An easy mixture of herbs and spices seasons this slight tilapia, and it profits even greater flavor from a delectable roasted crimson pepper mayonnaise. Drizzle some of the scrumptious mayonnaise aggregates over each serving or serve it on the side for family or pals to apply as they please. If you want some warmth, upload a piece of Sriracha sauce, cayenne pepper, or warm sauce to the mayonnaise.
This tilapia recipe is short and smooth to prepare and bakes in as little as 15 minutes. The seasonings and mayonnaise mixture supply the slight fish fillets the burst of taste they want.
Use roasted purple bell peppers from a jar or make your own. See the pointers underneath the recipe for a few ways to roast bell peppers at domestic.
- For the Fish:
- 1 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried leaf thyme
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 8 to 10 tilapia fillets, about 3 to 4 ounces each
- 1 to 2 tablespoons melted butter or butter-flavored nonstick cooking spray
- For the Roasted Red Pepper Mayonnaise:
- 1/2 cup mayonnaise
- 3 tablespoons chopped roasted red bell peppers (see below)
- 1/2 teaspoon lemon juice
- Dash garlic powder
- Dash onion powder
- salt, to taste
Steps to Make It
- Heat oven to 400 F. Line a baking pan with foil and spray with nonstick cooking spray.
- Combine the paprika, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon thyme, 1/4 teaspoon salt, and pepper.
- Arrange the tilapia on the baking sheet; drizzle with a small amount of melted butter or spray lightly with butter-flavored spray and sprinkle fillets evenly with the spice mixture.
- Bake for 15 to 20 minutes, until cooked through and fish flakes easily with a fork.
- Meanwhile, combine the mayonnaise, chopped roasted red pepper, lemon juice, dashes or onion and garlic powder in a blender (or use an immersion or stick blender). Blend until smooth. Add salt to taste and serve with the fish.
How to Roast Bell Peppers
Broiler Method: Heat the broiler to high heat and line a baking sheet with foil. Place whole peppers on the baking sheet (as many as you like). Broil the peppers for about 7 to 10 minutes a few inches from the heat source, turning several times to char all sides. Immediately remove the charred peppers to a bowl. Cover the bowl and let the peppers stand for about 15 to 25 minutes, or until cool enough to handle, The steam will loosen the skins. Peel the peppers and use them in the recipe.
Gas Burner or Grill: Turn the burner or grill (gas or charcoal) on high and place a whole pepper directly on the flame. Using tongs, turn it several times, until all sides are charred.Open Next Page To See More!