Fresh jalapeno from the garden were the inspiration for this dish. This is uber easy to prepare and very zesty and flavorful. Lower in fat, gluten-free and a great diabetic entrée choice.
Tilapia is a North African native fish and is found in the Nile. To meet the protein demands of our ever-expanding populations, it is being farmed all over the world.
Your “Best Choice” is tilapia grown in the U.S. in environmentally friendly systems. “Avoid” farmed tilapia from China and Taiwan, where pollution and weak management are widespread problems. The Monterey Bay Aquarium provides a pocket seafood watch list on their site for different regions across America providing environmentally sound seafood choices. Tilapia is on the good choice list with the above caveat regarding where it was produced.
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Chile Lime Tilapia

Yield: 3-4 servings

1 ½ lbs tilapia filets
2 cups cilantro
1 tablespoon jalapeno peppers (brunoise)
1 cup red onion (brunoise)
2 tablespoons extra virgin olive oil
1 ½ tablespoons lime juice (fresh)
1 tablespoon minced garlic
1 tablespoon sugar or sucralose
1 ½ teaspoons salt

Garnish: red pepper slices, lime slices

Arrange tilapia filets in a baking dish. Finely chop cilantro, onion, garlic and jalapeno
and place in a bowl. Add EVOO, lime juice, salt, sugar. Mix and spread on top of your filets. Bake in 350 degree oven for approximately 20 minutes or until internal temp of fish is at least 145 degrees. Don’t over cook. Garnish and serve. Great with a salad, fresh fruit or rice pilaf as accompaniments.

c. 2010 Aron David Bradley
http://www.boomercuisine.com