Chili-Lime Marinated Tilapia
Noreen May 21, 2012 5
Another quick and easy protein I love to have on hand is frozen fish fillets. Tilapia, is one such fish that I like to buy cos it’s inexpensive and comes very well packed in individual packets, which makes it easy to thaw. Tilapia is a delicate and lean fish  that easily takes on the flavor of the seasonings you use.

In this dish, I marinated the fish fillets in a spicy (almost batter-like) garlic-chili and lime marinate and pan fried it. I would imagine that you could also bake the fish and it’ll taste just the same. I just prefer frying it  in a non-stick pan cause it’s quick and easy.







The spicy tilapia fillets go great with a fresh, sweet and tangy mango salsa/salad.







Chili Lime Tilapia

Ingredients:
4 tilapia fillets
4 cloves of garlic, roughly chopped
Juice of 1/2 a Lime
1 tsp cayenne powder
1 tsp paprika
1 tsp cumin
1 tsp onion salt
1 egg white
1/2 cup vegetable oil

Method:
- Start by blending the roughly chopped garlic along with the juice of half a lime in a food processor/blender, until it becomes a paste.
- Then add the cayenne, cumin powder, paprika, one egg white and onion salt and blend until it’s all well mixed.
- While the blender is running, pour in the oil in a slow and steady steam, just like you’re making mayonnaise.
- Pour the spicy marinade over the fish fillets and using a brush, make sure to coat both sides of the fillets well. Leave them to marinade for about 15-30 minutes.
- Heat a pan on medium and pan fry the fillets of fish for about 6-7 minutes on each side until tender. There’s no need to add any oil to the pan if you’re using a non-stick, as the marinade itself contains oil.
- Serve with some sweet and tangy mango salsa.(see recipe here)




5 Comments »

  1. Lavinia May 21, 2012 at 11:32 pm - Reply

    amazing recipe

  2. Neolla Lobo July 3, 2012 at 11:57 am - Reply

    Nice one!

  3. Jon Parker April 11, 2013 at 3:45 pm - Reply

    Googled in to this recipe and made it for dinner tonight. Followed recipe exactly except for using olive oil (didn’t have vegetable). Very flavorful, but I’m not sure what the purpose of the egg white is. Can you tell me what it’s for? I did love the recipe and it will probably be my go-to for tilapia.

  4. Michelle Devon (Michy) May 23, 2013 at 4:11 pm - Reply

    Absolutely nummy! I loved it!

    Jon, the egg white is basically to make the aioli marinade (it’s how mayo is made, with egg white–and if you get any yolk in it, the marinade/mayo won’t thicken up well!)

    thanks for a wonderful recipe idea!

  5. LA February 21, 2014 at 10:33 pm - Reply

    I suppose the egg white is to help the marinade stick to the fish? @Michelle, egg yolks are used in mayo.

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