African Tilapia with Lemon Recipe
African style lemon sauce drizzled over broiled tilapia is a classic national dish of many African countries. Throughout Africa tilapia fishing supports community supported fisheries and small-scale harvesters and the wage incomes of millions of African people. Tilapia is the common name for mainly freshwater
fish with nearly a hundred different species.
4 medium tilapia fillets
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 green onion, thinly sliced
1/4 cup lemon juice
1 teaspoon minced fresh dill
1/4 cup minced fresh parsley
3 teaspoons olive oil
2 tablespoons butter
3 garlic cloves, minced
Directions
Combine salt and pepper; sprinkle over fillets. Place on a broiler pan coated with nonstick cooking spray. Broil for 11-12 minutes or until fish flakes easily with a fork. Add remaining ingredients to a blender and puree. Serve sauce over fish with a salad or brown rice.
A deeper look into the fish called Tilapia
Tilapia is native to Africa and has become the second most popular farmed fish globally and one of the most traded seafood commodities. Tilapia fish is a high-protein, low-fat food that provides a range of health benefits.
Historically, they have been of major importance in artisanal fishing in Africa, and they are of increasing importance in aquaculture and aquaponics. The fish is consumed as an affordable source of protein in poor rural communities as well as in affluent urban centers.
In Sub-Saharan Africa, tilapia, in its various strains, is largely caught from traditional wild sources such as rivers, lakes, and dams. In Africa, tilapia supports the wage incomes of many African people and provides vital food security.
The fish is still largely available from traditional freshwater capture resources such as rivers and lakes but today it is farmed. Tilapia aquaculture production of tilapia has grown tremendously, at an annual average rate of 20 percent over the last decade, and is presently the top fastest-growing aquaculture sub-sector.
African Tilapia with Lemon Recipe
Ingredients4 medium tilapia fillets
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 green onion, thinly sliced
1/4 cup lemon juice
1 teaspoon minced fresh dill
1/4 cup minced fresh parsley
3 teaspoons olive oil
2 tablespoons butter
3 garlic cloves, minced
Directions
Combine salt and pepper; sprinkle over fillets. Place on a broiler pan coated with nonstick cooking spray. Broil for 11-12 minutes or until fish flakes easily with a fork. Add remaining ingredients to a blender and puree. Serve sauce over fish with a salad or brown rice.
A deeper look into the fish called Tilapia
Tilapia is native to Africa and has become the second most popular farmed fish globally and one of the most traded seafood commodities. Tilapia fish is a high-protein, low-fat food that provides a range of health benefits.
Historically, they have been of major importance in artisanal fishing in Africa, and they are of increasing importance in aquaculture and aquaponics. The fish is consumed as an affordable source of protein in poor rural communities as well as in affluent urban centers.
In Sub-Saharan Africa, tilapia, in its various strains, is largely caught from traditional wild sources such as rivers, lakes, and dams. In Africa, tilapia supports the wage incomes of many African people and provides vital food security.
The fish is still largely available from traditional freshwater capture resources such as rivers and lakes but today it is farmed. Tilapia aquaculture production of tilapia has grown tremendously, at an annual average rate of 20 percent over the last decade, and is presently the top fastest-growing aquaculture sub-sector.
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