Best Citrus Tilapia Recipes

TILAPIA WITH CITRUS SAUCE

Steps:

• Place milk in a shallow bowl. In another shallow bowl, combine the flour, salt and pepper. Dip fish in milk, then coat with flour mixture., Spray fillets with cooking spray. In a large nonstick skillet, cook fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same pan, saute garlic in butter and oil for 1 minute. Add the lemon, lime and orange slices, juices and onions; cook 1 minute longer. Serve with fish.

TILAPIA WITH CITRUS BAGNA CAUDA

Steps:

• Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.
• The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.
• Meanwhile, preheat oven to 200 degrees F.
• Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.

CITRUS TILAPIA

Steps:

• 1. On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the tilapia in the flour.
• 2. In a large skillet over medium heat, add the oil and butter. When the butter has melted, add the fish and cook for 2 to 3 minutes per side, or until golden and just cooked through. Remove the fish and set aside.
• 3. Add the orange juice, 2 tablespoons of the lemon juice, and the ginger to the skillet. Increase the heat and simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Taste and add lemon zest or more lemon juice if necessary. Return the fish to the skillet, coat with sauce, and cook for 1 to 2 minutes, or until heated through.

FIVE-SPICE TILAPIA WITH CITRUS PONZU SAUCE

Steps:

• Combine green onions, juices, soy sauce, brown sugar, vinegar, and ginger in a small bowl.
• Combine five-spice powder, salt, and pepper.
• Sprinkle both sides of fish evenly with spice mixture.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
• Remove from skillet, and serve with sauce.

CITRUS TILAPIA EN PAPILLOTE

Steps:

• Preheat the grill to medium heat. Fold four sheets of foil in half crosswise to crease, and then unfold.
• Combine the oil, soy sauce, ginger, garlic, lemon zest, orange zest and orange juice in a small bowl. Mix well to combine.
• Place 1 fillet on one side of the crease on each sheet of foil and sprinkle with the salt and pepper. Divide the oil mixture equally among the fillets.
• Working with 1 foil sheet at a time, fold the foil over the fillet and tightly crimp the edges of the foil to close the packets to create a papillote. Place each papillote on the grill and close the lid of the grill. Grill until the papillotes are fully puffed, about 12 minutes.
• Carefully cut the foil to open and serve the fillets on the spinach and top with the Grilled Summer Relish.
• Prepare the grill to medium heat. Brush the scallions, corn, bell pepper and squash on both sides with the oil. Sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Grill the vegetables until slightly charred and just tender, turning often, about 5 minutes for the scallions, 8 minutes for the squash and pepper and 10 minutes for the corn. Transfer the vegetables to a cutting board and cut into 1/4-inch pieces. Cut the corn from the cob directly into a bowl and mix in the scallions, peppers and squash.
• Meanwhile whisk the lemon juice, oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Add the oil mixture to the bowl of vegetables; toss to coat.

COCONUT CRUSTED TILAPIA WITH CITRUS SALSA

Steps:

• Peel and quarter each piece of fruit. You may want to shred the fruit finer if you don't want large chunks. Sprinkle a teaspoon of sugar over the mixture to sweeten slightly. Place in fridge until you're ready to serve. Rinse the tilapia with cold water and pat dry. On a large plate, mix together the shredded coconut and breadcrumbs. You'll need three separate plates for the breading: one for flour, one for eggs and one for the coconut and breadcrumb mixture. Dredge the fish in the flour; dip into the beaten eggs and then coat thoroughly in the coconut and breadcrumb mixture. Heat 1/4 cup of vegetable oil over medium heat in a large skillet and place the breaded fillets so that they are not touching each other. Cook on each side for about 4 minutes or until golden brown. Remove from heat and set aside on a paper towel to drain excess oil. Place each fillet on a plate and spoon salsa over top. Sprinkle with fresh parsley or cilantro.

SAUTEED TILAPIA WITH CITRUS-SOY MARINADE

Steps:

• Add orange juice, soy sauce, and honey to a resealable plastic bag. stir to dissolve the honey and add in the fish fillets. Seal the bag and press out any excess air. Turn over a few times to coat the fish. Marinate at room temperature for 15 to 20 minutes, turning the bag halfway through. Do not marinate any longer or the acid in the orange juice will cause the fish to become mushy. Remove the fish from the bag, reserve the marinade, and pat the fillets dry.
• In a large nonstick skillet, heat the oil over medium-high heat until it shimmers. Add the fillets in batches and cook until golden brown, about 3 minutes per side.
• Transfer the fillets to plates, add about half of the reserved marinade to the pan, and boil until it coats the back of a spoon. Check for seasoning and serve over the fish.

TILAPIA W/ CITRUS BAGNA CAUDA

Steps:

• Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over medium low heat just until the butter is melted, stirring frequently. Add the anchovies, if using, and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.
• The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm it before using.
• Meanwhile, preheat oven to 200 degrees F.
• Sprinkle the fish with salt and pepper and brush both sides of the fish with the remaining 4-8 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve. Enjoy!

CITRUS&HONEY TILAPIA WITH ROASTED CORN WRAPS #RSC

Steps:

• 1. Preheat the oven to 415 degrees F. Lair the baking dish with "Reynolds Wrap Foil" (from 100% recycled aluminum).
• 2. In the bowl mix olive oil, honey, lemon and orange juice together. Add lemon zest, garlic sriracha, parsley and cilantro to the mixture.
• 3. Place the onions on the bottom of the baking dish. Put tilapia over the onions and season the fillets with salt and pepper.
• 4. Pour the citrus mixture over the fillets and cover with more foil. Let stand a side for 5 minute.
• 5. Meanwhile cut 4 pieces of foil and place the corn on each piece. Put salt, pepper and butter on the cobs. Wrap each corns like a candy, rolling them and twisting the ends.
• 6. Place the baking dish with tilapia and the corn wraps into the oven at 415 degrees F for about 25-30 minute At 15 min take the foil off the tilapia so the fillets can caramelized.

TILAPIA WITH CITRUS-GARLIC SAUCE

Steps:

• Sprinkle the fillets on both sides with salt. In a large skillet, heat the oil over medium heat until it's hot but not smoking. Add the tilapia to the pan and cook until the fish is opaque, about 3 minutes per side. Remove from the pan and keep warm.
• Wipe out the skillet and prepare the citrus-garlic sauce. Arrange the fillets on 4 individual plates or on a platter. Pour the sauce over the fillets and serve.

FIVE-SPICE TILAPIA WITH CITRUS PONZU SAUCE

Steps:

• Preparation Combine green onions, juices, soy sauce, brown sugar, vinegar, and ginger in a small bowl. Combine five-spice powder, salt, and pepper. Sprinkle both sides of fish evenly with spice mixture. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from skillet, and serve with sauce. Nutritional Information Calories: 217 (27% from fat) Fat: 6.6g (sat 1.8g,mono 1.9g,poly 2.3g) Protein: 37g Carbohydrate: 3.1g Fiber: 0.2g Cholesterol: 125mg Iron: 1mg Sodium: 332mg Calcium: 8mg

FRAGRANT CITRUS TILAPIA

Steps:

• Preheat oven to 425°F Rinse fish and pat dry. Place in a 7 x 11 inch baking dish. Combine juice, butter, zest and tarragon in a microwave-safe dish. Cook on high for 1 minute or until butter is melted. Pour over fish. Season with salt and pepper and bake for 10 minutes or until fish reaches 150F on a meat thermometer and flakes easily when tested with a fork.

TILAPIA WITH CITRUS BANGA CAUDA

Steps:

• Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt. The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using. Meanwhile, preheat oven to 200 degrees F. Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.

TILAPIA WITH CITRUS BAGNA CAUDA

Steps:

• Add olive oil and butter to a pan and heat slowly until melted. Add garlic and cook until fragrant. Add anchovy paste and stir until combined and sauce thickens. Add lemon and orange juices and zests. Simmer for 3 minutes and add basil and tomatoes. Rub olive oil on tilapia fillets and season with salt and pepper. Cook 2 minutes per side. Serve on a bed of baby lettuce greens and drizzle sauce with tomatoes on top. Enjoy!

CL FIVE-SPICE TILAPIA WITH CITRUS PONZU SAUCE

Steps:

• Preparation Combine green onions, juices, soy sauce, brown sugar, vinegar, and ginger in a small bowl. Combine five-spice powder, salt, and pepper. Sprinkle both sides of fish evenly with spice mixture. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from skillet, and serve with sauce.

SWEET AND SPICY CITRUS TILAPIA RECIPE - (4.3/5)

Steps:

• Arrange fish in a single layer in a shallow roasting pan coated with cooking spray. Combine orange juice and next 9 ingredients (through garlic); pour over fish. Let stand 15 minutes. Preheat broiler. Sprinkle fish with paprika; broil 15 minutes or until desired degree of doneness. Drizzle sauce over fish.

SWEET AND SPICY CITRUS TILAPIA

Steps:

• 1. Arrange fish in a single layer in a shallow roasting pan coated with cooking spray. Combine orange juice and next 9 ingredients (through garlic); pour over fish. Let stand 15 minutes. 2. Preheat broiler. 3. Sprinkle fish with paprika; broil 15 minutes or until desird degree of doneness. Drizzle sauce over fish.

GRILLED CITRUS TILAPIA

Steps:

• Preheat the grill on medium high. Lightly spray a perforated flat grilling pan or a grilling basket designed for fish with cooking spray. (Tilapia may be too thin and delicate to grill directly on the rack.) Meanwhile, in a shallow glass dish large enough to hold the fish in a single layer, stir together the orange juice, lime juice, cumin, oregano, and garlic powder. Add the fish, turning to coat. Cover and refrigerate for 10 minutes, turning once halfway through. Transfer fish to a plate. Discard the marinade. Sprinkle the fish on both sides with the salt and pepper. Transfer to the grilling pan or basket. Grill for 5 minutes. Carefully turn over. Grill for 3 to 5 minutes, or until the fish flakes easily when tested with a fork. Cut each fillet in half. Serve garnished with the orange wedges and cilantro leaves, if you wish.