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Jeanh
Guest
INGREDIENTS:
- 3 tablespoons olive oil
- 1 Meyer lemon sliced
- ½ teaspoon salt
- ½ teaspoon sugar
- 1// teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon cayenne
- 2 tilapia fillets
- 3-4 tablespoons sliced black and green olives
- 1 tablespoon sambol oelek
- Cilantro for garnish
- 2 teaspoons honey
INSTRUCTIONS:
- Place the Meyer lemon slices in a pan with the olive oil, sprinkle with the salt and suagr and let cook over a low flame for 12-15 minutes
- Meanwhile, mix the cayenne, cumin and paprika and coat the tilapia with this spice rub
- Place the tilapia into the lemon/sugar/salt mixture and turn heat up a tad - if needed add a tablespoon or so more olive oil. Let tilapia cook about 5-7 minutes (depending on thickness) and flip and let cook another 5 or so minutes till both sides are golden and fish is firm.
- Add in the olives
- Then take tilapia and olives and lemon out of the pan and place on a plate
- To the same pan, add the sambol oelek and honey and let mix together over a low flame for about 3-4 minutes. Spoon this over the tilapia and garnish with cilantro.
- Serve with rice or naan
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