Best Orange Ginger Baked Whole Tilapia Recipes

KELLEIGH'S ORANGE GINGER SOY TILAPIA

Steps:

• Combine all the ingredients except the (3/4 cup orange juice and fish) in a bowl and whisk to combine.
• Divide marinade in half. Reserve half for sauce.
• Place fish in marinade and allow to sit in the refrigerator for at least half an hour.
• Turn grill on high and allow to heat for at least 10 minutes.
• Grill fish 1-3 minutes per side depending on the thickness of the fish.
• While the grill is heating combine the reserved marinade for the sauce with the 3/4 cup of orange juice and bring to a boil, reduce to a simmer and allow sauce to reduce by 2/3.

GINGER ORANGE TILAPIA

Steps:

• To prepare the marinade, in a small bowl, whisk together orange juice and peeled garlic, ginger and oil.
• Place the fillets in a shallow dish and cover with the marinade for 20-30 minutes.
• Remove the tilapia from the marinade and reserve it.
• Dredge the fillets in seasoned flour to coat shaking off excess.
• Heat 2 tbs oil in a large saute pan over medium high heat and add tilapia and cook until lightly golden 3-4 minutes per side and then remove from the pan.
• Add remaining marinade to the pan bring to a boil and cook for 1 minute, reduce heat and simmer until it has a glaze consistency, 3-4 minutes.
• Pour the sauce over the tilapia and garnish with green onions.

ORANGE-GINGER BAKED WHOLE TILAPIA RECIPE - (4.6/5)

Steps:

• 1. In a small bowl combine 2 tablespoons olive oil, with orange rind, orange juice, ginger root and 1/4 cup coriander. Season with salt and pepper. Spray 4 large pieces of aluminum foil with cooking spray and place one fish in the center of each. Divide orange mixture in 4ths and spoon into the body of each fish. Add 2 slices of the orange inside the fish. Wrap tightly and place on preheated grill. Grill over medium heat for about 30 minutes or until fish is done. Meanwhile combine yogurt, mayonnaise, lime juice, remaining olive oil and remaining coriander in a bowl. When fish are done remove from grill and unwrap. Be careful of the hot steam. Place on plate and pour 1/4th of the sauce over each fish.

PAN-SEARED 5-SPICE TILAPIA W/ HOT-ORANGE-GINGER SAUCE

Steps:

• PREPARE HOT ORANGE-GINGER SAUCE:.
• Whisk marmalade, orange juice, vinegar, gingerroot, and pepper flakes together in small bowl.
• Saute garlic in saucepan with oil over med-hi heat for 30 seconds.
• Add marmalade mixture and simmer, stirring continuously, until sauce thickens, about 5 minutes.
• Season with salt.
• PREPARE FIVE-SPICE POWDER:.
• Grind all your spices, until it is all blended together.
• Makes 1/4 cup of powder - will keep for several months in an airtight container.
• PREPARE TILAPIA:.
• Mix five-spice powder, salt and cayenne pepper with 2 T oil in small bowl.
• Pat fillets dry; brush both sides with spice mixture.
• Heat remaining 1 T oil in large nonstick skillet over med-hi het until skillet is lightly smoking.
• Add fillets; saute 3 minutes on each side.
• Sprinkle with scallions.
• Serve with Hot Orange-Ginger Sauce & vegetable fried rice.
• Enjoy.

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.

SPICY ORANGE TILAPIA

Steps:

• In a shallow bowl, whisk together the flour, salt, and pepper. Coat the tilapia fillets in the flour mixture, shaking off any excess.
• In a large skillet over moderately high heat, heat 2 tablespoon of the oil until hot but not smoking. Carefully add the fillets and cook for 3 minutes. Flip the fillets and continue cooking until firm to the touch, about 2 minutes. Transfer to a platter and cover to keep warm.
• Wipe the pan clean, add the remaining 2 tablespoons oil, and place over moderate heat. Add the onion and sauté, stirring frequently, until tender, 6 to 7 minutes. Add the orange juice, lemon juice, ginger, and sriracha and bring to a simmer. Whisk in the butter, then remove the sauce from the heat, spoon over the tilapia, and serve immediately.

ORANGE TILAPIA

Steps:

• Pour 1 1/2 cups orange juice into a resealable plastic bag. Add tilapia fillets, coat with the juice, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 3 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk butter, panko bread crumbs, 3 tablespoons orange juice, garlic, and basil together in a bowl.
• Remove tilapia from the orange juice and shake to remove excess liquid; arrange fillets in a 13x9-inch baking dish. Discard marinade.
• Pour 1/2 cup orange juice over the tilapia fillets. Spread butter mixture over the top of the filets to cover each completely.
• Bake in preheated oven until the liquid is bubbling and the fish flakes easily with a fork, about 15 minutes.