For the aioli, combine mayonnaise, lemon
ash, clean and dry the fish.
To caramelise the onions
e head, bones and skin for the fish stock. Remove the skin
aucepan. Simmer over medium heat for 15 to 20 minutes.
Prepare the broiler by coating the pan with cooking spray.
Coat the fish fillets completely wih cooking spray.
Combine the cumin salt and pepper and sprinkle all over the fish.
The fillets will cook 5 minutes on each side (watch caefully if your fillets are thin).
While fish broils, combine the remaining ingredients to make the salsa.
Serve the fillets with 1/2 cup of salsa.
When spliting the recipe for 2 I will make the entire salsa portion and freeze it for future use, this recipe is also wonderful with lean pork chops.
ach side of the fish with salt and pepper.
In a large measuring cup combine peanut sauce and coconut milk. Set aside.
In a large skillet (I used two skillets) heat oil.
Add tilapia and cook for 3-5 minutes and then turn fish and cook for 3-5 more minutes or until done.
Season fish with salt and pepper and then remove to a plate and keep warm.
Add coconut/peanut sauce mixture and spinach to skillet; bring to a boil over medium high heat. Cook for 2 minutes or so or until spinach wilts.
Spoon sauce over fish.
meric and salt to the cooking water, the rice will
luminum foil. Spray generously with cooking spray.
Combine Greek yogurt
ith cooking spray.
Sprinkle 1/4 teaspoon fajita seasoning over tilapia
Coat Tilapia Fillets in slight oil and grill till softly cooked. (5 minutes average).
Whilst Fish is cooking, heat some butter in a pan (enough to coat number of fillets throughly).
Add Chilli powder (as desired to taste) to the butter. Continue to stir well.
Add black Pepper (as desired in quantity) and continue to stir.
Add Lime/Lemon to the sauce.
Remove from heat, place fish in a flat holding dish and pour sauce over the fish.
Waah-La.
s outside. De-scaleS the fish.
Make 3 long diagonal
Add salt and pepper for seasoning. Cook for about 3 minutes, or
epper; set aside.
Rinse fish fillets under cold water and
For the rice: instead of water
I use 2 pans for the cooking 1 for each fish, I put the same
t aside.
Cut the tilapia fillets in long sticks with
For the Salsa: Find the butt
mes and save the zest for later. Roll the limes
ver both sides of the fish fillets.
Combine all of