Recipe courtesy of Ritu Krishna
and
Priya Krishna
Kachumber Tilapia
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 204
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 31
- Cholesterol
- 76
- Sodium
- 409
- Total: 30 min
- Active: 30 min
Ingredients
Fish:
1/2 cup fresh lime juice (from about 4 limes)
2 garlic cloves, minced
2 tablespoons minced fresh ginger
2 small Indian green chiles or serrano chiles, finely chopped
1 teaspoon red chile powder
1/2 teaspoon kosher salt
4 tilapia fillets (1/2 pound each)
2 tablespoons olive oil, for cooking the fish
Kachumber Topping:
1 Persian cucumber or 1/2 English cucumber, finely diced
3 medium Roma tomatoes, seeded and finely chopped
1 tablespoon finely chopped fresh cilantro (stems and leaves)
1/2 teaspoon kosher salt
1 tablespoon fresh lime juice (from about half a lime)
Directions
- Marinate the fish: In a dish that will fit all four fillets, mix together the lime juice, garlic, ginger, green chiles, and red chile powder. Sprinkle the fillets on both sides with the salt, then place the fish in the dish with the marinade, turning each fillet to coat both sides. Cover the dish with plastic wrap and refrigerate for 2 hours if time allows.
- Meanwhile, make the kachumber topping: In a medium bowl, combine the cucumber, tomatoes, cilantro, salt, and lime juice. Set aside.
- Cook the fish: In a large nonstick skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the fish fillets and the marinade. (If you can’t fit all the fillets in the pan at one time, cook them in two batches, using 1 tablespoon of the oil for each.) Cook the fish for 3 to 5 minutes, until the fillets are becoming golden on the underside and the top is starting to flake, then flip and cook for 3 minutes on the second side--again, you should see flaking on top.
- Serve the fish with the kachumber topping.