Pan-braised fish with lemon and rosemary
Lemon and rosemary infused in butter smell and taste wonderful! It’s that heavenly combination that inspires this dish. Using any firm fish available in the market, this is a very simple-to-make yet flavorful main course. Serve it alongside a portion of rice. My friends like when I serve it with Stir-Fried Mushroom and Vegetable Pilaf, but you can always serve it with a simple side of buttered basmati rice.
– 6 tilapia fillets, about 6 oz (175 g)
– Salt, to taste
– 1 teaspoon Asian chili powder or ground cayenne pepper
– Juice of 1 lemon; 3 teaspoons oil
– 2 red onions, thinly sliced; 4 cloves garlic, minced
– 2 tablespoons peeled and minced fresh ginger
– 2 fresh green chili peppers, minced
– 1½ cups (375 ml) vegetable stock; 3 tablespoons malt vinegar
– 2 teaspoons grated lemon zest; 1 sprig fresh rosemary
Season the tilapia fish fillets on both sides with salt, chili powder, and lemon juice.
In a large, non-stick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the ¬sh to the pan and sear on both sides until lightly browned, about 2 minutes on each side. Transfer to a plate and keep warm.
Add the remaining 1 teaspoon of oil to the pan and add the onions, garlic, ginger and green chili peppers and sauté for 1 minute.
Stir in stock, vinegar, lemon zest, and rosemary. Return the tilapia to the pan. Cover and simmer until the fish is opaque throughout, about 3 to 4 minutes.
Transfer the tilapia fillets to a serving platter. Spoon some sauce over each fillet and serve.
Food: Pan-Braised Fish With Lemon And Rosemary