Baked Tilapia
Baked Tilapia
"This dish is affordable, easy to make and best of all, super delicious. You can even swap out ingredients or add your favorite herbs and spices to create a whole new experience." - Chef Nick Miguel, Chef de Cuisine
Equipment
- Aluminum foil
Ingredients
- 1 6 oz. pack Peeled garlic
- 2 pieces Lemon or lime
- 1 1-2 lb. piece Tilapia
- 4 cups Leftover cooked rice (jasmine rice is best)
- 1 pack Maika'i Spinach or Kimchee Dip
- Kosher salt
- Black pepper
- Canola oil
Instructions
- Gather all your ingredients then preheat oven to 400F°.
- Mince all the peeled garlic, slice 1 lemon into wheels and the other into wedges and set aside.
- Clear and sanitize your sink then wash the tilapia thoroughly. Using a fish scaler or a butter knife, scale the tilapia under slow running water to prevent the scales from making a mess. Trim off fins using scissors then rinse fish thoroughly to ensure all scales have been removed.
- Pat fish dry then transfer to a cutting board. Using a sharp knife, make 3 slits on both sides of the fish.
- Season fish with salt & pepper thoroughly (inside and outside) set aside.
- Transfer leftover rice to a mixing bowl and break up any large chunks. Drizzle about 1 tbsp of oil along with half of the minced garlic and season lightly with salt and black pepper.
- Prepare 2 sheets of aluminum foil about 18” in length. Then transfer one sheet into a 9x9 baking dish, forming a canoe.
- Fill the foil with the seasoned rice, then transfer the fish onto the rice.
- Stuff the cavities of the fish with the remaining minced garlic and the lemon wheels.
- Using a spatula, spread the spinach dip evenly on the exposed sides of the fish.
- With the 2nd sheet of foil, cover the fish and seal the ends by crimping the top and bottom sheets together.
- Bake for 15-20 minutes or until internal temp of 165F° is achieved.
- Carefully tear open foil to expose fish and serve immediately with lemon wedges.
- To kick it up a notch, drizzle fish with shoyu and a couple drops of tabasco!
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