Best Orange Tilapia Recipes

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.

BEER BATTERED TILAPIA WITH RED CHILE MANDARIN ORANGE SAUCE

Steps:

• Heat enough olive oil, to shallow fry the fish, in a large skillet over medium-high heat
• In a shallow dish, whisk together 1/2 cup of the flour, beer, egg, and baking powder. Place remaining 1/4 cup flour in a separate shallow dish.
• Season both sides of fish fillets with salt and black pepper. Dredge fish in flour, turn to coat both sides and then shake off excess flour. Dunk fish in beer mixture and turn to coat both sides.
• Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque. Remove fish from oil. Place on a paper towel lined plate.
• While the fish is frying, in a medium bowl, whisk together lemon juice and chili paste. Add mandarin oranges and cilantro and toss to combine. Serve sauce over fish.

ORANGE TILAPIA IN PARCHMENT

Steps:

• Preheat oven to 450°. In a small bowl, combine first 5 ingredients; set aside. Cut parchment or heavy-duty foil into four 18x12-in. lengths; place a fish fillet on each. Top with carrot and zucchini; drizzle with orange juice mixture., Fold parchment over fish. Working from bottom inside corner, fold up about 3/4 in. of the paper and crimp both layers to seal. Repeat, folding edges up and crimping, until a half-moon-shaped packet is formed. Repeat for remaining packets. Place on baking sheets., Bake until fish flakes easily with a fork, 12-15 minutes. Open packets carefully to allow steam to escape.

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.

GRILLED TILAPIA WITH ORANGE SALSA

Steps:

• Combine orange chunks, green onions, and jalapeno pepper together in a small bowl. Let sit until flavors combine, about 10 minutes.
• Season tilapia fillets with lemon juice, salt, and black pepper.
• Heat butter and oil in a large grill pan over medium-high heat. Cook fish until opaque on one side, about 3 minutes. Flip fish and cook until lightly browned and fish flakes easily with a fork, about 3 minutes more. Top fish with orange salsa and a sprinkle of lemon juice.

ORANGE-CHILE TILAPIA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the tilapia fillets in a glass baking dish and rub on all sides with the olive oil. Stir together chili powder, cayenne pepper, and cumin in a small bowl. Sprinkle the tilapia on both sides with the spice mixture, then sprinkle orange zest over top.
• Bake in preheated oven until the tilapia is no longer translucent and flakes easily with a fork, about 15 minutes.

GRILLED ORANGE-GINGER TILAPIA

Steps:

• 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 on 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.

SPICY ORANGE TILAPIA

Steps:

• 1. Heat oven to 425 degrees. Rinse of your fish with water and place in bowl. Heat up coconut oil and then let it cool down a few minutes. Take a spoon and drizzle over fish on both sides. Use your spoon to push the oil over the fish or you can brush it on. My fish was so cold still that the coconut oil hardened on top. LOL
• 2. Prepare your spices and orange juice. Get a piece of parchment paper that you can fit the fish in and fold up the side and ends. Pour half of the seasoning over one fillet. Do the same to the second fillet and then place your orange slices on top of the fish and fold up the parchment paper, so the juices don't run out. Place both fillets on baking sheets.
• 3. Cook fish 12-15 minutes and check on it to see if it is cooked thoroughly. (Be careful, when opening parchment paper as the steam is very hot.)
• 4. When fish is done, you are ready to plate. I used two spatulas to lift it carefully off the parchment paper. I then squeezed just a little more fresh orange on top and a sprinkle of salt and pepper. I like serving this with https://www.justapinch.com/recipes/side/vegetable/broccoli-and-barley.html?p=1
• 5. Here is a pic of the Coconut Oil and Ancho Chili Pepper

GINGER ORANGE TILAPIA

Steps:

• 1. In a small bowl, whisk together orange juice, peel, garlic, ginger and 2 tablespoons oil.
• 2. Place tilapia in a shallow dish. Cover with marinade and marinate at room temperature for 15 minutes. Do not over-marinate or fish will begin to "cook" and get mushy.
• 3. Remove fillets from marinade (reserve marinade) and dredge in flour mixture to coat. Shake off excess.
• 4. Heat remaining oil in a large skillet over medium-high heat. Add tilapia and cook unti lightly golden, 3-4 minutes per side. Remove from pan and keep warm.
• 5. Add remaining marinade to skillet and bring to a boil. Cook 1 minute. Reduce heat amd simmer until it is a glaze consistency, 3-4 minutes.
• 6. Pour sauce over fillets and garnish with green onions.

ORANGE-SAUCED TILAPIA

Steps:

• Mix first 7 ingredients together in a jar; cover; and shake to blend.
• Refrigerate for at least a hour to meld flavors.
• When ready to serve, dip each fillet in the orange mixture; then in cracker crumbs to cover.
• Melt butter in a large skillet over MEDIUM heat; when foam subsides, add fillets and cook on each side until fish flakes, about 10-15 minutes (depends on the thickness of fish).
• Do not overcook!
• Remove fish to warm platter.
• In small sauce pan, bring remaining orange sauce to a boil.
• Cook about 2-3 minutes.
• Sauce will be thin.
• Reduce heat to LOW; add mandarin oranges slices.
• Cook 1 minute to heat orange slices.
• Serve sauce over fish.

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.

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.

TILAPIA WITH TOMATO-ORANGE RELISH

Steps:

• Place fish in a greased 15x10x1-in. baking pan. Drizzle with butter; sprinkle with 1/4 teaspoon salt and the lemon pepper. Bake at 425° for 10 minutes or until fish flakes easily with a fork., In a small bowl, combine the tomato, orange, onion, capers, brown sugar, vinegar and remaining salt. Serve with fish.

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.

ORANGE HONEY TILAPIA

Steps:

• Use a 6-quart slow cooker. Lay a length of foil on your countertop and place the fish directly in the middle. Dribble balsamic vinegar and honey over the top of each fillet, and place a handful of drained mandarin oranges on top.
• Fold over foil and crimp the edges to form a packet. Put the foil packet into your slow cooker, and put the lid on (if you'd prefer to have one fish fillet per packet for serving, divide the sauce and the oranges). Cook on high for two hours, or until fish flakes easily with a fork. If your fish was frozen, it may take another 30 minutes or so, but you should still check it after two hours.
• Season to taste at the table.

ORANGE-CHILE TILAPIA RECIPE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the tilapia fillets in a glass baking dish and rub on all sides with the olive oil. Stir together chili powder, cayenne pepper, and cumin in a small bowl. Sprinkle the tilapia on both sides with the spice mixture, then sprinkle orange zest over top. Bake in preheated oven until the tilapia is no longer translucent and flakes easily with a fork, about 15 minutes.

TILAPIA WITH TOMATO-ORANGE RELISH RECIPE

Steps:

• Place fish in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with butter; sprinkle with 1/4 teaspoon salt and the lemon-pepper. Bake at 425° for 10 minutes or until fish flakes easily with a fork.
• In a small bowl, combine the tomato, orange, onion, capers, brown sugar, vinegar and remaining salt. Serve with fish.
• Yield: 6 servings.
• Originally published as Tilapia with Tomato-Orange Relish in Country Woman
• December/January 2010, p37
• Nutritional Facts
• fillet with 8 teaspoons relish equals 219 calories, 7 g fat (4 g saturated fat), 98 mg cholesterol, 381 mg sodium, 7 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch.
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TILAPIA WITH TOMATO-ORANGE RELISH

Steps:

• Preheat oven to 425 degrees F.
• Place fish in a greased 15" x 10" x 1" baking pan. drizzle with butter; sprinkle with 1/4 tsp salt & the lemon pepper. Bake for 10 minutes or until fish flakes easily with a fork.
• In a small bowl, combine tomato, orange, capers (if using), brown sugar, vinegar & remaining salt. Serve on top of fish.