Tag Archives: tilapia


Tilapia with Salsa Verde

For some reason I’m totally winning on the parenting front when it comes to getting my children to eat fish. (All the other stuff, ummm not so much.)


This warm salsa verde sauce is really good and would be great over eggs too.  Not to mention my tomatillo plants are going crazy this year.


Just chop everything up and pop it in the pan. You can leave it chunky or shit it with an immersion blender like I do.


Serve it over some quick cooking tilapia with some quiona and some warm corn salad and you are good to go.


See? Winning.

Tilapia with Salsa Verde
Prep time
Cook time
Total time
Tilapia with Salsa Verde
Serves: 4-5
  • 4-5 good sized tilapia filets
  • lemon juice
  • Old bay seasoning
  • evoo
  • 12-15 medium to large tomatillos, husked and chopped
  • 1 red onion, chopped
  • 2-3 jalapeños, minced (seeds and ribs discarded if wanted)
  • 5 garlic cloves, minced
  • ½ cup vegetable stock
  • ¼ cilantro, chopped
  • 2 cups cooked quinoa
  1. To a medium sized sauce pan over medium heat add 1 tablespoon evoo, garlic, onion, and jalapeño. Cook for about 5 minutes until soft.  Add in the tomatillos and cook for 5 mins more.  Then add the stock and season with salt and pepper.  At this point leave it chunky or hit it with an immersion blender. Add the cilantro and let simmer over low heat.
  2. Heat a large skillet over medium high heat.  Season fish with lemon juice and old bay.  Add 1 tablespoon evoo to skillet and cook fish until lightly golden on each side and cooked thru.
  3. Serve fish atop of quinoa with lots of salsa verde over the top.
  4. Eat!


Tilapia Piccata

Now, my kids love fish and I’m always looking for new ways to eat it!


This tilapia piccata is so easy and so good.


You just dredge your fish in a little flour and then cook it off in a pan.


Then mix all of this yummy goodness with some chicken stock to make a sauce.


And there you have it, dinner.  I served mine with some simple steamed quinoa and roasted vegetables.

Tilapia Piccata
Prep time
Cook time
Total time
Tilapia Piccata
Serves: 4
  • 4 tilapia filets
  • ½ cup flour
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • 2 lemons
  • 1 large shallot finely chopped
  • 2 cloves garlic, minced
  • ½ cup vegetable stock
  • 2 tablespoons capers
  • handful parsley, chopped
  1. Add one tablespoon of oil and one tablespoon of butter to a large skillet.  Salt and pepper the fish, and cook 2 of the filets until golden brown and opaque.  Transfer to a plate and tent with foil.  Wipe out the pan and repeat with the remaining two tilapia filets.
  2. Add the remaining oil and butter to the pan.  Once the butter melts add the shallots and garlic and cook until softened.  Add the veggie stock, capers, parsley, and juice of one lemon.  Slice the remaining lemon and place over the fish.  Top with the sauce.
  3. Eat!