Chili Lime Tilapia
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp - Chili powder1/2 tsp - Cayenne Pepper (more or less to taste)1/2 tsp - Paprika (mild)1 Lime 1 tbsp - Olive Oil (more or less per your likes)1 lb. Tilapia fillets (Increase Tilapia Filets to 1.5 pounds for heartier appetites.)
1. Preheat oven to 400f
2. Squeeze juice from 1 lime into a small bowl. Stir in up to 1 tablespoon of olive oil though you can also use much less and add more lime juice. Add chili powder, paprika, and cayenne pepper. (Amounts of each spice can be adjusted to make the spiciness of the dish hotter or milder.)
3. Place fish in a large flat casserole dish or roasting pan (or make foil packets) sprayed with Pam or Olive Oil.
4. Spoon the Chili-Lime mixture over the filets and spread to coat fairly evenly.
5. Cover dish with foil and place in oven for 10 minutes. Turn oven to broil, remove foil and cook for 2-5 more minutes. Check often to be sure the fish doesn't over cook or burn. Exact cooking time will depend on the thickness of the fillets.
*** Serving suggestion - serve over whole grain wild rice with a side of steamed spinach or roasted asparagus. ***
PLEASE NOTE: The tablespoon of chili powder mentioned in the recipe is the bottled blend of spices used to make chili ... it is not straight ground chili peppers. Here is a link to the Chili Powder I use - https://www.mccormick.com/productdetail.cfm?id=6413
You may wish to adjust the amounts if using ground chili peppers instead of the milder chili powder.
Number of Servings: 4
Recipe submitted by SparkPeople user ELAINEHN.
2. Squeeze juice from 1 lime into a small bowl. Stir in up to 1 tablespoon of olive oil though you can also use much less and add more lime juice. Add chili powder, paprika, and cayenne pepper. (Amounts of each spice can be adjusted to make the spiciness of the dish hotter or milder.)
3. Place fish in a large flat casserole dish or roasting pan (or make foil packets) sprayed with Pam or Olive Oil.
4. Spoon the Chili-Lime mixture over the filets and spread to coat fairly evenly.
5. Cover dish with foil and place in oven for 10 minutes. Turn oven to broil, remove foil and cook for 2-5 more minutes. Check often to be sure the fish doesn't over cook or burn. Exact cooking time will depend on the thickness of the fillets.
*** Serving suggestion - serve over whole grain wild rice with a side of steamed spinach or roasted asparagus. ***
PLEASE NOTE: The tablespoon of chili powder mentioned in the recipe is the bottled blend of spices used to make chili ... it is not straight ground chili peppers. Here is a link to the Chili Powder I use - https://www.mccormick.com/productdetail.cfm?id=6413
You may wish to adjust the amounts if using ground chili peppers instead of the milder chili powder.
Number of Servings: 4
Recipe submitted by SparkPeople user ELAINEHN.
Nutritional Info Amount Per Serving
- Calories: 139.0
- Total Fat: 4.8 g
- Cholesterol: 55.0 mg
- Sodium: 59.4 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 1.0 g
- Protein: 21.4 g
Member Reviews
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-KARENB-
I made this with pollock, which I discovered I do not like. I think the marniade is fine though and would work good with a better fish. - 4/11/08
Reply from ELAINEHN (8/7/08)
Definitely try it on Tilapia if you have a chance ... or maybe any other mild white fish. Good luck!
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ANDREAG12
I really didn't like this much. Pretty dry. Definitely very spicy. My husband hated it. - 3/7/08
Reply from ELAINEHN (8/7/08)
Wow ... I wonder what went wrong? I've never had this recipe come out dry ... it's usually very moist and there is liquid in the bottom of the dish or foil packet. Any chance you WAY over-cooked the fish? Sorry it wasn't good for you ...