web analytics

Tilapia Puxa Vida RecipeWell, we have done it.  We have unpacked every box in the house and all that we have left to do is hang pictures.  Not bad for 2 days.  We are loving Kansas, it is much different than what I had envisioned, it is even better.  Our neighbors are great and there are about 15 kids riding bikes up and down the street at any given moment.  Tomorrow, the kids start horseback riding camp.  I wish that they had horseback riding camp for me too.  We are tired, but it was well worth the push to get settled and start enjoying the next 365 days here.

This tilapia dish was so delicious, I cannot begin to express how nice it was to serve fish to 5 children and have every one eat it.  Not even just eat it, but enjoy eating it.  This dish is a great way to introduce fish to your children.  The tilapia is very mild and flaky.  The sauce is a slightly sweet tomato sauce with coconut milk, lime, and cilantro.  It is rich and flavorful and light at the same time.  This tilapia puxa vida recipe comes from Brooke from Cheeky Kitchen, I love her blog and look forward to every new post.

Tilapia Puxa Vida Recipe1 red pepper
1/2 onion
1 jalapeno seeded
5 cloves garlic
1 Tablespoon olive oil
1 (13.5 ounce) can coconut milk
2 (15 ounce) cans fire roasted tomatoes
2 Tablespoons honey
juice of one lime
2 pounds tilapia
1/2 cup chopped cilantro

rice for serving

black beans

Tilapia Puxa Vida RecipePulse together the red pepper, onion, jalapeno, and garlic until finely chopped.

Tilapia Puxa Vida RecipeAdd the onion mixture to a saute pan coated with olive oil.  Cook until soft, about 5 minutes.

Tilapia Puxa Vida RecipeAdd the coconut milk, tomatoes, and honey to the pan.

Tilapia Puxa Vida RecipeBring the mixture to a boil, then reduce the heat and let simmer until thickened, about 10 minutes.  Add the lime juice and check for seasonings.  You might need to add a little more honey or lime juice.

Tilapia Puxa Vida RecipeAdd the tilapia to the pan and cover with the sauce.

Tilapia Puxa Vida RecipeBake in a preheated 350 degree oven for 40 to 45 minutes.  To know that it is cooked through, it will be opaque and will flake easily with a fork.

Tilapia Puxa Vida RecipeGarnish with chopped cilantro and additional lime wedges.  I like served mine with baked rice and my favorite black beans.

Tilapia Puxa Vida RecipeThis recipe comes from Brooke at cheekykitchen.com.

Tilapia Puxa Vida

Ingredients

  • 1 red pepper
  • 1/2 onion
  • 1 jalapeno seeded
  • 5 cloves garlic
  • 1 Tablespoon olive oil
  • 1 (13.5 ounce) can coconut milk
  • 2 (15 ounce) cans fire roasted tomatoes
  • 2 Tablespoons honey
  • juice of one lime
  • 2 pounds tilapia
  • 1/2 cup chopped cilantro
  • rice for serving
  • black beans

Instructions

  1. Pulse together the red pepper, onion, jalapeno, and garlic until finely chopped.
  2. Add the onion mixture to a saute pan coated with olive oil. Cook until soft, about 5 minutes.
  3. Add the coconut milk, tomatoes, and honey to the pan.
  4. Bring the mixture to a boil, then reduce the heat and let simmer until thickened, about 10 minutes. Add the lime juice and check for seasonings. You might need to add a little more honey or lime juice.
  5. Add the tilapia to the pan and cover with the sauce.
  6. Bake in a preheated 350 degree oven for 40 to 45 minutes. To know that it is cooked through, it will be opaque and will flake easily with a fork.
  7. Garnish with chopped cilantro and additional lime wedges. I like served mine with baked rice and my favorite black beans.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://bakedbree.com/tilapia-puxa-vida

Related Posts Plugin for WordPress, Blogger...

Get the Baked Bree Newsletter!

Sign up to receive monthly news and subscriber only recipes. As a thank you, you will receive the Baked Bree Cookbook!

I will never give away, trade or sell your email address. You can unsubscribe at any time.

40 Responses to Tilapia Puxa Vida

  1. What a delicious sounding dinner! I’m never quite sure what to do with Tilapia – will have to try this, thanks!

  2. This looks incredible! I have some other whitefish in the freezer, and now I think I know exactly what to do with it – amazing! So glad you’re enjoying your new home, too.

  3. Kristin says:

    Hi Bree!

    I’m glad to hear that you’re all settled into your new home. We PCS in August. I don’t want to even think about the packing/unpacking that will take place then!

    Perfect timing to have tilapia featured on your blog today. I planned to make some kind of fish tonight. One question. Is this dish spicy? Was wondering if it would be too hot for an 18 month old. Maybe because of the jalepenos and red pepper?

    Thanks!

    Kristin

    • bakedbree says:

      Where are you moving to? No, I don’t think that this dish is spicy at all. I had 5 children happily eat it.

  4. My inlaws moved from Eldorado Hills to Kansas just a couple years ago. They miss CA but love Kansas so far. I’m sure you’ll love it too! I just had a friend ask me if I had a recipe on my blog for fish. I have fish tacos, but no other fish. I’ll forward this along to her! :)

  5. Kristen says:

    As Dorothy would say…..”there’s no place like home!!!”

    Wow! I am impressed at how quickly you are unpacked and moved in, but that means that your house is now your home! Big high five to you though for the quick turnaround. I must confess the last time I moved I was looking at unpacked boxes for too long….

    I am going to stop at the store to purchase the ingredients and I am making this tonight. It sounds so yummy and just the flavors that I am looking for.

    It looks like you have great lighting in your new kitchen, because the photos look great! :)

    • bakedbree says:

      thank you Kristen. I have to confess, we probably moved so fast because we were looking for our silverware. :)

  6. Kristin says:

    We are moving to Newport, RI. We are in Virginia til August. I’m not sure how ready I am for New England winters!

    As I type this my sauce is thickening on the stove smelling wonderfully. Thanks! :)

    Kristin

  7. Darcie says:

    This sounds wonderful!

    When you say “add the tilapia to the pan” do you mean the sautee pan that you’ve got the other stuff going in? (I’m such a chicken cook that I really need things spelled out.) And then you transfer to a baking dish??

  8. Tom Denich says:

    http://icxcpainter.blogspot.com/2011/04/psari-plaki-for-about-100.html

    You might like this recipe if you like your fish baked in such a manner. We use cod for the recipe and it is always delicious but you might want to reduce the recipe rather than 5 gallons of sauce.

  9. angela says:

    made this for supper last night, was really good! had it with baked brocolli and jasmine coconut milk rice.

  10. Bree, this tilapia looks so beautiful, fresh and delicious… What a simple and quick weeknight dinner! I know my husband and I would really love this. You have a great blog and I’m looking forward to exploring more of your recipes!

  11. MsJohnson says:

    Hi Bree… Im making this for dinner this evening. The sauce is simmering on the stove as I type and I can already tell this is going to be delicious. I have had a similar dish made from a dear friend who is from Brazil and it always comes out DElicious!

  12. carrie says:

    I’m not a fish eater at all and that looks really good to me.
    Is this a Mexican dish?
    anyways it looks really good to me and i am excited to test it out on my family. thanks;)

  13. Anna says:

    Thank you for always getting me out of my cooking slump! And this one is paleo, which we are now (puts a big damper on the whole cooking thing)!
    I’m glad you’re getting settled, and I’m really glad you are still posting fab recipes :)

  14. Karen says:

    I made this last night! I didn’t have tilapia, made it with bass. Absolutely delicious!! I will be making this again! Thanks.

  15. I am making this tonight, I don’t have tilapia but do have salmon in fridge.

  16. Lillian Lane says:

    Hi, Bree,

    I subscribed to your newsletter, clicked on the link, but the cookbook never finished downloading. I tried clicking on the link again, but just got the “thanks . . .” message. HELP!!

  17. [...] Tilapia Puxa Vida on Baked Bree caught my attention immediately and I knew it was a keeper.  I coincidentally had [...]

  18. AJ says:

    Hi Bree, I’m new to your site.
    Can I freeze the leftovers?

  19. Baked Rice says:

    [...] I eat a bowl with a glob of butter on top with some salt and pepper.  I made this to go with my Tilapia Puxa Vida and it was the perfect side [...]

  20. [...] am making Tilapia Puxa Vida for dinner tonight at our house and am very excited about it. We’ve made fish a couple times [...]

  21. [...] the Tilapia Puxa Vida recipe, jump over to Baked Bree’s blog. For the Brown Coconut Rice recipe, check out the post on Skinnytaste. I followed both recipes [...]

  22. [...] I eat a bowl with a glob of butter on top with some salt and pepper.  I made this to go with my Tilapia Puxa Vida and it was the perfect side [...]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>