Baked Southwestern Tilapia
You can never have too many main course recipes, so give Baked Southwestern Tilapian If you have pepper, extra virgin olive oil, garlic powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Preheat oven to 450F. In a small bowl, mix garlic powder, chili powder, salt, black pepper and cayenne.
Sprinkle evenly over both sides of tilapia.Coat a baking sheet with 1 tablespoon of the oil. Arrange tilapia in a single layer on the baking sheet; drizzle with the remaining tablespoon of oil.
Bake until golden brown and flesh begins to flake, 7 to 9 minutes.
Serve with lime wedges on the side.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine
Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Tilapia. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
![Santa Margherita Pinot Grigio]()
Santa Margherita Pinot Grigio
A pale straw yellow. Clean, crisp fragrance with intense yet elegant hints of quince. Fresh, harmonious fruit set off by slight sweetness with a long finish full of delicate, tangy flavor.