Tilapia Plate Recipe

Prepare fish

Pat the tilapia fillets dry with paper towels. Place fillets on a plate and drizzle with 2 tbs olive oil and 2 tbs lime juice. In a small bowl combine salt, black pepper, garlic powder, smoked paprika and chopped cilantro; sprinkle evenly over fillets and rub gently to coat both sides.

For Spicy Picante style - season and cook

If making Spicy Picante, mix cayenne and chili powder into the seasoned fillets. Heat 1 tbs olive oil in a large nonstick skillet over medium-high heat. When hot, add the fillets skin-side down (if skin on) or presentation side down. Cook 2–3 minutes until golden, carefully flip and cook 2–3 more minutes until opaque and flake easily (internal temp 145°F/63°C). Transfer to a warm plate and keep covered. Spoon warmed Picante Sauce over fillets before serving.

For Griddled style - cook

If making Griddled style, melt 2 tbs butter in a heavy griddle or skillet over medium-high heat. Add fillets and cook 2–3 minutes per side until golden and cooked through. Remove and keep warm.

Heat 1 tbs olive oil in a small saucepan over medium heat. Add the chopped onion and jalapeño and sauté 3–4 minutes until softened. Add minced garlic and sauté 30 seconds until fragrant. Stir in tomato sauce, diced tomatoes, ground cumin and salt. Bring to a simmer, reduce heat to low and cook 6–8 minutes to blend flavors. Finish with 1 tbs lime juice. Keep warm and spoon over cooked tilapia when plating.

Rice: If not already prepared, heat 2 cups cooked white rice in a covered saucepan with a splash (1–2 tbs) of water over low heat for 3–4 minutes, fluff with fork and keep warm.

Refried beans: Warm 1 cup refried beans (or black beans) in a small saucepan over medium-low heat, stirring occasionally, 4–6 minutes until hot. If using canned refried beans, stir in 1–2 tbs water to loosen as needed.

Salad: In a bowl combine mixed salad greens, diced tomato and sliced cucumber. Toss with 4 tbs vinaigrette just before plating.

Guacamole & sour cream & salsa: Portion 1 cup guacamole, 1/2 cup sour cream and 1/2 cup salsa into small serving ramekins. Keep chilled until serving.

Tortillas: Wrap 8 tortillas in foil and warm in a 300°F (150°C) oven for 8–10 minutes, or heat on a dry skillet 20–30 seconds per side. Offer choice of Flour, Wheat, Spinach or Corn.

Plate assembly: On each plate place a portion of rice (about 1/2 cup), a scoop of refried beans (about 1/4 cup), a pile of salad, a warmed tilapia fillet (or 2 fillets for larger appetite). Add a spoonful of guacamole, a dollop of sour cream and a spoon of salsa. Garnish fish with a lime wedge and additional chopped cilantro. Serve with 2 tortillas per person.