Thursday, December 15, 2011

St. Peter's Fish with Mango dressing

Handling meat is one of my weakest points in cooking that's why I tried making baked tilapia fillet in order grasp the nature of various protein even in a little manner.

After lowering the temperature in a preheated oven, I delicately watched the fish being baked and tried not to overcook its texture. I made sure it is properly seasoned before putting it inside the oven.

The dressing I tossed is what makes the recipe complete. Pouring the juice of the dressing on tilapia turned the ordinary fish into something special. To avoid the over-empowering taste, cilantro must be added gradually until the balance of flavor is met.

Baked tilapia fillet with mango and cilantro dressing

4 tilapia fillets
salt, to taste
butter (enough for greasing)

1cup unripe green mango (hilaw na mangga), peeled, pitted, and chopped
1/2 cup avocado, skinned, pitted, and chopped
1pc small tomato, chopped
1pc small red onion, finely chopped
1 clove of garlic, minced
2T fresh cilantro leaves, finely chopped
1T lemon juice
salt, to taste
pepper, to taste

Preheat oven at 450F for 15 minutes. Season tilapia fillets with salt. Grease the small oven tray with butter. Put fillets on top of the tray and bake in a preheated oven for 7-10mins. Set aside and cover the meat to serve the fish with desired heat. For dressing, mix all ingredients in a bowl and set for 10-15mins. To serve, top the dressing on tilapia.


  1. mmm... sounds delicious. I love cilantro. We call it coriander here

  2. @nursemyra

    yes, when i first stepped into the kitchen was having difficulty remembering that it is the same thing. :)

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