Orange Glazed Tilapia

This Orange Glazed Tilapia will not disappoint! Baked to flaky caramelized perfection and soaked in a finger licking good orange glaze, dinner cannot be any easier or more delicious!

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Welcome to the coronavirus pantry! Restaurants and bars in many states are shut down through the end of the month. Grocery stores which once were overflowing with unneeded supplies now stand as empty as a ghost town of forgotten dreams. Most of us are either required or choosing to stay locked behind our doors. So, today I introduce the coronavirus pantry. Yep, I’m looking to the freezer, pantry, and canning closet to bring you dishes that you can make at home during these quarantined times.

How about an Orange Glazed Tilapia. Most of us have either fresh oranges or frozen orange juice tucked away somewhere. Grab those along with that package of fish purchased and quickly forgotten. Replaced by a craving for tacos or pizza. The best thing about this recipe is any fish can be used. Try it with salmon or cod, but if you have Tilapia grab that. If you do not have oranges, lemon and or lemonade can easily be substituted for the orange.

The “Chicken of the Sea”:

Tilapia is a versatile fish and can be used in a wide range of recipes and has become a staple in many homes. A mild lean whitefish it tends to pick up the flavors around it adding to its appeal and versatility.  That makes it a great choice for those picky eaters in your family who “do not like fish.” It is also packed with many health benefits. Fish lover or not, there are plenty of reasons to have this delicious fish on hand at all times.

The Well Stocked Spice Cabinet:

Admittedly my spice cabinet might be a bit more stocked than most. When your son’s kindergarten teacher calls you with a list of obscure spices and you have them you might have a problem. There are, however, a list of spices all home cooks should have on hand at all times. Bakers will have a totally different list but for savory spicy dishes these 10 items will serve you well:

  1. Salt
  2. Black Peppercorns
  3. Oregano
  4. Paprika
  5. Cumin
  6. Basil
  7. Chili Powder
  8. Cayenne
  9. Bay Leaves
  10. Cinnamon (used in many spicy/savory recipes)

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Orange Glazed Tilapia
Prep Time
10 mins
Cook Time
20 mins
 
Course: Main Course
Cuisine: American
Keyword: Fish and Seafood
Servings: 4 servings
Author: The Wacky Spoon
Ingredients
  • 4 tilapia fillets
  • 1/2 cup orange juice
  • 1 tablespoon sugar
  • 3 tablespoon soy sauce
  • Juice 1/2 lime
  • 1 tablespoon sesame oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon chili flakes
Instructions
  1. Mix all the ingredients from orange juice to chili flakes in a small bowl.
  2. Place the tilapia in a shallow baking dish and pour half of the orange glaze mixture over the fish, reserving the rest for later. Let sit for 30 minutes.

  3. Preheat oven to 375°F. Line a baking sheet with parchment and place the fish on pan.
  4. Bake for 15 – 20 minutes.
  5. About halfway through the cooking time transfer the reserved orange glaze to a small saucepan and heat over medium-high heat until reduced to about half.
  6. In the last 5 minutes turn the oven to low broil. Brush the glaze reduction over the tilapia. Broil the fish for an additional 2 – 5 minutes to give the top a nice caramelized finish.
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Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

11 thoughts

  1. You’ve lost me on this fish… I am never gonna touch it again, no matter how much I used to love it.
    However, this recipe will probably be good on haddock or cod… yes?

        1. LOL…oh gottcha! Yep, you really need to research the companies you are buying from for sure! The way chickens are treated in a large hen house it barbaric! Large cattle houses…breaks my heart! I have an advantage as I know most of my farmers and their practices personally.

        2. Yep. And when it comes to this particular fish, I dunno.
          I buy my chickens from a friend who raises them and have to look into the beef – so expensive! We used to buy 1/4 cow and 1/2 pig way back when and then the farm closed so… don’t have a “connection” as yet 😉

  2. Nice recipe. Your spice cabinet “must” list is spot on. It’s difficult to narrow the list down to 10 but it’s good to consider the core spices we turn to. Thanks!

    1. I’m so glad you think so. I will admit that if I did not keep a supply of garlic and onion on hand I would had to have included the dried version. But I try to stay fresh whenever I can. Same with herbs, fresh first please!

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