Tangy Tilapia

in , , , , , , on Thursday, February 16, 2012




Most people are fans of tilapia and it is one of the most versatile, mild-flavored fish that I can think of.  The price is usually right and is readily available.   It is un-fishy and tends to take on the flavor of whatever sauce you use.

There are more uses for tilapia than just dining on them.  They are becoming the plant control method of choice due to their consumption of undesirable plants and algae.  Arizona stocks tilapia in the canals that provide water to Mesa and Phoenix, among others.  The water is purified by the tilapia ingesting the vegetation and detritus.  Arkansas stocks many public lakes and ponds for the same reason and to the enjoyment of anglers as well. 

This citrus tilapia is filled with just that ~ lots of good lemon, lime and orange flavors blended with honey that combine perfectly with the fish.  There’s a hint of spiciness with the garlic and chili powder.  What I really like is adding the panko bread crumbs before baking; it gives the fish a little crunch texture on top and I love the way this blackens a touch due to the honey. 

Tangy Tilapia

Ingredients:

1½ pounds tilapia
2 tablespoons butter, melted
3 garlic cloves, minced
¼ teaspoon chili powder
¼ teaspoon lemon zest
¼ teaspoon orange zest
¼ cup lime juice
¼ cup orange juice
¼ cup lemon juice
1/3 cup honey
Salt and pepper, to taste
¼ cup panko bread crumbs

Method:

Melt butter in micro or a saucepan.
Add the remaining ingredients, except salt, pepper and bread crumbs.
Blend well.
Place fish in a baking dish.
Pour sauce over the fish.
Season with salt and pepper.
Sprinkle with bread crumbs.
Bake at 400 degrees for about 15-20 minutes or until fish flakes easily with a fork.

It’s refreshingly delicious!




This entry was posted on Thursday, February 16, 2012 at 4:39 AM and is filed under , , , , , , . You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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