Real Recipes From Real Home Cooks ®

spicy orange tilapia

(2 ratings)
Recipe by
Kim Biegacki
Youngstown, OH

My husband Anthony & I both love Tilapia and I like cooking it in the parchment paper for a clean and different taste. I love the smell of the coconut oil while the fish is baking in the oven and it gives a nice subtle flavor to the fish along with the orange & chili doesn't make it mild by any means. This has a nice spicy kick to it, so please go easy on the ancho chili pepper if you are not used to it. We love this the spicy citrus fish.

(2 ratings)
yield 2 to 4 people
prep time 10 Min
cook time 15 Min
method Steam

Ingredients For spicy orange tilapia

  • 2 lg
    tilapia fillets or 4 loins
  • 2 1/2 Tbsp
    coconut oil, melted and cooled
  • 6 slice
    thin sliced orange
  • parchment paper
  • 1/3 c
    orange juice, fresh
  • 1 - 2 tsp
    ancho chili pepper
  • 1 tsp
    sea salt
  • 1 - 2 tsp
    black pepper
  • 1 md
    orange, thinly sliced

How To Make spicy orange tilapia

  • 1
    Heat oven to 425 degrees. Rinse of your fish with water and place in bowl. Heat up coconut oil and then let it cool down a few minutes. Take a spoon and drizzle over fish on both sides. Use your spoon to push the oil over the fish or you can brush it on. My fish was so cold still that the coconut oil hardened on top. LOL
  • 2
    Prepare your spices and orange juice. Get a piece of parchment paper that you can fit the fish in and fold up the side and ends. Pour half of the seasoning over one fillet. Do the same to the second fillet and then place your orange slices on top of the fish and fold up the parchment paper, so the juices don't run out. Place both fillets on baking sheets.
  • 3
    Cook fish 12-15 minutes and check on it to see if it is cooked thoroughly. (Be careful, when opening parchment paper as the steam is very hot.)
  • 4
    When fish is done, you are ready to plate. I used two spatulas to lift it carefully off the parchment paper. I then squeezed just a little more fresh orange on top and a sprinkle of salt and pepper. I like serving this with
  • 5
    Here is a pic of the Coconut Oil and Ancho Chili Pepper