This is my go-to recipie for tilapia. I've tried it with several variations. The salsa is the most labor intensive part so at times I've made a double batch and then freeze 1/2 of it. If you have the time char the serrano chile and red onion a bit, I also throw the salsa in a blender. I generally also add some unseasoned breadcrumbs to the fish to give it some more crunch and will often bake it, flipping once about halfway thru. I enjoy serving it with couscous, excellent salsa and good tilapia recipe.
Was this review helpful?
2 users found this review helpful
This is my go-to recipie for tilapia. I've tried it with several variations. The salsa is...