Best 2 Baked Cajun Tilapia Recipes
Embark on a culinary journey to the vibrant flavors of Louisiana with our baked Cajun tilapia recipe. This delectable dish tantalizes your taste buds with a harmonious blend of spices, resulting in a crispy outer layer and a tender, flaky fish interior. Perfectly seasoned with Cajun spices, this tilapia is oven-baked to perfection, ensuring a healthy and flavorful meal.
Accompanying this main course are two delectable side dishes: a refreshing cucumber salad and a zesty lemon butter sauce. The cucumber salad offers a crisp and cooling contrast to the spicy tilapia, while the lemon butter sauce adds a rich and tangy dimension to the fish. Together, these elements create a symphony of flavors that will leave you craving for more.
Whether you're a seasoned chef or a novice in the kitchen, our detailed recipe instructions and helpful tips will guide you through the cooking process, ensuring a successful culinary experience. So, gather your ingredients, preheat your oven, and let's embark on this exciting journey of flavors with our baked Cajun tilapia, cucumber salad, and lemon butter sauce.
BAKED CAJUN TILAPIA
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine mayonnaise, cumin, onion powder, Cajun seasoning, garlic powder, and pepper in a small bowl.
- Place tilapia in an ungreased glass baking dish. Spread mayonnaise mixture on top and sprinkle with crushed crackers.
- Bake in the preheated oven until fillets flake easily when tested with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 456.2 calories, Carbohydrate 10.8 g, Cholesterol 55.5 mg, Fat 34.7 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 5.5 g, Sodium 506.8 mg, Sugar 1.5 g
BAKED TILAPIA IOWA CAJUN STYLE
This is my own recipe that has evolved over the years that I use for all different kinds of fish and large casserole samplers with different kinds of fish when I can afford it. Tilapia is affordable now. I was amazed when my picky eater 5-year-old grandson dropped in with his mom and started scarfing it down off her plate! I vary the spices to my mood, but this is what I used for this batch. You have to give exact amounts; I don't cook that way generally, so vary the flavorings to your taste. I've learned to work with a few basic spices rather than buy any of the hundreds of products out there now unless it's really special and necessary.
Provided by Persian Berry 2011
Categories Egg Free
Time 35m
Yield 2 fillets per person, 3 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and drain the fish; arrange skin side down and overlapping slightly in 9X12 or larger casserole if using more; heat oven to 400F; if using glass or nonstick, I don't bother to grease the pan.
- Melt the butter and margarine in small saucepan and pour over fish; the margarine dilutes the butter which causes burning easily but the butter imparts flavor.
- Rub the butter mixture over the top of the fish with your hands or spatula; with frozen filets (which must be fairly thin to cook right) the mixture will solidify; don't worry about it.
- The spices and herbs will not adhere well without moisture or the butter mixture but too much isn't good for you now so I try to drain it off when I serve.
- Most spices have plastic sprinkling inserts with holes so I don't measure but sprinkle to taste trying to get the right balance; watch the parsley as sometimes it's easy to get too much; same goes for other spices you're not familiar with amounts, better too little than too much if you're not used to cooking with them.
- Sprinkle on the seasoned salt, paprika, onion powder, pepper blend, fines herbes, thyme and parsley last.
- Put in oven and bake for 10 minutes.
- With a turkey baster or spoon, scoop up the butter and juices and drizzle back over the fish.
- Continue baking for 10 more minutes; it may be done or thicker pieces of fish take about another 5 or 10 minutes.
- You can tell it's done when you pierce with a fork or sharp knife; it will be tender and flaky with clear juices (not always apparent).
- Remove from oven and baste one more time, may have to tilt the dish so it will all pool at an end.
- Serve while hot with a spatula, draining off the excess melted butter mixture; it's not good for us; you can substitute an oil and less of it and it should be essentially the same.
- Squeeze some fresh lemon juice over the fish at the table if desired (a must in the past for all fish but well everything is getting more expensive).
Nutrition Facts : Calories 105.2, Fat 11.5, SaturatedFat 4.8, Cholesterol 15.3, Sodium 118, Carbohydrate 0.9, Fiber 0.3, Sugar 0.1, Protein 0.3
Tips:
- Choose the right tilapia fillets: Look for fillets that are firm and have a mild, slightly sweet flavor. Avoid fillets that are thin or have a strong fishy smell.
- Use a flavorful Cajun seasoning: The key to great baked Cajun tilapia is using a flavorful Cajun seasoning. You can buy a pre-made Cajun seasoning or make your own using a combination of paprika, garlic powder, onion powder, cayenne pepper, and black pepper.
- Don't overcook the tilapia: Tilapia is a delicate fish that cooks quickly. Be careful not to overcook it, or it will become dry and tough. The tilapia is done cooking when it flakes easily with a fork.
- Serve the tilapia with your favorite sides: Baked Cajun tilapia is a versatile dish that can be served with a variety of sides. Some popular sides include rice, roasted vegetables, and salad.
Conclusion:
Baked Cajun tilapia is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tilapia is flaky and moist, and the Cajun seasoning gives it a wonderful flavor. Serve the tilapia with your favorite sides for a complete meal.
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