Thursday, October 15, 2009

Quick and easy Talapia with tomatoes

We have a few "fresh" seafood places in Patzcuaro, one is on the Periferico and it sells both fresh and frozen shrimp and fish. They also have frozen Talapia which is a pretty common cheap fish in Mexico.
This recipe uses everything that is easy found locally and pretty much everywhere.

To start,
Add olive oil to a pan , heat to medium heat, and toss in the onions and fennel, stir on heat for about 6 or 7 minutes until the onions are translucent.
Stir in tomatoes, garbanzos, grated lemon, olives, cumin,turmeric, paprika, salt and pepper.
Bring to a simmer, lay the talapia fillets over the vegetables, cover and let cook for about 10 minutes, half way through carefully turn the fish over once.
I usually make a couscous or pasta like orzo to use with this dish. You could even use rice.


Stuff you will need:

1TBS Olive Oil
1/2 of a medium white onions chopped fine.
1 head fennel, without stalks. sliced thin.
1 14 oz of stewed tomatoes
1 15 oz can of garbanzo beans, or you could use fresh
1 1/2 Tbs freshly ground lemon zest.
1/2 cup pitted black olives, chopped.
1 1/2 teaspoon ground cumino
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon Kosher salt, if using regular table salt, reduce by 40%
1/2 teaspoon fresh ground black pepper
4 tbs fresh chopped parsley (Italian preferable)
Couscous, Orzo or Rice.

2 comments:

Calypso said...

You can keep the beef tongue in your mouth amigo - but now this fish dish YES!

Has the lake been cleaned up enough to actually fish?

Constantino said...

No taco de lengua for you, ok....the lake is in pretty decent shape but the only fish is the tiny little things that look like french fries, where you eat the whole thing.
Not a good choice for a low fat free snack.
There has been talk about stocking the lake with something besides the resident carp.....

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