Tilapia in Shawarma Sauce

Click to enlarge

Click to enlarge

This quickly thought-up menu turned out to be one of the best fish dishes I’ve created in a VERY long time!  I just can’t believe how easy it was.  Can’t believe how good it was.  This recipe just made my regular fish recipe rotations, for sure!  I don’t believe I’ve ever used my shawarma spice on seafood before, but will be definitely be doing so again in the future!  It’s truly delightful on fish!  It was almost like a Hollandaise sauce, but without all the fuss, since I keep a fresh batch of homemade mayo made up all the time.  This dish is acceptable for Atkins Induction and is Paleo friendly if you use coconut milk in lieu of the cream.  You can use swai, sole, flounder or any mild fish for this recipe.

INGREDIENTS:

4  5-oz. tilapia filets (or other mild fish filets)

2 T. unsalted butter

1½ tsp. Shawarma spice blend (my recipe:  http://buttoni.wordpress.com/2010/07/13/shawarma-spice-blend/

1/3 c. homemade mayo (my recipe:  http://buttoni.wordpress.com/2009/07/27/homemade-mayonnaise/ )

2 T. heavy cream

Pinch salt

DIRECTIONS:    Stir 1 tsp. of the spice blend and the cream or coconut milk into the mayo in a small serving dish and set aside while you saute the fish.  Melt the butter in a non-stick skillet or griddle over medium-high heat. Pat any moisture off the fish with paper towels and sprinkle both sides evenly with the remaining ½ tsp. seasoning and a pinch of salt.    Raise heat to high and sear the fish on both sides until golden brown and done in center (takes just about 3-4 minutes on a side.  Plate the filets and spoon about 2 tablespoons of the sauce over each.  The fish is hot enough to warm the sauce.  Serve with a green vegetable or nice green salad.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

338.5 calories

25 g  fat

.63 g  carbs, .13 g  fiber, .5 g  NET CARBS

28.3 g  protein

83 mg sodium

435 mg potassium

15% RDA Vitamin A, 22% B6, 128% B12, 22% E, 29% iron, 15% magnesium, 39% niacin, 53% phosphorous, 36% riboflavin, 144% selenium, and 9% thiamin

About these ads

10 comments on “Tilapia in Shawarma Sauce

  1. thank you for posting all you do. Made shawarma fish and cauli-brocco baby and got the best compliment from my teenage son. “This is like eating in a fancy restaurant.” I’m not much of a cook and that sure put a big grin on my face.

    • Well, Sarah, having taught school, and taught teenagers in particular, that says worlds to me. They’re not exactly easy to please in the palate department. Thanks for letting me know these two recipes made a big impression on him. :) I reacted to the fish like you….like eating in a fancy restaurant with a sauce a saucier might spend considerable time on. But this sauce was a “piece ‘o cake”. My kinda sauce! I’m a gravy/sauce person, so stick around. I’m always posting new sauces that have many versatile uses.

    • Welcome, Sarah Jane! This really is flavorful and I hope you’ll mix up a batch of my shawarma spice. It is great on so MANY things: chicken, shrimp, fish, eggplant, roasted vegetables. The commercial brands of shawarma are often of lesser quality unless obtained through a real Middle Eastern grocer near you or on-line. Theirs will be the GOOD stuff. Hope you like this dish if you try it!

      BTW, I’ve copied several of your recipes to try in future. You have some very nice ones that sound wonderful!

  2. This looks like a winner and so quick and easy! I keep a spice jar filled with your seasoning, so just have to purchase the fish. Thanks so much!

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s