Eagle’s Catch produces high-quality, identity-preserved tilapia sold to distributors and retail establishments. Production begins with the purchase of fry from a known source.

At a time when demand is growing, Eagle’s Catch is offering a highly desired product. Tilapia is suitable for many recipes, has a very mild flavor, and is easy to prepare. Currently, more than 90 percent of tilapia sold in the US is imported from large production operations in China, Vietnam, Indonesia, Honduras, Ecuador, Columbia, and Mexico.

Imported tilapia are either frozen whole or fileted and frozen. Concerns over the quality of imported fish, due to fish farming practices outside the US, have made the market for high quality, American tilapia strong. Well-managed aquaculture systems in the US providing fish raised in a clean environment without antibiotics and growth hormones, sold in closer proximity to where they are raised, enjoy incredible potential.

Over-fishing in oceans is depleting natural fish stocks, creating concerns over sustainability. In addition, the amount of pollution and accumulated trash in the ocean is affecting the quality of the seafood there. Eagle’s Catch offsets both of these issues by meeting increasing demand for high quality tilapia produced in a closed, sustainable, and clean manner.


Tilapia has so much to offer! It’s lean and inexpensive, making it a great choice for your next weeknight dinner

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 4 servings


  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 4 (6-oz.) tilapia filets
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon canola or vegetable oil
  • 2 tablespoon cilantro leaves, for garnish
  • Lime wedges, for serving


  1. In a large bowl, whisk together flour, garlic powder, onion powder, chili powder, and cumin. Whisk to combine.
  2. Season tilapia filets generously with salt and pepper, then dip each in flour mixture, shaking off any excess flour. Place on a clean plate or baking sheet.
  3. In a large, nonstick skillet over medium heat, heat oil. Add 2 filets and cook 3 to 4 minutes per side, until crust is golden and fish flakes easily with a fork. Repeat with remaining filets.
  4. Serve immediately with cilantro and lime wedges.

Submitted by: Joe Sweeney

Fragrant spices and lime come together for a flavor explosion on the flakiest tilapia filets ever. This is a super easy, quick, and healthy family meal for busy weeknights!

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Servings: 3 servings


  • 3 tilapia filets
  • 1 large sweet potato, cut into fries (or 2 medium)
  • 1 broccoli head, cut into florets
  • 1/2 cup freshly squeezed lime juice (or juice of 2 limes)
  • 1/4 cup fresh chopped cilantro
  • 2 tablespoons olive oil + 2 for veggies
  • 2 tablespoons water
  • 1 tablespoon honey
  • 1 tablespoon minced garlic (or 4 crushed garlic cloves)
  • 1 teaspoons red chili flakes, or to taste
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon ground cumin
  • Salt and fresh cracked pepper
  • 2 tablespoons chopped cilantro leaves, for garnish
  • 1 small bird-eye pepper, sliced for garnish, optional


  1. Preheat your oven to 425°F (210°C). Lightly oil a baking sheet or coat with nonstick spray.
  2. Whisk together 2 tablespoons olive oil, water, garlic, lime juice, honey, chili flakes, chili powder, cumin and cilantro in a small bowl.
  3. Place sweet potato fries and broccoli in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil; season with salt and pepper, to taste, and mix well. Make some space and place tilapia in the reserved spaces. Brush fish with the chili-lime mixture.
  4. Bake until fish flakes easily with a fork and the broccoli begin to crisp up on the edges and have softened, about 20 – 25 minutes. Serve the baked tilapia garnished with cilantro, sliced chili peppers and lime wedges, if desired. Enjoy!

Submitted by: Lisa Ziesman

These are loaded with fresh ingredients and perfectly seasoned tilapia fish.

  • Servings: 8 servings


Cabbage Slaw

  • 3 cups green cabbage, shredded
  • ½ cup red onion, diced
  • 1 cup sour cream
  • 1 lime, juiced
  • ¼ teaspoon salt


  • 4 tilapia filets
  • ¼ teaspoon cayenne pepper, ground
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 16 corn tortillas


  • cilantro, to taste
  • lime, to taste


  1. In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
  2. In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia filet on both sides with the seasoning mix.
  3. Over medium-high heat, cook 2 filets at a time for 8 minutes, flipping halfway. Repeat for the remaining filets.
  4. Using a fork, break apart the filets into bite-size pieces.
  5. Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
  6. Garnish with cilantro and lime juice.

Submitted by: Nathan Katzer

This recipe is quick and easy with plenty of flavor!

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Servings: 4 servings



  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  2. Whisk Parmesan cheese, paprika, parsley, salt, and pepper together in a shallow dish.
  3. Coat tilapia filets with olive oil and press into the Parmesan cheese mixture. Arrange coated filets on the prepared baking sheet.
  4. Bake in preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.

Submitted by: Paul Skartevedt