A coastal favorite in the state of Oaxaca, this garlic marinated tilapia filet is oven baked to a firm, flaky finish. Accompanied with fresh cucumber slices, seasonal fruit salad, and served over a bed of cilantro-lime rice with freshly diced pineapple.
Nutritional facts
Protein
46g
Carbs
62g
Calories
490
Fat
7g
Ingredients
Shrimp BasePineappleBlack PepperCilantroTilapiaGarlicOreganoOnionJasmine RiceKosher SaltCucumberGranny Smith AppleLime JuiceCantaloupeCanola OilChicken Stock
Reviews
4.0
Based on 147 reviews
Chef Santos Miguel Jiménez was born in Mexico City but was raised by parents from the regional culinary destination of Oaxaca who were bakers by trade and directly contributed to his interest in cooking. In 1993, Jiménez immigrated to the United States with the sole purpose of expanding his culinary training and professional experience. Jiménez began his restaurant experience in the U.S. as a dishwasher at an Italian restaurant but quickly moved into a cook role when the restaurant needed to fill an empty spot — Jiménez hasn’t looked back since. He rose to pantry or prep chef in a short time, but got an itch to expand his culinary focus. A few years later he earned a sous chef position at P.F. Chang’s, which he held for four years. He then worked for seven years at Boom Noodle, where he was promoted to chef, and then for four years at Wild Ginger as head chef. Jiménez is dedicated to excelling in the restaurant industry, building successful teams and creating dishes that showcase his years of effort and experience across different culinary traditions. In his own words: "Nothing has been easy, but the time has come to share with even more people a little of what I have learned in my culinary career and the flavors of my Dear Mexico — the recipes that I have engraved in my hands."
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