Don’t live denial. Think of da’ Nile and indulge in this flavorful way to prepare fish. What follows pays homage to the Nile River, where tilapia are native and spices, like sumac, are abundant.
Begin with about 2 pounds of tilapia raised on Wisconsin farms. Other fish will do. Process the fish into nice fillets.
Make a Spice Rub
- 2 tsp ground coriander
- 2 tsp sumac
- 1 ½ tsp ground cumin
- 1 tsp dill weed
- 1 tsp turmeric
- In a small bowl, mix together coriander, sumac, cumin, dill weed, and turmeric. Set aside until planned for use.
- Before baking the tilapia, rub this mixture into the fillets.
- Bake the spiced tilapia in a pre-heated 400F oven for 10 to 12 minutes or until fish is fork-tender.
While the fish is baking, make Sumac Sauce
- 1 small yellow onion
- 1 garlic clove, minced
- 1 thyme sprig
- 1 dried bay leaf
- ¼ cup sumac
- 1 tsp salt
- 1 tsp pepper
- 1 cup water or chicken broth
- Add onion, garlic, thyme, bay leaf, salt, and pepper into the saucepan
- Add a small amount of water to steam and sweat ingredients
- Add sumac, toast for a couple of minutes
- Add water/chicken broth and bring mixture to a boil
- Reduce the heat and simmer for 10 minutes
- Remove bay leaf and thyme sprig
And then …
Pour this wonderful sauce over the baked tilapia!