Best Tequila Lime Tilapia With Warm Tomato Salsa Recipes

TILAPIA WITH SPICY FRESH SALSA

Steps:

• Preheat the broiler to high and move the oven rack about 6 inches from the broiler.
• Line a rimmed baking sheet with foil and spray lightly with cooking spray.
• Place the tilapia on the baking sheet and pour the olive oil evenly over them.
• Sprinkle with salt and pepper.
• Broil the fish until it flakes with a fork, about 4 minutes per side or so if your fish is thin. Turn it once during cooking.
• While the fish cooks, toss the tomatoes, jalapeño, onion, lime, cilantro and salt together in a small bowl. Set aside.
• When the fish comes apart easily, remove from the oven and transfer to plates; top with your desired amount of fresh salsa and serve warm.

PACE TEQUILA LIME TILAPIA RECIPE - (5/5)

Steps:

• Heat the oven to 400°F. Spray a 3-quart shallow baking dish with the cooking spray. Place the fish fillets into the baking dish. Spoon 1/4 cup salsa onto each fillet. Top each with 1 tablespoon cheese. Bake for 10 minutes or until the fish flakes easily when tested with a fork. Sprinkle with the cilantro, if desired.

TEQUILA SALSA

Steps:

• In a 2-quart saucepot, heat the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixture for 12 to 15 minutes, or until the chiles are soft and cooked.
• Add the cooked mixture to a blender and blend until smooth. Pour through a strainer to catch any large pieces and seeds. Return the strained salsa to the saucepot and add the tequila. On low-medium heat, bring the sauce to a simmer for 2 minutes. Season with salt and pepper and serve warm.

TEQUILA- LIME TILAPIA WITH WARM TOMATO SALSA

Steps:

• 1. To marinade the fish, place in a shallow pan and sprinkle with spices and chopped cilantro and diced tomato. Squeeze lime juice over the fish and pour in the tequila. Cover with plastic wrap and spoon marinade over fish every half hour or so for 2 hours. Make sure to refrigerate the fish in between bastings. 2. Melt butter in a frying pan and gently sautee the onions until they are soft and golden brown. Toss the onions in the pan until they form an even, uniform layer on the bottom of the pan. Increase heat to high. 3. Remove the fish from the marinade and lay over the onions, and pour in about 1/3 of the marinade. Cover the fish. 4. Remove the tomato from the marinade and heat in a separate pan just long enough to heat it up and kill any microbes or parasites. Food poisoning ain't fun. 5. After 2 minutes, turn the tilapia over. Add more marinade and cover for another 2 minutes. 6. When the fish is cooked through, scoop the filets up with as much onion as possible and serve over spanish rice. Garnish the filets with the tomato salsa.

TEQUILA LIME SAUCE

Steps:

• Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. Reduce by half. Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. Serve immediately.
• Remove the rellenos from the oven. Spoon 1/4 cup of the sauce on each plate and place the rellenos directly on top. Garnish with the tortilla strips and the cilantro sprigs. Sprinkle Essence on the rim.
• Combine all ingredients thoroughly.

LEMON-PEPPER TILAPIA WITH MUSHROOMS

Steps:

• In a 12-in. skillet, heat butter over medium heat. Add mushrooms and 1/4 teaspoon lemon pepper; cook and stir 3-5 minutes or until tender. Add garlic; cook 30 seconds longer., Place fillets over mushrooms; sprinkle with paprika, cayenne and remaining lemon pepper. Cook, covered, 5-7 minutes or until fish just begins to flake easily with a fork. Top with tomato and green onions.

MANGO-LICIOUS TILAPIA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C.)
• In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish fillets and pat them dry. Place them into the baking dish and turn to coat with the seasonings.
• Bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork.
• While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.

EASY CHILI LIME TILAPIA

Steps:

• Sprinkle chili powder, seasoned salt and black pepper evenly over both sides of fillets.
• Preheat a large skillet over medium heat. Spray pan generously with cooking spray or pour light coating of vegetable oil.
• Cook fish about 3-4 minutes on each side, squeezing lime juice over fillets while cooking. Fish is done when it flakes with a fork.
• Serve with additional lime wedges.