Archive for the ‘Fish Fridays’ Category

Fish Fridays: Volume 1, Baked Tilapia with Spicy Cilantro Cream Sauce
February 12, 2011

Catholics abstain from eating meat (in this case defined as meat from fowl or mammals) on Fridays as a sign of penance because Our Lord was crucified on a Friday. We thought we’d start a series of seafood and vegetarian dishes that are simple, inexpensive, and seasonal to be cooked on “Fish Fridays.”

I was inspired to create this Baked Tilapia with Spicy Cilantro Cream Sauce because of an amazing Stuffed Tilapia dish at a mexican seafood restaurant where we used to live in Waco, Texas. I craved this dish at least once a week when I was pregnant with our son, Benjamin, and I wanted to try to recreate it since we don’t have any similar restaurants here in Tallahassee. The Stuffed Tilapia was filled with delicious crab, shrimp, and veggies but what really made the dish was the spicy cream sauce. In order to make it more simple, I decided to bake the Tilapia in a spicy cream sauce and just have sauteed veggies and rice on the side.

Baked Tilapia with Spicy Cilantro Cream Sauce, Serves 4


4 fillets of Tilapia

Olive Oil

1 Pint  Heavy Whipping Cream

1-2 cloves of Garlic, minced

1-2 TBS lime juice

Handful of Cilantro, chopped

1/3 cup to 1/2 cup grated Parmigiano Reggiano

Spices (to taste):

Black Pepper, Salt, Cayenne Pepper, Chili Powder, Paprika, Thyme, Onion Powder, Cumin, and Garlic Powder (combine to make a Cajun style seasoning with the right amount of spicyness for you!)

Side Dishes: Brown Rice and Seasonal Vegetables


Start cooking the brown rice. Preheat oven to 400. Rinse Tilapia then season with olive oil, salt and pepper. Bake for 10 minutes.

While baking, add heavy whipping cream to a saucepan and barely bring to a boil. Add minced garlic, spices to taste, lime juice, cilantro, and grate the cheese into the sauce. Stir continuously until it becomes slightly thick but don’t let it boil too much or it’ll become a weird chunky consistency.

Remove Tilapia from the oven and cover with the Spicy Cilantro Cream Sauce (you will have some sauce left). Return to oven for approx. 15 minutes or until fish is done.

At this point, saute your veggies in olive oil. We used minced garlic, sliced onion, and diced carrots and a variety of baby greens from our garden.

Serve immediately once the fish is done and add some of the extra Spicy Cilantro Cream Sauce to the veggies and rice. Garnish the Tilapia with cilantro from your herb garden!