Kachumber Tilapia Recipes

KACHUMBER TILAPIA

Steps:

• Marinate the fish: In a dish that will fit all four fillets, mix together the lime juice, garlic, ginger, green chiles, and red chile powder. Sprinkle the fillets on both sides with the salt, then place the fish in the dish with the marinade, turning each fillet to coat both sides. Cover the dish with plastic wrap and refrigerate for 2 hours if time allows.
• Meanwhile, make the kachumber topping: In a medium bowl, combine the cucumber, tomatoes, cilantro, salt, and lime juice. Set aside.
• Cook the fish: In a large nonstick skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the fish fillets and the marinade. (If you can't fit all the fillets in the pan at one time, cook them in two batches, using 1 tablespoon of the oil for each.) Cook the fish for 3 to 5 minutes, until the fillets are becoming golden on the underside and the top is starting to flake, then flip and cook for 3 minutes on the second side--again, you should see flaking on top.
• Serve the fish with the kachumber topping.

DOSA POTATOES WITH LIME AND KETCHUP

Steps:

• Using your hands, break the potatoes into 1/2-inch pieces and set aside.
• In a large skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Add the turmeric, asafetida (if using), and onion, return the pan to medium-high heat, and cook, stirring, until the onion starts to become translucent, 2 to 3 minutes.
• Add the potato pieces, salt, red chiles, and chile powder, followed by 1/4 cup water. Cover and cook until the potatoes are soft and slightly mushy but still retain some of their shape, 4 to 5 minutes.
• Serve the potatoes with lots of lime wedges and ketchup to go on top.

MUSHROOM-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• Remove the stems from the mushrooms. Set the caps aside, and finely chop the stems.
• In a large pan over medium-high heat, warm the oil. Once the oil begins to shimmer, add the onion and chile and cook until the onion browns, 5 to 7 minutes. Add the chopped mushroom stems and cook until soft, 2 to 3 minutes. Stir in the garlic and cook for 1 minute.
• Transfer the mixture to a large bowl and let cool for 5 minutes. Add the cooked quinoa, Parmesan, cilantro, salt, and black pepper and stir to combine.
• Arrange the mushroom caps on a baking sheet and, using a teaspoon, fill them with the quinoa mixture -- the filling should be spilling out of each cap.
• Bake the stuffed mushrooms for 12 minutes, until slightly wilted and lightly browned on top. Let cool for about 5 minutes.
• Drizzle each stuffed mushroom with a little olive oil before serving.

10 GREAT TILAPIA RECIPES: BAKED TILAPIA & MORE!

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• Chop the tomatoes, shallot, garlic, and lemon as noted above.
• Place the chopped vegetables and lemon slices in the bottom of a 9 x 13″ baking dish and mix with 1 tablespoon olive oil, 1/4 teaspoon salt, and fresh ground black pepper. Crumble the feta cheese into rough chunks and add it to to the pan, tossing gently to combine.
• Pat the tilapia dry. Rub it with 1 tablespoon olive oil and 1/2 teaspoon kosher salt, split between the filets. Sprinkle both with the Italian seasoning and a few grinds fresh ground black pepper, then add the red pepper flakes and smoked paprika. Sprinkle the capers over the top.
• Place the pan in the oven and bake for 20 to 25 minutes (depending on the thickness of the fish), until the fish is flaky and the internal temperature is 140 degrees Fahrenheit when measured with a food thermometer. Garnish with chopped parsley and remove the lemon slices when serving (or eat them if you like!).

AVIAL

Steps:

• In a large, deep skillet, add the veggies, plus a thin layer (about a centimeter or 1/3 inch) of water. Stir in the turmeric and 2 teaspoons salt. Bring to a boil over high heat, then turn the heat down to medium and cook, uncovered, until you can pierce the vegetables with a fork but they are still slightly firm, 5 to 7 minutes.
• While the vegetables are cooking, combine the coconut, chiles and cumin seeds in a food processor, blender or mortar and pestle and blend or pound until coarsely ground.
• Once the vegetables are done cooking, turn the heat down to low and add the coconut mixture, yogurt and 1 cup water. Cover and cook until the vegetables are soft and fully cooked and the coconut mixture, yogurt and water have come together as a sauce, 12 to 15 minutes. Taste and add more salt, if necessary.
• Melt the coconut oil in a small saucepan or butter warmer over medium heat. Add the mustard seeds and as soon as they start to pop and dance around in the oil (1 to 2 minutes max), take the pan off the heat and add the curry leaves. They will start to pop and crack, but within seconds, they'll settle down and crisp up.
• Pour the coconut oil mixture over the avial. Serve with rice.