Antoinette’s Inspired Baked Tilapia

This recipe was inspired by my best friend. I was so exhausted from work but had a bible study call to get on as soon as I walked through the door. She told me don’t worry about it and she cooked dinner for me and the boys. I was taking notes and she handed me an awesome plate of food. It was not only pretty but tasted amazing! After I got off the call I was like what the heck did she season the fish with?? She was like she just goes in the kitchen and just mixes stuff up. Just randomly cooks soooo good. So I couldn’t wait to try some of her techniques. So this recipe is inspired Miss Antoinette. Hope you try it because it’s quick to make and very tasty!


12 fillets of Tilapia

1 tomato sliced

1 green pepper sliced

1 onion sliced

3 garlic cloves chopped

3 tablespoons of lemon juice

2 tablespoons olive oil

2 tablespoons Marsala cooking wine

1/2 stick of butter

Sea salt

Black pepper



Rick’s Hot And Spicy All Purpose seasoning (5in1) or Seasoned Salt

Preheat oven 350 degrees.

Melt the butter and then combine wine, olive oil, lemon juice, garlic and All Purpose Seasoning. Whisk the mix thoroughly. Set aside. Arrange the fish and place the sliced veggies on top. Then pore your butter mix all over the tilapia. Sprinkle salt, pepper, paprika and thyme on top. Bake for 23 mins.

BBC….Better Baked Chicken

To spruce up an otherwise uneventful dinner here is a suggested marinade for baked chicken.


sea salt

black pepper

Rick’s Hot and Spicy All Purpose Seasoning (5in1)

sesame oil

soy sauce

Marsala cooking wine

Marinade your chicken in the following ingredients. Then bake as normal. Skin should be crispy. This is a very flavorful alternative I promise.


Baked Hot Wings


1 1/2 bottles of Texas Pete Hot Sauce

1 tablespoon Honey

1 tablespoon garlic powder

1 tablespoon of onion powder

1 tablespoon of ginger

1/2 tablespoon of sea salt

1/4 cup of Worcestershire sauce

1/2 stick of butter

1/2 tablespoon of black pepper

1 teaspoon of cayenne pepper

One or two peppers from the Texas Pete Pepper Sauce

Olive oil or vegetable oil

**You can add a tablespoon of paprika for color


Preheat oven 450 degrees. Combine all the spices in a small pot on medium. Stir until butter is completely melted. Then remove from heat.


Use a little olive or vegetable oil to lightly coat the chicken.


Pour sauce on the chicken and toss.


Bake for 30 mins. Toss them again in the sauce.


I drizzled a little more sauce on my wings… lol



Cast Iron Balsamic Chicken


4 lbs chicken thighs

3 roma tomatoes sliced

1 large onion quartered

1/2 pound green beans with ends cut off


1 cup chicken broth

1/3 cup balsamic vinegar

1 tablespoon minced garlic

1 tablespoon mustard

1 tablespoon worcestershire sauce

1 tablespoon honey

1 tablespoon olive oil

1/2 teaspoon chili paste



salt and pepper

Equipment: Cast iron skillet

Preheat oven 350 degrees. In a separate small mixing bowl: whisk together chicken broth, balsamic vinegar, garlic, mustard, honey, olive oil, worcestershire sauce and chili paste. In a large bowl pour over your chicken and let it marinade for 30 minutes.

Arrange the sliced vegetables on the bottom of the skillet. Then cover with marinated chicken and pour rest of the sauce all over. Lastly season the tops with sea salt, pepper, basil and oregano. Bake for about 1 hour. Verify that the chicken is completely cooked through.

I served with herb roasted potatoes.


Swai Fish with Tomato Sauce


Swai Fish:

1 32 oz pack of Swai Fillets

Sea salt

black pepper

garlic powder

1 lemon

1 tablespoon of Mirin

1 tablespoon of olive oil

Tomato Sauce:

1/2 of scallion chopped

4 cloves of garlic chopped

1 can of stewed tomatoes

1 tablespon of Mirin or white wine

1/4 stick of butter

1 teaspoon of cumin

Sea salt and black pepper to taste

1/2 cup of chicken broth

Sauteed Spinach and Mushrooms:

2 bundles of fresh spinach (chop off the stems)

1/4 cup of Mirin

3/4 a small pack of mushrooms

4 cloves of garlic

olive oil

1/2 stick of butter

1/2 cup of chicken broth

sea salt and black pepper to taste

Preheat your oven 350 degrees. Squeeze juice from one lemon in a small cup and mix with olive oil and mirin. Drizzle on top of the fish. Season the top of the fish with the sea salt, garlic powder, and black pepper. Bake for 20 minutes. Then change over the oven to Warm while you are getting the rest of the meal together.

*Use a non-stick pan

Next for the sauce in a small pot combine olive oil, Mirin, and chicken broth. Begin cooking the scallions and garlic. Brown them.

Next add the stewed tomatoes and begin crushing the larger ones up. Let the sauce simmer about 15 mins and stir occasionally. Add cumin, butter and salt and pepper to taste. Stir and once the butter has melted/mixed with the sauce turn down heat to low.

On medium heat, in a large wok saute first the chopped garlic in a little olive oil, Mirin, butter and chicken broth. Let them brown. Then add spinach and chopped mushrooms. Don’t stir it yet. Just let it cook down.

When the spinach gets soft then start stirring the vegetables. Add sea salt and pepper to taste. Make sure the veggies are evenly tossed in the juices to get the flavor distributed. Then allow it to simmer about 5 minutes more. Turn the heat down to low and now you can plate it.

Put a little sauce on a piece of fish or more lol. This is the finished meal.


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