Recipes Sonoran Tilapia 4.6 (91) 72 Reviews 11 Photos A Southwestern twist on a Provencal classic. Serve over Mexican rice. Recipe by Gibson Published on June 22, 2017 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hrs Servings: 3 Yield: 3 servings Jump to Nutrition Facts Ingredients 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 Directions Preheat an oven to 350 degrees F (175 degrees C). 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. I Made It Print Nutrition Facts (per serving) 440 Calories 29g Fat 18g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved