Champagne Cajun Tilapia Recipe

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Champagne Cajun Tilapia Recipe
Champagne Cajun Tilapia Recipe photo by Taste of Home
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Champagne Cajun Tilapia Recipe

Read Reviews
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Publisher Photo
We think the champagne dressing in this recipe is yummy on almost anything, but it’s excellent with this lovely fish. The tilapia is perfect in tacos, too! —Bernadette Bennett, Waco, Texas
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 20 min.

Ingredients

  • 1 cup champagne salad dressing
  • 2 tablespoons lemon juice
  • 1 tablespoon Creole seasoning
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dill weed
  • 6 tilapia fillets (6 ounces each)

Directions

Combine the first five ingredients in a small bowl. Pour marinade into a large resealable plastic bag. Add tilapia; seal bag and turn to coat. Refrigerate for 15 minutes.
Drain and discard marinade. Place fillets in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork. Yield: 6 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Baked Creole Tilapia in Simple & Delicious April/May 2013, p51

  • 1 cup champagne salad dressing
  • 2 tablespoons lemon juice
  • 1 tablespoon Creole seasoning
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dill weed
  • 6 tilapia fillets (6 ounces each)
  1. Combine the first five ingredients in a small bowl. Pour marinade into a large resealable plastic bag. Add tilapia; seal bag and turn to coat. Refrigerate for 15 minutes.
  2. Drain and discard marinade. Place fillets in a greased 15-in. x 10-in. x 1-in. baking pan.
  3. Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork. Yield: 6 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Baked Creole Tilapia in Simple & Delicious April/May 2013, p51

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Reviews forChampagne Cajun Tilapia

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Not_Spacy User ID: 6034953 228816
Reviewed Jul. 1, 2015

"Very easy recipe that was delicious. We made it with rockfish (striped bass) and it came out perfectly moist and yummy. The marinade smelled so good, I wanted to drink it!"

MY REVIEW
lmmanda User ID: 1101093 223681
Reviewed Mar. 27, 2015

"I had to make my own marinade from scratch cuz my store was out of champagne dressing. I used 1/4 C white wine vinegar, 1/2 t garlic powder, 2 T Dijon mustard, 2 T honey, 2 T lemon juice, 2 dashes of hot sauce, 1/2 t salt, 1/2 t pepper, and 1/4 C EVOO, then I added the all the other marinade ingredients including the lemon juice. It was a very tasty and simple dish!"

MY REVIEW
Blezon User ID: 7888273 193385
Reviewed Nov. 14, 2014

"I have to admit - I was skeptical. The marinade ingredients seemed random, like they didn't really go together. But I had all of them on hand so thought I'd give it a try. My husband and I LOVED it. So much flavor, and yet perfect for a delicate fish. Will make again and again!"

MY REVIEW
cvl User ID: 1052498 117500
Reviewed Aug. 3, 2013

"Very simple and delicious. Used Orange Roughy since that's what I had and is our favorite. One of the best fish recipes I've tried."

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