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I serve this over white jasmine rice that I prepare in a rice cooker well before I begin cooking (Actually, I set it up before I put Marlowe in the bath, and by the time she is down for the night, the rice is finished!). You can also serve on top of brown rice, quinoa, or even greens if you are eating low-carb. If using, I recommend preparing your starch in advance. This recipe serves two but is easily doubled!
- Two large Tilapia fillets (or 4 small)
- Zest from 2 large limes
- Juice from 2 large limes
- 1/3 cup seasoned Rice Vinegar
- 1/3 cup Extra Virgin Olive Oil, plus 1 Tablespoon
- 1/2 jalapeño, seeded and chopped
- 1 medium bunch of cilantro, rinsed, stems removed & leaves chopped
- 1/2 cup dry roasted sunflower seeds (Optional)
- Salt & Pepper
Recipe: Preheat oven to 400 degrees. Rinse the Tilapia fillets and pat dry. Place in a shallow baking dish that is large enough to hold the fillets with out overlapping. Drizzle with 1 Tablespoon Extra virgin olive oil on both sides, and season both sides with salt and pepper. Sprinkle a pinch of the lime zest on top of each fillet. Place in the oven for approximately 10 minutes, or until cooked through but not dried out.
Meanwhile, prepare the vinaigrette. Pour the rice vinegar, extra virgin olive oil, lime juice, chopped jalapeño, cilantro (reserve a couple pinches for garnish), and the rest of the lime zest in to a blender or food processor (I use the Vitamix). Slowly increase the speed until the vinaigrette is completely smooth. Taste and season with salt and pepper. If you would like it spicier, add the other half of the jalapeño, seeds removed of course.
Place a cup of cooked rice (if using) in to the bottom of a shallow bowl. Place a Tilapia fillet on top, and douse with green vinaigrette! (I drown mine). Then, sprinkle with half of the sunflower seeds and a pinch of chopped cilantro. Enjoy!
The fish recipe looks amazing, I’m going to try it this week. I’m not sure if you noticed but your Instagram account has your location tagged to each picture so someone could find your home address from it. Just thought I would let you know. Love the blog!
Yikes, that is scary Sara A. I quickly checked mine, way to many wack – jobs out there. 😕
THANK YOU SARAH!!!!!!!
Ehrrmahger this looks so good – trying next week fo sho! xoxo, Steph
I haven’t found any good talapia places in Ca. lately, are stores recommended? I am also concerned that my e mail and FB is compromised. I don’t use ‘instagram.’ I’m just concerned. Eva, sorry to put this on here, forgive me. I’m your Mom’s generation, electronically but darn sure, she’s got a bigger huger edge than me in N. Ca. by far for sure. OH, btw, I use ALL ingredients above in SOO many dishes – is it just a Cali thing?
Awesome recipe! I subbed parsley (because that’s what I had on hand) and put it over some chicken that needed to be cooked and it was delicious. I’m going to put the leftover sauce over fish this week.
Just made this, used haddock – it was perfection!
I made this for dinner tonight and my husband loved it ! I’m new to cooking and this was so easy and didn’t take very long ! Keep the recipes coming ~
Thanks so much for this amazing recipe Eva! I made it on the weekend for my husband and he absolutely loved it. Used the leftover dressing in a cous cous salad the next day and it was great too. Such a healthy, easy dinner that can pass as a nice weekend meal or any night. I love your blog and all your do-able ideas! Thanks for sharing.
What do you do with the other half of the sunflower seeds? LOL
Thx! I’m looking to make a green drizzle for red snapper — for Xmas, get it? I’d like it thick so I can “draw” a design. Any advice? Thx again, RMO
She was saying put half of seeds on one serving of fish.
This was really delicious! light, healthy without feeling “too” healthy. Salty sweet and flavorful and super moist. Thanks for sharing this! I’m adding to the rotation. 🙂
Glad you liked it as much as our fam does! 🙂
I was so excited to try this recipe when I saw your IG. I didn’t have rice vinegar so I substituted it for an Asian spicy white vinegar with small chili peppers in it that I love to use. There was no need for the jalapeños. I drenched the tilapia with the vinegrette & it was absolutely delicious!! I have leftover vinegrette so I can’t wait to drench that on my salad for lunch tomorrow! Thank you for this recipe 🙂
can’t wait to try this
I just made this for dinner tonight and it is delicious! Thank you for sharing the recipe. It’s so yummy! ??
Eva – I tried this recipe tonight and absolutely loved it! I’ve already texted several girlfriends the link to this recipe. So delish! Thank you! Xoxoxo