Tilapia In Crazy Water Recipes

Steps:

• In a medium pot or pan, fry the lemon slices and capers in the olive oil for 5 minutes on medium heat.
• Remove the lemons and capers and set aside.
• Using the same pan, cook the garlic, chili powder and 1/4 cup of the water.
• Let simmer until water is gone.
• Add the remaining 1/2 cup water, tomatoes, wine, thyme, and salt and bring to boil.
• Throw fish into"crazy water", reduce heat and let simmer with lid on, about 8 minutes.
• Remove fish to shallow serving bowls.
• Boil"crazy water" on high for a few minutes to reduce.
• Garnish the fish with lemon slices and capers.
• Drizzle the crazy water over the fish and serve immediately.

Steps:

• Heat half the oil in a large, lidded frying pan. Carefully slip the fish into the sizzling oil and cook for 4-5 mins until starting to brown. Flip over and scatter the garlic around the fish. Sizzle for 1 min more, then add the chilli and scatter over the tomatoes. Pour over the wine and let it bubble for 1 min, then pour over 100ml water and season generously with sea salt and pepper.
• Put on the lid, turn up the heat and simmer for 15 mins until the fish is cooked through - you can tell when the eyes turn bright white and the flesh feels softer.
• Lift each fish out the pan onto a serving plate and put the pan back on the heat. Add the capers and parsley, and boil hard for 1 min. You can now serve the fish and the sauce separately or slip them back into the pan, spoon some of the sauce over and bring the pan to the table. Drizzle with a little more oil just before serving.