Sonoran Tilapia Recipe - Allrecipes.com
Sonoran Tilapia Recipe
  • READY IN 1 hr

Sonoran Tilapia

Recipe by  

"A Southwestern twist on a Provencal classic. Serve over Mexican rice."

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Grease a 9x13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt; sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil; set aside.
  3. Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper; cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives; season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.
  4. Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.
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Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2010

Outstanding! I simplified the ingredients list by eliminating Anaheim chile peppers, cayenne pepper, oregano, red pepper flakes and Worcestershire sauce. Also eliminated salt and reduced oil to 2 tablespoons (just enough to cover the bottom of the baking dish and brush onto the fish). Substituted a can of diced tomatoes for the plum tomatoes. I didn't have Creole Seasoning, so I threw in a combination of Cajun and Chipotle spices, Ancho Chili Powder, and I brushed some Creole Mustard onto the fish. Served with a side of Tri-colored Couscous and asparagus.

 
Most Helpful Critical Review
Apr 30, 2014

I didn't have all the ingredients, probably why it only got 3 stars.

 
Sep 07, 2010

I loved this dish, as did hubby. I left out the red pepper and half the cayenne to cut down on the spice, and I left out the wine since I didn't have any and don't like it anyway. I used lemon instead of lime and dried cilantro rather than fresh because that's what I had. Definitely worthy of making again! I served it with "Spanish Rice Original" from this site, which was also a winner. Yum!

 
Apr 12, 2010

I reduced the amount of oil used to lighten it up a bit and cut back on some of the salt as well - delicious and perfectly spicy - wonderful recips and sure to be a future favorite.

 
Oct 04, 2010

This was delicious, but, like other reviewers suggested, DO NOT ADD MORE SALT! There is enough salt in the Creole seasoning already. I think it's more flavorful to use canned tomatoes instead of fresh, but drain them (I forgot). I served it over red Quinoa, which is a nice alternative to rice and does a good job absorbing liquid.

 
Aug 02, 2010

We reall enjoyed this. I cut way back on the olive oil to make this more figure friendly and the fish still had great flavor. The sauce was excellent.

 
May 20, 2010

Heavenly fish! All 7 of my kids love it! Not an easy task in my house! It is so easy and delicious! And healthy to boot!

 
Apr 22, 2010

This recipe is awesome!! It appears chic/high class but is really quite simple to make. The first time I prepared it, I found it too salty and a little too spicy. The second around, I eliminated all the salt (the Creole season I use has a good amount in it already) and cut out the cayenne...PERFECTION!!

 

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Nutrition

  • Calories
  • 440 kcal
  • 22%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 29 g
  • 45%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 26 g
  • 52%
  • Sodium
  • 2408 mg
  • 96%

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

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About the Cook

Gibson
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