Best Spicy Orange Tilapia Recipes

Spicy Orange Tilapia image

Provided by Kimberly Biegacki

Categories Fish

Time 25m

Number Of Ingredients 10

2 large tilapia fillets or 4 loins
2 1/2 Tbsp coconut oil, melted and cooled
6 slice thin sliced orange
parchment paper
COMBINE THESE INGREDIENTS
1/3 c orange juice, fresh
1 - 2 tsp ancho chili pepper
1 tsp sea salt
1 - 2 tsp black pepper
1 medium orange, thinly sliced

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

Spicy Orange Tilapia image

Yield Makes 4 servings

Number Of Ingredients 11

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (6-ounce) tilapia fillets
1/4 cup olive oil
1 medium onion, thinly sliced
1/2 cup orange or orange-pineapple juice
2 tablespoons lemon juice
2 tablespoons finely grated fresh ginger
1 tablespoon sriracha sauce
2 tablespoons unsalted butter

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.