Whisk-ers In Kitchens

March 9, 2012

Cranberry Orange Tilapia

Filed under: We Can't Cook — Tags: , , , , , , — whiskersinkitchens @ 8:14 pm


This recipe kind of scared me for a number of reasons. One, it’s a little more involved than what I usually tackle for dinner. Two, I was introducing ingredients that I wasn’t convinced had any business together. Three, for me personally…there were way too many opportunities for chaos to ensue.

BUT, with that said, nothing horrible happened (I didn’t even burn myself!) and it was an over the top HIT with The One Who Eats. Also? I dislike fish. We had tilapia last week (I’m told it’s the least fishy fish) and I couldn’t eat it because it was too fishy. (So there.)

Here’s what I did, it was so easy, I used what I had on hand and viola! Dinner like I knew what I was doing.


  • 1 cup of white rice
  • 1-1/2 cups of water
  • 1/2 cup of orange juice (squeezed or from the store – no one is judging you)
  • 1/4 cup and 1/4 cup chopped onion (substitute: about 5 shakes of dried chives each)
  • Non-stick cooking spray
  • frozen tilapia filets
  • lemon pepper seasoning
  • 2 Tbsp butter
  • 1/4-1/2 tsp red wine vinegar
  • 1 can cranberry sauce (the stuff that stays the shape of the can at Thanksgiving)
  • Tabasco sauce


In a saucepan, heat to boiling a cup of rice and 1 and 1/2 cups of water and 1/2 cup of orange juice (you can use the container kind or squeeze a couple of oranges. I did the latter because we had them). Also add about 1/4 of chopped onions OR about 5 shakes of dried chives.

When the water boils, cover the pan and turn the heat down to med heat. When the little “craters” appear, turn the heat down to simmer (about 15 minutes).


Spray a baking sheet or pan with non-stick cooking spray (because I’m still having nightmares about that Pam commercial with the salmon flying through the kitchen window and shattering the windshield of the car in the driveway).

Put salmon filets on sheet (or in pan) and spray with non-stick cooking spray. (It’ll help the stuff stick to it, oddly enough.) Then, shake  lemon pepper seasoning on it to taste.

Bake at 350 for about 20 minutes (this was from frozen. If yours are thawed I’d start checking on them after about 10 minutes. Tilapia is thin and doesn’t have to cook long).

While all that is going on start your CRANBERRY FABULICIOUS SAUCE

In another saucepan on your stovetop, melt about 2 tbsp butter and 1/4 to 1/2 tsp. of red wine vinegar and brown some onions (chop some fresh…1/2 an onion OR shake in some dried chopped onions OR shake in some chives like I did cause that was all I had). When the butter is melted and your onions are translucent (or the stuff is boiling in the case of chives, lol) Add one can of cranberry sauce. Stir and heat until the cranberry sauce is smooth and as non lumpy as possible. This will boil and look runny and that’s what you want…it’s sauce. Don’t panic. Just before serving turn to a low simmer and shake in some tabasco sauce for a little kick. (I used 4-5 drops.)

To serve, Plate your orange rice first, place a tilapia filet on top and cover with a spoonful or ladle of cranberry deliciousness.