Baked Tilapia with Tomato
Tartar Sauce
Rain Forest Aquaculture
1 medium leek, well
washed and quartered
2 medium carrots, peeled
and quartered lengthwise
2 medium celery stalks,
halved lengthwise
4 Rain Forest Aquaculture
tilapia fillets
2 tablespoons olive oil
Salt and pepper
1 medium lemon,
cut into 8 thin slices
4 sprigs fresh rosemary
Preheat oven to 350°F. Oil a 13-by-9-inch
baking dish.
Arrange leek, carrots and celery in the prepared pan.
Rub tilapia fillets with oil and season to taste
with salt and pepper. Place 2 slices of lemon and
1 sprig of rosemary on top of each piece.
Arrange the fish on the vegetables. Bake for
20 minutes, or until the flesh is opaque.
Prepare tartar sauce: In a small bowl, mix together
mayonnaise, cornichons, shallot, chives and tomato
puree. Season to taste with salt and pepper.
To serve, arrange the tilapia on a platter and
surround with the vegetables and the tartar sauce.
Makes 4 servings.
TARTAR SAUCE
½ cup mayonnaise
1 tablespoon chopped
cornichons (gherkins)
1 teaspoon chopped shallot
1 teaspoon chopped
fresh chives
1 teaspoon roasted
tomato puree
Tilapia with Red Pepper Sauce
Divine Flavor
1 Divine Flavor
red bell pepper
1 teaspoon olive oil,
plus more for grilling
¼ cup chopped
green onions
¼ cup mayonnaise
2 teaspoons smoky
chipotle sauce
4 Kirkland Signature frozen
tilapia loins, thawed
Salt and pepper
1 tablespoon chopped
Divine Flavor red
bell pepper
1 tablespoon chopped
Divine Flavor orange
bell pepper
1 tablespoon chopped
Divine Flavor yellow
bell pepper
Preheat the grill to high.
Cut red bell pepper in quarters, remove seeds,
and cut off the ends where the pepper curls. Coat
pepper with oil. Place on the grill skin side down
and grill for 20-25 minutes, or until charred. Let
cool, then peel off the skin.
In a food processor, puree the grilled pepper,
1 teaspoon oil, green onions, mayonnaise and
chipotle sauce.
Season tilapia with salt and pepper to taste.
Grill over medium heat until it is opaque and
the juices run clear, 3-4 minutes per side.
In a bowl, combine the chopped red, orange
and yellow peppers.
Remove the fish from the heat and place on
plates. Garnish with the sauce and chopped
peppers. Makes 4 servings.
