Chef Tony Hamati from Schmooze Bar & Breakfast Restaurant shares a recipe for Moraoccan style tilapia.


• 4 (5-ounce) tilapia fillets

• Salt and ground black pepper

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander

• 1 tablespoon olive oil

• 1 ripe mango, diced

• 1/4 cup chopped fresh cilantro leaves


Season both sides of tilapia fillets with salt and black pepper.

Rub cumin and coriander all over both sides of fillets.

Heat oil in a large skillet over medium heat.

Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender.

Meanwhile, in a small bowl, combine mango and cilantro.

Top tilapia with mango mixture just before serving.

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