|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 5g||19%|
|Total Sugars 1g|
|Vitamin C 10mg||50%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tilapia with avocado is a super simple recipe that highlights the flavors of the fish and avocado. The dish takes under 30 minutes, start to finish, and you're likely have most of the ingredients in your pantry.
This dish is wonderful served with dilled coleslaw, and you can use the leftovers to make fish sandwiches. Or slice the baked tilapia and pile it into soft corn or flour tortillas and top it with the avocado mixture for delicious fish tacos. A simple green salad would also be a good accompaniment, along with a glass of white wine.
"The avocado, tomatoes, olives, parsley, and lemon juice give this mild tilapia loads of flavor. I liked the flavors, and I think it would be great with the variation tip of lime juice and cilantro, too. Tilapia fillets are thin and cook quickly, so this is an excellent choice for a weeknight meal." —Diana Rattray
3 pounds tilapia fillets
2 tablespoons olive oil
2 teaspoons ground paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 dash salt, or to taste
1 dash pepper, or to taste
1 avocado, peeled and chopped
1/2 cup cherry tomatoes, chopped
1/4 cup black olives, sliced
2 tablespoons lemon juice
1 tablespoon flat-leaf parsley, chopped
Gather the ingredients.
Preheat the oven to 375 degrees F. Line a 9" x 13" baking dish with parchment paper. Place the fish fillets on the paper.
In a small bowl, combine the olive oil, paprika, onion powder, and garlic powder, and mix well with a spoon.
Brush this mixture over the fish, coating each fillet completely. Sprinkle with salt and pepper.
Bake the fish for 20 to 25 minutes or until the fish flakes easily with a fork. Insert a fork carefully into the fillet, and twist gently. The flesh should flake easily into pieces without much effort on your part.
While the fish bakes, combine the avocado, cherry tomatoes, olives, lemon juice, and parsley in a small bowl.
Place the cooked fish on a serving platter then spoon the avocado mixture over the fish, and serve immediately.
- You can find fish fillets that have been skinned and boned at most large supermarkets. Most of these products have been frozen and thawed, even if they are for sale at the butcher counter.
- There is no loss of quality when fish is frozen, as long as it is frozen properly and not refrozen several times. Ask the butcher or fishmonger how the fish has been handled if you are unsure, and take a sniff before you buy it. Fresh fish should smell of the sea or of nothing at all; it should never smell fishy or rank.
- You can use other types of fish fillets instead of tilapia if you'd like. Grouper or red snapper or arctic char would all be delicious.
- Give the topping more of a Tex-Mex flavor profile with lime juice and cilantro instead of lemon juice and parsley.
How to Store
- Transfer leftover tilapia to shallow containers; cover and refrigerate for 2 to 3 days.
- Tilapia fillets are thin and can dry out quickly, so it's important to reheat them gently. To reheat leftovers, place the tilapia in a lightly greased baking dish and cover with foil. Heat in a preheated 275 F oven for about 10 minutes.