This recipe is all Mahir. I was getting ready to coat our tilapia with our usual fajita seasoning mix when he stopped me and said he wanted to come up with something. We had recently dined at an Italian restaurant where we ate the most delicious fennel crusted chicken, and we both were craving that fennel taste so he used that as a starting point. Since our cupboard is replete with Indian spices and fennel is also used in Indian cooking, his creation took a turn to our home cuisine. Mahir likes to cook healthy, but he’s not quite as diligent as me so I was surprised that he came up with a no oil dish. I hope you enjoy it as much as Mahir enjoyed coming up with it. ~Shivani
1 pound of tilapia
1 teaspoon of fennel seeds
1 teaspoon of coriander seeds (powder is okay if you don’t have seeds)
1 teaspoon of cumin powder
1 dried red chile or 1/2 to 1 teaspoon red chili flakes
salt, to taste
1 handful of cilantro, finely chopped (optional)
fresh squeezed lemon juice, to taste
Turn on your oven broiler.
Using a mortar and pestle or coffee grinder, blend the spices including salt until they are fine like powder.
Squeeze lemon juice on fish, and coat with spice mixture.
Place fish on foil lined cookie sheet or tray and broil until done (about 10 to 15 minutes, depending on thickness of fish).
Top with cilantro, if using, and squeeze with additional lemon juice.
This spice mixture would also taste great on sliced tofu or seitan. You can broil them, but they would also work grilled.