Monday, May 21, 2012

Turk(ish) Fish

So this is kind of Turkish inspired, emphasis on the ish. It's tilapia rubbed with a Turkish grilling spice blend brought to me by my parents upon their return from a trip to the farway land of Istanbul. I broiled it with lemon to try and simulate the kebab/rotisserie style there. The ish part comes from the saute of red bell pepper, Yucatan-inspired pickled onions and flat-leaf Italian parsley that I served it over. So, Turk(ish), Mayan(ish) or Italian(ish), this stuff was no doubt del(ish) and international in flavour.

Turkish Fish
- 1 filet tilapia
- Turkish grill seasoning/seasoning of choice
- 1/4 lemon. siced thin
- 1/2 bell pepper, diced
- pickled onions, diced
- italian parsley
- white wine

Preheat oven to 350. Rub fish with grilling spice blend of choice, transfer to a baking dish, top with sliced lemon and transfer to oven. Meanwhile, saute peppers, throw in the onions, and then add in the white wine, season with onion powder and diced parsley, stirring constantly until liquid is dissolved. Lastly, give the fish a minute under ther broiler to crisp it up before serving. Serve over peppers and onions.

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