Though I enjoy all foods, I lean toward a pescatarian diet. Caribbean Tilapia is one of most favorite recipes. My grandmother used to make this dish with fresh Red Snapper we caught on the same day. It’s a healthy and quick dish enjoyed with most meaty fish. I hope that you enjoy this recipe as much as I do.
1-2 lbs wild-caught tilapia (About 4 large pieces)
Salt and pepper to taste (Don’t use too much salt if you are using salted salsa)
3/4 homemade salsa or your favorite tomato-base brand
2 tablespoons butter (I prefer grass-fed salted or sweet cream butter). Cut into 4 pieces
Slices of lemons
Parsley for garnish
Warm oven to 350 degrees. Prepare a ceramic baking dish by spraying with not stick spray. Dry fish with paper towel and sprinkle with salt and pepper. Put slices of lemon in the prepared dish and add a piece of fish on top of each slice of lemon. Add one slice of butter on top of each slice of fish. Pour salsa over all pieces of fish. Cover dish with a piece of parchment, then cover this with aluminum foil. Baked fish for about 25-30 minutes.
Serve over cooked rice or you may also place the fish and juices over raw spinach to make a warm spinach salad. This is a delicious and simple dish.