Everyone should be eating tilapia. It’s almost impossible to overcook, it’s mild, lean, has a nice texture between flakey and steaky, and is great for oven-baking, pan-frying, and steaming. Plus, domestic tilapia is farmed using environmentally sound practices. Did I mention it’s inexpensive, too? Why wouldn’t you try this wonderful white fish?
Ingredients
3 cups homemade garden vegetable sauce or jarred salsa
11⁄2 pounds tilapia (defrosted if frozen), halved lengthwise to yield 6 fillets
Salt
Juice of 1 orange
Finely chopped fresh basil, chives, cilantro, or parsley for serving (optional)
Season the fish. Heat the oven to 375°F. Spread six 12″-square pieces of foil across your work surface. Spoon 1⁄2 cup of sauce just off the center of each square and top with a tilapia fillet. Sprinkle each fillet with a little salt and 2 teaspoons of orange juice.
Fold the packets and bake. Fold the foil over the fish fillet and roll and crimp the edges to seal. Repeat with the remaining fillets. Place the packets on a baking sheet and bake for 20 minutes. Remove the pan from the oven and cut a slit in the top of each pouch to let some of the steam escape (be careful!). Cut or tear open the side of the packet and slide the fish and sauce out. Sprinkle with herbs (if using) and serve hot.
Cook Smart
If your market doesn’t have tilapia, this recipe works just as well with salmon, snapper, flounder, and even halibut.
