Best 8 Sonoran Tilapia Recipes
The Sonoran Tilapia, a unique and delectable freshwater fish native to the region of Sonora, Mexico, has captivated taste buds with its mild, delicate flavor and firm, flaky texture. Its versatility in culinary preparations makes it a popular choice among seafood enthusiasts. Whether you prefer the simplicity of grilled or pan-fried tilapia or the richness of a creamy sauce, this fish offers a culinary canvas that invites experimentation and creativity. Embark on a culinary journey as we explore the best recipes to cook Sonoran tilapia, promising a sensory experience that will tantalize your taste buds and leave you craving more.
Here are our top 8 tried and tested recipes!
PAN FRIED TILAPIA
Steps:
- Heat oven to 300 degrees F.
- In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.
- Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce.
- Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.
SONORAN TILAPIA
A Southwestern twist on a Provencal classic. Serve over Mexican rice.
Provided by Gibson
Categories Mexican Recipes
Time 1h
Yield 3
Number Of Ingredients 22
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 17.6 g, Cholesterol 51.5 mg, Fat 29 g, Fiber 4.9 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 2408.4 mg, Sugar 5.5 g
SONORAN TILAPIA
A Southwestern twist on a Provencal classic. Serve over Mexican rice.
Provided by Gibson
Categories Mexican Recipes
Time 1h
Yield 3
Number Of Ingredients 22
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 17.6 g, Cholesterol 51.5 mg, Fat 29 g, Fiber 4.9 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 2408.4 mg, Sugar 5.5 g
SARAH'S TILAPIA
OK, here it is! My FIRST recipe post to the site, This recipe was given to me by my mom, I have NO idea where she got it, but it is just awesome, simple to make, and it is the ONLY fish my picky, picky 11 year old daughter will eat, she loves it! She actually BEGS me to make it. Update: After reading the reviews, I just want to emphasize the importance of using Panko breadcrumbs in this recipe. It makes a HUGE difference! I also have never baked this fish, so cannot predict the results. For those who have commented that the breading isn't sticking well, I have found that this happens to me as well, when I have used too much of the mustard/mayo combo. A thin coating is best! I hope you all enjoy this recipe, and thanks for taking the time to review it!
Provided by blueguitargirl1985
Categories Tilapia
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large non-stick skillet over med. heat.
- Combine mayo and mustard in small dish ( if not using Dijonnaise).
- Combine next 4 ingred. on a plate and mix well.
- Brush thin coating of mustard mayo combo on to both sides of each fish fillet. (about 1 Tbsp for each fillet).
- Press each coated fillet into Panko crumb mixture, (both sides) coating well. Press more crumbs into any bare areas.
- Saute fillets in hot oil until lightly browned, (about 3 to 4 min) Turn and saute other side until lightly browned and fish is opaque ( about 4 to 5 min).
- Serve with lemon wedges.
Nutrition Facts : Calories 672.4, Fat 28.4, SaturatedFat 5.1, Cholesterol 170.1, Sodium 765.5, Carbohydrate 30.8, Fiber 2.4, Sugar 2.9, Protein 74
SONORAN TILAPIA
A Southwestern twist on a Provencal classic. Serve over Mexican rice.
Provided by Gibson
Categories Mexican Recipes
Time 1h
Yield 3
Number Of Ingredients 22
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 17.6 g, Cholesterol 51.5 mg, Fat 29 g, Fiber 4.9 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 2408.4 mg, Sugar 5.5 g
SEASONED TILAPIA FILLETS
If you need a healthy, keep-it-simple solution to dinner tonight, you just found it. This restaurant-quality tilapia fillet recipe relies on spices you're likely to have on hand to deliver big flavor. This is how to make tilapia. -Dana Alexander, Lebanon, Missouri
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Place tilapia in a greased 11x7-in. baking dish; drizzle with butter. In a small bowl, mix remaining ingredients; sprinkle over fillets., Bake, covered, 10 minutes. Uncover; bake until fish just begins to flake easily with a fork, 5-8 minutes.
Nutrition Facts : Calories 193 calories, Fat 7g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 589mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
SONORAN TILAPIA
A Southwestern twist on a Provencal classic. Serve over Mexican rice.
Provided by Gibson
Categories Mexican Recipes
Time 1h
Yield 3
Number Of Ingredients 22
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 17.6 g, Cholesterol 51.5 mg, Fat 29 g, Fiber 4.9 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 2408.4 mg, Sugar 5.5 g
SONORAN TILAPIA
A Southwestern twist on a Provencal classic. Serve over Mexican rice.
Provided by Gibson
Categories Mexican Recipes
Time 1h
Yield 3
Number Of Ingredients 22
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 17.6 g, Cholesterol 51.5 mg, Fat 29 g, Fiber 4.9 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 2408.4 mg, Sugar 5.5 g
Tips:
- Use a flavorful and sturdy fish like tilapia, halibut, or sea bass.
- To achieve crispy skin, pat the fish dry before cooking and score the skin with a sharp knife.
- To prevent the fish from sticking to the pan, make sure the pan is hot before adding the fish and don't move the fish around too much while cooking.
- Use a combination of olive oil and butter to get the best flavor and texture.
- Add aromatics like garlic, shallots, or thyme to the pan to enhance the flavor of the fish.
- Don't overcook the fish! It should be cooked until it is opaque and flaky, but not dry.
- Serve the fish immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Sonoran tilapia is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is easy to make and can be customized to your own taste preferences. With its crispy skin, tender flesh, and flavorful sauce, Sonoran tilapia is sure to be a hit with your family and friends.
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