Today's dish is inspired by "Snapper Veracruz" that we sampled at "Azteca" Mexican restaurant in Fort Lauderdale. Apprantly, Veracruz is a port in Mexico which is known for its seafood delicacies
The addition of turmeric powder will instantly tell you that this dish is not an authentic Mexican fare. I just have to use turmeric powder for any seafood dishes probably that's how I am used to eating/cooking.
2 Tilapia Fillets
1 tsp lemon juice
1/2 tsp turmeric powder (optional)
1/2 tsp paprika
1/2 tsp lemon zest
1/2 tsp cumin powder
salt to taste
1 tbsp. olive oil
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 firm tomato, thinly sliced
3 cloves garlic, thinl sliced
2 tbsp. minced cilantro
1 tsp Italian seasoning
3 tbsp. salsa [I used Jack's Salsa from Costco]
1 tbsp. lemon juice
salt & freshy ground black pepper
1. Rinse and pat dry the fillets
2. Marinate with the ingredients
3. Heat cast iron pan. Add oil.
4. Saute onion & garlic till golden brown.
5. Add red pepper and tomato. Saute for 5 minutes.
6. Add Italian seasoning and cilantro. Add salt and pepper to taste.
7. Take the veggies around the cast iron pan. Make some space in the middle. Place the marinated fillets.
8. Pour salsa on top. Cover and let it cook for 5 minutes.
10. Serve with brown rice.
1. Snapper can also be used. In fact, it is the original choice for this dish,