Tilapia Moqueca

by Rachel on October 9, 2013

Tilapia Moqueca

This recipe is a variation on my signature fish stew (click here to check out that recipe). My father took me to a new Brazilian restaurant in Santa Barbara that served a dish much like this (although it included both shrimp and bananas, which I’ve left out). Though my original signature fish stew is still much beloved by all members of my family – they were willing to embrace this new variation.

Tilapia Moqueca (makes six servings)

  • 2 tablespoons olive oil
  • 1 ½ cups chopped onion
  • 1 yellow and 2 red bell peppers, diced
  • 6 cloves of garlic, chopped
  • 1 tsp crushed red pepper flakes
  • 4 cups chopped fresh tomatoes
  • 1 can full fat unsweetened coconut milk
  • 1 can low fat unsweetened coconut milk
  • 4 tablespoons fresh lime juice
  • 1 cup chopped fresh cilantro
  • 1 cup chopped green onions
  • 6 tilapia filets
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 2 eggs, lightly beaten
  • 2 cups panko bread crumbs
  • grapeseed oil
  • butter

Heat 2 tablespoons oil in a large pot over medium heat. Add onion, bell peppers, garlic, and crushed red pepper; sauté five-7 minutes. Mix in tomatoes, coconut milk, half of the cilantro, and half of the green onions. CAN BE DONE AHEAD TO THIS POINT. You can leave it sitting on the stove for an hour while your guests arrive, or put it in the fridge until you are ready to complete the meal.

When ready to eat, place the flour in a low flat bowl with the salt and pepper. Place the lightly beaten eggs in a second low flat bowl. Place the panko bread crumbs in a third low flat bowl. Dredge the tilapia first in the flour, next in the eggs and finally in the bread crumbs. Place the fish on a cookie tray. Heat a mixture of grapeseed oil and butter (approximately 1½ tablespoons of each) in large non-stick skillets. Cook the tilapia on medium heat until just cooked through.

While cooking the tilapia, turn the heat on under the bell pepper/tomato/coconut milk mixture. Add the lime-juice. Cook on medium heat for 10-15 minutes.

To serve, place one piece of tilapia in a low flat bowl and spoon the tomato/bell pepper/coconut mixture over the top. Garnish with chopped cilantro and chopped green onion. Can be served with white or brown rice as well if desired.

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: