Summertime Tilapia Recipe -
Summertime Tilapia Recipe
  • READY IN hrs

Summertime Tilapia

Recipe by  

"This marinade can be used on any sort of white fish that needs an extra punch. It has a variety of flavors that blend very well for a wonderful fish dish. Serve with fresh veggies and a rice dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    2 hrs 30 mins


  1. Combine the shallots, garlic, oregano, sugar, olive oil, vinegar, lime juice, tequila, salt, and pepper in a gallon-sized sealable bag; shake to combine. Add the tilapia to the mixture and store in the refrigerator 2 to 4 hours, turning every 30 minutes.
  2. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and prepare the surface with cooking spray.
  3. Arrange the fish on the prepared baking sheet. Discard remaining marinade.
  4. Bake in the preheated oven until the fish flakes easily with a fork, about 10 minutes.
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  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 30, 2010

Really tasty!! My favorite tilapia recipe so far!! I didn't have all the ingredients on hand so made some modifications trying to keep with the spirit of the recipe (dried herbs instead of fresh, onion instead of shallot). I also value speed when preparing meals so instead of marinating, I just poured the marinade on top of the fillets, dumped some diced vegetables on top of them, and put them all in the oven together. A full, well-balanced, tasty dinner was on the table within 20 minutes of arriving home. Can't beat that.

Most Helpful Critical Review
Jun 14, 2008

I did have to make a few changes, due to what I had on hand - like: No shallots - just used onion. Out of red wine vinegar, so just used 1 tbs white vinegar, and 1 tbs red wine. Added an extra splash of lime juice. I thought cilantro would make a better addition over oregano. Cut the tequila to 1 tbs. Even with the extra splash of lime, I was hoping for a more limey flavor. (Also, sprinkled a bit of cayenne over my portion.) Don't get me wrong, it was good - but could be made a lot better...

May 03, 2011

I rated this recipe three stars as written....I was not real impressed. The second time I made it (not realizing I already tried this one), I put the fish in a 9X13 baking dish and scooped the marinade over the fish. I allowed this to sit for approx. 1 1/2 hours until baking it. I put sliced zucchini over the top, added some additional sea salt and fresh ground pepper. Then covered with foil and baked at 450 for approx. 23 min. or until zucchini was crisp tender. This was awesome!!! The whole family devoured it, including my picky 2 year old who even scraped her plate for the first time ever!!!

Nov 17, 2010

THE BEST TILAPIA RECIPE EVER! I made one teeny tiny change: OMIT the sugar. Put everything into a food processor and blend. What an AWESOME flavor. Thanks for sharing.

Dec 03, 2010

I made this for my husband, and he never forgot it! He loves the taste of this marinade. The only changes I make to the recipe are using 2 teaspoons dried oregano (instead of 2 tablespoons fresh), using extra garlic, and omitting the tequila. I also do not throw out the extra marinade - rather I cover the fish with it in the baking pan while baking. I even serve the fish with the extra pieces of marinade on top. It looks nice and tastes wonderful. This also smells so delicious while baking!

Jan 20, 2009

Don't wait for summer for this one. No need to make any changes. The ingredients of the marinade combine to give a refreshing and unique flavor. I fixed this for my family, along with the Alfredo Potatoes, and it was a big hit.

Feb 10, 2011

Didn't have shallots so I used 1 TB dried onion. I also cut the sugar in half as suggested by other reviewers but next time I will add the full 2 TB as I don't think it was too sweet at all. I didn't marinade the fish- just put frozen fillets in a foil lined pan and poured the marinade over them. Cooked them at 425 for about 18 minutes. This ones a keeper!

Jul 20, 2009

This is a great, simple marinade, good for when your side dish is a little work and you need something nice but which you don't have to worry about. I used Captain instead of tequila, which I didn't have - I think any brown liquor would do. Also I used one small onion instead of the two shallots. I served it with fennel risotto and cooked arichokes and it was great!


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  • Calories
  • 244 kcal
  • 12%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 24.1 g
  • 48%
  • Sodium
  • 636 mg
  • 25%

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

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