Best 2 Baked Cajun Tilapia Recipes
For all those seafood lovers who enjoy a dish that's easy to make, delicious to eat, and packed with flavor, baked Cajun tilapia is an absolute must-try. Originating from the vibrant and diverse culinary traditions of Louisiana, this dish brings together the bold and spicy flavors of Cajun seasoning with the mild and flaky texture of tilapia, creating a delightful symphony of taste experiences. Whether you're a seasoned home cook or a beginner looking to explore new flavors, this flavorful recipe promises to tantalize your taste buds and transport you to the heart of Cajun country.
Let's cook with our recipes!
BAKED CAJUN TILAPIA
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine mayonnaise, cumin, onion powder, Cajun seasoning, garlic powder, and pepper in a small bowl.
- Place tilapia in an ungreased glass baking dish. Spread mayonnaise mixture on top and sprinkle with crushed crackers.
- Bake in the preheated oven until fillets flake easily when tested with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 456.2 calories, Carbohydrate 10.8 g, Cholesterol 55.5 mg, Fat 34.7 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 5.5 g, Sodium 506.8 mg, Sugar 1.5 g
BAKED TILAPIA IOWA CAJUN STYLE
This is my own recipe that has evolved over the years that I use for all different kinds of fish and large casserole samplers with different kinds of fish when I can afford it. Tilapia is affordable now. I was amazed when my picky eater 5-year-old grandson dropped in with his mom and started scarfing it down off her plate! I vary the spices to my mood, but this is what I used for this batch. You have to give exact amounts; I don't cook that way generally, so vary the flavorings to your taste. I've learned to work with a few basic spices rather than buy any of the hundreds of products out there now unless it's really special and necessary.
Provided by Persian Berry 2011
Categories Egg Free
Time 35m
Yield 2 fillets per person, 3 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and drain the fish; arrange skin side down and overlapping slightly in 9X12 or larger casserole if using more; heat oven to 400F; if using glass or nonstick, I don't bother to grease the pan.
- Melt the butter and margarine in small saucepan and pour over fish; the margarine dilutes the butter which causes burning easily but the butter imparts flavor.
- Rub the butter mixture over the top of the fish with your hands or spatula; with frozen filets (which must be fairly thin to cook right) the mixture will solidify; don't worry about it.
- The spices and herbs will not adhere well without moisture or the butter mixture but too much isn't good for you now so I try to drain it off when I serve.
- Most spices have plastic sprinkling inserts with holes so I don't measure but sprinkle to taste trying to get the right balance; watch the parsley as sometimes it's easy to get too much; same goes for other spices you're not familiar with amounts, better too little than too much if you're not used to cooking with them.
- Sprinkle on the seasoned salt, paprika, onion powder, pepper blend, fines herbes, thyme and parsley last.
- Put in oven and bake for 10 minutes.
- With a turkey baster or spoon, scoop up the butter and juices and drizzle back over the fish.
- Continue baking for 10 more minutes; it may be done or thicker pieces of fish take about another 5 or 10 minutes.
- You can tell it's done when you pierce with a fork or sharp knife; it will be tender and flaky with clear juices (not always apparent).
- Remove from oven and baste one more time, may have to tilt the dish so it will all pool at an end.
- Serve while hot with a spatula, draining off the excess melted butter mixture; it's not good for us; you can substitute an oil and less of it and it should be essentially the same.
- Squeeze some fresh lemon juice over the fish at the table if desired (a must in the past for all fish but well everything is getting more expensive).
Nutrition Facts : Calories 105.2, Fat 11.5, SaturatedFat 4.8, Cholesterol 15.3, Sodium 118, Carbohydrate 0.9, Fiber 0.3, Sugar 0.1, Protein 0.3
Tips:
- Choose fresh tilapia fillets. Fresh tilapia fillets should be firm to the touch and have a mild, slightly sweet smell. Avoid fillets that are slimy or have a strong fishy odor.
- Season the tilapia fillets generously. Cajun seasoning is a blend of spices that typically includes paprika, garlic powder, onion powder, cayenne pepper, and black pepper. You can also use your favorite fish seasoning blend.
- Sear the tilapia fillets in a hot skillet. Searing the fillets will help to lock in the flavor and create a crispy crust. Cook the fillets for 2-3 minutes per side, or until they are golden brown.
- Bake the tilapia fillets in a preheated oven. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Bake the tilapia fillets for 10-12 minutes, or until they are cooked through. The fillets are cooked through when they are opaque in the center and flake easily with a fork.
- Serve the tilapia fillets with your favorite sides. Cajun tilapia is a versatile dish that can be served with a variety of sides. Some popular options include rice, roasted vegetables, or a salad.
Conclusion:
Baked Cajun tilapia is an easy and delicious way to cook tilapia. The fillets are seasoned with a flavorful blend of Cajun spices and then baked in the oven until they are cooked through. The result is a flaky, tender fish that is full of flavor. Cajun tilapia is a great option for a weeknight meal or a special occasion.
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