If you are intimidated with cooking fish and seafood, you’re in the right place. Today I’m going to tell you about an easy delicious recipe for Egyptian Tilapia that will knock your socks off.
Why can it be so scary to cook fish? I had my moments back-in-the-day where I was quite intimidated by fish. I cooked it so well done that it was as dry as shoe leather and tasted just as bad. After a lot of trial and error, it’s a staple in my menu plan. Fish is good for you and is a lighter dinner then meat, especially during the summer.
Let’s start simple with Tilapia. The recipe below is from RawSpiceBar and their Egyptian seasoning box I received in January. The recipe initially calls for bronzini, a fish I have never heard of nor could find. I had a nice big tilapia fillet in my freezer and it was perfect for this recipe. One thing I really like about cooking tilapia is that it has a mild flavor that really blossoms when you add seasoning to it. It’s a great fish to make if this is your first fish dish.
RawSpiceBar is a monthly subscription service that sends you 3 spices per month from somewhere around the globe so you discover new flavors, new recipes and learn something about the area where the spices are from. No, I am not an affiliate of theirs so I make nothing if you sign up. But I’m hooked! A few months ago, I did a product review, fell in love and signed up. The recipes they include are simple to follow and have beautiful pictures showing what the final result should look like.
The seasoning I used for the tilapia was their Egyptian Spice Blend, which is usually used to create a spice paste for fish and the recipe called for that. “Egyptian Tilapia”…. don’t let the recipe name scare you! This is a simple recipe that you will love.
The carrots were seasoned with Sumac. These are made from a berry that comes from a small shrub, has long been used as a flavoring ingredient in Egypt. The seasoning is fruity with a hint of lemon and quite versatile in a lot of recipe and it has become a favorite of mine. Their recipe was for carrot salad, but I roasted them stovetop.
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