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Time: 40 minutes
Yield: 5 servings

Ingredients:

12 ounces linguine pasta
1 pound mixed fish – Nature’s Best Seafood Cod, Tilapia, and Salmon, cut into bite-sized pieces
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, finely chopped
1 bell pepper, diced
1 cup cherry tomatoes, halved
1/2 cup white wine (optional)
1 cup seafood or fish broth
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 teaspoon dried oregano
Salt and black pepper to taste
Zest and juice of 1 lemon
1/4 cup chopped fresh parsley
Grated Parmesan cheese for serving (optional)

Directions:
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta cooking water.
Season the mixed fish fillets with salt and black pepper. In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the seasoned fish fillets to the skillet and cook for 2-3 minutes per side, or until they are lightly browned and cooked through. Remove the fish from the skillet and set aside.
In the same skillet, add the chopped onion and diced bell pepper. Sauté for 3-4 minutes until softened. Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes until they begin to soften.
If using white wine, pour it into the skillet and stir, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce slightly, about 1-2 minutes.
Pour in the seafood or fish broth, red pepper flakes, and dried oregano. Season with salt and black pepper to taste. Allow the sauce to simmer for 5-7 minutes to allow the flavors to meld and the sauce to thicken slightly.
Add the cooked linguine and reserved pasta cooking water to the skillet with the sauce. Toss well to coat the linguine in the sauce. Gently fold in the cooked fish pieces, being careful not to break them apart too much. Stir in the lemon zest, lemon juice, and chopped fresh parsley. Taste and adjust seasoning if necessary.
Divide the fish medley linguine among serving plates or bowls. Serve hot, optionally garnished with grated Parmesan cheese and additional fresh parsley.

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Time: 20 minutes
Yield: 2servings

Ingredients:
2 Nature’s Best Seafood Tilapia Fillets
¼ cup soy sauce
¼ cup sesame oil
2 tablespoons honey
2 tablespoons minced garlic
1 inch of peeled, grated ginger
1 tablespoon olive oil

Directions:
Step 1 – To make the marinade, mix the soy sauce, sesame oil, ginger, garlic, and honey in a plastic bag.
Step 2 – Place the tilapia filets in the plastic bag and marinate for 30 minutes to an hour.
Step 3 – In an oven safe dish, drizzle a tablespoon of olive oil and then pour thefillets and marinade into the dish.
Step 4 – Bake the fish in the oven for 10 minutes at 450 degrees. The fish should easily flake when it’s done.
Step 5 – Serve over rice and drizzle the remaining marinade over top. Enjoy!

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Serves: 4
Total time: 20 mins

Ingredients
4 Nature’s Best tilapia fillets
3/4 cup freshly grated Parmesan cheese
1 teaspoon paprika
1 lemon, cut into slices
Salt and pepper to taste

Directions
1. Preheat the oven to 400 degrees .
2. In a shallow baking pan, combine cheese with paprika.
3. Drizzle the fish with olive oil and dredge in the cheese mixture.
4. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Add a dash of salt and pepper if desired. Serve the fish with the lemon wedges.

Chef Dave’s Tip: Using fillets of all the same size will allow them to all cook evenly.

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Serves: 6
Total time: 1 hour 45 minutes

Ingredients
⅓ 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
½ teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
½ 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
salt and pepper to taste

Directions
Step 1 – Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Step 2 – 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 and refrigerate until ready to serve.
Step 3 – Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Step 4 – Remove the tilapia from the marinade and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

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Serves: 4
Total time: 30 minutes

Ingredients
4 fillets tilapia
salt and pepper to taste
1 tablespoon Cajun seasoning, or to taste
1 lemon, thinly sliced
¼ cup mayonnaise
½ cup sour cream
⅛ teaspoon garlic powder
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill

Directions
Step 1 – Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
Step 2 – Season the tilapia fillets with salt, pepper, and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. Usually about 2 slices on each piece so that it covers most of the surface of the fish.
Step 3 – Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
Step – While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

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Serves: 4
Total time: 25 minutes

Ingredients
3 skinless tilapia fillets (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup fresh cilantro leaves
1/2 cup thinly sliced red onion
4 tablespoons lime juice
2 tablespoons Worcestershire sauce
1 jalapeño, seeded and finely chopped
8 to 12 corn tortillas
1/2 cup shredded iceberg lettuce
Sour cream and lime wedges, for serving

Directions
Step 1 – Sprinkle the tilapia with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the oil in a large skillet over high heat until hot. Add the fish and cook, turning once, until golden and cooked through, about 10 minutes. Let the fish cool to warm, then shred with a fork.
Step 2 – Put the shredded fish and the oil from the skillet in a large bowl and toss with the cilantro, onion, lime juice, Worcestershire, jalapeño, 1 teaspoon salt and 1/2 teaspoon black pepper. Chill until ready to use.
Step 3 – Toast the tortillas directly over a burner set on medium, turning, until blackened in spots. Stack the tortillas as toasted.
Step 4 – Serve the tilapia salpicon with the tortillas, lettuce, sour cream and lime wedges.

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Serves: 4
Total time: 40 minutes

Ingredients
4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
1 dash pepper to taste

Directions
Step 1 – Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
Step 2 – Rinse tilapia fillets under cool water, and pat dry with paper towels.
Step 3 – Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
Step 4 – Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

PRINT RECIPE

Serves: 4
Total time: 25 minutes

Ingredients
1/2 cup chipotle chiles in adobo sauce
2 tablespoons honey
2 scallions, white and green parts, roughly chopped
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Four 6- to 8-ounce tilapia fillets
Coleslaw and lemon wedges, for serving

Directions
Step 1 – Put the chipotle chiles, honey, scallions, 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until combined.
Step 2 – Transfer to a large bowl, add the tilapia and toss to coat evenly; set aside for 10 minutes at room temperature.
Step 3 – Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook, turning once, until just cooked through, 5 to 7 minutes. Serve with coleslaw and lemon wedges on the side.