If you love fish but are a novice when it comes to cooking it at home, this recipe is for you. Tilapia is a white, mild fish, that is simple to prepare and can be matched with any sauce or fabulous Texas wine. This cucumber sauce assembles easily and can be made a day ahead. For the more venturesome cook, try grilling the fish. When shopping ask for Texas farm raised Tilapia, it’s simply the best.
- 2 tablespoons Texas olive oil.
- 4-6 Tilapia fillets from Texas.
- Salt & freshly ground black pepper (or try a Greek or Cajun spice blend).
- 2 cups plain yogurt.
- 2 cucumbers, peeled, halved from top to bottom, seeded and sliced.
- 3-5 garlic cloves, minced.
- 1 teaspoon each salt & freshly ground black pepper.
- Juice of 1 lemon.
- Several sprigs of dill, chopped.
- Heat the olive oil in a large sauté pan over a medium-high flame. Season the side of the fillet that is up. Once the oil is hot place the tilapia, seasoned side down, in the pan and season the other side of the tilapia. Cook the fish for about 2½ minutes per side (or until done). While the tilapia is cooking combine the yogurt, sliced cucumber, salt, pepper, lemon juice and dill; serve atop the sautéed fish. I like to serve this dish with cooked Texas orzo that’s been seasoned, and then drizzled with Texas extra virgin olive oil.
Recipe Created by Chef Michael H. Flores
Photograph by Tracey Maurer Photography • Food Styling by Mary Ellen Rose