I had a discussion recently with a group of friends about tilapia. If you’ve never had tilapia, it is a very mild white fish. The consensus in the room was that tilapia is rather boring, and if given the choice, most would steer clear of it and opt for another dish focus.
I would have to disagree. While it is true that tilapia alone is very mild of flavor, it works as the perfect canvas to highlight other chosen flavors – namely, chili peppers. There are many good things about tilapia that should be considered. Not only is it good for you, but it is also an inexpensive fish when purchased from the grocery store, and it is easy to come by. Like most fish, it is low in calorie, so a perfect choice for those on a calorie conscious diet.
Here is a recipe that takes full advantage of this mild wonder fish. I incorporate roasted poblano and jalapeno peppers, of course, but also chili powder, pecans, and a bit of orange juice for a light citrus finish. I love this recipe, and I hope you do as well.
Baked Tilapia Topped with Roasted Peppers and Ham
- 2 tilapia fillets
- 1 poblano pepper, roasted, peeled and diced
- 1 jalapeno pepper, roasted, peeled and diced
- 2 ounces cooked ham, diced
- 1 ounce raw pecans, chopped
- 1/4 cup white wine
- Juice from 1/2 orange
- Chili powder
- Salt and pepper to taste
- Spray oil
- Preheat oven to 350 degrees.
- Season tilapia fillets with chili powder and salt and pepper to taste. NOTE: We used a chili powder blend.
- Bake fillets 10-12 minutes, or until fillets are light and flaky throughout.
- While fish is cooking, heat a saute pan to medium and lightly spray with oil. Add ham and pecans and roast about 4 minutes.
- Add white wine and reduce by half, about 6 minutes.
- Add to a mixing bowl and add orange juice and roasted peppers. Toss to combine. Season with salt and pepper as needed.
- Serve over tilapia fillets!