Sweet & Spicy Tilapia Recipe
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Tilapia is one of the easiest and most affordable fish options you can bring to your dinner table. This Sweet & Spicy Tilapia recipe blends citrus, honey, garlic, and spices into a glaze that transforms simple tilapia loins into a flavorful and satisfying meal. It’s a dish that feels gourmet yet takes less than 30 minutes to prepare, making it perfect for busy weeknights or when you’re looking to impress with minimal effort.
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Heather’s Notes
- This tilapia recipe is naturally light, high in protein, and packed with flavor.
- The sweet and spicy glaze is made from pantry staples like honey, soy sauce, and garlic.
- It cooks quickly in under 20 minutes, making it perfect for weeknight dinners.
- The orange and lime juice add a fresh, citrusy brightness that balances the heat of red pepper flakes.
- Great served with rice, quinoa, or roasted vegetables for a complete meal.
Ingredients
- Tilapia loins – Mild, flaky white fish that’s budget-friendly and easy to cook. Look for fresh or frozen fillets that are firm and odorless.
- Orange juice – Adds natural sweetness and citrusy tang. Freshly squeezed is best, but bottled juice works too.
- Lime juice – Balances the glaze with tartness and freshness.
- Honey – Provides natural sweetness and helps caramelize the glaze on the fish.
- Garlic – Freshly minced garlic gives depth and savory flavor.
- Soy sauce – Brings umami richness and balances the sweet honey.
- Ground cumin – Adds warm, earthy undertones that pair beautifully with citrus.
- Black pepper – Enhances the savory flavors and adds mild heat.
- Red pepper flakes – Provide just enough spice to make the glaze bold without overpowering.
Substitutions & Variations
- Fish swaps – Try this glaze with salmon, cod, or halibut for variety.
- Citrus variations – Use lemon juice instead of lime or add grapefruit juice for a more complex citrus flavor.
- Honey alternatives – Swap with maple syrup or agave for a slightly different sweetness.
- Spice level – Adjust red pepper flakes based on your heat preference or use chili powder for smoky heat.
- Soy-free – Substitute coconut aminos or tamari if you’re avoiding soy.
How to Make Broiled Tilapia
- Make the glaze: In a small bowl, whisk together orange juice, lime juice, honey, soy sauce, minced garlic, cumin, black pepper, and red pepper flakes until smooth.
- Prepare the fish: Pat tilapia loins dry with paper towels to ensure a good sear.
- Cook the tilapia: Heat a nonstick skillet over medium-high heat. Add a drizzle of oil and place the tilapia loins in the pan. Cook for 3-4 minutes per side, until golden and flaky.
- Glaze the fish: Pour the glaze over the tilapia during the last 2 minutes of cooking, letting it bubble and thicken slightly. Spoon the sauce over the fish as it reduces.
- Serve and enjoy: Plate the tilapia with extra glaze drizzled on top. Pair with rice, couscous, or roasted veggies for a balanced meal.
Tips for Storing
- Store leftover tilapia in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat with a splash of water or extra citrus juice to keep it moist.
- Avoid microwaving for too long, as tilapia can become rubbery.
- This recipe is best enjoyed fresh, so try to make only as much as you’ll eat in one sitting.
FAQs
Yes! Place the tilapia in a baking dish, pour the glaze over, and bake at 400°F for 12-15 minutes until the fish is flaky and cooked through.
Tilapia should be opaque and flake easily with a fork. The internal temperature should reach 145°F.
You can prepare the glaze in advance and refrigerate it. Cook the fish fresh for best results.
Steamed rice, quinoa, sautéed greens, or roasted sweet potatoes make excellent accompaniments.
Yes! Tilapia is low in calories, high in protein, and a great source of nutrients like vitamin B12, niacin, and selenium.
More Recipes We Love
- Tilapia Tacos
- Greek Tilapia Pasta
- Lemon Angel Hair Pasta
- Honey Glazed Spicy Chicken Thighs
- Tempura Fish & Chips
Sweet & Spicy Tilapia Recipe
Ingredients
- 4 6 oz Tilapia Loins
- 1 orange, juiced
- ½ lime, juiced
- 1 tbsp honey
- 1 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 2 tsp low-sodium soy sauce, or regular
- ½ tsp kosher salt
- ½ tsp ground cumin
- ¼ tsp black pepper
- 1 pinch crushed red pepper flakes
- cooking spray
Instructions
- Preheat broiler.
- Lightly spray a 9×13 baking dish with cooking spray. Arrange tilapia loins in a single layer and set aside. Combine orange juice, lime juice, honey, olive oil, minced garlic, soy sauce, kosher salt, ground cumin, black pepper and crushed red pepper flakes in a small bowl. Pour over tilapia and let rest 15 minutes.
- Pour the marinade into a small saucepan and heat on low heat while the fish cooks.
- Place baking dish with tilapia under the broiler and cook for 5 minutes per side, or until fish flakes and is done to your liking. Remove and drizzle the warm marinade over the fish and serve immediately.
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Notes
FAQ’s
Can I bake instead of pan-sear the tilapia?Yes! Place the tilapia in a baking dish, pour the glaze over, and bake at 400°F for 12-15 minutes until the fish is flaky and cooked through. How do I know when tilapia is done cooking?
Tilapia should be opaque and flake easily with a fork. The internal temperature should reach 145°F. Can I make this recipe ahead of time?
You can prepare the glaze in advance and refrigerate it. Cook the fish fresh for best results. What sides pair best with this tilapia?
Steamed rice, quinoa, sautéed greens, or roasted sweet potatoes make excellent accompaniments. Is tilapia healthy?
Yes! Tilapia is low in calories, high in protein, and a great source of nutrients like vitamin B12, niacin, and selenium.
Tips for Storing
- Store leftover tilapia in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat with a splash of water or extra citrus juice to keep it moist.
- Avoid microwaving for too long, as tilapia can become rubbery.
- This recipe is best enjoyed fresh, so try to make only as much as you’ll eat in one sitting.
Recipe Nutrition
* Nutritional information is not guaranteed to be accurate.
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
Just made this tonight. Fantastic! I loved how the flavors blended together but it all made sense. I’ve put this on my rotation list for dinners.
Oh, I made this recipe this evening, along with spaghetti carbonara. The sauce for this fish was awesome! The only thing I had to change was because I had no oranges, but I had a lime. I thought orange with lime has a similar taste to grapefruit, so I used a whole grapefruit juice, and tried with lime but then it was too sour, so i just used the grapefruit instead of orange and lime. It was also delicious! I loved and we ate all the fish. Thanks for this great recipe! I will make it again but with orange next time, going ahead to the supermarket 🙂
Do i pour marinade on fish and then broil? Or do I broil first and then pour marinade?
Not to be picky but I think the directions may need to be modified. For the fish to be marinaded while the broiler preheats and then to reserve for a drizzle after it’s been bathed in uncooked fish. I understand there’s the juice of oranges and limes which is acidic but some bacteria can still survive. I would probably just use half as marinade and half for the drizzle
U r correct n its not being picky 🙂 I would never use contaminated raw marinades w cooked foods, but I did make it not using any left over marinades came out awesome! But the posted recipe needs some re wording or tweaking for food safety reasons
Made this today and it rocked!! I’m not a fan of fish but I couldn’t get over the sweet and spicy combo and knew I had to try this. Thanks for posting it…Saving this recipe – check!
That’s awesome Mary!! So glad you enjoy it. The marinade would be great on Shrimp too! You have me craving it! Thanks for letting me know it worked out. Love hearing that! ~Heather
Sooo delicious…I’ve been trying to find a recipe to make me like fish for months and this one did it…I hate most fish but looove this!
Loving this easy fish dish. I get stuck making our fish the same way over and over, this one sounds delicious!
I really need to learn to love fish. It look just delicious!
Really love tilapia at the moment and it’s great to come across different dishes with it in. Fab prize too!
Love tilapia and what a great giveaway!! Count me in!
I have never cooked tilapia myself, I think I need to try this!!
I like tilapia, and rice is a perfect side for it, right? Next time maybe I’ll spice it up a little more.
This sounds wonderful! Spicy tilapia is one of my go-to favorite meals. Would love to try this SWEET and spicy version sometime soon!
This looks SO GOOD!!!
I hope this doesn’t sound silly…but I’m just confused on something. You make and pour the marinade over the fish and let rest, Then you are supposed to drain the marinade, reserve it and use it on the fish after they are cooked….you don’t have to heat the marinade after its been soaking with the raw fish?
this dish looks fab…great prize too 🙂
That tilapia looks just lovely! So juicy and savory. That’s a pretty amazing giveaway–good luck to all the entrants! 🙂
Trying this fish, love the citrus and honey
I eat Tilapia all the time, I like this recipe, something a bit different…thanks, kiddo. Want to walk this week?
Love this fish, I can’t wait to try it and I am so stoked to give away this camera!
I’m IN…..even my girlfriend (a 2-year old) upon asking, “how is it?” said, “DEEEEELISH”! Thanks, Farmgirlgourmet. You know what they say, if you can win the affection of a child, “your successful and IN”