Hello Everyone and a very Happy New Year to all! I’m pleased to let everyone know that Amcarmen’s Kitchen is officially back from its hiatus to bring you some exciting recipes and dishes for 2020! As you know, or I guess, as my loyal/long-time followers know, every year I set a new theme for the blog.
Last year was all about cooking with fruits, be it a savoury or sweet dish; and then every month I’d feature a different fruit. What I absolutely enjoyed about last year’s theme was discovering unique ways of cooking with fruit in savoury dishes. My favourite dish from last year would have to be the very latest post I shared: Mangosteen Vermicelli Salad with Steamed Prawns & Snow Peas. I just love the tang and sweetness the mangosteen fruit brought to the dish!
For now, I won’t reveal the overall theme for this year to you guys just yet, only because I want to see how many of you out there can guess it. I’m honestly not too sure if it will be that obvious, so I’ll give it a few months or so before I actually let you guys in, on the theme.
Tonight’s recipe is something that you can whip up in 30 minutes (or less really), which means that it’s great for a hearty and warm weeknight dinner at home if time isn’t on your side. It can be served over steamed rice or pasta – the choice is yours! But before we dive into tonight’s recipe, please take the time to check out the original where I adapted my take on this recipe by Rachael Ray over on Rachael Ray Mag.
PREP TIME 15 MINS | COOKING TIME 30 MINS | SERVES 6
- 6 tilapia fillets (about 150g per fillet)
- 1 can (400g) diced tomatoes
- 4 garlic cloves, minced
- 2 red bird’s eye chillies, minced
- 1 large brown onion, halved and thinly sliced
- 1 large red bell pepper (capsicum), thinly sliced
- 2 tbsp olive oil
- 1 & 1/2 tbsp baby capers in brine, rinsed and drained
- 1 tbsp sliced black olives in brine, rinsed and drained
- 1 tbsp dried thyme
- 2 tsp turmeric powder
- Freshly squeezed lemon juice (about half a lemon’s worth)
- Parsley or spring onion, to garnish
- Salt and freshly ground black pepper, to taste
- Season the fish with salt, pepper, turmeric powder, and lemon juice. Set aside.
- In a large nonstick skillet, heat olive oil over medium-high. Sauté the minced garlic until golden brown and fragrant, about 30 seconds. Be careful to not burn the garlic. Then add in the sliced onions, chillies, and bell pepper. Cook, stirring often, until the vegetables soften, about 5 minutes.
- Add the canned tomatoes and its juices, together with the capers, olives, and thyme. Season with salt and pepper according to taste. Reduce the heat down to medium-low. Cover and leave to simmer for about 15 minutes to allow the flavours to meld. Check and stir occasionally.
- After about 15 minutes, nestle the seasoned fish fillets into the red pepper sauce. Cover and cook until the fish flakes easily, about 5 minutes. Once done, turn the heat off and serve immediately with rice or pasta.
- Garnish with fresh parsley or sliced spring onions. Enjoy!
– Ally xx