Costa Rica Tilapia Recipes – BBQ, Fried, and Baked

Tilapia sold at the Mercado Central  in San Jose

Tilapia inhabits a wide range of fresh water habitats, including shallow streams, ponds, rivers and lakes. Word-wide, Tilapia is the fifth most important fish in fish farming and to farm one needs warm water as Costa Rica has because of its tropical environment. So, it is understandable, why, just about every eatery in Costa Rica you will find Tilapia on the menu. Tilapia is a mild-tasting freshwater fish, with a firm white flesh. It has become a very popular backyard business all over Costa Rica. Tilapia farms vary from a few small ponds that cater to the personal use,  local town demands – to those of a huge  ponds that are on many hectors for commercialism. It is common to see the fish sold on chopped ice on vendor carts, at farmers markets and other open air events.

In some areas, some of the commercial outlets will let you catch your own fish and cook your own lunch (they provide the rice, beans and fruit) for a couple thousand colones.

Below are a few Tipapia recipes that I  enjoy.

Tilapia – Baked Costa Rican-Style Tilapia with Mangos, Black Beans and Rice

Ingredients:

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/4 cup freshly squeezed orange juice
• 1 lime, juiced
• 2 tablespoons olive oil
• 1/4 cup finely chopped fresh cilantro, plus more for garnish
• 2 garlic cloves, minced
• 1 teaspoon sugar and/or a 1/2 cup of 7up or Lime Soda
• Sea salt and freshly ground black pepper
• 4 (5 to 7-ounce) Tilapia fillets, rinsed and patted dry
• 2 cups of tomato salsa
• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups diced mangos ( you can substitute this for pineapples)
• 2 limes, thinly sliced
• Salsa Lizano and/or tabasco sause to taste

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 420 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar and/or soda. Season with salt and pepper.

Let stand for about 10 minutes.

Add the Tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, hot sauce, beans, mangos, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish.

Remove the Tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Put lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving

BBQ and/or Fried Tilapia

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh parsley
• 1 clove garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 (6 ounce) tilapia fillets
• 1 large ripe mango, peeled, pitted and diced
• 1/2 red bell pepper, diced
• 2 tablespoons minced red onion
• 1 tablespoon chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• * Salsa Lizano and/or tabasco sauce to taste
• salt and pepper to taste

Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, garlic, and 1/2 teaspoon salt in a bowl and pour into a  glass bowl or ceramic bowl (non-reactive casserole dish) that has a lid. Add the tilapia fillets, coat with the marinade. Marinate in the refrigerator for 1 hour and turn occasionally

Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, hot sauce, and refrigerate until ready to serve.

Special Note: Since the fish in reality is being cooked like Ceviche with the lime juice, it is important to pay attention so not to over cook.

Grilling: Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Pan Fried: Preheat pan medium-high heat and lightly oil grate.

Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade.

Flash ((fast cooking) grill or fry  the fillets until the fish is no longer translucent in the center, and flakes easily with a fork. Depending on thickness of the fillets, it should take no longer than 2 to 3 minutes per side. Serve the tilapia topped with mango salsa and with your favorite side dish.

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