(6-ounce) tilapia fillets
Cooking spray
1/2 cup fresh orange juice (about 1 orange)
3 tablespoons fresh lime juice
1 tablespoon brown sugar
1 tablespoon extra-virgin olive oil
2 teaspoons lower-sodium soy sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
garlic cloves, crushed
1/2 teaspoon paprika


1. Arrange fish in a single layer in a shallow roasting pan coated with cooking spray. Combine orange juice and next 9 ingredients (through garlic); pour over fish. Let stand 15 minutes.

2. Preheat broiler.

3. Sprinkle fish with paprika; broil 15 minutes or until desired degree of doneness. Drizzle sauce over fish.



ripe mango, seed removed, peeled and diced
Grated peel and juice of 1 medium lime
green onions, coarsely chopped (2 tablespoons)
tablespoon honey
teaspoon kosher (coarse) salt


tablespoons milk
cup Original Bisquick™ mix
teaspoon kosher (coarse) salt
teaspoon freshly ground pepper
tilapia fillets (1 lb)
cup vegetable or canola oil
teaspoon chili paste
tablespoon chopped fresh cilantro


  • 1 In food processor, place all sauce ingredients. Cover; process until smooth. Set aside until serving time.
  • 2 In shallow dish, beat egg and milk with fork. In another shallow dish, mix Bisquick mix, salt and pepper. Dip fillets in egg mixture, then coat with Bisquick mixture.
  • 3 In 12-inch skillet, heat oil and chili paste over medium heat; stir to combine. Cook fillets in oil 4 to 6 minutes, turning once, until golden brown and fish flakes easily with fork.
  • 4 To serve, place fish on serving platter or individual plates. Drizzle evenly with sauce; sprinkle with cilantro.



1/2 cup mayonnaise

  • 2 Tbs. minced red onion
  • 2 Tbs. sweet pickle relish or dill pickle relish
  • 2 Tbs. minced fresh flat-leaf parsley
  • 1 Tbs. capers, drained, rinsed, and chopped
  • 2 tsp. fresh lemon juice
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 2 cups fresh white breadcrumbs
  • Kosher salt and freshly ground black pepper
  • 4 skinless tilapia fillets (about 4 oz. each)
  • Vegetable oil for the pan
  • 1 large lemon, cut into wedges

Position a rack in the center of the oven and heat the oven to 200°F. Line a baking sheet with paper towels and set aside.

In a small bowl, stir together the mayonnaise, red onion, relish, parsley, capers, and lemon juice. Cover and refrigerate.

Line up three wide shallow dishes. Put the flour in the first; beat the eggs lightly in the second; put the breadcrumbs in the third. Season the tilapia with salt and pepper. Working with one fillet at a time, coat it with flour and shake off the excess. Then dip the fillet in the egg and dredge it in the breadcrumbs, patting them on to help them adhere. Set each breaded fillet on a plate or tray as you finish it.

Pour the oil 1/4 inch deep into a 10- to 12-inch skillet. Heat over medium heat until it is hot but not smoking, or until a breadcrumb sizzles and browns quickly when dropped in the oil. Cook two of the tilapia fillets until they are crisp and browned, 2 to 3 minutes on each side. Transfer to the baking sheet, sprinkle with salt, and keep warm in the oven while you cook the remaining two fillets.


Serve immediately with lemon wedges and the tartar sauce.


Tilapia Fish Tacos
  • 2 lbs. tilapia fillet
  • 6 to 8 pieces (8 inch diameter) flour tortilla
  • 1 cup tomato, diced
  • 1 medium red onion sliced
  • ¾ cup cilantro chopped
  • 1 piece lime
  • 1 cup purple cabbage, thinly sliced
  • 1 medium jalapeño, chopped
  • 4 teaspoons salt
  • 1½ tablespoons chili powder
  • 1 cup sour cream
  • 1 tablespoon olive oil
  1. In a medium bowl, create the salsa fresca by combining tomatoes, cilantro, onion, jalapeño, olive oil, and juice of 1 lime. Mix gently. Set aside.
  2. Rub salt and chili powder on the tilapia fillets.
  3. Heat a pan and sear both sides of the tilapia until fully cooked. This might take about 3 to 5 minutes per side depending on the thickness of the fillet. Remove the fish from the pan and chop into serving pieces (about 1 x 1 inch).
  4. Cover the tortilla with paper towel and microwave for 30 seconds.
  5. Lay each flour tortilla in a flat surface. Arrange about ½ cup of chopped tilapia, salsa fresca, and chopped cabbage over each tortilla. Top with a tablespoon of sour cream, and squeeze a little lime juice.
  6. Transfer to a serving plate. Serve.
  7. Share and enjoy!


Grilled Tilapia with Lemon Butter, Capers and Orzo

  • Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.

    Heat the grill to high.

    Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley



Cut the reserved tilapia into 1/2-inch chunks and put them into a glass bowl. Top with the onion, tomato, and jalapeno. Pour in the orange and lime juices and stir gently to mix. Cover and refrigerate for 1 hour. Don't let it marinate longer or the fish will turn mushy.

While the fish is marinating, heat the oven to 350 degrees F. Spray a baking sheet lightly with cooking spray. Cut the tortillas into 6 wedges and spread them on the baking sheet in 1 layer. Bake in oven until lightly browned and crisp about 12 to 15 minutes. Sprinkle with salt.

Serve the ceviche in small bowls garnished with the cilantro and with the tortilla chips on the side.



BBQ Mango Tilapia

  • In a medium bowl, combine tomato sauce, mango nectar, ketchup, brown sugar, vinegar, molasses, and garlic powder. Whisk thoroughly, and then stir in diced tomatoes and mango. Place fish and sauce in a container and toss to coat. Cover and let it marinate in the refrigerator for 30 minutes. 

    Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add fish and marinade. Once marinade begins to simmer, cover and cook until the fish is tender and cooked through, about 5 minutes. Plate the tilapia and top with any excess marinade from the skillet. Garnish with cilantro and enjoy!

    Per serving: Calories: 197; Total Fat: 2.5 grams; Saturated Fat: grams; Protein: 26.5 grams; Total carbohydrates: 18 grams; Sugar: 15 grams; Fiber:1 gram; Cholesterol: milligrams; Sodium: 500 milligrams