Main Dishes, Recipes, Seafood and Fish

Baked Tilapia with Coconut-Cilantro Sauce #bookclubcookbookCC

An easy baked tilapia dish jazzed up with a creamy, dreamy green sauce… this simple meal is fresh and flavorful, perfect for summer!

An easy baked tilapia dish jazzed up with a creamy, dreamy green sauce... this simple meal is fresh and flavorful, perfect for summer! #bookclubcookbookCC

Once upon a time, when I was a senior in high school, I took AP English. English classes at my high school were awesome–I had the best teachers, and we got to read some wonderful novels over the years. I realize I sound like a complete goody two shoes with those two statements, and let’s face it–I probably was. For one project in AP English [which was totally worth it, btw since I tested out of the two required English courses in college due to acing the AP exam], we had to read a classic novel independently and do a book report/presentation about it to the class. The details are a bit hazy since this was circa 2002, but I remember taking the official list of our book choices to Borders [rest in peace] and walking around reading the backs of zillions of books to make THE choice. This was important stuff, guys!! And it was before my infatuation with libraries. In those days, I could spend hours in a bookstore, especially my beloved Borders next to my favorite Panera. Good times!

An easy baked tilapia dish jazzed up with a creamy, dreamy green sauce... this simple meal is fresh and flavorful, perfect for summer! #bookclubcookbookCC

Anyways, after perusing my options, I settled on Love in the Time of Cholera by Colombian author Gabriel García Márquez. I had two main reasons for my choice: first, it was originally published the year I was born, and two, I liked the cover. Great reasons, huh? These great reasons backfired on me–I hated the book. Not that you came to my blog to read about literary elements or theory, but one of the techniques used in this novel is magical realism–magic alongside everyday events. And if you know me, you know that I’m as realistic as they come. I don’t really like tv or movies with any fantasy elements, and that is how I saw this book. So now you know my feelings on Love in the Time of Cholera…which happens to be the May book choice for #bookclubcookbookCC, hosted by Danielle of Mostly Food and Crafts and Wendy of A Day in the Life on the Farm. Yes, I am a little late, but I have a four week old baby so that’s my excuse and I’m sticking to it! 🙂

An easy baked tilapia dish jazzed up with a creamy, dreamy green sauce... this simple meal is fresh and flavorful, perfect for summer! #bookclubcookbookCC

Love in the Time of Cholera is set in the Caribbean, possibly Colombia, but if I remember correctly, it’s a little ambiguous. And what’s more Caribbean or coastal than a good fish dish? This baked tilapia is jazzed up with a creamy, dreamy coconut-cilantro sauce! It is a snap to put together, so it’s great even for busy new parents to make. [That’s me!] All you do is combine a few tasty ingredients in the blender or food processor and whirl away. The oven does the rest of the work. Love it! This fresh sauce is the perfect blend of tropical flavors with a wee bit of spice. How delightful! I’m sure we will make it over and over again this summer. Hope you love this dish as much as we did… and if you do happen to love the novel this recipe is inspired by, well, then please accept my apologies that I did not. 🙂 Maybe if I read it as an adult I’d have a different opinion, but alas… have a great day, friends!

one year ago: Southwestern Cilantro Mac & Cheese
two years ago: Black Bean and Rice Soup

three years ago: Blueberry Burgers
four years ago: Parmesan Garlic Rolls
five years ago: Lemony Kale Pasta

Baked Tilapia with Coconut-Cilantro Sauce

  • Servings: 4
  • Print

from Food Network


  • 4 tilapia fillets, about 6 ounces each
  • 1/2 cup canned coconut milk [light or full fat, your choice]
  • 1/2 cup fresh cilantro, plus additional for garnish
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon garam masala
  • 2 cloves garlic, sliced
  • 1/2 jalapeno, chopped – deseed as desired
  • 3 cups cooked brown rice, for serving


Preheat oven to 425 degrees F. Grease a 9×13 inch pan with cooking spray, then place tilapia in the pan. Season with salt and pepper as desired.

In a blender or food processor, combine coconut milk, cilantro, ginger, garam masala, garlic, and jalapeno. Pulse until smooth. Pour sauce over fish, then bake about 15 minutes until tilapia is cooked through–it should be opaque in the center. Serve over rice.

Main Dishes, Recipes, Seafood and Fish

Mystery Dish: Baked Fish Tacos with Cranberry Salsa

Welcome to December Mystery Dish! Should be a good post for my last recipe of the year. I didn’t intend to take a two week break, but it’s been nice to unplug. 🙂 Sherri at The Well Floured Kitchen was this month’s host for Mystery Dish, and the ingredients she chose for us included: Dark Chocolate, Greek Yogurt, Berries, Coconut Oil, Walnuts, Fish, Baby Spinach, and Pecorino Romano Cheese. We had to use at least two, and I chose to use fish and berries… cranberries to be specific. I know cranberries aren’t always thought of as traditional ‘berries’ but they are in season and I love them so I wanted to use them! For more info on berries, check out Wikipedia. 🙂

Baked Fish Tacos with Cranberry Salsa |

Ben helped extensively with this recipe–he came up with the idea to make fish tacos, and I wanted to try my hand at a cranberry salsa. Fruit salsas are so complimentary to fish tacos, and this one, though a little more tart than most, was absolutely amazing. I used two types of fresh herbs [rosemary and parsley] and tangerine to flavor it up, then added a little sweetness and tartness with honey and red raspberry vinegar. My goal was to make the salsa be different from my usual cranberry relish [fresh cranberries, sugar, and an orange], and I think I succeeded!

Baked Fish Tacos with Cranberry Salsa |

While I was cranberry salsa-ing it up, Ben was busy preparing the fish tacos. He’s the fish taco expert in the family, and decided to season the tilapia with some olive oil and vinegar–but not just your average olive oil and vinegar. He used some special blood orange-infused olive oil and coconut-infused white balsamic vinegar from the Bumble Olive Oil Company in his hometown [Toledo, Ohio]. If you can get your hands on these infused oils, DO IT! So good. But if not, use extracts or juices to create the same effect. The result? A sweet, tender, flaky fish that pairs so well with some tart salsa and crunchy cabbage. I also whipped up some Mexican rice with dinner… aka my favorite side ever. Yum yum and yum! Hope you enjoy!

one year ago: White Chocolate Peppermint M&M Cookies
two years ago: Classic Sugar Cookies
three years ago: Cranberry Scones

Baked Fish Tacos with Cranberry Salsa
click to print


  • 3-4 tilapia filets [frozen or fresh]
  • 1 tablespoon extra virgin olive oil [mine was blood-orange infused]*
  • 1 tablespoon white balsamic vinegar [mine was coconut infused]*
  • 1/4 of a sweet yellow onion
  • 4 cloves garlic
  • 1 tangerine, sliced and seeded [leave on peel]
  • 1/2 cup parsley
  • 4 sprigs rosemary
  • 2 tablespoons red raspberry vinegar
  • 1 tablespoon honey
  • 2 cups fresh cranberries
  • freshly ground black pepper
  • salt
  • tortillas, for serving
  • chopped red cabbage, for serving
  • lime wedges, for serving
  • sour cream, for serving


Preheat oven to 425 degrees. Spray a baking dish with cooking spray, then place tilapia filets in baking dish. Combine olive oil and vinegar in a small bowl, then brush mixture over tilapia, turning to coat. Cook for 13-15 minutes or until fish is cooked through and flakes easily with a fork. If you use fresh fish, the cook time will be reduced.

Meanwhile, combine onion, garlic, and tangerine in a food processor. Pulse until nearly smooth, then add parsley, rosemary, vinegar, honey, and cranberries. Pulse a few times to break up cranberries, then season with pepper and salt to taste.

Gently slice fish into strips, then serve in tortillas with cabbage and sour cream, squeezing lime wedges overtop before enjoying.

Time: 25 minutes.

Yield: 3-4 servings.

Note: I used infused evoo and balsamic vinegar. You can add a few drops of coconut or orange extract for a similar flavor profile, or a little orange juice or zest.

Please check out the rest of the Mystery Dish posts when you have a chance too. They all look SO delicious!

Mystery Dish Collage

1. Cinnamon Coffee Cake from Buttercream Fanatic
2. Dark Chocolate Chip Coconut Oil Cookies from Chez Catey Lou
3. Dark Chocolate Raspberry Tart from The Dessert Chronicles
4. Berry Chocolate Streusel Bars from Baking a Moment
5. Green Berry Smoothie from I Want Crazy
6. Baked Fish Tacos with Cranberry Salsa from The Pajama Chef
7. Dark Chocolate Raspberry Swirl Brownies from Joyful Healthy Eats
8. Healthy Homemade Granola Parfait from Yummy Healthy Easy
9. Pear Cranberry Crockpot Oatmeal from See Hubby Cook
10. Dark Chocolate Chip Oatmeal Cookies from Culinary Couture
11. Raspberry Chocolate Crumb Bars from I Dig Pinterest
12. Dark Chocolate Walnut Coconut Macaroon Fingers from The Well Floured Kitchen

Main Dishes, One Tablespoon Testosterone, Recipes, Seafood and Fish

OTT: Citrus Tilapia

This is a guest post from my husband, Ben. Periodically, he has agreed to share some of his favorite recipes with you in a guest post column entitled One Tablespoon Testosterone, or OTT for short. Enjoy!


Citrus Tilapia |
The whole cast of characters.

Bonjour and bienvenue!  This is my latest Monday night meal.  With Sarah being on campus until 6, I take control of the kitchen on these days this semester.  Well, since my lovely wife was ill the previous week, I wanted to make a “real” dinner this past Monday.  So, in a brash display of something far shy of wisdom, I decided to make up my own recipe.  I really like fish.  I also really like citrus flavors, and my experience tells me that these two things fit together nicely.  So I came up with the following.

Citrus Tilapia


  • tilapia filets (as many as needed to feed your family)
  • lime juice (roughly 1 T per filet)
  • lemon pepper (we have one that you grind, but approximately 1/2 t per filet for the marinade, and more to taste sprinkled on top)
  • orange zest (roughly 1/2 t per filet)
  • dried cilantro

Directions: Preheat oven to 425 degrees.  Line baking dish with foil and cover lightly with cooking spray (you don’t have to use foil, but if you don’t definitely use cooking spray or grease the pan in some way).  Place filets in baking dish.  In small bowl combine lime juice, lemon pepper, and orange zest to make marinade.  Brush the marinade onto the filets, coating evenly.  I used the entirety of my marinade, but as long as they’re all well covered that’s what matters.  Sprinkle lemon pepper and dried cilantro to taste on top of filets.  Bake in oven for 9-11 minutes or until fish flakes easily.  Serve with your choice of sides.  I made a tasty salad and homemade fries!  Eat until full, take a break, come back, and eat some more.  Yum.

Salad to serve with Citrus Tilapia |
This is my salad (obviously). It’s made with romaine lettuce, red cabbage, carrots, dried blueberries, craisins, dried papaya and topped with two slices of orange, homemade croutons and poppyseed dressing.
Fries to serve with Citrus Tilapia |
These fries were baked in the oven for about ten minutes longer than the fish at the same temperature. They’re made from red potatoes coated in olive oil and sprinkled with lemon pepper and kosher salt. Excellent.

In lieu of a related question, I will ask what has been running around in my mind recently.

What would you do for a Klondike bar?

Personally, I would root for Michigan and the Patriots in the same weekend. Oh, the horrors! (As long as OSU isn’t playing Michigan. That’s pushing it. No food is worth that!)