Tilapia with jalapeños and cilantro recipe
The jalapeño is a cultivar of the species Capsicum annuum and derives its common name from the Mexican town of Xalapa where it was traditionally produced. The exact heat level of a jalapeño depends on both cultivation and preparation and can be anywhere from mild to hot. In Mexico, this chili pepper is known under several different names in addition to jalapeño, such as huachinangos, cuaresmeños and chiles gordos.
- 4 (4 ounce) fresh tilapia fillets
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- Salt to taste
- Ground black pepper to taste
- 2 tomatoes
- 2 fresh jalapeños
- 8 sprigs of cilantro leaves
- Place the tilapia fillets in a baking dish.
- Drizzle olive oil and lime juice evenly over them.
- Season with salt and black pepper to taste.
- Leave the tilapia fillets to marinate in room temperature for 1 hour.
- Chop the tomatoes.
- Slice the jalapeños into rings.
- Chop the cilantro leaves.
- Place the tilapia fillets in a non-stick skillet and pour the marinade over the fish.
- Pour tomatoes, jalapeños and cilantro over the fish.
- Cover the skillet and cook over medium heat for roughly 4 minutes per side, until the tilapia fillets can be easily flaked with a fork.
1. O. niloticus
2. O. aurea
3. O. mossambicus
4. O. urolepis hornorum
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