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2 c.
fresh squeezed orange juice
1 tsp. cumin seeds
1 c. fresh cilantro
1/2 tsp. table salt
2 pinches cayenne pepper
1/4 c. olive oil
Step 1: Preparing the Dressing
Method: Juice the oranges and then reduce juice in a
sauce pan over medium high heat and set aside to cool
completely.
Heat a small frying pan over medium heat and toast the
cumin seeds until slightly browned. Once toasted, set
aside to cool.
Now puree the cumin seeds in a spice or coffee
grinder, but not too fine.
Transfer the cumin to a food processor.
Roughly chop the cilantro and add it, along with the
salt, cayenne pepper and orange juice, and blend until
smooth.
To finish the dressing, add the oil and blend for
another minute.
For the tilapia, it is best to serve the dressing at
room temperature. But any remaining dressing can be
refrigerated for a day or two and used on salads.
Step 2: Frying
the Capers
1 c. vegetable oil
4 Tbsp. capers
Method: Fry the capers using a deep-sided pan and heat
the oil over medium high heat.
Strain the capers onto a paper towel to remove any
excess liquid.
Once the oil is hot and just begins to smoke,
carefully add the capers. As soon as you add the
capers, you can turn off the heat.
The capers will only take a minute or two to crisp up.
Once ready, remove them from the oil with a slotted
spoon and place onto a paper towel to drain the excess
oil.
Step 3:
Finishing the Tilapia
1 to 2 Tbsp grape seed oil
4 tilapia fillets
1 tsp. salt
1/2 tsp. pepper
1 lime (2 Tbsp.)
Method: Preheat the oven to warm.
Then heat a large frying pan with oil over medium high
heat.
Season the fish on both sides with salt and pepper.
You may need to pan-fry the fish in two batches
depending on the size of the fish and the size of your
frying pan. If so, place the cooked fish into the warm
oven while you cook the second batch.
Once the oil is hot, add the tilapia and pan-fry for 3
or 4 minutes or until golden brown. Once the tilapia
is added to the pan, immediately turn the heat down to
medium low.
Then just before you flip the fish, squeeze a little
lime juice over the top.
Finish cooking the fish on the other side, squeezing
over the remaining lime juice.
Once
the fish is done, plate it up, drizzle a few
tablespoons of the cumin orange dressing over the top,
garnish with crispy fried capers. |
