07 March 2009

Mexican Tiliapia

  • tilapia
  • salt and pepper
  • butter
  • 3 cloves garlic, pressed
  • fresh cilantro, chopped
  • 2 tomatoes, chopped
  • lime zest, lime juice
  • 1 cup white wine
Preheat oven to 350 degrees.
Salt and pepper both sides of the tilapia, place on a piece of tin foil large enough that you could pull the sides up to make it into a small parcel.
Place a few chunks of butter around the fish and cover with as much garlic as you'd like.
Cover with cilantro and tomatoes.
Add approximately a half cup of liquid, some combination of white wine and lime juice.
>> NOTE: The last time we did this, we did mostly wine, and next time we're going to do more lime juice because it complements the other flavours better.
Pull the sides of the foil up around the fish and seal at the top by crinkling together.
Put on cookie sheet and bake for approximately 20 - 25 minutes. Fish should be flakey.
Be careful of steam when opening package.

We had a lot of liquid left over, as a fair amount comes off the fish and tomatoes. Whether or not you serve the fish with this liquid is your preference. We didn't try reducing it into a sauce, but I might try that next time.

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