1/3 Photos of Baked Tilapia Iowa Cajun Style
Persian Berry 2011's Note:
This is my own recipe that has evolved over the years that I use for all different kinds of fish and large casserole samplers with different kinds of fish when I can afford it. Tilapia is affordable now. I was amazed when my picky eater 5-year-old grandson dropped in with his mom and started scarfing it down off her plate! I vary the spices to my mood, but this is what I used for this batch. You have to give exact amounts; I don't cook that way generally, so vary the flavorings to your taste. I've learned to work with a few basic spices rather than buy any of the hundreds of products out there now unless it's really special and necessary.
My Private Note
Units: US | Metric
- 1Rinse and drain the fish; arrange skin side down and overlapping slightly in 9X12 or larger casserole if using more; heat oven to 400F; if using glass or nonstick, I don't bother to grease the pan.
- 2Melt the butter and margarine in small saucepan and pour over fish; the margarine dilutes the butter which causes burning easily but the butter imparts flavor.
- 3Rub the butter mixture over the top of the fish with your hands or spatula; with frozen filets (which must be fairly thin to cook right) the mixture will solidify; don't worry about it.
- 4The spices and herbs will not adhere well without moisture or the butter mixture but too much isn't good for you now so I try to drain it off when I serve.
- 5Most spices have plastic sprinkling inserts with holes so I don't measure but sprinkle to taste trying to get the right balance; watch the parsley as sometimes it's easy to get too much; same goes for other spices you're not familiar with amounts, better too little than too much if you're not used to cooking with them.
- 6Sprinkle on the seasoned salt, paprika, onion powder, pepper blend, fines herbes, thyme and parsley last.
- 7Put in oven and bake for 10 minutes.
- 8With a turkey baster or spoon, scoop up the butter and juices and drizzle back over the fish.
- 9Continue baking for 10 more minutes; it may be done or thicker pieces of fish take about another 5 or 10 minutes.
- 10You can tell it's done when you pierce with a fork or sharp knife; it will be tender and flaky with clear juices (not always apparent).
- 11Remove from oven and baste one more time, may have to tilt the dish so it will all pool at an end.
- 12Serve while hot with a spatula, draining off the excess melted butter mixture; it's not good for us; you can substitute an oil and less of it and it should be essentially the same.
- 13Squeeze some fresh lemon juice over the fish at the table if desired (a must in the past for all fish but well everything is getting more expensive).
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Nutritional Facts for Baked Tilapia Iowa Cajun Style
Serving Size: 1 (265 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 105.2
- Calories from Fat 103
- Total Fat 11.5 g
- Saturated Fat 4.8 g
- Cholesterol 15.2 mg
- Sodium 118.0 mg
- Total Carbohydrate 0.8 g
- Dietary Fiber 0.3 g
- Sugars 0.0 g
- Protein 0.2 g
The following items or measurements are not included:
Lawry's Seasoned Salt