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.