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Creole Baked Tilapia Recipe
Creole Baked Tilapia Recipe photo by Taste of Home
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Creole Baked Tilapia Recipe

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“Since I'm originally from Louisiana, I love Creole cooking. This is quick and easy as well as healthy. It's great served with your favorite rice dish. Enjoy!” —Carolyn Collins of Freeport, Texas
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 4 tilapia fillets (6 ounces each)
  • 1 can (8 ounces) tomato sauce
  • 1 small green pepper, thinly sliced
  • 1/2 cup chopped red onion
  • 1 teaspoon Creole seasoning

Nutritional Facts

1 each: 166 calories, 2g fat (1g saturated fat), 83mg cholesterol, 488mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 33g protein Diabetic Exchanges: 5 lean meat, 1 vegetable.

Directions

  1. Preheat oven to 350°. Place tilapia in an ungreased 13x9-in. baking dish. In a small bowl, combine tomato sauce, green pepper, onion and Creole seasoning; pour over the fillets.
  2. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork. Yield: 4 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 Creole Baked Tilapia in Simple & Delicious July/August 2008, p28

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Creole Baked Tilapia

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
vwgirl9 104778
Reviewed Sep. 12, 2012

"Easy and fast..sauce complements the fish flavor"

MY REVIEW
csnoeren 173093
Reviewed Apr. 2, 2012

"Pretty tasty, though it came out pretty wet. Maybe I should have patted the fish fillets dry before baking? Unlike a previous reviewer, I thought the seasoning was great--kicky, but not overwhelming."

MY REVIEW
kathywil06 100893
Reviewed Mar. 23, 2010

"This was good, but a little to much on the seasoning, I will cut it back the next time."

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