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Recipe by Elky Friedman

Hot n’ Spicy Tilapia

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Hot n’ Spicy Tilapia
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour
Diets
- Paleo - Pescatarian - Gluten Free - Low Carb - No Refined Sugar

If you really like it hot, you’ll love this light fish dish. It’s a welcome, flavorful addition to all that heavy Shavuot food.

Ingredients

Main ingredients

  • 1 tablespoon Gefen Olive Oil

  • 8 light green hot peppers (the long and wavy ones), sliced

  • 4 carrots, sliced

  • 10 cloves garlic, sliced

  • 6–8 tilapia fillets

  • 1 tablespoon fish seasoning

  • 1/2 teaspoon salt

  • 1/2 teaspoon Gefen Paprika

  • pinch of black pepper

  • 3/4 cup water

Wine Pairing

Herzog Selection Chateneuf Bordeaux

Directions

Prepare the Tilapia

1.

Heat oil in a large sauté pan over medium heat. Add hot peppers and sauté for 20 minutes.

2.

Add carrots and garlic and sauté an additional 15 minutes.

3.

Add fish, being careful that the fillets don’t overlap.

4.

Season fillets with fish seasoning, salt, paprika, and pepper. Pour water into pan. Cover and cook for 20 to 25 minutes.

5.

Remove from heat and let cool. If not serving immediately, store in an airtight container. Serve warm or room temperature.

Recipe tags

carrots dairy free Elky Friedman fish fish seasoning garlic gluten free hot and spicy hot peppers jalapeno light no mayo no mayonnaise non-dairy paleo pareve parve peppers poached Shavuos stove top stovetop tilapia whitefish
Hot n’ Spicy Tilapia

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