Mexican Baked Tilapia from Chowhound

Mexican Baked Tilapia


Mexican Baked Tilapia
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Mexican Baked Tilapia from Chowhound

Steamed Cod with Potatoes and Green Beans

Serves: 2-4 people
Hands-on time: 10 min
Total time: 25 min

The title says it like it is – this easy recipe steams cod, potatoes and green beans all in the same pan at once.  Simple and delicious!  I kind of threw this recipe together one night when I was in a hurry, and it came out so good I could hardly believe it took only 5 ingredients and a little over 20 minutes.


1 lb cod or other thick flaky white fish
2 large red-skin potatoes
8 oz fresh green beans
3/4 C chicken or vegetable broth
1 sm jar marinated artichoke hearts Continue reading “Steamed Cod with Potatoes and Green Beans”

Mexican Baked Tilapia from Chowhound

Cod en Papilotte

Serves: 3-4 people
Hands-on time: 20 min
Total time: 35 min

This Cod en Papilotte recipe seems hard at first.  Then you realize that this is the whole meal, there’s nothing else to do but this!  In fact you barely have anything to clean up afterwards.  Wow, what a gift.


  • Several huge handfuls of baby kale, spinach, or supergreens
  • Green cabbage
  • Fennel (optional)
  • 1 lb cod or other thick flaky white fish
  • 1/2 lb or so of mushrooms, shiitake or cremini
  • Lemon
  • Fresh parsley and/or cilantro (optional) or dried
    • Could also use oregano, dill, or tarragon, if you prefer
  • Salt and pepper
  • Olive oil

Continue reading “Cod en Papilotte”

Mexican Baked Tilapia from Chowhound

Basic Roasted Salmon

Serves: 6-8 people
Hands-on time: 10 min
Total time: 22 min

This recipe for basic roasted salmon couldn’t be easier.  The quantity is limited only by the size of your oven!  I can do 2 pounds of salmon in my Breville Smart Oven (I have the Breville BOV900BSS — it’s the biggest size they have).


  • 2 lbs salmon (sustainably farmed or wild caught)
  • olive oil
  • salt and pepper

Continue reading “Basic Roasted Salmon”

Mexican Baked Tilapia from Chowhound

Moroccan Roasted Salmon and Cauliflower

Serves: 4 people
Hands-on time: 30 min
Total time: 45 min

This roasted salmon recipe came from Cooking Light magazine. The basic recipe is intact but I modified a few things to make it healthier and fixed the time (as usual) to reflect actual prep work. (Read here about why cooking always take longer than the recipe says.)


  • 1 Tbsp olive oil
  • 1 tsp ground cumin, divided
  • 1/2 tsp ground coriander
  • 1/8 tsp ground allspice
  • 1/2 tsp salt, divided
  • fresh ground pepper to taste
  • 1/2 head of cauliflower
  • 1 small bunch of cilantro
  • 1 lemon
  • 1 lb salmon filet, skin on


  • medium sharp knife
  • large mixing spoon
  • cutting board
  • baking sheet
  • aluminum foil
  • spatula
  • large bowl
  • small bowl
  • citrus juicer
  • 1-cup dry measuring cup
  • set of measuring spoons
  • serving bowl


  1. Preheat oven to 450 degrees F.
  2. Combine these ingredients in a large bowl:
    1. olive oil
    2. 1/2 tsp ground cumin
    3. 1/4 tsp salt
    4. fresh ground pepper
  3. Using the cutting board and sharp knife, remove the hard center stem of the cauliflower, and cut the rest into bite-sized florets.
  4. Add cauliflower to the bowl with the spice mixture, and toss well with a large spoon.
  5. Put a layer of aluminum foil on the baking sheet and spread out the spiced cauliflower on it. Put in oven on a center rack. Set timer for 18 minutes.
  6. Chop cilantro and place in the cauliflower bowl.  Using juicer, juice half of the lemon and add 1 Tbsp of lemon juice to the same bowl. (Reserve remaining juice for another purpose, or if you like things really lemony go ahead and throw it into the bowl.)  Cut up the other half of lemon into wedges and set aside.
  7. Combine remaining cumin and salt, plus coriander and allspice in the small bowl.
  8. Put the salmon filet on another piece of aluminum foil, skin side down, and spread spices evenly over it.
  9. When timer rings check cauliflower.  It should be golden brown but if not leave in oven for 2 more minutes.  Remove sheet from oven and turn oven temp down to 400 degrees.
  10. Move cauliflower and foil off of baking sheet, and carefully slide foil with salmon onto baking sheet.  Put sheet with salmon in the oven and set a timer for 12 minutes.
  11. Put cauliflower back into the bowl with the lemon and cilantro and toss, then move to a serving bowl (optional) and cover loosely with a paper towel.
  12. When salmon is done, check the center for doneness.  The ends will be more done than the middle, which works nicely if your eaters have different preferences for salmon doneness.  Otherwise you can cut the two end pieces off and put them on plates, and put the salmon back in the oven for three more minutes.  Keep the other pieces warm by covering them with a kitchen towel or paper towel. (Read here about using foil vs towels to keep food warm.)
  13. Serve with lemon wedges.

Tips and Timesavers

  • Use pre-chopped cilantro, but don’t use dried cilantro.  If you don’t have any don’t sweat it, the dish will taste fine without it.
  • If your ground spices are more than a year old, add half again as much.
  • Have the butcher cut your salmon filet into 4 equal pieces and reduce the cooking time to 8-10 minutes.

Nutrition (g)

  • Serving Size: 4
  • Calories: 270
  • Protein: 30
  • Fat: 11
  • Carbs: 13
  • Fiber: 3
  • Sugar: 0


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Mexican Baked Tilapia from Chowhound

Basic Linguine with Clam Sauce

I make this linguine with clam sauce recipe at least once a month.  I’ve got it down to a science, and on a good day I can whip it up in 15 minutes. I usually have the ingredients on hand, which means I don’t even need to plan ahead and it can fill in for those occasional “OMG I didn’t plan and I have to make something quick” days.  ()There are more of those than I care to admit, but let’s not talk about that.)

<Original recipe with canned clams here.>