5 Great Fish Recipes From Around the World

With Tilapia becoming healthy and sustainable a staple for many families, we’re always looking for ways to spice up this delicious, mild tasting fish. Sure, you may have your favorite weekday recipe roster down pat, but maybe it’s time you took your family on a trip around the world—in terms of flavors at least! Just grab some All-Natural, Lake Grown Regal Springs Tilapia and get cooking with these recipes—no plane ticket required.

India: Tilapia in Yogurt and Ginger Curry

Photo Credit: The Kitchn

Our first stop is in India. Famous Indo-Canadian chef, Vikram Vij, shared this recipe for a traditional Indian meal that uses delicious and mild Tilapia. With the inclusion of a little seafood, this recipe, which is featured on The Kitchn, allows you to enjoy the full flavour of the spices. Simple and easy to make, this curry might inspire you enough to begin planning your next big trip to visit the Taj Mahal.

Ingredients (Yogurt and Ginger Curry):

  • 2 1/2 cups plain yogurt (minimum 2% milk fat), stirred

  • 1/3 cup cooking oil

  • 1 1/2 tsp cumin seeds

  • 1/4 tsp asafoetida (optional)

  • 3 tbsp finely chopped ginger

  • 1 1/2 tsp salt

  • 1 tsp turmeric

  • 2 tbsp ground coriander

  • 1 tbsp paprika

  • 1 tsp ground cayenne pepper (optional)

  • 3 cups water

  • 1/2 cup chopped cilantro

Instructions (Yogurt and Ginger Curry):

  1. Take the yogurt out of the container and place it into a large bowl.

  2. Heat oil on medium inside of a medium-sized pot for roughly one minute. Once heated, add in cumin seeds and allow them to sizzle for 30-45 seconds. Once darker brown, add asafoetida and allow that to cook for the same amount of time.

  3. Once the asafoetida has darkened, add ginger and saute for roughly one minute. Once cooked, add salt, turmeric, coriander, paprika and cayenne and stir for two to three minutes.

  4. Once the sauce becomes pasty, turn off the heat and stir in water.

  5. In order to prevent the yogurt from curdling, you will need to whisk one cup of the masala-water mixture with the yogurt. Turn the heat to high and bring it all to a boil. Be sure to be constantly whisking. Once it comes to a boil, reduce the heat to medium-low and allow it to simmer for about five minutes stirring only once or twice. Set it aside once complete.

Ingredients (Pan-seared Breaded Tilapia):

  • 6 whole fillets (1 1/2 to 2 lbs total), skin on

  • 1/2 cup breadcrumbs

  • 1 tsp ground cayenne pepper

  • 1 tsp salt

  • 2 tbsp ground coriander

  • 1/2 tsp turmeric

  • 1/2 tsp black pepper (optional)

  • 1 tsp paprika (optional)

  • 1/2 tsp asafoetida (optional)

  • 6 to 8 tsp cooking oil

Instructions (Pan-seared Breaded Tilapia):

  1. Combine breadcrumbs, cayenne, salt, coriander, turmeric, black pepper, paprika and asafoetida into a large bowl and mix.

  2. Evenly coat each fillet with the spices and breadcrumbs.

  3. In a medium sized frying pan, heat the oil for about one minute over medium heat. Begin pan-frying the Tilapia fillets skin side down for roughly two minutes then flip and cook the skinless side for another two minutes.

  4. Transfer finished fillets onto a baking sheet. Add 1 tsp of oil in the frying pan and repeat.

  5. Reheat the curry mix on high and pour over the fillets while hot and serve.

Mexico: Tilapia Veracruzana with Yellow Rice

Photo Credit: Blue Apron

This Spanish-inspired Mexican dish combines traditional Mexican ingredients with Spanish spices. Because the state of Veracruz is right on the coast of Mexico, many of their most creative dishes involve seafood, meaning it’s only right that Tilapia gets the Veracruz treatment too! This Blue Apron recipe is a great way to introduce a not-so-common Mexican dish to your culinary entourage without using ingredients you’re unfamiliar with.


  • 12 Castelvetrano olives

  • 3 cloves garlic

  • 1 bunch fresh oregano

  • 1 jalapeño pepper

  • 1 lime

  • 1 yellow onion

  • 1 tsp turmeric

  • 3/4 cup basmati rice

  • 1 15-ounce can diced tomatoes

  • 1 fresh bay leaf

  • 1/4 tsp cinnamon

  • 2 Tilapia fillets


  1. First you will need to prepare the produce: Remove the pits from the olives and finely chop them. Next, you’ll have to peel and mince the garlic. Remove all of the insides of the jalapeño and dice the shell. Use a peeler to get the rind off of the lime. Be sure to only get the green. Once peeled, mince the grind and use it for zest. Afterwards, cut the lime in quarters, chop up the onion into small chunks, remove the leaves from the oregano and throw away the stems.

  2. Heat two tsps of olive oil over medium heat in a small pot and add half of the onion and garlic. Cook until soft for about 3-4 minutes. Be sure to stir frequently. Stir in the turmeric and cook for 30 seconds to one minute.

  3. Add basmati rice, 1.5 cups of water and a pinch of salt to the pot. Turn the heat up to high and bring it to a boil. Once the mixture is boiling, reduce it to low and cook for about 14 to 16 minutes. All the water should be absorbed. Add juices from two of the lime wedges, remove from heat, and season to taste.

  4. While you’re waiting for the rice to cook, get started on the tomato sauce. To start, heat another two teaspoons of olive oil in a medium sized pot over medium heat. Add in the remainder of the onion and garlic as well as the diced jalapeno. Cook for 3-4 minutes, this should soften up the mixture. After it softens, add tomatoes, lime zest, cinnamon, bay leaf and one cup of water. Season with salt and pepper. Stir it together and let it cook for 8 to 10 minutes. Stir occasionally.

  5. While the sauce and rice are cooking, you’ll have enough time to prep the fish. Pat the fillets dry and evenly season both sides with salt and pepper. Heat two teaspoons of olive oil on medium-high heat in a large pan. Add in Tilapia fillets and cook for 4-6 minutes each side. The outside will be golden and the inside will be opaque and flaky.

  6. Reduce the heat of the pan and pour in tomato sauce and almost all of the olive and oregano (leave a pinch of each for garnish). While continuously spooning the sauce over the fish, cook for 1-2 minutes. The sauce should reduce in volume. Remove it from the heat and discard the bay leaves.

  7. Serve by splitting the rice between two plates and pouring half of the Tilapia and tomato mixture over each. Garnish with the remaining olive and oregano.

Thailand: Broiled Tilapia with Thai Coconut

Photo Credit: skvo

Looking to experience Thai culture without having to deal with the crowded streets or tourist masses? This dish featured on Food.com brings authentic Thai cusine right to your kitchen. With the rich flavor of coconut mixed with a variety of traditional herbs and spices, this meal takes Tilapia to a whole new level of flavor.


  • 1 tsp dark sesame oil, divided

  • 2 tsps minced fresh ginger

  • 2 garlic cloves, minced

  • 1 cup finely chopped red bell pepper

  • 1 cup chopped green onion

  • 1 tsp curry powder

  • 2 tsps red curry paste

  • 1⁄2 tsp ground cumin

  • 4 tsps low sodium soy sauce

  • 1 tbsp brown sugar

  • 1⁄2 tsp salt, divided

  • 1 (14 ounce) can light coconut milk (I used regular)

  • 2 tbsps chopped fresh cilantro

  • 4 (6 ounce) Tilapia fillets

  • 3 cups hot cooked basmati rice

  • 1 lime (cut in 4 wedges)


  1. Preheat broiler

  2. While the broiler is warming up, add half a tsp of olive oil in a large non-stick skillet and heat over medium heat.

  3. Add ginger and garlic and cook for one minute before adding peppers and onions. Cook for one more minute.

  4. Stir in curry powder, curry paste and cumin. Cook for another minute.

  5. Pour in soy sauce, 1/4 tsp of salt, sugar, and coconut milk. Bring the mixture to a simmer, but do not let it boil!

  6. Remove the mixture from the heat and stir in cilantro.

  7. Prep Tilapia fillets by brushing the remaining olive oil over them in addition to 1/4 tsp of salt. Place on a baking sheet that is either covered in cooking spray or parchment paper.

  8. Broil for 7 minutes.

  9. To serve, plate the fillets and pour sauce over. Serve with rice.

Caribbean: Grilled Jerk Tilapia with Pineapple Coconut Salsa

Photo Credit: The Black Peppercorn

Who doesn’t want to experience a little island flavor? If you have the Caribbean on your mind this winter, this is the perfect dish to spirit you away from any bad-weather blues. Courtesy of The Black Peppercorn, this blend of spicy jerk Tilapia with a sweet salsa will take your tastebuds on a trip to the tropics.


  • 4 tilapia filets

  • 4 tbsp Island Spice Rub

  • 1 pineapple, cored, peeled and diced

  • 1 cup fresh shaved coconut

  • 1 or 2 jalapeno, seeded and minced

  • 2 tbsp fresh mint, thinly sliced

  • 1 lime, juiced

  • 1 tbsp olive oil

  • 1 tbsp honey


  1. You want to start off by prepping the salsa. To do this, shake together the pineapple, shaved coconut, jalapeno and mint in a bowl. In a smaller bowl, whisk honey, oil and lime juice together then pour over the pineapple and coconut mixture. Mix together once more then refrigerate.

  2. Ensure Tilapia is dry by patting it down with a paper towel before applying rub. Evenly cover both sides of the fillets with Island Spice Rub.

  3. Heat the grill to 300F and lightly coat with oil. You can do this by dabbing a paper towel into the oil and then use tongs to graze it over the grates.

  4. Place Tilapia on grates and cook each side for 4-5 minutes. Be sure to be gentle when flipping the fillets.

  5. Serve with salsa.

Italy: Italian Breaded Tilapia

Photo Credit: MsSally

This simple meal uses Italian ingredients to give you a wholesome dining experience, just like mama used to make! It’s both filling and delicious, but you don’t need to rely on any secret family recipe to make it. Featured on Food.com, this Tilapia meal is low in fat and kid-friendly, so be sure to whip it up whenever family comes to visit.


  • 4 -5 Tilapia fillets

  • 1 cup Italian seasoned breadcrumbs

  • 2 tbsp parmesan cheese

  • 1⁄2 tsp garlic powder

  • 1⁄2 cup reduced-fat Italian salad dressing


  1. Preheat your oven at 400F

  2. In a large ziplock bag, mix together breadcrumbs, parmesan cheese and garlic powder.

  3. In a separate ziplock back of the same size, pour in Italian dressing

  4. Place Tilapia (one at a time) into the Italian dressing then shake. Remove from the bag and do the same thing with the breadcrumb mixture.

  5. Place on a baking sheet and cook for 20 minutes.

With more and more countries enjoying Tilapia, there’s bound to be an endless number of unique and exciting ways to cook this fish. Try out any of these five traditional, international recipes for an instant getaway—right from the comfort of your own kitchen.

Feature Image: Samuel Borges Photography / Shutterstock