Garlic-Margarita Whitefish

December 9, 2011 in Categories: by

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Garlic Margarita Whitefish-047 copyWhile some people might find whitefish bland or boring, I actually find that it’s an incredible base for many delicious flavors! My Nightshade-Free Curry-Baked Tilapia, Coconut Oil-Poached Whitefish with Asian Pear Slaw and Pan-Seared Tarragon Whitefish Filet are excellent examples of the diversity of influences you can use to jazz up your tilapia, cod, halibut or other whitefish!

In this recipe, I wanted to explore some Mexican-inspired flavors. The tequila lends a wonderful flavor to this dish! I used tilapia because it’s cheap, but you could really use any whitefish here.

Prep Time: 10 minutes

Cook Time: 22 minutes

Serves: 1

Ingredients (per person):

  • 1 Tbsp grass-fed butter or other good cooking oil (tallow would be great here)
  • 1 clove garlic, crushed
  • 1 tsp fresh parsley, chopped
  • ¼ tsp fresh thyme, chopped
  • ¼ tsp lime zest
  • 1 tsp tequila
  • Paprika, to taste
  • 1 6oz fillet of tilapia

1.    Preheat oven to 350F.
2.    In a small saucepan on low heat, melt butter.  Add garlic and stir occasionally until garlic is cooked, about 5 minutes.
3.    Add tequila, thyme, and lime zest.  Cook until alcohol has burned off, about 2 minutes.  Add parsley and remove from heat.
4.    Lightly coat one side of tilapia and place herb side down on a baking sheet lined with foil.  Use remaining herb butter to more heavily coat the top side.  Dust with paprika.
5.    Bake approximately 15 minutes, until fish is opaque throughout and segments flake apart easily.  Enjoy!Garlic Margarita Whitefish-019 copy


It has a higher omega-6 content than other fish, but still about 1:2 omega 3 to 6, so a good ratio (it just doesn’t help balance other sources of omega-6 in your diet the way something like salmon would).

I’ve read many not so favorable articles about Tilapia – too many to site here. Some nutritionists even say that eating Tilapia is worse than eating bacon. Maybe not – but I say do a bit of research about farm raised fish before you consider eating it and feeding it to your family. Personally, I don’t eat any fish that is farm raised and it’s highly unlikely that you will find wild Tilapia in any market in the U.S. Forty percent of the world’s farm raised Tilapia comes from China. I’m pasting a link to a NY Times article about Tilapia, I hope it’s insightful. Thank you for your blogs and your recipes – because of them I am living a healthier lifestyle.

I made this for my family tonight and I rarely follow a recipe to the letter however I did here and even my small children ate a filet each! The flavors were amazing and the fish cooked perfectly in the 15 minutes as recommended.

This recipe looks delicious! Can I ask where you purchase your tilapia? Fresh/frozen? I’d like to incorporate more fish into my family’s diet, but am unsure what to look for/avoid when buying. As long as it says “wild caught,” does that mean it’s okay?

I buy frozen farmed tilapia from Costco. Generally, wild-caught is better (farmed tilapia has an omega-6 to 3 ratio of 2:1, which is good for your overall diet but doesn’t help balance other dietary sources of omega-6 the way wild seafood or even farmed salmon would). I’m not anti farmed fish, although I buy wild-caught the vast majority of the time, and it is worth doing a little research to make sure the company you buy from farms fish sustainably.

Good looking n Easy recipe. THANKS!
I usually have Tilapia with (cauliflower) tortillas which I do not always have time to make. Luv “good & easy”.

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