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My review
Sonoran Tilapia
Gibson
"A Southwestern twist on a Provencal classic. Serve over Mexican rice."
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Ingredients
1 h servings 440 calsOriginal recipe yields 3 servings
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Directions
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- 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.
Nutrition Facts
Per Serving: 440 calories; 29 g fat; 17.6 g carbohydrates; 26 g protein; 51 mg cholesterol; 2408 mg sodium. Full nutrition
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Reviews
Read all reviews 6784 Ratings
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Most helpful positive review
2/14/2010
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...
Most helpful critical review
2/13/2018
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 ...
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2/14/2010
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...
9/3/2010
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 i...
4/10/2010
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.
4/21/2010
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 elimina...
2/7/2010
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 ...
3/1/2010
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...
10/3/2010
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...
8/2/2010
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.