This chili lime tilapia recipe uses a marinade composed of just four ingredients. The marinade is a simple yet flavourful combination that is super yummy on chicken and fish. The secret star is none other than an Indonesian chili paste called Sambal Oelek. Combine it with onion, garlic and lime juice to spread over the protein of your choice. I would even suspect it to make a beautiful chili lime stir fry sauce for veggies but have yet to give it a try.
Yield 8 servings (1 fillet each)
Ingredients:
- Tilapia, 8 fillets, cleaned and skinned
- Onion, 1 medium size, rough chop
- Sambal Oelek, 1 ½ tbsp.
- Garlic, 5-6 cloves, cracked
- Lime, 1 pc, zested and juiced
- Salt and pepper to taste
What you’ll need:
- Knife and cutting board
- Zester
- Blender
- Sauce brush
- Casserole dish
- Parchment paper
- Cooking sheet tray
- Fish spatula
What to do:
Clean and portion the tilapia. Remove excess moisture on the fillets with a paper towel.
Clean and cut the onion. Peel the garlic cloves and crack them by applying pressure using the blade of your knife. Using a zester, zest the lime the cut it open and squeeze out all the juice. In a blender, add the onion, garlic, lime and Sambal Oelek. Blend everything into a purée. Season the mixture with salt and pepper to taste.
In a shallow casserole dish, lay the fish in a single layer and season both sides with salt. (It’s always best to salt animal proteins apart from the marinade the will be soaking in). Allow the fish to sit for a couple minutes so that the flesh absorbs the salt. Pour the marinade over the tilapia. Using a sauce brush (or your hands) make sure all the fillets are completely coated. Refrigerate for 4 hours.
Preheat the oven to 400°F. Place the tilapia, spaced out in a single layer and a cooking sheet tray lined with parchment paper. Cook 12-15 minutes, until the fish is opaque in color and firm to touch. Remove from the oven and serve along side the vegetables and grains of your choice.