Chipotle Tilapia Recipe

Prepare fish

Pat the tilapia fillets dry with paper towels. Season both sides lightly with 1/2 tsp of the kosher salt and 1/2 tsp of the black pepper. Place fillets in a shallow dish or zip-top bag.

Make marinade

In a small bowl, combine minced chipotle peppers in adobo, fresh lime juice, 2 tbs olive oil, grated garlic, ground cumin, smoked paprika, remaining 1/2 tsp salt and 1/2 tsp black pepper. Whisk until blended.

Pour the marinade over the tilapia, coating both sides. Marinate in the refrigerator for 15–30 minutes (no more than 30 minutes for delicate tilapia to avoid texture changes).

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Add 1 tbs olive oil and 2 tbs unsalted butter; swirl to coat and melt the butter.

Remove tilapia from the marinade allowing excess to drip off. Reserve any remaining marinade (do not reuse raw marinade unless boiled). Place fillets in the hot pan, presentation side down first, leaving space between fillets. Cook undisturbed for 2–3 minutes until golden and a crust forms.

Carefully flip the fillets using a spatula. Cook 1.5–3 minutes more depending on thickness, until fish is opaque and flakes easily with a fork (internal temperature 135–140°F / 57–60°C). If the pan becomes dry, add a small splash of water or the reserved marinade cooked briefly to deglaze and finish the sauce—cook marinade to a simmer for at least 1 minute to kill bacteria before spooning over fish.

Once cooked, remove fillets to a warm plate. Spoon pan juices over the fish and sprinkle with chopped fresh cilantro. Squeeze lime wedges over each portion to taste.

Serve chipotle tilapia with sliced avocado, red onion and crumbled cotija or feta. Offer warm tortillas or steamed rice on the side. For tacos: flake tilapia and assemble in tortillas, top with avocado, onion and a squeeze of lime.