Skip to main content

Baked Tilapia with Mint Mayo Marinade


Baked Tilapia with Mint Mayo Marinade

This is a simple baked fish with lemon and herb blend as seasoning along with a spread of mayo.Mayonnaise used in this recipe is flavored with minced garlic and mint.The fish I have used here is  Tilapia and is a perfect fish for baking.I tried the same recipe with trout and catfish. But this one is my favorite.If you do not like lemon mint flavor you can try other herbs like parsley or thyme.

Ingredients
Tilapia fillets-2
Lemon Pepper seasoning- 1/3 tsp
( it is a combination of lemon,pepper, celery seeds and garlic)
Chilly powder- 1/3 tsp
Salt to taste
All Purpose flour-1/3 cup
(to coat the fish)

Fresh mint leaves chopped- 2 tsp
Garlic paste- 2 clove
Mayonnaise - 2 tsp
lemon zest- a pinch



Wash and clean tilapia fillets. Wipe off the extra moisture. Drizzle a few drops of oil on the fish and rub it on top of the fish.Mix lemon pepper seasoning, chilly powder and salt and rub on the fish. Allow the fish to marinate for five minutes.In a plate spread flour and coat both sides of fish with flour.

Pre heat oven to 350 degree. Grease baking dish with a few drops of oil. Place the marinated fish leaving a little space between the two. Meanwhile whisk mayonnaise, garlic, lemon zest and chopped mint. Spread a thin layer of this mixture on top of the fish. Bake for 15 minutes till the crust changes color and the fish flakes with a fork and is opaque.

Try this..
Hope you will all enjoy
Labels:

Comments

  1. Priya SureshJanuary 25, 2012 at 11:27 AM

    Super delicious and flavourful marinade, baked tilapia looks absolutely marvellous and irresistible.

    ReplyDelete
  2. SravsJanuary 25, 2012 at 1:11 PM

    so temting and yummy !!

    Ongoing Event - CC-Chocolate Fest

    ReplyDelete
  3. Christy GeraldJanuary 25, 2012 at 1:27 PM

    Superbly Baked Tilapia Dear.Very inviting n an awesome Recipe.Luvly presentation.Wow!.Bkmarked it

    ReplyDelete
  4. PrathibhaSreejithJanuary 25, 2012 at 3:24 PM

    Thats a superb Tilapia bake Suja, I never tried using Mayo marinade on tilapia. Sounds just awesome and looks fantastic. Nice clicks as well :)

    ReplyDelete
  5. Rinku NaveenJanuary 25, 2012 at 3:26 PM

    Loved the marinade part and the fact that it is baked. Classy recipe Suja!

    ReplyDelete
  6. Amina CreationsJanuary 25, 2012 at 4:50 PM

    delicious and flavourful recipe... yummy..

    ReplyDelete
  7. @lekshmiJanuary 25, 2012 at 5:13 PM

    mouthwatering..... looks delicious and nice clicks Suja............

    ReplyDelete
  8. NehaJanuary 25, 2012 at 8:22 PM

    very yummy looking fish...Nice clicks too...

    ReplyDelete
  9. Ganga SreekanthJanuary 25, 2012 at 8:55 PM

    very neatly done !! looks so tempting !!

    ReplyDelete
  10. FaseelaJanuary 26, 2012 at 2:05 AM

    These days i couldnt comment on your blog.....it was getting hanged.....so happy today i could reach you...

    Lovely recipe and awesomly prepared...

    If you could please change your comment box settings to pop upo window.....i think so that will not create any issue in commenting...
    Thanks dear

    ReplyDelete
  11. divyaJanuary 26, 2012 at 6:45 AM

    wow!!that sounds great....delicious looking

    ReplyDelete
  12. PlatefulJanuary 26, 2012 at 8:16 AM

    Interesting recipe. As usual the photos are too tempting, I want to try this!

    ReplyDelete
  13. Sayantani Mahapatra MudiJanuary 26, 2012 at 8:45 AM

    wish could have grabbed that plate. simply irresistible recipe.

    ReplyDelete
  14. cookingvarietiesJanuary 26, 2012 at 5:17 PM

    hi suja, i like the way you marinade the tilapia with the sauce as you bake it.. more flavorful.\have a nice day

    ReplyDelete
  15. MélangeJanuary 26, 2012 at 8:01 PM

    Would love to try Suja..Nice presentation.Too tempting.

    ReplyDelete
  16. MélangeJanuary 26, 2012 at 8:01 PM

    Would love to try this one.Mouthwatering.Nice presentation.

    ReplyDelete
  17. SuhainaJanuary 27, 2012 at 12:27 AM

    wow...i am really amazed...really wonderful baked fish..just like the ones u see in restaurants.

    ReplyDelete
  18. Jayanthy KumaranJanuary 27, 2012 at 2:23 AM

    oh..my...wat a tasty treat..;)
    Tasty Appetite

    ReplyDelete
  19. Umm MymoonahJanuary 28, 2012 at 9:45 AM

    Wow! I love the layer on top, beautifully baked fish.

    ReplyDelete
  20. TorviewtorontoJanuary 29, 2012 at 6:06 PM

    yummy flavours looks fabulous

    ReplyDelete
  21. RamyaJanuary 30, 2012 at 2:11 AM

    nice combo of flavours...loved the colour too

    ReplyDelete
  22. Reshmi MaheshJanuary 30, 2012 at 11:56 AM

    Suja super recipe...Loved its color and the flavors in..

    ReplyDelete
  23. Suja ManojJanuary 30, 2012 at 12:01 PM

    Thanks Ayeesha,Akheela, Ramya and Reshmi for the sweet comments:)

    ReplyDelete
  24. the Junkie bookFebruary 1, 2012 at 7:10 PM

    baked fish has always remained elusive in our house. this simple recipe promises a delicious comb. need to flag this. thnx for sharing!

    ReplyDelete

Post a Comment

Popular Posts

Thalashery Chicken Biryani

Chicken Biryani is very important for festive occasions in Kerala. Different styles like Kozhikodan Biryani, Malabar Biryani, Thalashery style, Kayees Biryani famous in Central Kerala especially Cochin....the list goes on and on..... This recipe I had noted in my recipe book some time back  from a TV show. Talasherry Biryani ingredients are not much different from the usual Kerala styles,but the preparation and taste is definitely unique. In the ingredients you will find a total absence of curd and chilly powder. The rice I has used is long grain basmathi rice, as I did not have the smaller variety which is actually used in this biryani. Give this recipe a try..you will surely feel the difference. Ingredients For the Rice Basmathi Rice- 3 cups Salt to taste Cloves- 5 Cinnamon 1 inch tick Cardamon- 3 Ghee- 1 tsp Rose water- 2 tsp Water- 6 cups For the masala Chicken- 2 lb Onions thinly sliced- 6-7 medium Tomatoes- 4 medium Ginger - 2 inch thick peice Garlic- 1...
57 comments
Read more

Mathanga Parippu Curry/Pumpkin Dal Curry

Mathanga Parippu Curry  This is a basic home style lentil curry with pumpkin and moong dal. This is a coconut based curry and goes well with rice. It is similar to the nadan parippu curry. Pumpkin added to lentil brings in extra flavor and a little sweetness which is pleasing to the palate. Ingredients Pumpkin/Butternut squash cubed - 2 cup Moong dal- 1/2 cup Coconut grated 3/4 cup Turmeric- 1/3 tsp Green chilly- 4 Cumin- 1/2 tsp Fennel- 1/3 tsp Turmeric powder 1/3 tsp Garlic - 2 Mustard seeds 1/2 tsp Shallot- 2 diced Dry Red chilly- 2 Oil - 2 tsp Curry leaves Dry roast the moong dal till it gets a nice aroma but it should not be browned up. Allow to cools down a bit. Pour two cups of water and pressure cook till soft ( three whistles) Chop pumpkin into cubes. Add this into the cooked dal with half cup of water and salt to taste and cook till pumpkin becomes soft and tender. Meanwhile grind the coconut, cumin and fennel into a fine paste....
43 comments
Read more

Kerala Chicken Curry/Home Style Chicken Curry

Kerala Chicken Curry Spicy chicken curry is a great accompaniment with rice, appam, or chapati. This chicken curry is an old comfort food recipe, simple and straight forward and you will never go wrong with this. It is a simple, easy chicken curry but tastes delicious. The flavor of earthy spices, onion tomato- masala, and coconut milk all melding into one another, to make rich and aromatic chicken curry. This home-style chicken was the first chicken curry that mom taught me. My mom is my food hero, and sometimes she got this wildly experimenting streak which drives my dad crazy, but I enjoy it the most. So let me call this home style, standardized regular curry, which she makes every Sunday. Now when I’m feeling extra nostalgic for homey taste, I make this chicken curry.  It goes well with almost anything-naans, chapatis, ghee rice, fried rice, or with freshly baked bread.   Coconut milk adds flavor and a touch of sweetness to the curry. If you like, you can add s...
45 comments
Read more