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What's in a Name |
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Recipe |
 email this recipe |
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Tilapia twist! |
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Ingredients |
Direction |
1 lb Tilapia fish fillet
(4 to 6 strips)
Tumeric 1 teaspoon
Lemon 4 tablespoon
Apple cider vinegar 2 tablespoon
Salt to suit
Red pepper powder 1 teaspoon
Cummin powder 1 teaspoon
Corriander powder 1 teaspoon
Tamarind paste 1 tablespoon
Tomato ketchup 4 tablespoon
Yogurt 2 tablespoon
Soy Sauce 1 tablespoon
Black pepper 1 teaspoon
Ginger & Garlic paste 1 tablespoon each |
Spray or brush lemon and
vinegar on the Tilapia fish fillet. Rub Tumeric powder and
set them aside for half an hour. Make a paste of the rest of the
ingredients. Add additional lemon and vinegar in it to suit taste.
Apply paste on the fillet. Sautee the fillet on both sides in very
little oil. Pour rest of the paste on the fillet. Cover it and cook
on low heat for 5 to 10 minutes. Serve with French, Italian or
Garlic bread for best results. Serve Red wine with it if you want!!
Enjoy!!! |
INFO: Mild, sweet tasting Tilapia has a slightly firm, flaky
texture. Tilapia traces its wild origins to the Nile River in Egypt
and is currently farm-raised in warm waters around the worldTilapia has been farm raised for almost a decade and is
cultivated in warm waters all over the world. Tilapia is low in fat
and partners well with many different flavour profiles. Fish eaters
are choosing Tilapia more often as this specie is becoming much more
widely recognized.
Tilapia is a fresh water fish native to
Africa and the Middle East. Believe it or not, Tilapia is the second
most widely-cultured fish in the world with Carp coming in at number
one. It’s also known as "St. Peter’s fish" as it is almost certainly
the fish that the Bible mentions as inhabiting the Sea of Galilee,
and feeding the masses in the "Fish and Loaves" miracle.
FEATURES & APPLICATIONS:
- Excellent centre of the plate item
- Tilapia can be baked, broiled, pan-fried or steamed
- Farm raised
- Extremely healthy…low in calories and fat |
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