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Here are some of our favorite Tilapia recipes:

Lemon and Herb Tilapia

1 lemon
4 tablespoons butter, softened
1 tablespoon fresh chopped parsley
3/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup chopped green onions, with tops
4 tilapia fillets, about 6 ounces each, about 1 1/2 pounds total

Preheat oven to 400°. Zest lemon and squeeze 1 tablespoon of juice. In a small bowl, combine the peel and juice with the softened butter, parsley, salt, pepper, and green onions.Butter a 12×8-inch baking dish. Place tilapia fillets in baking dish, folding thinner ends under as necessary. Top tilapia fillets with the butter mixture. Bake fillets for 15 minutes, or until fish tilapia flakes easily with a fork.
Serves 4.

Baked Garlic Cream Tilapia

4 tilapia fillets
2 tablespoons olive oil
1 tablespoon fajita or Creole seasoning,
3 tablespoons butter
2 cloves garlic, minced
1 cup Alfredo sauce

Preheat an oven to 425 degrees F (220 degrees C).
Brush the tilapia fillets with oil on both sides, season with Creole seasoning to taste, then place into a 9×13-inch baking dish.
Bake in the preheated oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes.
Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic, and cook until the garlic has softened and the aroma has mellowed, about 2 minutes. Stir in the Alfredo sauce and bring to a simmer. Reduce the heat to low, and keep warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with additional Creole seasoning if desired.

Baked Tilapia with Chive Cream Sauce

4 tilapia fillets
1 tablespoon butter (melted)
Salt and pepper
1 tablespoon olive oil
1 Garlic clove, finely minced
2 chives, thinly sliced
1/4 cup chopped fresh cilantro
1 cup heavy cream
1 tablespoon lime juice

Pre Heat oven to 375°

In a pan heat olive oil, set burner to medium, saute garlic for four minutes then add chives. Add the 1 cup of heavy cream (take your time) and cook for 1 more minute, add salt and pepper and remove from heat and let sit.

For the next step Line a baking pan with foil; spray with nonstick cooking spray. Brush fillets lightly with butter; arrange in the baking pan.
Sprinkle lightly with salt and pepper. Bake the fish for 20 to 25 minutes, or until the tilapia is cooked through. Warm the sauce up and drizzle a little over each serving of fish.

Baked Spice-Rubbed Tilapia with Caramelized Plums

4 Tilapia Fillets
Spice Rub: (loosely based on Emeril’s Baby Bam)
2 tablespoons paprika
1 tablespoons Kosher salt
1 tablespoons dried Oregano
2 teaspoons garlic powder
1 teaspoon ground black pepper
2 teaspoons fresh parsley
1 teaspoon grated parmesan
1 teaspoon dried thyme
4 Red Plums
2 tablespoons Brown Sugar
Olive Oil

Pre-heat oven 400
Preheat grill (electric works fine, if you use a grill pan wait until Tilapia is in the oven to start this step)
Wash Tilapia Fillets and pat dry with a paper towel.
Prepare spice rub per directions above and liberally rub on the Tilapia Filets.
Place Tilapia filets on baking sheet or rack and bake for 20 minutes.
Meantime, cut plums in half and cover flat side with brown sugar. Place on oiled grill or aluminum foil.
Grill for a few minutes until plums are caramelized.
Once Tilapia and plums are ready plate and garnish with a few microgreens.
This dish pairs perfectly with a frisse salad with goat cheese and a slightly chilled pinot grigio. enjoy.

Tilapia Crusted With Almonds Recipe

2 tilapia fillets
1/4 cup flour
1 egg, lightly beaten
1 cup sliced almonds
Old Bay Seasoning
1 lemon
2 tablespoons butter
1 tablespoon olive oil
2 scallions, sliced
2-4 servings Change size or US/metric
20 minutes 5 mins prep

Season tilapia with salt, pepper and old bay.
Dust with flour then dip into egg.
Press almond slices into the fish.
Heat butter and oil in an oven proof pan.
Carefully (so not to lose any almonds) place fillets into hot pan brown for 1 minute and flip gentle (again so not to lose any almonds) squeeze half of the lemon on the fish and place in a preheated 350 degree oven for 10-15 minutes.
Remove gently to a platter squeeze remaining lemon.
Garnish with scallions and serve.

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