The flavors of North Africa make this dish special. The cooking process is a unique combination of steaming and poaching, which takes a little extra time. Be careful not to disturb the fish while basting; the vegetables cook down and become part of the sauce.
- 2 medium, firm tomatoes, sliced -
- 3 bell peppers, a combination of red and yellow, -
- sliced into thin strips -
- 4 cloves garlic, minced -
- 4-6 pieces of tilapia -
- 1½ cups water -
- 3 Tbsp extra-virgin olive oil -
- 1 Tbsp paprika -
- ½ tsp smoked paprika (optional) -
- ½ tsp turmeric -
- 1 tsp kosher salt -
- ½ tsp freshly ground pepper -
- 1 small bunch cilantro, chopped -
1. Layer the tomatoes, peppers and garlic in a large skillet. Place the fish on top of the vegetables. Pour the water and olive oil around the sides of the skillet.
2. Turn the flame on medium-low. Sprinkle the fish with the paprika, turmeric, salt and pepper. Top the spiced fish with the chopped cilantro.
3. Bring the liquid to a slow simmer and cook for 40 minutes, basting the fish with the liquid often. Do not touch the fish while it cooks.
4. Serve hot, cold or at room temperature.
This recipe was featured in Mishpacha Magazine's Kosher Inspired, November 2010.