Though I enjoy all foods, I lean toward a vegan or pescatarian diet. Caribbean Tilapia is one of my most favorite recipes. My grandmother used to make this dish with fresh Red Snapper we caught on the same day. It's a healthy and quick dish enjoyed with most meaty fish. I hope that you enjoy this recipe as much as I do.
- Oven safe ceramic or non-reactive dish
- 2 lbs. Tilapia (about 4 pieces)
- Salt/Black Pepper to taste. Don't use too much salt if you are using salted salsa
- 3/4 cup Home made salsa the kind you cook on the stove or your favorite brand
- 4 tsps. Butter, cut in four pieces I prefer grass-fed butter, if I don't have time to make my own
- 8 pieces Lemon, sliced thin, organic if at all possible
- 1 tbsp. Fresh parsley for garnish
- First step-Warm oven to 350 degrees Fahrenheit before combining all ingredients
- Prepare an oven safe ceramic, glass or non-reactive 9x9 inch oven safe dish by spraying with a nonstick spray. If your Tilapia pieces are large, you may need a 9x13 dish.
- Dry fish with paper towel and sprinkle both sides with salt and pepper
- Put 2 slices of lemon in the prepared dish and add a piece of fish on top of slices of lemon. Each piece of fish should have 2 slices of lemon underneath
- Add one slice of butter on top of each piece of fish
- Pour salsa over each piece of fish until slightly covered in the middle
- Cover dish with a piece of parchment, then cover this with aluminum foil. Baked fish for about 25-30 minutes.
- Once finished, remove lemon slices from the bottom of each piece of fish before serving. Sprinkle with fresh chopped parsley
- Serve over warm cooked rice or spinach to create a warm spinach salad. Enjoy!
By following the exact measurements of this recipe, you should have four servings of tilapia. Each piece should be approximately 170 calories. This number does not include calories when served with rice or spinach salad.