Hi, I’m Jane. Today, I will show you a way to prepare carolina tilapia recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Carolina Tilapia Recipe
Carolina Tilapia is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Carolina Tilapia is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook carolina tilapia using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Carolina Tilapia:
- Get 1 1/2 lb Fresh Tilapia
- Make ready 1 lb Fresh Asparagus
- Make ready 1 box Brown Rice Pilaf
- Make ready 1 Lime
- Get 4 pinch Old Bay Seasoning
- Get 2 pinch Chili Powder
- Get 3 pinch Adobo Seasoning
- Make ready 1 tbsp Salted Butter
- Take 3 tbsp Extra Virgin Olive Oil
- Take 3 tbsp Sesame Oil
- Take 3 pinch garlic
- Get 3 tbsp Salsa
Steps to make Carolina Tilapia:
- Turn oven to 350°F.
- Place tilapia fillets in glass oven pan.
- Slice and squeeze fresh lime juice on both sides of fillets.
- Put 1 tablespoon of sesame oil on each fillet. Sprinkle 1 1/2 pinch of adobo seasoning and 1/2 pinch of chili powder on both sides of fillets.
- Prep asparagus, put asparagus on a oiled sheet pan. Place olive oil over asparagus. Sprinkle garlic seasoning over asparagus. Place butter over asparagus.
- Prep rice in a medium sauce pan, bring 1 and 3/4 cup water and 2 tblespoon olive oil to a boil, then add rice and put on simmer.
- Put tilapia in oven for 30 minutes or until internal temp is around 145°F. Place asparagus in oven for 15 to 20 minutes.
- While rice simmers, stir in 4 pinches of old bay seasoning.
- Place asparagus under the tilapia fillet on plate, add rice on side and serve fillets with a splash of salsa on top. Enjoy.
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