Fish recipes - Tilapia Recipes Fish & Seafood Recipes -

Tilapia recipes ~ Tilapia Pakistani Style recipe


Recipe Categories : | Tilapia recipes | Seafood recipes | Recipe Index |

Ingredients :

  • 1 lb tilapia fillets
  • 4 - 6 oz ginger root, peeled
  • 2 bay leaves
  • 6 garlic cloves
  • 2½ tspn ground cumin seed
  • ½ tspn turmeric powder
  • ½ tspn ground fenugreek seed
  • 1 small lemon
  • 3 medium tomatoes
  • 3 tspn salt
  • 2 jalapeño peppers slit in half lengthwise
  • ½ cup olive oil
  • cilantro leaves, for garnish


Preparation and Cooking Instructions :

  1. In a food processor, or blender, add tomatoes, garlic and ginger and blend into a smooth paste.
  2. Next add the oil to this paste and simmer on low heat, after some time the oil will begin to separate from the liquid, you'll hear a sizzle that sounds a bit like frying.
  3. At this point add the bay leaves, ground cumin seed, turmeric, ground fenugreek seed, salt and the jalapeños.
  4. Stir and allow the mixture to cook for a few more minutes, you should now have an oily brownish-red paste in the pot.
  5. Poke a few holes in each tilapia fillet, and put them into this mix on low heat, after a couple of minutes, add the juice of the lemon, and a bit of water.
  6. Let sit on low heat for a further 5-10 minutes.
  7. Garnish with cilantro leaves and serve over white rice.

Tilapia recipes - Florida Marketplace 10 Piece Seafood set
Florida Marketplace 10 Piece Seafood set

Tilapia recipes -he Manhattan Ocean Club Seafood Cookbook
Manhattan Ocean Club Seafood Cookbook

 


Tilapia recipes - Rick Stein's Complete Seafood Rick Stein's Complete Seafood ~ The ultimate fast food, fish is the home cook’s no-fuss yet sophisticated weeknight or company dinner. But often even the most nimble cooks are limited to a handful of varieties of fish and shellfish, intimidated away from others despite every fishmonger’s best attempt to dispense cooking directions. What these cooks really need is a color step-by-step guide that shows how to work with the other 90 percent of seafood that’s under the glass. Seafood cooking school proprietor Rick Stein has just the answer in this heavily photographic manual with recipes. RICK STEIN’S SEAFOOD shows in detail how to scale and gut round fish for the grill, skin and pan-fry whole flat fish, fillet small round fish for stuffing, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs for steaming, clean and stuff squid, and much, much more. More than 200 recipes, such as Sea Bass Baked in a Salt Crust and Stuffed Grilled Mussels, will inspire cooks to put the techniques Stein presents to good use. Extensive charts and color illustrations help cooks tell their mackerel from their monkfish.