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From Sea to Shining Sea: Southwest Tilapia with Shaved Nectarines

From Sea to Shining Sea: Southwest Tilapia with Shaved Nectarines
From Sea to Shining Sea: Southwest Tilapia with Shaved Nectarines
Chef Larry Edwards/Casa de Cuisine

You may have seen tilapia in the seafood section of your supermarket and wondered "what the hell is that?" In all actuality, it is nothing! The word tilapia is used to describe about one hundred different species if the cichlid fish. Specifics aside, however, this is a great fish and usually very reasonably priced.

Let me give you some stats regarding this fish, one of the better eating fish from a nutritional standpoint. It is very low in calories, fat, carbohydrates and sodium (logically since it is a fresh water fish). It is a wonderful source for such nutritional goodies as niacin, vitamin B12, phosphorus, selenium and potassium. If you're into history or religion, you might like to know this is the fish, biblically speaking, which is referred to as "St. Peter's Fish."

Okay, the hell with the National Geographic stuff, let's get to cooking and eating. Now I fully realize most home kitchens do not have a French mandolin to shave the nectarines, so just use a sharp paring knife and slice the fruit as thin as possible so you can fan it when presenting the dish.

Ingredients needed to make Southwest Tilapia with Shaved Nectarines (serves 2):

  • 2 tilapia fillets
  • salt and pepper to taste
  • 2 Tbs. olive oil
  • 2 Tbs. butter
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 green onion, minced
  • 2 nectarines, peeled, pitted and thinly sliced


  1. Pat dry the tilapia fillets of any moisture and then season with salt and pepper.
  2. In a medium saute pan or skillet, heat the olive oil and butter over medium heat.
  3. Add the tilapia fillets and saute about 7 minutes per side (or to desired doneness).
  4. Remove the fish to serving plates and keep warm.
  5. Into the pan add the chili powder, cumin and green onion and stir to incorporate. Let cook a few minutes.
  6. Spoon the Southwestern glaze over the fish, surround with the nectarines and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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