Tilapia with Coriander and Fresh Tomato Salsa - At this time of year, my taste buds dream of caramel flavor that leaves the barbecue meats, fish and vegetables. Carried away by my thoughts, I find the two feet in the sand and myself remember our last trip to Mexico just before Christmas. A taste of coriander, fresh tomatoes and white fish came to my head. A recipe that has served us during our stay.
Bienvenido a Mexico!
A little heat, a lot of color and especially the flavor on our plates.
Is not this one of the best remedies against the seasonal gloom?
Martini in hand and I start trying to replicate this delicious dish.
Tilapia with Coriander (for 2 people)
♥ 2 fresh tilapia fillets
♥ 1 clove of garlic
♥ 1 t. olive oil
♥ 2 t. coriander unchopped (Makes about 1 cup chopped)
♥ Salt and pepper
Preheat oven to 375 ° F
Grind together the garlic and coriander. Add the olive oil as you. Salt and pepper. Place the marinade over the tilapia fillets and marinate in a cool, at least 40 minutes. Turn the fish from time to time to ensure that the mixture is well soaked.
Baking
Transfer the tilapia in a baking dish. Bake for about 15 minutes at 375 ° F.
Barbecuing
either foil or directly on the grill (the fish's skin against the grid). Over medium heat for 10-15 minutes. The fish is cooked when the flesh flakes easily flaked.
Mild salsa with tomatoes and coriander
- 1 t. chopped coriander not. (Makes approx. ½ t. Minced)
- 1 pint cherry tomatoes cut in half. (More sweet winter)
- ½ t. chopped red onion.
- ¼ t. olive oil.
- 1 tsp. tablespoon of lemon juice or lime.
Cut the cherry tomatoes in half, chopped onion and cilantro. Mix gently and let stand in refrigerator at least 30 minutes.
Yum, Yum. It was a delight. If you do not like cilantro as much as me, YOU CAN reduce the amount put into the marinade or simply replace it with parsley.
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