Baked TilapiaBaked Tilapia
Baked Tilapia
Baked Tilapia
SFOC Chef de Cuisine, Nick Miguel
SFOC Chef de Cuisine, Nick Miguel
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Recipe - Foodland Farms Ala Moana
Baked Tilapia
Baked Tilapia
Prep Time15 Minutes
Servings2
Cook Time25 Minutes
Ingredients
Peeled Garlic, 6 Ounces
Lemon or Lime, 2 Each
Tilapia, 2 Pounds
Kosher Salt, as needed
Black Pepper, as needed
Canola Oil, as needed
Leftover Cooked Rice, 4 Cups
Maika`i Spinach or Kimchee Dip, 1 Container
Aluminum Foil, as needed
Directions

Ingredients

  • 1 pack, 6 ounces peeled garlic
  • 2 pieces lemon or lime
  • 1 piece tilapia (2 pounds)
  • As needed kosher salt
  • As needed black pepper
  • As needed canola oil
  • 4 cups leftover cooked rice (jasmine rice is best)
  • 1 pack Maika`i Spinach or Kimchee Dip
  • As needed aluminum foil

 

Directions

  1. Gather all your inredients then preheat oven to 400F.
  2. Mince all the peeled garlic and slice 1 lemon into wheels and the other into wedges. Set aside.
  3. Clear and sanitize your sink then proceed to washing the tilapia thoroughly. Using a fish scaler or a butterknife, scale the tilapia under slow running water to prevent the scales from making a mess. Trim off fins using scissors then rinse fish thoroughly to ensure all scales have been removed.
  4. Pat fish dry then transfer to a cutting board. Using a sharp knife, make 3 slits on both sides of the fish.
  5. Season fish with salt & pepper thoroughly (inside and outside) set aside.
  6. Transfer leftover rice to a mixing bowl and break up any large chunks, drizzle about 1 tablespoon of oil along with half of the minced garlic and season lightly with salt and black pepper.
  7. Prepare 2 sheets of aluminum foil about 18" in length. Then transfer one sheet into a 9x9 baking dish, forming a canoe.
  8. Fill the foil with the seasoned rice, then transfer the fish onto the rice.
  9. Stuff the cavities of the fish with the remaining minced garlic and the lemon wheels.
  10. Using a spatula, spread the spinach dip onto the fish evenly on the exposed sides.
  11. With the 2nd sheet of foil, cover the fish and seal the ends by crimping the top and bottom sheets together.
  12. Bake at 400F for 15-20 minutes or until internal temperature of 165F is achieved.
  13. Carefully tear open foil to expose fish and serve immediately with lemon wedges.

To kick it up a notch, drizzle fish with shoyu and a couple drops of tabasco!

15 minutes
Prep Time
25 minutes
Cook Time
2
Servings

Shop Ingredients

Makes 2 servings
Peeled Garlic, 6 Ounces
Maika`i Peeled Garlic
Maika`i Peeled Garlic, 6 Ounce
Member Price
$3.99 was $4.39$0.67/oz
Lemon or Lime, 2 Each
Lemon
Lemon, 0.2 Pound
$0.66 avg/ea$3.29/lb
Tilapia, 2 Pounds
Whole Tilapia
Whole Tilapia, 1 Pound
$5.79 avg/ea$5.79/lb
Kosher Salt, as needed
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 16 Ounce
$4.39$0.27/oz
Black Pepper, as needed
Simply Organic Black Pepper
Simply Organic Black Pepper, 2.31 Ounce
$8.99$3.89/oz
Canola Oil, as needed
Wesson Pure Canola Oil
Wesson Pure Canola Oil, 24 Ounce
$7.99$0.33/oz
Leftover Cooked Rice, 4 Cups
Dynasty Jasmine Rice
Dynasty Jasmine Rice, 5 Pound
Member Price
$6.99 was $9.69$1.40/lb
Maika`i Spinach or Kimchee Dip, 1 Container
Maika'i Spinach Dip
Maika'i Spinach Dip, 11 Ounce
Member Price
$7.99 was $8.99$0.73/oz
Aluminum Foil, as needed
Reynolds Wrap Aluminum Foil
Reynolds Wrap Aluminum Foil, 30 Square foot
Member Price
$3.79 was $4.29$0.13/ft²

Directions

Ingredients

  • 1 pack, 6 ounces peeled garlic
  • 2 pieces lemon or lime
  • 1 piece tilapia (2 pounds)
  • As needed kosher salt
  • As needed black pepper
  • As needed canola oil
  • 4 cups leftover cooked rice (jasmine rice is best)
  • 1 pack Maika`i Spinach or Kimchee Dip
  • As needed aluminum foil

 

Directions

  1. Gather all your inredients then preheat oven to 400F.
  2. Mince all the peeled garlic and slice 1 lemon into wheels and the other into wedges. Set aside.
  3. Clear and sanitize your sink then proceed to washing the tilapia thoroughly. Using a fish scaler or a butterknife, scale the tilapia under slow running water to prevent the scales from making a mess. Trim off fins using scissors then rinse fish thoroughly to ensure all scales have been removed.
  4. Pat fish dry then transfer to a cutting board. Using a sharp knife, make 3 slits on both sides of the fish.
  5. Season fish with salt & pepper thoroughly (inside and outside) set aside.
  6. Transfer leftover rice to a mixing bowl and break up any large chunks, drizzle about 1 tablespoon of oil along with half of the minced garlic and season lightly with salt and black pepper.
  7. Prepare 2 sheets of aluminum foil about 18" in length. Then transfer one sheet into a 9x9 baking dish, forming a canoe.
  8. Fill the foil with the seasoned rice, then transfer the fish onto the rice.
  9. Stuff the cavities of the fish with the remaining minced garlic and the lemon wheels.
  10. Using a spatula, spread the spinach dip onto the fish evenly on the exposed sides.
  11. With the 2nd sheet of foil, cover the fish and seal the ends by crimping the top and bottom sheets together.
  12. Bake at 400F for 15-20 minutes or until internal temperature of 165F is achieved.
  13. Carefully tear open foil to expose fish and serve immediately with lemon wedges.

To kick it up a notch, drizzle fish with shoyu and a couple drops of tabasco!