Unless you are from Eastern Europe, I am sure that you never ate tilapia like this. As far back as I can remember, my mom has been making this dish for every holiday and she was always complemented by the guests for this recipe. So if you want to score some extra points with your friends and family at the next get together, I strongly suggest you try this simple tilapia recipe. Enjoy!
Prepared by: My Mom
Serving Size: 6 people
4 tilapia fillet
(or any white fish w/o bones)
6 large carrots
1 can of tomato puree or sauce
3 garlic cloves
1 chili pepper
Handful of Parsley or Chinese Parsley
Salt & Pepper
Place the fish into a medium
Add approximately 3-4 cups of boiling hot water – just cover the fish slightly.
Add 1 teaspoon of salt.
Place the pot on medium heat and cover with a lid.
Once the water boils, remove the lid, lower the head and boil for another 5 minutes.
Note: It’s important not to overcook the fish or it will be too mushy and will fall apart.
Drain the fish of all water.
Note: Leave the fish in the strainer while you complete the next few steps.
Dice the onion into medium size pieces.
Dice the garlic and the chili pepper into tiny little pieces.
Add 2-3 tablespoons of olive oil to a medium size pot and turn the heat to medium.
Peel and grate the carrots.
Place onions, garlic, chili pepper and carrots into the pot.
Cook the mixture for 5-7 minutes on medium heat.
Add 1 cup of tomato puree or to tomato sauce.
Mix all the ingredients together.
Cook for another 3 minutes.
Cut the fish into LARGE pieces.
Note: Do not mush the fillet too much.
Place the fish into the pot.
Gently mix with other ingredients and cook for 5 more minutes.
Note: Be very gently when mixing, so the fish pieces don’t turn into mush - just give it one good stir with a spatula.
Add parsley, salt, pepper and a bay leaf to taste.
Cook for another 3 minutes and DONE!
Serve hot or cold, with a side dish, as main dish or as an appetizer. The possibilities are limitless!