Recipes
Our tilapia can be found in the finest haute cuisine restaurants, as well as being perfect as a fish supper for the kids or barbecue for friends.
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Tilapia Lemon Parmesan
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Ingredients:
6-8 Lake Harvest Tilapia fillets
3 Tsp Butter - softened
2 Tsp Lemon juiceLemon Sauce
250ml Mayonnaise
2 Tbsp Lemon juice
150g Parmesan cheese - gratedInstructions:
Rinse the Tilapia fillets in cold water and drain thoroughly. Top with butter and lemon juice. Grill about 4 inches from the source of heat for approximately 5 to 6 minutes or until the Tilapia is opaque and flakes easily when tested with a fork. Top each portion with 1-2 Tbsp of Lemon-Parmesan Sauce; grill 2-3 minutes or until sauce puffs and turns golden brown. Place Tilapia on serving plate; garnish with lemon slices and fresh parsley.
Serves 6
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Grilled Tilapia with Chips
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Ingredients:
4-6 Lake Harvest Tilapia Fillets
30g unsalted butter
30g fresh spinach
salt
freshly ground black pepper
1 large baking potato, peeled and cut into 1cm sticks
1 Tsp fresh thyme leaves
1 Tbsp olive oilInstructions:
Preheat oven to 220C/425F/Gas 7. Place the potato sticks on to a baking tray. Sprinkle with thyme, season and drizzle over the oil. Bake the potato sticks for 15-18 minutes or until golden and cooked through.
In a mini food processor, blend together the butter and spinach. Season. Place the tilapia fillets on a baking tray, then dot the spinach butter along the centre of the fish. Bake for 10 minutes or until cooked through.Serves 4
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Tilapia Tacos
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Ingredients:
4-6 Lake Harvest Tilapia fillets
Olive oil
flour tortillas
Shredded cabbage
Salsa
Sour cream
Fresh lime wedgesSauce
1/3 cup fresh, chopped coriander
2 jalapenos -- seeded
1/2 cup mayonnaise
1/2 cup sour cream
1 Avocado
1 Tsp. fresh lime juiceInstructions:
Process the coriander and jalapenos in a food processor until coarsely chopped and mixed together. Add mayonnaise, sour cream, avocado and lime juice. Blend until smooth. Keep this sauce refrigerated until needed. Brush tilapia fillets with olive oil and grill over medium heat for 2-4 minutes per side, until cooked through. Heat tortillas on grill and spread 2 Tbsp of sauce on each warm tortilla. Place 1/2 of a fillet in center of each tortilla, add shredded cabbage, fold tortilla and top with salsa and sour cream. Garnish with fresh lime wedges.
Serves 4
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Tilapia with Mango Salsa
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Ingredients:
1/3 cup extra-virgin olive oil
1 Tbsp lemon juice
1 Tbsp chopped fresh parsley
1 clove garlic, chopped
1 Tsp dried basil
1 Tsp ground black pepper
1/2 Teaspoon salt
4-6 Lake Harvest Tilapia Fillets
1 large ripe mango, peeled, pitted and diced
1/2 red pepper, diced
2 Tbsp chopped red onion
1 Tbsp chopped fresh coriander
2 Tbsp lime juice
1 Tbsp lemon juice
Salt and pepper to tasteInstructions:
Whisk together the extra-virgin olive oil, 1 Tbsp lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Prepare the mango salsa by combining the mango, red pepper, red onion and coriander in a bowl. Add the lime juice and 1 Tbsp of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.
Serves 4
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Whole Tilapia
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Ingredients:
2 whole Lake Harvest tilapia, cleaned
1 medium onion, thinly sliced
2 cloves of garlic, crushed
30g butter, softened
a large handful of flat-leaf parsley
1 Tbsp lemon juice
salt and pepperInstructions:
Pre-heat the oven to 200°C. Prepare two squares of aluminium foil large enough to completely wrap each fish and spray with a little olive oil on the shiny side.
Mix together the softened butter, garlic and lemon juice.
Rinse and pat the fish dry, including inside the body cavity. Lay each fish in the centre of its piece of aluminium foil, on the shiny side.
Season with salt and pepper inside the body cavity, then spread half the butter inside each fish. Lay the onions on top of the butter inside each fish's body cavity and top the onions with some flat-leaf parsley. Make 2 slashes in the skin on the top surface of each fish.
Sprinkle the skin of the fish with salt and wrap each fish in its foil parcel. Place on a baking sheet in the pre-heated oven for 20-30 minutes or until the fish is just cooked. Carefully open each parcel (be careful not to lose the juices!) and place under the grill for a further 5 minutes to brown a little before serving.Serves 2
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Pan Fried Tilapia
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Ingredients:
4-6 Lake Harvest Tilapia fillets
3 Tbsp Flour
4 Tbsp Oil
4 Tbsp Butter
1 Lemon - juiced
1 Tbsp Parsley - finely choppedInstructions:
Season Tilapia with salt and pepper. Dust portions lightly with flour. Fry the fish in oil until they are nicely browned and cooked all the way through (about 2-3 minutes per side). When done, remove Tilapia, drain oil, add lemon juice, butter and parsley. Whisk to blend. Pour over Tilapia and serve.
Serves 4
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Tilapia Curry
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Ingredients:
8-10 Lake Harvest Tilapia fillets
75ml Oil
1 Tbsp Coriander seeds - crushed
½ Tsp Turmeric
1 Tsp Ground cumin
1 Tsp Chilli powder
2 Clove Garlic - crushed
1 Onion – finely chopped
1 Tbsp Desiccated coconut
175 ml Fish stock (or water)
400g Tinned tomatoes – chopped
pinch Sugar
125ml Cream (or sour cream)Instructions:
Dry the Tilapia thoroughly and cut into pieces. Heat 60ml of the oil and gently fry the Tilapia until it is light golden brown. Remove with a slotted spoon and set aside. Mix spices with garlic and a little water to make a stiff paste. Put the onion in the remaining oil and fry until browned. Add the spice paste and fry for a further 1-2 minutes, stirring in 1 Tbsp of the stock or water if necessary. Add all the remaining ingredients (except the cream) and simmer gently until the sauce is thick – about 15 min. Gently immerse the fried Tilapia in the sauce and cook for 4-5 min until it is tender and has fully absorbed the flavour. Check the seasoning and stir in the cream.
Serves 8
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Tilapia Florentine
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Ingredients:
4-6 Lake Harvest Tilapia Fillets
900g Spinach
½ tsp Lemon juice
1 Tbsp Olive oil
50g Butter
2 Tbsp Plain flour
300ml Milk
75g Graded cheddar cheeseInstructions:
Wash spinach well and cook in 4cm of water (to which a small pinch of bicarbonate of soda has been added) for about 4 min, until it is tender. Drain spinach well, pressing out excess water. Season with lemon juice, oil, salt, pepper and a pinch of nutmeg. Arrange it in a flat layer in a lightly buttered, shallow baking dish. Steam the Tilapia in a steamer over boiling water for about 5 mins until cooked through. Arrange it over the spinach. Preheat the oven to 190°C. Heat the butter in a saucepan, add the flour and mix well. Gradually blend in the milk, stirring continuously over a medium-high heat until the sauce comes to the boil and is thick and smooth. Add 50g of the cheese, season with salt and pepper and a pinch of nutmeg and stir over a medium heat for about 3 mins until the cheese has melted. Pour the sauce over the Tilapia, sprinkle over the remaining cheese and a little touch of cayenne and bake in the oven for about 15 min, until the dish is heated through and the top is a bubbling golden brown.
Serves 4
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Tilapia and Spicy Tomato Sauce
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Ingredients:
4-6 Lake Harvest Tilapia fillets
1¼ Tsp Salt
½ Tsp Cayenne pepper
¼ Tsp Ground turmeric
9 Tbsp Oil
1 Tsp Fennel seeds
1 Tsp Mustard seeds
175g Onions - finely chopped
2 cloves Garlic - finely chopped
2 Tsp Ground cumin
400g Tinned tomatoes - chopped
½ Tsp Ground roasted cumin seeds
¼ Tsp Garam masalaInstructions:
Pat the Tilapia dry and rub on both sides with ¼ tsp salt, ¼ tsp cayenne and turmeric. Set aside for 30 mins. Put 4 Tbsp of oil in a saucepan on medium heat. When hot, put in the fennel and mustard seeds. As soon as the mustard seeds begin to pop (a few seconds) put in the onions and garlic. Stir and fry until the onions turn slightly brown. Now put in the cumin, 1 tsp salt and ¼ tsp of cayenne. Stir once and put in the tomatoes and their liquid, the ground, roasted cumin seeds and the garam masala. Bring to the boil. Cover, turn heat low, and simmer gently for 15 mins. Meanwhile pre-heat the oven for 15 mins. Put the remaining 5 Tbsp of oil in a large, non-stick, frying-pan and set over medium-high heat. When hot, put in the Tilapia and brown on both sides. Do not cook the Tilapia through. Put the Tilapia in a baking dish. Pour the cooked tomato sauce over the fish and bake, uncovered, for 15 min or until the Tilapia is done.
Serves 4
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Tilapia with Marjoram & Lime
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Ingredients:
4-6 Lake Harvest Tilapia Fillets
100g Dried breadcrumbs
2 Tsp Dried marjoram leaves
1 Tsp Cayenne Pepper
1 Egg - lightly beaten
60ml Olive Oil
2 Tbsp Lime juiceInstructions:
Combine breadcrumbs, marjoram and cayenne pepper on a sheet of greaseproof paper. Brush Tilapia with egg and coat with breadcrumb mixture. Heat oil in pan, add Tilapia. Cook over medium heat for 2 mins each side or until tender and golden brown. Serve sprinkled with limejuice.
Serves 4
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Crispy Tilapia
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Ingredients:
4-6 Lake Harvest Tilapia fillets
100g Cornmeal
100ml Oil
150ml Mayonnaise
2 Tbsp Fresh chopped chives
1 Tbsp Sweet chilli sauceInstructions:
Place cornmeal on a sheet of greaseproof paper or plate. Cut diagonal slashes in the skin side of the Tilapia. Press Tilapia in cornmeal to coat thoroughly. Heat oil in pan; add the coated Tilapia. Cook over medium heat for 2-3 minutes on each side, or until tender. Drain on paper towels. Combine mayonnaise, chives and chilli sauce to serve with Tilapia.
Serves 4
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Tilapia with Garlic
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Ingredients:
4-6 Lake Harvest Tilapia fillets
50ml Fresh lime juice
1 Tsp Olive oil
1 Tbsp Butter
8 Large cloves thickly sliced garlic
3 Tbsp Flour
4 Tbsp Chopped fresh coriander/parsley
Salt and freshly ground pepperInstructions:
Rinse and pat Tilapia dry. Place in a 2" deep glass or enamel-coated dish. Sprinkle with lime juice. Cover and refrigerate for 1 hour. In heavy frying pan, combine oil and butter and heat over medium heat. Add the garlic and fry just until lightly browned. Using a slotted spoon remove garlic and set aside. Remove Tilapia (reserve lime juice), pat dry with paper towel. Dust lightly with flour, shaking off excess. Warm the frying pan over medium-high heat, frying fish 2 to 3 minutes per side until brown and crisp outside and just done inside. Remove Tilapia to a warming dish. Reheat garlic, stir in lime juice, coriander, salt and pepper. Heat just until the coriander begins to wilt. Pour over the fillets and serve.
Serves 4
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Tilapia in Beer Batter
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Ingredients:
4-6 Lake Harvest Tilapia fillets
1 Lemon - juiced
2 Tbsp Parsley – finely chopped
2 Tbsp Oil
Oil for deep-fryingBeer Batter
2 Large egg yolks
100ml Beer
100g Flour
½ tsp Salt
½ tsp Baking powderInstructions:
Cut fillets into 5cm pieces. Put in a bowl with lemon juice, parsley, 2 Tbsp oil, and salt & pepper to taste. Heat oil for deep-frying. Dip pieces of fish individually into batter, and then into hot oil. Cook, turning and submerging pieces in the oil until golden brown all over. Drain on paper towels.
Serves 4.
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Blackened Tilapia in a Bap
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Ingredients:
4-6 Lake Harvest Tilapia fillets
2 Tbsp Paprika
2 Tsp Salt
2 Tsp Lemon pepper
1½ Tsp Garlic powder
1½ Tsp Ground red pepper
1½ Tsp Dried, crushed basil
1 Tsp Onion powder
1 Tsp Dried thyme
200g Butter, meltedInstructions:
Heat heavy pan on high for 5 minutes. Mix all seasonings in a bowl. Dip the Tilapia fillets in melted butter and coat with the seasonings. Place fillets in hot pan and cook 3 minutes on each side.
Serves 4
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Tilapia with Lemon & Capers
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Ingredients:
4-6 Lake Harvest Tilapia fillets
3 Large lemons, peeled and diced
500ml Milk
250g Flour
6 Tbsp Oil
75g Butter
50g Dried capers
2 Tbsp fresh chopped parsley
Salt and pepper to tasteInstructions:
Season the flour with salt and pepper to taste. Dip the Tilapia fillets into the milk and then coat with the flour. Heat oil in a large frying pan and fry the Tilapia until it is brown on both sides. This will take about 4 to 5 minutes. Transfer to serving dish and keep warm. Wipe out the frying pan and melt the butter. Stir in lemons and capers and parsley, spoon over Tilapia.
Serves 4
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Tilapia Parmesan Saute
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Ingredients:
4-6 Lake Harvest Tilapia fillets
1 Tbsp Olive oil
50g Grated Parmesan cheese
2 Tbsp Parsley
2 Tbsp Butter
1 Tbsp Lemon juice
2 Cloves GarlicInstructions:
Mix Parmesan cheese and parsley; set aside. Heat a large frying pan and add olive oil, butter, garlic cloves and lemon. Fry Tilapia 2-3 minutes per side until they start to flake. Sprinkle cheese mixture on Tilapia and fry each side for another minute, then serve.
Serves 4- Share this Recipe:
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