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If white fish is your favourite, why not cast your net a little wider than usual?

Woolies’ responsibly sourced farmed tilapia and basa are both great alternatives, as their mild taste works with a range of flavours. Plus, they’re Aquaculture Stewardship Council (ASC)-certified, so they’re a sustainable choice.

Unleash your kitchen creativity with filleted, deboned and skinned tilapia and basa fillets or, for a fuss-free option, go for the lightly smoked tilapia, which comes with lemon-and-garlic butter.

DUKKAH-COATED TILAPIA AND SLAW

In a mortar, mix 50 g pine nuts, 3T coriander seeds and 3 T sesame seeds. Add 1⁄2 t each ground cumin, chilli powder, ground cinnamon, ground cloves and ground nutmeg. Lightly crush the mixture with the pestle. Drizzle 2 T melted butter over Woolies’ tilapia and cover with the dukkah spice. Bake for 8 minutes at 180°C.
For the slaw, shred 1⁄3 cabbage and toss with 1 apple, sliced into matchsticks. In a small bowl, combine 6 T plain yoghurt, 1⁄2 t Dijon mustard, 4 t lemon juice and 1 t brown sugar. Pour the dressing over the cabbage mixture and toss to coat.

GRIDDLED BASA


Season Woolies’ basa fillet with salt and sear in a hot griddle pan for 3 minutes on each side. Serve with mixed herbs and thinly sliced radishes. Drizzle with olive oil and a squeeze of lime juice.

FENNEL TILAPIA


Thinly slice 2 fennel bulbs and toss with 1 sliced red onion. Add a few chopped fennel fronds, season with salt and pepper and drizzle with the juice of 1 lemon and 5 T olive oil. Serve with Woolies’ lightly smoked tilapia with lemon-and- garlic butter, prepared to package instructions.

Learn more at woolworths.co.za.

Discover more seafood recipes here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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