Tilapia Recipes, Facts and Videos

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In recent years, tilapia has become a favorite fish among restaurants and home cooks. Easy to prepare and mild in flavor, this member of the cichlid family is versatile and delicious. Found in shallow streams and ponds through to rivers, lakes, and estuaries, it was originally a staple of African artisanal fishing. But with the introduction into other eco-systems they have become a rapid threat to the native species, making them a number one pick for fishing.

Everyone knows fish is an important part of any healthy diet and tilapia is an easy to find, inexpensive way to add fish to your diet. At Recipe4Living we have some wonderful and easy recipes to make tilapia that will make even the most discriminating palate love this humble fish.

Tilapia Recipes

Sauteed Tilapia Fillets with Lime

Flavored with dry wine and lime juice, these fillets are delicious!

Ingredients

1-1 1/3 lb. tilapia fillets, about 1/2-inch thick

3 Tbs. all-purpose flour

Salt and pepper

1 clove garlic, minced or pressed

1/2 C. dry white wine

1 Tbs. lime juice

1/2 Tbs. butter

1 Tbs. olive oil

3 green onions, chopped

Directions

Rinse the fish and pat dry. Put the flour on a plate and season it with salt and pepper. Dredge the fillets in the flour, patting to remove excess. In a small bowl, combine the garlic, wine, lime juice and butter, then set aside.

Heat the oil in a 10- to 12-inch frying pan over medium- high heat. Add the fillets without overlapping (you may need to cook in 2 batches). Cook until golden on the bottom, about 3 minutes. Turn the fillets over and cook until opaque through the thickest part, 1-2 minutes more. Transfer the fish to a platter and keep warm (cover with foil or place in a 200 degree oven).

Add the wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2-3 minutes. Stir in the onions and heat on low about 30 seconds. Pour the sauce over the fish and serve.

More Tilapia Recipes: Steamed Whole Tilapia

Broiled Tilapia with Dijon Mustard

Tilapia Parmesan