Seasoned tilapia fillets are covered with fresh cilantro and a squeeze of fresh lime and baked, then served with a flavorful sauce of Anaheim chile pepper, olives, and tomatoes in this creative dish.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
440 Calories
Recipe Instructions
Step 1
Preheat an oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
1 tablespoon butter
3 cloves garlic, minced
¼ teaspoon cayenne pepper
1 teaspoon ground black pepper
½ teaspoon Worcestershire sauce
1 cup chicken stock
½ teaspoon dried oregano
1 lime, juiced
¼ teaspoon ground cumin
1 teaspoon crushed red pepper flakes
4 roma (plum) tomatoes, chopped
¼ cup dry white wine
1 teaspoon kosher salt
½ cup chopped fresh cilantro
1 (4 ounce) can sliced black olives
1 tablespoon Creole seasoning
½ cup chopped yellow onion
¼ cup extra-virgin olive oil, divided
3 (4 ounce) fillets tilapia fillets
1 large Anaheim chile pepper - stemmed, seeded, and chopped
