Light and Spicy Fish

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For our Spanish dinner last week -- the Feast of St. Ignatius of Loyola -- I prepared a fish recipe that my family really enjoys. While not exactly Spanish, it was close enough to carry the theme. This is a recipe for tilapia and it's so easy, you can make it any week night. It's low in fat and loaded with healthy omega 3 fatty acids found in fish and is a great fish choice for kids, too, because it's mild and not bony. You can often find it on sale, so fit it in to your menu when you get it for a good price.

In this recipe, you cook the fish in foil packets, which keeps it nice and moist. You could also use parchment with the same results. I have put the packets on the grill on hot summer days, but, of course, you wouldn't want to do that with parchment.

Light and Spicy Fish

8 fillets tilapia or other mild white fish
salt and ground black pepper, to taste
2 t. garlic
2 cans tomatoes with chilies (hot or mild to taste)
2 limes, juiced

Preheat oven to 350 degrees F (175 degrees C).
Place two large sheets of aluminum foil onto a baking sheet,
and grease about a 12 inch square in the center lightly with baking spray.
Place 4 fillets on each piece of foil, and sprinkle with salt and pepper.
Squeeze lime juice over the top.




Drain about half of tomato juice.
Mix garlic with tomatoes and chilies in a bowl.
Spoon tomatoes and chilies over fillets, dividing among all pieces evenly.


Bring the sides of the foil together, and fold the seam to seal in the fish.


Bake in preheated oven for 20 to 30 minutes,
or until fish flakes easily with a fork.


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