This is a pretty dish when served with either crusty bread or pasta/rice. I chose to serve with fresh crusty bread. I made half a recipe, lightly seasoned the tilapia loins with a bit of salt, pepper and a sprinkle of garlic (along with the lime juice), then added the mixture of bell peppers, onions, tomatoes, jalapeno and cilantro (which I didn't measure, just used about 1/3rd of a small bunch), fishing off with the rest of the lime. It was pouring outside, so I baked in the oven, figuring 350 was about medium heat on the grill. WRONG! After 20 minutes, the vegetables were still very crunchy and not even warm. Turned the heat up to 400 and cooked for another 20 minutes which wasn't quite long enough to cook the fish throughout. But another 5 minutes and the fish was done, but the bell peppers were still kind of crunchy. Next time I'll very thinly slice the bell peppers so they cook faster and plan on cooking at least 30 minutes at 400 before checking. Now tilapia loins are thicker than fresh tilapia, so perhaps that explains the cooking time difference. We did enjoy it though and will have again, perhaps with fresno peppers for a slightly different taste. Thanks for sharing.
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This is a pretty dish when served with either crusty bread or pasta/rice. I chose to serve...