Delicious. Easy. Economical. Sustainable. Does it get any better than that?
I’ve noticed lately that I’ve been eating less fish. Not because I don’t love it… but because it’s generally so expensive. ($18 per pound for Tuna?? Are you kidding me ??) And in these tough times, I’m watching every penny. Tilapia costs less than $10/pound for boneless fillets, and a 4 oz. portion is surprisingly generous. It has a mild flavor that’s enhanced by the seasoning. And Tilapia from the Americas (north, central or south) is on the safe list by the Monterrey Bay Seafood Watch.
Chile and Cilantro Stuffed Tilapia
serves 4 – 6
Seasoning: 2 tsp. each: chopped thyme (opt), parsley (opt), cilantro, jalapenos, scallions, chives (opt.), garlic, onions
6 tilapia fillets, preferably red snapper, mahi-mahi or tilapia)
2 limes, juiced
1cup panko or plain bread crumbs
1 tbs. oil
salt and pepper to taste
1. Combine ingredients for seasoning mixture. In a separate bowl, mix bread crumbs and oil.
2. Put fish on a baking sheet lined with parchment paper.
3. Season fish with salt and pepper. Squeeze lime juice over the filets. Divide the seasoning across the fillets and rub on top. Finally, sprinkle the bread crumbs on top.
4. Bake in 350 oven for 10 minutes, or until cooked through.