Cooking Tilapia Fillets?

From another non-fish eater, olive oil and lemon juice didn't work for me. I still knew it was fish, lol.

Sauteed (or probably baked, but I haven't tried that) with breadcrumbs (regular or panko) works for me.

Good luck!
 
We put ours in a foil pack with lemon pepper drawling with veggies it is soooooo good
 
I haven't seen the way we make ours listed yet. The kids love it.
Mix crushed cornflakes, salt, pepper, paprika, parmesan and a small amount of breadcrumbs in a ziploc bag. Then, dip fish in olive oil and then shake in ziploc bake. Then bake until fish is done.
 
I like to treat them kinda like Wolfgang Puck treats a chicken breast...sauteed w/ parmesan, crushed macadamia nuts, & bread crumbs. The other night I was out of macadamia nuts, so I used crushed sunflower seeds instead. My fam thought they were in HEAVEN!!! :rotfl:
 
It's not one of my favorites; too bland for my taste. I usually either blacken it to give it some flavor, or if I'm pressed for time, do the "fallback fish broil" method: garlic powder and fat-free bottled italian dressing.
For that, you put the fish in a foil-lined broiler pan, generously sprinkle it with garlic powder, then pour on a bit of italian dressing. Put it in the broiler for around 8 minutes, and you're done.
 
I hate fish but my stepdad loves it.


I salt and pepper, spray a little shot of pam in my saute pan and put the fish in to lightly cook on med/low med. I cook it only till the fish goes white then flip and let the other side begin to cook. Once both sides are white but the center is still traslucent I pour salsa or canned tomatoes (if I use plain tomatos I add seasonings like season salt, or garlic etc and often chop up onion or peppers) over the fish, cover the pan, and simmer on low till done.

He really likes this, but I can't personally tell you how it tastes. However it smells like salsa or tomatoes when it comes out of the pan, NOT like fish.

I use the frozen bagged fillets (they are ind packaged in the bag) sometimes I do thaw them but honestly I put them in frozen most of the time and they actually seem moister, But I do pretty much stew them in the salsa so that helps keep them moist as well.
 
My favorite is to cover it in Teriyaki sauce and bake or grill.
 
We eat tilapia once a week, and my three favorite ways to make it are...

Sprinkled generously with The Melting Pot's garlic and wine seasoning

Coated in Italian bread crumbs and baked in foil

I coat the filets in evoo and fresh garlic, tear pieces of fresh basil, sprinkle on, and then top with sliced tomatoes sprinkled with salt then a teeny bit more evoo.
 
We either bread them and fry them in olive oil..or we put them ubreaded in a pan with a bit of olive oil and butter...add hot pepper flakes,salt pepper and cook on both sides until done..then I make rice on the side..yummmm good.
 
what a coincidence, having it tonight! We usually go the baked in foil, a little butter/lemon pepper seasoning, but I amy try some of these other sugggestions if I get home in time!

Funny - we were going to have it yesterday too - but because of the snow I wanted something heartier, so we ended up having beef stew

Anyway, we are having it tonight...and as a back story, where my son is from in Ethiopia, they catch the tilapia with handmade nets in the lake, and you go eat it right where the boats come to shore - deep fried, whole (eyes and all - I thought my 8yo would be horrified but he thought it was cool :laughing:) no seasoning, just a squeeze of fresh lime juice over it. So i just pan fry filets, and serve with a fresh lime to squeeze on it...and we reminisce :)
 



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