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
See recipes for lentils and artichokes posted separately.
You can substitute sole, flounder, baramundi, branzino, turbot, trout, or catfish for the tilapia. Basically, any flat fish. If you use sole, it will be more delicate and may cook faster.