Cebiche de Tilapia

Contributed by Theresa Padilla, Richmond 1st Ward

Ingredients:

2 lbs of Tilapia fish (with out bone)
3 tomatoes
15 lemons
1 onion
1 cucumber
1 bunch cilantro (optional)

Directions:

• Cut everything in tiny pieces
• Cut all the lemons in half
• Place tilapia in a container and squeeze lemons over the tilapia (if you think that you need more lemons then cut more--the more the better but beware you don’t over do it as it will make it taste too TANGY!)
• Let it set for ½ an hour
• Add the rest of the ingredients
• Mix everything
• Salt to taste
• Enjoy!

Tilapia with Red Potatoes

Contributed by Lisa Tyler, Pleasant Hill 2nd Ward

Ingredients:

Red or purple potatoes
Tilapia
Salt

Pepper or lemon pepper

Rosemary
1 Tblsp butter

1 Tblsp olive oil

Ingredients:

• Lay out the fish.
• Salt and pepper the fillets to taste (I use lemon pepper).
• Using a potato slicer, slice potatoes (they will need to be very thin).
• Layer the potatoes on each piece fish.
• Salt and pepper the potatoes.
• In a heavy skillet (I use our cast iron frying pan), heat both the butter and olive oil.
• Brown fish in heated butter and olive oil for one minute.
• Flip the fish over into the pan so that the potatoes are pan side down. Brown for about one minute.
• Place rosemary on tip of fish.
• Place the whole frying pan into the oven and bake at 325 for about 20 minutes.