A simple mixture of herbs and spices seasons this mild tilapia, and it gains even more flavor from a tasty roasted red pepper mayonnaise. Drizzle some of the delicious mayonnaise mixture over each serving or serve it on the side for family or friends to use as they please. If you like some heat, add a bit of Sriracha sauce, cayenne pepper, or hot sauce to the mayonnaise.
This tilapia recipe is quick and easy to prepare and bakes in as little as 15 minutes. The seasonings and mayonnaise mixture give the mild fish fillets the burst of flavor they need.
Use roasted red bell peppers from a jar or make your own. See the tips below the recipe for a few ways to roast bell peppers at home.
- For the Fish:
- 1 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried leaf thyme
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 8 to 10 tilapia fillets, about 3 to 4 ounces each
- 1 to 2 tablespoons melted butter or butter flavored nonstick cooking spray
- For the Roasted Red Pepper Mayonnaise:
- 1/2 cup mayonnaise
- 3 tablespoons chopped roasted red bell peppers (see below)
- 1/2 teaspoon lemon juice
- Dash garlic powder
- Dash onion powder
- salt, to taste
- Heat oven to 400 F. Line a baking pan with foil and spray with nonstick cooking spray.
- Combine the paprika, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon thyme, 1/4 teaspoon salt, and pepper.
- Arrange the tilapia on the baking sheet; drizzle with a small amount of melted butter or spray lightly with butter flavored spray and sprinkle fillets evenly with the spice mixture.
- Bake for 15 to 20 minutes, until cooked through and fish flakes easily with a fork.
- Meanwhile, combine the mayonnaise, chopped roasted red pepper, lemon juice, dashes or onion and garlic powder in a blender (or use an immersion or stick blender). Blend until smooth. Add salt to taste and serve with the fish.
How to Roast Bell Peppers
Broiler Method: Heat the broiler to high heat and line a baking sheet with foil. Place whole peppers on the baking sheet (as many as you like). Broil the peppers for about 7 to 10 minutes a few inches from the heat source, turning several times to char all sides. Immediately remove the charred peppers to a bowl. Cover the bowl and let the peppers stand for about 15 to 25 minutes, or until cool enough to handle, The steam will loosen the skins. Peel the peppers and use in the recipe.
Gas Burner or Grill: Turn the burner or grill (gas or charcoal) on high and place a whole pepper directly on the flame. Using tongs, turn it several times, until all sides are charred.
|Nutritional Guidelines (per serving)|
|Total Fat||17 g|
|Saturated Fat||3 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||0 g|