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Cuba · Tilapia

Cuban Oven-Baked Tilapia in Sour Orange

Tilapia Asada

Tilapia is the everyday fish of inland Cuba. It is soaked in a classic mojo of sour orange, garlic and cumin, then baked on a bed of onions until tender and fragrant.

  • Prep 15 min
  • Cook 30 min
  • Serves 4
  • Level Easy
Photo: AAB_BAA · CC BY 2.0
Served with: Cuban Yuca with Garlic Mojo ↓En Español

Ingredients

Tap each item as you gather it.

For the mojo

For the fish

Method

Step by step, the way it is done on the island.

  1. Make the mojo. Stir together the sour orange, garlic paste, oregano, cumin and pepper. Heat the olive oil until it shimmers and pour it over; it will sizzle. Let it cool.
  2. Marinate. Slash the fish 3 times per side, pour half the mojo over it and marinate 30 minutes in the fridge.
  3. Make the bed. Heat the oven to 400 °F (200 °C). Spread the onions and pepper in a baking dish and lay the fish on top. Pour the marinade over.
  4. Bake. Bake 25–30 minutes for whole fish (15–18 for fillets), basting once, until the meat flakes easily.
  5. Serve. Spoon the remaining mojo over the hot fish, sprinkle with parsley and serve with yuca con mojo.

On the side

The side dish that belongs with it, full recipe included.

Cuba

Cuban Yuca with Garlic Mojo

Yuca con Mojo

Tender boiled yuca drenched in a hot mojo of garlic, sour orange and sizzling oil, with raw onion on top. A Cuban side for any fish off the grill.

  • Prep 15 min
  • Cook 30 min
  • Serves 4–6
  • Level Easy

You need

  • 2 lb (900 g) yuca (cassava), fresh or frozen
  • 2 tsp salt
  • 8 garlic cloves
  • ½ cup sour orange juice (or ⅓ cup orange + 3 tbsp lime)
  • ½ cup olive oil
  • 1 small onion, sliced thin
  • ½ tsp ground cumin

How to make it

  1. Prep the yuca. Peel the yuca, cut into 3-inch (7.5 cm) pieces and split them lengthwise. Pull out the woody string in the center.
  2. Boil. Cover with cold water, add the salt and boil 20–25 minutes until tender and some pieces start to split open. Drain and put on a platter.
  3. Make the mojo. Mash the garlic with a pinch of salt and mix with the sour orange juice and cumin. Heat the olive oil until shimmering, add the onion for 30 seconds, then pour it carefully over the garlic mixture.
  4. Dress. Spoon the hot mojo and onions over the yuca right away and serve.

Photo: @joefoodie · CC BY 2.0

More ways to cook Tilapia

Same fish, a different corner of the sea.

Cartagena, ColombiaColombian Crispy Fried Mojarra
São Paulo, BrazilBrazilian Tilapia Parmigiana
Alexandria, EgyptEgyptian Grilled Tilapia