AUTHOR: Julia TITLE: Chile and Cilantro Stuffed Tilapia DATE: 5/03/2009 09:10:00 AM ----- BODY:

Delicious. Easy. Economical. Sustainable. Does it get any better than that?

I’ve noticed lately that I’ve been eating less fish. Not because I don’t love it… but because it’s generally so expensive. ($18 per pound for Tuna?? Are you kidding me ??) And in these tough times, I’m watching every penny. Tilipia costs less than $10/pound for boneless filets, and a 4 oz. portion is surprisingly generous. It has a mild flavor that’s enhanced by the seasoning. And Tilapia from the Americas (north, central or south) is on the safe list by the Monterrey Bay Seafood Watch.

Chile and Cilantro Stuffed Tilapia

serves 4 - 6

Seasoning: 2 tsp. each: chopped thyme (opt), parsley (opt), cilantro, jalapenos, scallions, chives (opt.), garlic, onions
6 tilapia filets, preferably red snapper, mahi-mahi or tilapia)
2 limes, juiced
1cup panko or plain bread crumbs
1 tbs. oil
salt and pepper to taste

1. Combine ingredients for seasoning mixture. In a separate bowl, mix bread crumbs and oil.

2. Put fish on a baking sheet lined with parchment paper.

3. Season fish with salt and pepper. Squeeze lime juice over the filets. Divide the seasoning across the filets and rub on top. Finally, sprinkle the bread crumbs on top.

4. Bake in 350 oven for 10 minutes, or until cooked through.

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----- COMMENT: AUTHOR:Blogger ChristyACB DATE:5/03/2009 12:32:00 PM Sounds like a great recipe and I'm making it a sticky to try soon.

Tilapia, as well as being on the safe list and not as expensive as some others now, is also an easy fish for home aquaculture.

A tilapia pool in a greenhouse is now a great green addition to the home food production. ----- COMMENT: AUTHOR:Blogger Lori Lynn DATE:5/03/2009 12:47:00 PM Looks like a great way to perk up tilapia!

I saw swordfish at one of our gourmet markets for $27.99/lb !@#$%*!


P.S. I didn't buy it. I wonder who would? ----- COMMENT: AUTHOR:Blogger Katie DATE:5/03/2009 02:32:00 PM I'm so happy that you posted this today! Just yesterday I was trying to figure out what to do with the tilapia that I have sitting in my freezer, and I never came up with any great ideas. Looks like you solved my problem! ----- COMMENT: AUTHOR:Blogger Reeni♥ DATE:5/03/2009 08:35:00 PM The crispy crust looks so delicious! Great flavors. ----- COMMENT: AUTHOR:Blogger melissa DATE:5/03/2009 09:21:00 PM I could eat fish every day. This sounds great to me, especially because of the jalapeno.

And I know what you mean about the fish prices. Harsh. ----- COMMENT: AUTHOR:Blogger Julia DATE:5/04/2009 07:32:00 AM ChristyACB -- A fish pool at home? That sounds great!!

LL -- Probably people with more dollars than sense. Sounds CRAZY to me.

Katie -- Let me know how it turns out!

Reeni -- It's so versatile too!

melissa -- I posted this recipe thinking specifically of you and Psychgrad. I know you're both looking for more fish recipes, and I know you like your SPICY foods. :) ----- COMMENT: AUTHOR:Blogger Grace DATE:5/06/2009 09:07:00 AM i'm not a fish-eater so i had no idea tuna was so expensive--it's practically up there with filet mignon! so while i wouldn't particularly like the fishy part of this, the stuffing is right up my alley. cilantro is the best herb ever. :) ----- COMMENT: AUTHOR:Anonymous Lela DATE:5/12/2009 01:36:00 PM I am so excited about this recipe because I actually harvested my first sprigs of cilantro yesterday! Thanks, and you should consider entering this in Regal Spring's chef contest. ----- COMMENT: AUTHOR:Anonymous Lela DATE:5/12/2009 01:37:00 PM PS - I'm featuring this on the Tilapia Blog next week! ----- --------