Note: If this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com. Thank you!
I know some of you have been waiting for the recipe. So without further a do, here it is as promised. 🙂
Prepare the ingredients.
2-3 Tilapia fillets, seasoned with salt and pepper
1 cup cocktail shrimps
mini bell peppers
1 can (8 oz.) pineapple tidbits
1/2 cup of orange pineapple juice
sweet chili sauce
orange zest of 1 orange
2-3 tablespoons all-purpose flour
salt and pepper to taste
Roast the bell peppers by placing them on the burner stove with low heat. You will hear a cracking sound while roasting. Don’t panic. It’s just the peppers’ skin popping. I roasted the peppers only until they are somewhat soft. Place them on a platter. Set aside.
Coat a heated skillet with olive oil and add the seasoned tilapia. Cover and cook until brown. Turn over to the other side and cook until brown. Remove from the pan and put them on the plate with the roasted bell peppers.
Cook the sauce. On the same skillet, add about 1 tablespoon of olive oil or butter. Add the shrimp and cook for 1-2 minutes. Add in the flour and stir until a paste is formed. Using a whisk, add the pineapple orange juice and whisk constantly until you create a smooth roux. Add the orange zest and sweet chili sauce and pineapple tidbits. Season with salt and pepper to your taste. Remove from heat and pour over the cooked Tilapia fillets.
Serve warm with your favorite starch. Bon Appetit! 🙂
I was supposed to publish this last night, but I was just too sleepy. Anyway, here it is! 🙂
What’s for dinner?
Seasoned pan-grilled Tilapia fillets with green veggies tossed in poppy seed dressing. Ooh la la! 🙂
I like to prepare healthy dishes without sacrificing taste for substance. This recipe would make you want to eat the entire bowl because it’s so flavorful. It’s not boring so to speak. 🙂
4 fl. measuring cups of cut Romaine lettuce
1 fl. measuring cup broccoli florets
3 seasoned Tilapia fillets, cut in small pieces
2 tomatoes, seeded and cut diagonally
1/3 of Italian cucumber, thinly sliced
2 tablespoons bacon bits
kalamata olives (omit if you are counting calories)
salt and pepper to taste
Briana’s Poppy seed salad dressing (a must brand)
Sprinkle cut Tilapia fillets with roasted garlic seasoning, salt and pepper. Set aside.
Heat oil in skillet over medium heat and add the tilapia when hot. Cook until brown about 1 minute. Turn and cook on the other side until brown.
I almost forgot to take a photo. I started removing the fillets from the pan, lol. Anyway, set aside cooked Tilapia fillets.
Put the lettuce, broccoli, tomatoes, olives, bacon bits, and cucumber in large salad bowl. Drizzle with the poppy seed dressing and toss to combine. Place warm tilapia over salad and serve immediately. Enjoy!
Sometimes you don’t need a lot of ingredients to make a delicious meal. Here’s another recipe I made a long time ago that was succulent and it’s ready in less than 30 minutes. You can add steamed vegetables, salad or potato dishes to complement it if you prefer. I added mine with roasted garlic and herbs couscous. Plain and simple but delicious and satisfying.
*Note: Make sure the pan is hot enough before adding the fish or it will stick to the pan and falls apart when you flip it. It wouldn’t be as appetizing as the picture. The lemon and pepper seasoning already has salt, so use salt sparingly.
3 Tilapia fillets
3 tablespoons olive oil
Weber’s Lemon and Pepper seasoning
pinch of salt for each fish
lemon slices and cilantro for garnish
Season the Tilapia fillets with lemon and pepper seasoning and salt.
Heat a skillet or a pan with a lid over medium heat and coat with olive oil when hot.
Add the Tilapia fillets. Cover and cook for 3 minutes.
Turn heat to medium-low at this point and turn to the other side.
Squeeze the lemon over the fish. Cover and let cook for about 3 to 5 minutes or until the fish is tender.
Garnish with lemon slices and cilantro. Serve immediately with your favorite side dish.
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