Sonoran Tilapia


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

Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hrs
3 servings


  • ¼ cup extra-virgin olive oil, divided

  • 3 (4 ounce) fillets tilapia fillets

  • 1 tablespoon Creole seasoning

  • 1 teaspoon ground black pepper

  • 1 teaspoon kosher salt

  • ½ cup chopped fresh cilantro

  • 1 lime, juiced

  • 1 tablespoon butter

  • 3 cloves garlic, minced

  • ½ cup chopped yellow onion

  • 1 large Anaheim chile pepper - stemmed, seeded, and chopped

  • 4 roma (plum) tomatoes, chopped

  • ¼ cup dry white wine

  • 1 cup chicken stock

  • 1 (4 ounce) can sliced black olives

  • ¼ teaspoon ground cumin

  • ¼ teaspoon cayenne pepper

  • ½ teaspoon dried oregano

  • 1 teaspoon ground black pepper

  • 1 teaspoon kosher salt

  • 1 teaspoon crushed red pepper flakes

  • ½ teaspoon Worcestershire sauce


  1. Preheat an oven to 350 degrees F (175 degrees C).

  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.

  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.

  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.

Nutrition Facts (per serving)

440 Calories
29g Fat
18g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 440
% Daily Value *
Total Fat 29g 37%
Saturated Fat 6g 31%
Cholesterol 52mg 17%
Sodium 2408mg 105%
Total Carbohydrate 18g 6%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 26g
Vitamin C 56mg 282%
Calcium 123mg 9%
Iron 3mg 17%
Potassium 942mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.