My "I don't feel much like cooking a fancy meal tonight" mood resulted in one of the best fish dishes I've made in quite awhile.
Incredibly rich! Incredibly simple! Incredibly good!
It was kinda like fish with a Hollandaise sauce on top, but without all the fuss (for me at least), because I keep the fresh homemade mayo and spice blend on hand all the time! This recipe just made my regular fish recipe rotations, for sure! I don’t believe I’ve ever used my shawarma spice on seafood before, but will be definitely be doing so again in the future! It’s truly delightful on fish! This dish is OK for Atkins Induction phases.
INGREDIENTS:
4 tilapia filets (mine weighed about 5 oz. raw)
2 T. unsalted butter
1½ tsp. Shawarma Spice blend (I use my own blend below)
1/3 c. homemade mayo
2 T. heavy cream
Pinch salt
Shawarma Blend: Mix and store the extra in a lidded jar.
2 T. ground cumin seed
2 T. ground coriander seed
2 T. turmeric
1 T. black pepper
1 tsp. cayenne
2 tsp. garlic powder
1 tsp. onion powder
DIRECTIONS: Stir 1 tsp. of the spice blend and the cream into the mayo in a small serving dish and set aside while you saute the fish. Melt the butter in a non-stick skillet or griddle over medium-high heat. Pat any moisture off the fish with paper towels and sprinkle both sides evenly with the remaining ½ tsp. seasoning and a pinch of salt. Raise heat to high and sear the fish on both sides until golden brown and done in center (takes just about 3-4 minutes on a side. Plate the filets and spoon about 2 tablespoons of the sauce over each. Serve with a green vegetable or nice green salad.
NUTRITIONAL INFO: Makes 4 servings, each contains:
338.5 calories
25 g fat
.63 g carbs, .13 g fiber, .5 g NET CARBS
28.3 g protein
83 mg sodium
435 mg potassium
15% RDA Vitamin A, 22% B6, 128% B12, 22% E, 29% iron, 15% magnesium, 39% niacin, 53% phosphorous, 36% riboflavin, 144% selenium, and 9% thiamin
Shawarma Tilapia
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