Cumin Turmeric Rubbed Tilapia with Tomato Olive relish, Red lentils, and Lemon Grilled Artichokes
This is the main entree for our Easter celebration. We based this menu on the question: WWJE (what would Jesus eat). At the time Jesus walked the Earth, all of these ingredients would have been abundant and common in the middle east. This is a healthy alternative to the typical Easter fare. Remember Jesus and his disciples were Jewish. So, a true celebration of Jesus rise from the dead would have been like a Shiva turning into a Bar Mitzvah. Maybe that is why Easter is such a confusing holiday (with bunny rabbits, lamb cake, baked ham, colored eggs, and peeps. WTF?). Cumin Turmeric Rubbed Tilapia would be a far more likely dish at the time.
We chose Cumin Turmeric Rubbed Tilapia as the entree here, because, it is the most likely fish to have been served at the time. It is also known as Peter’s fish (after Jesus’s apostle Peter). Rumor has it that Tilapia was the fish at the feeding of the 5,000 with the legendary loaves and fishes. If you aren’t a fan of tilapia, substitute another flat fish. Personally I like a nice baramundi or branzino. There are many other fish to choose from. Seek and you shall find, for, t’was quite an elusive fish that went wherever I did go.
Enough of WWJE: Tune in next time when we ask the really important question: What would Brian Boytano do…
Table of Contents
Cumin Turmeric Rubbed Tilapia with Tomato Olive relish, Red lentils, and Lemon Grilled Artichokes
Ingredients
- 1.5 Lb Tilapia fillets 4 fillets about 6 ounces each
- 1/4 cup cumin and turmeric rub equal parts turmeric and cumin
- 1 whole lemon, zest and juice
- Salt and pepper to taste use for all parts of the dish
- olive oil to cook use for all parts of the dish
- For the relish
- 1 cup diced sweet onion
- 2 Tbsp chopped fresh garlic
- 1 Tbsp sugar
- 1 cup white wine
- 2 cups baby tomatoes cut in 1/2 lengthwise
- 1 Tbsp Julienne fresh basil
- 1 Tbsp Chopped fresh parsley
- 1/2 cup chopped castelvetrano or kalamata olives
- 1 Tbsp Lemon juice
Instructions
- Mix the spices, salt, pepper, and lemon zest in a bowl. Dredge the fish in the rub and allow to sit for 1 hour to let the spice infiltrate the fish.
- Make the relish: Heat olive oil over medium high heat in a saute pan. Add in the onion and garlic. Stir occasionally until they become translucent. Add in the sugar and let it melt.
- Add the tomatoes and stir. Then add the wine
- Reduce the liquid by 1/2, then add in the olives and lemon juice. Cook for 1 minute
- Remove from heat and add in the herbs, salt, and pepper
- Heat another pan with olive oil over medium high heat. Put the fish in top side down.
- Sear the fish about 2 to 3 minutes per side. Depending on the thickness, they should cook through pretty fast.
- Add a touch of lemon juice and let it reduce. Then remove the fish from the pan. Plate with red lentils and Artichokes and top the fish with the relsih. garnish with lemons and herbs.
Notes
Mediterranean Red Lentils
Ingredients
- 1 cup diced sweet onion
- 1 tsp chopped fresh garlic
- 1 tsp ground cumin
- 2 cups red lentils
- 4 cups water or vegetable broth
- 1 Tbsp Chopped fresh cilantro
- 1/4 cup chopped scallions
- olive oil, salt, and pepper to taste
Instructions
- Heat olive oil in a heavy pot over medium high heat. Add in the onion and garlic.
- Stir the onion and garlic until translucent. Add in the cumin and continue stirring until evenly distributed.
- Add in the lentils and stir to coat evenly with oil. Then add the liquid, salt, and pepper
- Bring lentils to a boil, then trim heat to a simmer. Allow to cook down until all the liquid is gone and the lentils are soft.
- When cooked, remove from the heat and stir in the herbs. Add a little olive oil, and adjust seasoning if necessary. Serve immediately.
Notes
Lemon Grilled Artichokes
Ingredients
- 2 large Fresh Artichokes
- 1 Tbsp chopped fresh garlic
- 1/2 cup olive oil
- 1 whole lemon: juice and zest
- 1 tsp chopped oregano (preferably fresh)
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Squeeze in the juice of a lemon.
- Trim the tops of the artichokes to remove the pointy parts. Then remove the "choke" by scooping out the stringy parts in the middle. These can be very unpleasant to eat. They get stuck in your throat, hence the reason they are called the choke. Split the artichokes in 1/2 lengthwise. Put the artichokes directly into the boiling water. If water is not ready, put in cold water with a little lemon juice until ready to cook.
- Boil the artichokes for about 15 minutes. They should be tender, but maintain some of their color. Remove from the water and allow to cool naturally.
- Make a grilling marinade by mixing, garlic, oil, herbs, lemon juice, salt and pepper. Toss the artichokes in the mix and let marinate at least 30 minutes.
- Heat a grille or grille pan to medium high heat.
- Grille the artichokes about 3 to 5 minutes per side. Serve immediately or hold in a warming oven until service time.