History records the fish known as "tilapia" as far back as ancient Egypt. Tilapia is believed to be the fish that Jesus used to feed the five-thousand on the Sea of Galilee, and it is doubtless the fish that is the subject of other Bible references; in fact, one of its common names is "St. Peter's Fish."Native to Africa, tilapia is fairly new to the American market. Through fish farming, it has become an excellent tasting fish. It is mild and delicate, with a wonderful texture. Tilapia is ideal for both baking or grilling. The fish is very healthful, being high in omega 3 fatty acids. In the kitchens and on the streets of countries in Africa, tilapia is commonly seen grilling over a charcoal fire. This recipe is inspired by several authentic African tilapia recipes.
Ingredients:
4 fresh or thawed tilapia fillets
1/2 cup extra virgin olive oil
1/3 cup white wine
Juice of one fresh lemon
2 tbsp. butter
1 clove garlic, finely chopped
1/2 cup onion, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 cup orange bell pepper finely chopped
1/2 tsp. McCormick® crushed red pepper
Instructions:
Mix the olive oil, wine and lemon juice in a baking dish and marinate the tilapia in the mixture for an hour or more. In a small pan, melt the butter and sauté the peppers, onions and garlic—don’t over cook. Put the fish on a grill. (A charcoal grill is best!) It is best to use a grill basket so you can easily flip the fish. Don’t forget to coat the grill or basket with some oil or spray oil, such as PAM®. Carefully brush on some of the marinade on the fish while on the grill, and sprinkle with half of the crushed pepper. Flip fish and repeat. Add the sautéed veggies to the top of fish and serve.
Grilled tilapia tastes great with a side of long grain and wild rice!
