COSTA RICAN-STYLE TILAPIA WITH PINEAPPLE, BLACK BEANS, AND RICE

~ Food Network

1 c. long grain white rice
2 c. chicken broth
1/4 c. orange juice
3 limes, divided - one juiced and two sliced
2 T. olive oil
1/4 c. finely chopped cilantro, divided - plus more for garnish
2 garlic cloves, minced
1 t. sugar
salt & pepper
4 5-7 oz. tilapia fillets, rinsed and patted dry
2 c. salsa
1 15 oz. can black beans, drained and rinsed
2 c. diced fresh pineapple

Combine the rice and broth in a pot over medium heat. Bring to a boil; reduce heat to low, cover, and cook 20 minutes or until rice is tender and liquid has been absorbed.

While rice is cooking, whisk orange juice, lime juice, oil, 2 tablespoons of cilantro, garlic, and sugar. Season with salt and pepper. Add tilapia to the marinade, turning to coat, and marinate in fridge for 20 minutes, turning occasionally.

Preheat the oven to 400 degrees.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of cilantro in a 2-3 qt. baking dish. Remove tilapia from marinade, reserving marinade, and lay over the rice mixture. Pour reserved marinade over the fish. Layer the lime slices over the fish.

Bake 25-30 minutes or until fish flakes easily and is opaque. Garnish with more cilantro before serving.

Notes: I've used both brown and white rice, bottled lime juice instead of fresh limes, crockpot beans from the freezer instead of canned beans, and both fresh and canned pineapple.

SPICY TILAPIA WITH SPINACH

~ Take Shape For Life Lean & Green Meal Cookbook

40 oz. raw tilapia
8 t. olive oil
1 T. paprika
2 t. hot sauce
1 t. red pepper flakes
1 t. garlic powder
4 c. fresh tomatoes, chopped OR 4 c. canned diced tomatoes, drained
12 c. fresh spinach, torn into bite-sized pieces

Preheat oven to 350 degrees. Lay tilapia in baking dish and brush with olive oil. Combine paprika, hot sauce, red pepper flakes, and garlic powder, then coat tilapia with mixture. Spread tomatoes on top of tilapia, then place spinach around it. Bake 30 minutes or until tilapia easily flakes with a fork and is opaque.

Notes:  As the name indicates, this is spicy. I add the red pepper flakes, but omit the hot sauce and just put it on the table for people to add to their own servings. If your pan isn't big enough to put the spinach on the sides of the tilapia, then just dump it over the top. Pull the pan out after about 15 minutes and push wilted spinach to the sides of the pan for the duration of the baking time.

LEMON GARLIC TILAPIA

~ Ambitious Kitchen

6 tilapia fillets or loins
3 garlic cloves, finely minced
3 T. fresh lemon juice, plus more
4 1/2 T. olive oil, divided
1 1/2 t. dried parsley flakes
3 T. freshly chopped basil
salt and pepper to taste

Place the fish, garlic, 1 1/2 T of olive oil, lemon juice, parsley, and basil in a large ziploc bag.  Seal the bag and toss until the fish is coated, then marinate for twenty minutes.

When done marinating, heat 1 1/2 -3 tablespoons of olive oil in nonstick skillet over medium-high heat. Cook two fillets at a time, about 3-4 minutes per side or until opaque and slightly browned.

Garnish with additional lemon juice, salt, and pepper before serving.

Notes: I use about 1/4 cup of fresh parsley and cook all my fish at once on an ungreased griddle. I've also made it without any parsley and it's still good.

FISH TACOS WITH CHIPOTLE DRESSING

~ Tiffany/Eat at Home & Sonlight Forums

4-6 tilapia fillets, thawed
Old Bay seasoning
1/2 c. sour cream
1 T. lime juice
3 t. adobo sauce from chipotle peppers
palmful of chopped, fresh cilantro
coleslaw mix
corn tortillas

Sprinkle the fish with Old Bay seasoning and cook according to directions on package. Meanwhile, stir the sour cream, cilantro, adobo sauce, and lime juice together. When fish is done cooking, cut into pieces. Assemble the tacos by layering the fish, coleslaw and sauce on warmed corn tortillas.

Notes: Don't let the heat of the adobo sauce scare you. I don't like a ton of spice and this, though it's got some kick when you taste the sauce on it's own, is non-spicy when served in a taco. I double the sauce ingredients, use finely chopped cabbage instead of a coleslaw mix, and double up the tortillas for each taco.