Serves 6. Photo via Lian Bar Zohar.
- 6 filets fresh or frozen tilapia or salmon
- Garlic clove, peeled and cut in half or diced
- 2-3 serrano peppers (depending on spice level you prefer), chopped
- 1 tomato, sliced
- 1 red bell pepper, cut into thin strips
- 1/2 can of chick peas (drained)
- 1 large yellow potato, cut into medium-sized pieces
- 1/4 cup canola oil
- Chopped cilantro (half for cooking, half for garnish)
- 1 tsp cumin
- 1 tbsp tumeric
- 1 tbsp smoked paprika
- 1 tsp hot paprika
- Pinch of salt
- 2-3 slices fresh lemon (optional), for a sour zing
Spread fish filets out on a plate. Season with lots of salt and fresh lemon, to remove the fishy scent and taste. Let sit for at least half an hour, then wash well and dry with paper towel.
Pour oil into sauté pan (or similar large, flat-bottomed pan). Add potato, red bell pepper, serrano pepper, chick peas, half of your cilantro, and spices, and let simmer on medium heat. Add garlic.
Add 1 inch or so of water and let cook on low heat, until potato is a little soft. Do not cover the pan.
Add fish (as in photo) and swirl the pan so the sauce covers the fish. Cook for 15-20 minutes until done. Again, do not cover the pan.
Garnish with remaining cilantro.