Rating: 4.57 stars
92 Ratings
  • 5 star values: 63
  • 4 star values: 22
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

A Southwestern twist on a Provencal classic. Serve over Mexican rice.

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • 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.

Nutrition Facts

440 calories; protein 26g; carbohydrates 17.6g; fat 29g; cholesterol 51.5mg; sodium 2408.4mg. Full Nutrition
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Reviews (71)

Most helpful positive review

Rating: 5 stars
02/16/2010
Outstanding! I simplified the ingredients list by eliminating Anaheim chile peppers, cayenne pepper, oregano, red pepper flakes and Worcestershire sauce. Also eliminated salt and reduced oil to 2 tablespoons (just enough to cover the bottom of the baking dish and brush onto the fish). Substituted a can of diced tomatoes for the plum tomatoes. I didn't have Creole Seasoning, so I threw in a combination of Cajun and Chipotle spices, Ancho Chili Powder, and I brushed some Creole Mustard onto the fish. Served with a side of Tri-colored Couscous and asparagus. Read More
(26)

Most helpful critical review

Rating: 3 stars
02/13/2018
It was ok but needlessly complicated and it definitely didn't need that cup of chicken broth in the salsa. If I make it again which I'm not sure I will I won't even touch the fish until the salsa is cooked. And I'll add 3/4 of the cilantro to the salsa as it cooks and save 1/4 for garnishing the finished dish because sprinkling it over the tilapia before baking is a waste. No flavor contribution at all. Also why use butter instead of oil? With all the bold flavors you'll never taste it. And I'll saute the fish in a cast iron skillet and not bother with the oven at all. Read More
92 Ratings
  • 5 star values: 63
  • 4 star values: 22
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/16/2010
Outstanding! I simplified the ingredients list by eliminating Anaheim chile peppers, cayenne pepper, oregano, red pepper flakes and Worcestershire sauce. Also eliminated salt and reduced oil to 2 tablespoons (just enough to cover the bottom of the baking dish and brush onto the fish). Substituted a can of diced tomatoes for the plum tomatoes. I didn't have Creole Seasoning, so I threw in a combination of Cajun and Chipotle spices, Ancho Chili Powder, and I brushed some Creole Mustard onto the fish. Served with a side of Tri-colored Couscous and asparagus. Read More
(26)
Rating: 5 stars
09/07/2010
I loved this dish as did hubby. I left out the red pepper and half the cayenne to cut down on the spice and I left out the wine since I didn't have any and don't like it anyway. I used lemon instead of lime and dried cilantro rather than fresh because that's what I had. Definitely worthy of making again! I served it with "Spanish Rice Original" from this site which was also a winner. Yum! Read More
(12)
Rating: 5 stars
04/12/2010
I reduced the amount of oil used to lighten it up a bit and cut back on some of the salt as well - delicious and perfectly spicy - wonderful recips and sure to be a future favorite. Read More
(11)
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Rating: 5 stars
02/08/2010
This was fabulous! I had six people so increased the servings. Added one more chile and couple cloves garlic (we love extra) simmered more than 20 mins to cook down.... but stayed true to the rest of recipe and it got raves. Also great over chicken breasts prepared the same way. Served with the Best Spanish Rice recipe and dinner was a huge success. Will definitely serve again! Read More
(8)
Rating: 4 stars
04/22/2010
This recipe is awesome!! It appears chic/high class but is really quite simple to make. The first time I prepared it I found it too salty and a little too spicy. The second around I eliminated all the salt (the Creole season I use has a good amount in it already) and cut out the cayenne...PERFECTION!! Read More
(8)
Rating: 5 stars
03/01/2010
Excellent! I normally don't like fish and have been looking for a recipe that is good enough that I can add to regular rotation. This dish did it! I'm very happy that I'll now be able to have fish on a regular basis. Restaraunt quality for sure! Read More
(7)
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Rating: 5 stars
08/02/2010
We reall enjoyed this. I cut way back on the olive oil to make this more figure friendly and the fish still had great flavor. The sauce was excellent. Read More
(6)
Rating: 5 stars
05/20/2010
Heavenly fish! All 7 of my kids love it! Not an easy task in my house! It is so easy and delicious! And healthy to boot! Read More
(6)
Rating: 4 stars
10/04/2010
This was delicious but like other reviewers suggested DO NOT ADD MORE SALT! There is enough salt in the Creole seasoning already. I think it's more flavorful to use canned tomatoes instead of fresh but drain them (I forgot). I served it over red Quinoa which is a nice alternative to rice and does a good job absorbing liquid. Read More
(6)
Rating: 3 stars
02/13/2018
It was ok but needlessly complicated and it definitely didn't need that cup of chicken broth in the salsa. If I make it again which I'm not sure I will I won't even touch the fish until the salsa is cooked. And I'll add 3/4 of the cilantro to the salsa as it cooks and save 1/4 for garnishing the finished dish because sprinkling it over the tilapia before baking is a waste. No flavor contribution at all. Also why use butter instead of oil? With all the bold flavors you'll never taste it. And I'll saute the fish in a cast iron skillet and not bother with the oven at all. Read More