Bourbon Tilapia w/Baked Sweet Potatoes & Peaches

Posted: July 5, 2012

I hope you all had a lovely 4th of July!  We relaxed at home, splashed around in the sprinklers, and enjoyed a bbq with the fam.  We had some out-of-town guests come over Tuesday night, in town for the holiday, so I made a SECOND batch of this wonderful recipe that I'm going to share with you today! I doubled the recipe: 3 casserole dishes overflowing with sweet potatoes, peaches, and tilapia...and by the end there was literally not one bite left.  Everyone joined the clean plate club, and I even saw a couple people take last bites with their forks directly out of the casserole dish before putting them into the dishwasher!  This makes a cook's heart happy.

Introducing Bourbon Tilapia with Baked Sweet Potatoes/Peaches:

It all started at the local market last week, when I saw beautiful peaches on sale.  Into the cart they went!  Before long Babycakes was reaching for a hairy coconut, unsure what it was.  We decided to buy it so she could try the "water" inside, and I'd come up with some way to use the rest.  And this lovely meal was born.

The medley of flavors is so light and summery.  And the shredded coconut and walnuts add a wonderful texture to the tilapia.

It takes about an hour from start to finish (mostly for the sweet potatoes), but it's definitely worth it!

The combination of sweet potatoes and peaches was amazing. I will definitely be baking them together again!  No seriously, y'all.  This was.so.good.

Dear Hubby congratulated me for my "best meal yet."  Coming from him, that means a lot!

Questions:

  • What is your favorite way to use peaches?
  • Any highlights from your 4th of July celebrations?

{Bourbon Tilapia w/Baked Sweet Potatoes & Peaches}

Description

Bourbon Tilapia encrusted with shredded coconut and crushed walnuts, served with baked sweet potatoes and peaches.

Ingredients

6  
Tilapia filets
3  
Sweet Potatoes (large)
3  
Peaches (ripe)
3 tablespoons
Olive Oil
1 package
McCormick's Brown Sugar Bourbon Marinade
2 tablespoons
Water
2 tablespoons
White Vinegar
4 tablespoons
Shredded Coconut
4 tablespoons
Crushed Walnuts

Instructions

  1. Peel and cube sweet potatoes.  Toss with 1 Tbsp olive oil.
  2. Start baking the sweet potatoes in a large casserole dish at 375 degrees for half an hour while you prepare everything else (total cook time for potatoes is one hour!)
  3. Shred Coconut
  4. Crush Walnuts
  5. Slice Peaches
  6. Prep Marinade - Mix dry marinade with 2 Tbsp water, 2 Tbsp Olive oil, 2 Tbsp Vinegar
  7. Thaw Tilapia (if frozen).
  8. After sweet potatoes have cooked for half and hour, take out the casserole dish. Move the sweet potatoes to the edges. 
  9. Dip the tilapia in the marinade and lay flat in the center of the casserole dish, flat.
  10. Pour remaining marinade on top.
  11. Add sliced peaches around the edges on top of the sweet potatoes.
  12. Bake for an additional 25 minutes, or until thoroughly cooked. 
  13. Take it out of the oven, top the fish with shredded coconut and crushed walnuts. 
  14. Broil for 5 more minutes.
  15. Then, serve and eat!

Yields 4 Servings

Print    

You might also like...

Comments

Submitted by Jaren@Kiwi Fit Blog - July 5, 2012 - 8:54am

That all looks delicious! Thats how we make our sweet potato cubes except we toss them with a little garlic pepper and italian seasoning. SO GOOD.

Submitted by kelly - July 5, 2012 - 10:33am

Your sweet potatoes sound yummy too :)

Submitted by Ashley @ My Food N Fitness Diaries - July 5, 2012 - 9:42am

you are one creative mama when it comes to delicious dinners! wowee this looks awesome!

Submitted by kelly - July 5, 2012 - 10:34am

I'm trying to be a bit more adventurous and come up with meals that include fruits and veggies that my hubby will actually eat... ha!

Submitted by Corrie Anne - July 5, 2012 - 10:20am

Compliments from the husbands are always the best, right? Lol. I'm always judging to see if Kevin goes back for seconds. That looks gorgeous. I wish I liked fish!!!

Submitted by kelly - July 5, 2012 - 10:35am

Tilapia is sooo mild. Really it's almost flavorless. It just adopts whatever flavors/sauce it is in... so if you're feeling adventurous you should give it a try.

Submitted by Calee Himes - July 5, 2012 - 10:31am

... where's the bourbon? It's in the packet? lame. :/ You should do this one again using real bourbon (VSOP is a brand we like) and a little bit of agave or brown sugar. ;)

Submitted by kelly - July 5, 2012 - 10:33am

I knew you were going to say that :) I agree though - when I have a bit more time (which is hopefully soon!!!) I will come up with my own sauce with the real deal. I promise!

Submitted by Calee Himes - July 5, 2012 - 10:33am

awesomesauce. ;)

Submitted by Wendy - July 6, 2012 - 3:19pm

This recipe serves 6 right?

Will have to give Tilapia another shot, using this recipe, but will probably make marinade from scratch, should not be too hard have most of the ingredients on hand already (and some things in there not needed
SALT, BROWN SUGAR, SPICES (INCLUDING RED PEPPER), TOMATO, SUGAR, MODIFIED CORN STARCH, GARLIC, ONION, GUM ARABIC, RED BELL PEPPER, MALIC ACID, MOLASSES, NATURAL FLAVOR, CARAMEL COLOR, EXTRACTIVES OF PAPRIKA, VINEGAR, TAMARIND, AND WHISKEY SOLIDS.

Submitted by kelly - July 6, 2012 - 3:21pm

My tilapia filets were pretty small, so this recipe served 3. When I had a dinner party for 6, I just doubled the recipe. Yes, let me know what you think of a homemade sauce. I'd like to make my own as well when I have a bit more time to play around :)

Submitted by Wendy - July 6, 2012 - 4:15pm

I found bourbon liquor extracts online, I don't like Bourbon enough to keep a big bottle on hand, another option is those small hotels size bottles available at liquor stores

Submitted by Kimberly - July 22, 2012 - 5:34pm

It's in the oven right now! Even tho it's 91 degrees outside !!!! Looks beautiful and so yummy :-)

Submitted by kelly - July 25, 2012 - 3:58pm

How did you like it?

Submitted by Terry - October 8, 2012 - 9:24pm

Made this for dinner tonight & it was delicious! Even my 9 year old wanted seconds! Thanks so much for the recipe!! :)

Add new comment