Weekend Cooking: Moroccan-Style Tilapia with Cumin, Mango, and Cilantro

Weekend Cooking, Cooking books, food books

This post is part of fellow book blogger, Beth Fish Reads‘, weekly meme (a “community” blog post, for all those non-bloggers out there) called Weekend Cooking.

I had extra cilantro lying around this week, so I was looking for a simple way to use it up before it went bad. I found Robin Miller’s Moroccan-Style Tilapia with Cumin, Mango, and Cilantro on Foodnetwork.com…the instructions were one short paragraph and mango and cumin are two of my favorite ingredients – perfect!

I made a couple small changes – one of which was substituting flounder for tilapia. Why? Because the flounder at my grocery store looked much fresher than the tilapia, but also because I’d recently heard that farm-raised tilapia can be extremely contaminated (including being fed feces – YUCK!) and do not have the nutrients of wild caught fish. The flounder was delicious, but I will caution that it is very delicate and can come apart easily in the pan (using two spatulas to flip and transfer each piece of fish to the plate helps).

This is a great choice if you’re looking for a light, simple weekday meal.

Moroccan-Style Tilapia with Cumin, Mango, and Cilantro recipe
Moroccan-Style Tilapia with Cumin, Mango, and Cilantro

Moroccan-Style Tilapia with Cumin, Mango, and Cilantro
Adapted from Food Network’s Robin Miller: Link to recipe on Foodnetwork.com

4 (5-ounce) tilapia fillets – I substituted flounder
Salt and ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon olive oil
1 ripe mango, diced
1/4 cup chopped fresh cilantro leaves
*I added the juice of 1 lime to the mango mixture

Directions
Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro (and lime juice if you want to add it!). Top tilapia with mango mixture just before serving.


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8 Comments

  1. Beth F wrote:

    Love flounder, mango, and cilantro. I’ll have to bookmark this for a future dinner.

    Posted 3.29.14 Reply
  2. Tina wrote:

    I love tilapia. We eat lots of fish, great patio meal. The mango gives that tropical pizzaz!

    Posted 3.29.14 Reply
  3. Wow, does that look good! I am pinning this one for sure.

    Posted 3.29.14 Reply
  4. Oooh, the current Food on Friday is on Middle Eastern food – it would be great if you added this to the collection. Fabulous colour in the dish. Cheers

    Posted 3.29.14 Reply
    • admin wrote:

      Would love to! I’m going to look for it now. Thanks for stopping by!

      Posted 3.29.14 Reply
  5. Melissa W. wrote:

    Printed this to my computer. Thank you for sharing.

    Posted 3.31.14 Reply
  6. This is an absolutely fabulous looking dish, and I think flounder was a great choice for the fish.

    Posted 3.31.14 Reply
  7. Ruth2Day wrote:

    Yummy!

    Posted 4.1.14 Reply

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