Ernesto's Tilapia Recipe -
Ernesto's Tilapia Recipe
  • READY IN 40 mins

Ernesto's Tilapia

Recipe by  

"My husband created this many years ago and we think it's just as good today as it was then! We prefer the grill to cook this, but the oven works fine. Cook in oven at 250 degrees F (120 degrees C). Eat the fish pepper/onion mixture on saltines with a squeeze of lime and a dash of hot sauce (such as Cholula®) and enjoy the flavorful broth with lime, hot sauce, and a spoon."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat grill for medium heat and lightly oil the grate.
  2. Season tilapia with the juice of 1 lime and salt. Arrange fish in a disposable aluminum pan. Layer onion, red bell pepper, orange bell pepper, green bell pepper, roma tomatoes, jalapeno pepper, garlic, and cilantro, respectively, over fish. Dot butter over cilantro layer, squeeze the juice from the second lime over cilantro, and season with salt. Cover pan tightly with a double layer of aluminum foil.
  3. Cook on the preheated grill for 15 minutes; rotate pan halfway-around and cook 5 minutes more. Rotate pan back around and cook until fish flakes easily with a fork, about 5 minutes more. Carefully remove aluminum foil and ladle mixture into bowls.
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Reviews More Reviews

Aug 27, 2014

Every once in awhile a recipe completely takes you by surprise, this is one of those recipes. We love to grill and are always looking for a new grilling recipe. I did half the recipe for just the two of us. I pretty much followed the recipe except did put some ground pepper and a bit of Old Bay along with the salt on the fish. The cooking instructions were a bit confusing, so we cooked at 350°, over indirect heat for 15 minutes and then turned for ten more minutes. The fish and vegetables were perfectly done in the 25 minutes. Simmering in the medley of vegetables gave such a wonderful flavor to the Tilapia. My husband took one bite and said, "this is amazing". This was also pretty simple to put together, served over Ann's rice pilaf on AR. We will make this one again. Perfect summer grilling recipe.

Feb 10, 2015

I made this recipe last night for dinner. I kept as close to the original recipe as I could with what I had available. The results were spectacular!!

Jan 26, 2015

I loved the ingredients in this recipe, but my husband and I thought it was a bit bland the first time I made it (we love spicy/foreign foods). I also always replace butter with coconut oil, for zero cholesterol. The second time I made it, I added a half teaspoon of white pepper, a teaspoon of old bay, 10 sliced Spanish olives and teaspoon of hot sauce. I also made jasmine rice and replaced the water with chicken broth, so it has more flavor alone. We topped the rice with the fish mixture, and we both loved it.

Jan 14, 2015

My husband and I both loved this, which is rare! Thanks for sharing it.

Oct 25, 2014

This recipe was amazing! Our entree of choice is fish so I'm always looking for easy and new ways to prepare it. I will definitely use this recipe again. I did add shrimp to it, and placed the fish on a bed of Spanish rice because I was out of wild rice. It was delicious!! Thank you for sharing your husbands recipe!!


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  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 48.7 g
  • 97%
  • Sodium
  • 151 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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