can tell it's done when you pierce with a fork or sharp knife; it will be tender and flaky with clear juices (not always apparent).
• Remove from oven and baste one more time, may have to tilt the dish so it will all pool at an end.
• Serve while hot with a spatula, draining off the excess melted butter mixture; it's not good for us; you can substitute an oil and less of it and it should be essentially the same.
• Squeeze some fresh lemon juice over the fish at the table if desired (a must in the past for all fish but well everything is getting more expensive).

PAN FRIED CAJUN TILAPIA

Steps:

• blend the eggs with the lemon juice.
• blend the herbs spices and pancake mix with the bread crumbs
• dredge the fish in egg mixture.
• then coat with bread crumb mixture completely.
• heat enough oil in pan to fry in stainless steel pan.
• Fry for approx 3 minutes per side on medium high heat.
• you can play with the volume of bread to herb to flour/pancake ratio to get your desired favourite.

CAJUN BAKED TILAPIA

Steps:

• Preheat oven to 450 degrees.
• Line a shallow baking pan with tin foil.Coat with olive oil.
• Coat both sides of fish with olive oil and sprinkle both sides of fish with half of the seasoning.
• Place fish on pan and bake for 8-10 minutes or until fish flakes easily with fork.
• In a small bowl combine mayonnaise, remaining seasoning, lemon juice and pickle. stir well, serve with fish.
• Garnish with lemon wedges.

CAJUN RUBBED TILAPIA

Steps:

• In a small bowl, combine everything but the tilapia and olive oil; set aside.
• Heat olive oil in a large skillet over medium heat.
• Rub spice mixture onto both sides of each fillet and add to the skillet.
• Cookuntil just opaque in the center, gently turning halfway though (about 5-7 minutes total depending on thickness of fillets).

PAN FRIED CAJUN TILAPIA

Steps:

• 1. Combine the flour & Cajun seasoning together in a baggie. Whisk the egg white and water together in a small bowl. Mix the breadcrumbs and cornmeal together in a separate bowl.
• 2. Add the butter and oil to a large skillet. Place 1 filet in the baggie with flour and cajun seasoning. Shake it around and shake off excess, dip it in the egg white mixture then dredge into the breadcrumb corn meal mixture. Repeat with remaining filets.
• 3. Fry in the butter/olive oil for 3 to 4 minutes each side.

CAJUN TILAPIA

Steps:

• 1. Warm EVOO in skillet
• 2. Open filet package
• 3. Sprinkle with cajun seasoning
• 4. Cook 3 minutes on each side.
• 5. Serve on a bed of Dreamfields Linguinne Pasta seasoned with spritzes of spray margarine or EVOO and Mrs. Dash's garlic/herb seasoning. Add a veggie or salad and you are done....

CHAMPAGNE CAJUN TILAPIA RECIPE

Steps:

• Combine the first five ingredients in a small bowl. Pour marinade into a large resealable plastic bag. Add tilapia; seal bag and turn to coat. Refrigerate for 15 minutes.
• Drain and discard marinade. Place fillets in a greased 15-in. x 10-in. x 1-in. baking pan.
• Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.
• Yield: 6 servings.
• Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
• Originally published as Baked Creole Tilapia in Simple & Delicious
• April/May 2013, p51
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LIGHTER CAJUN TILAPIA SANDWICH WITH BACON AND LIME MAYO

Steps:

• Make the spice blend: Mix all spices/herbs together until blended. Store in an airtight container and use on fish, poultry, pork, or beef. (Makes about 1/4 cup).
• In a small bowl, whisk together the mayonnaise, yogurt, lime juice, and cilantro. Cover and refrigerate until ready to assemble the sandwiches.
• Sprinkle both sides of each tilapia filet generously with the cajun spice blend, pressing gently to coat. Put the coated filets on a plate while you make the bacon.
• Heat a large fry pan over medium heat and cook bacon until crisp. Remove the bacon from the pan, transfer to a paper towel-lined plate, and leave 1 tablespoon of bacon grease to the hot pan to cook the fish.
• Add as many of the filets to the hot pan as can fit, and cook until the underside is crisp and browned, 3 minutes. Gently flip the filets and cook for 3 more minutes. Remove the filets to a clean plate. If any filets stand to be cooked, add a teaspoon of oil to the pan, swirl to coat, and cook for 3 minutes per side. You may consider lowering the heat to prevent burning.
• Assemble the sandwiches by laying the hamburger buns on a clean work surface and smearing 1 tablespoon cilantro-lime mayo on the (face-up) top sides of each. On the bottom halves, layer a leaf of romaine, slice or two of tomato, 1 tilapia filet, and 1 slice of bacon (folded in half or cut in half to cover more area). Top with the mayo-smeared halves and serve immediately.