by Zehorit Heilicher, Tastemaker in Residence - Adapted from Al Hashulhan The Treasure of Jewish Cooking
Traditional spicy fish from Libya – very popular throughout Israel.
Serves 6 (Parve)
6 Tilapia filets
1/2 cup Olive oil
1/2 Tbsp Minced garlic
1 Tbsp hot paprika
2 Tbsp Tomato paste
1 large Lemon, juiced
1 Tbsp Ground cumin
1/2 Tbsp Ground caraway seeds
1 large Lemon, juiced, half
1. Make sauce: In a wide sauce pan heat oil and then add garlic, paprika, paste, and lemon juice. Bring to a boil and then reduce the heat.
2. Fish: Arrange the fish in a single layer in the pan, bring back to a boil, add more water to cover the fish and bring to a second boil.
3. Spices: Sprinkle the cumin, salt and caraway over the fish and cook for 10 minutes over medium-low heat. Gently turn the fish over and cook for 5 more minutes.
4. Serving: Serve the fish hot with the second drizzle of lemon juice.