Best 2 Kachumber Tilapia Recipes

Tantalize your taste buds with the vibrant flavors of Kachumber Tilapia, a culinary delight that seamlessly blends the tangy and refreshing notes of a traditional Indian salad with the delicate, flaky texture of tilapia fillets. This delectable dish is a symphony of textures and flavors, featuring crisp cucumbers, juicy tomatoes, zesty onions, and aromatic cilantro, all united by a tangy dressing of lemon juice, cumin, and red chili powder. Accompanying the main course are two equally enticing recipes: a cooling Cucumber Raita, a yogurt-based condiment infused with cucumber, mint, and cumin, and a flavorful Jeera Rice, where fragrant basmati rice is cooked with cumin seeds, green chilies, and a hint of lemon juice. Embark on a culinary journey to savor the harmonious balance of flavors and textures in this delightful Kachumber Tilapia meal, where each element contributes to a truly unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

KACHUMBER TILAPIA

Kachumber Tilapia image

When my sister and I left for college, my mom dealt with her empty nester status by literally moving herself and my father across the world to the Philippines, where she'd been assigned to open a new branch of her company. She packed her suitcases full of wine (this actually happened) and made the big move from Texas to East Asia, where she stayed for almost three years. Filipino cuisine is not the friendliest to vegetarians, so while she was there, she decided to start eating fish. She sourced a few recipes from her fancy friend Shanti, who is from Kerala (the coastal, seafood-loving part of India), and his kachumber tilapia became a regular in her dinner rotation. It's incredibly straightforward, with a simple marinade of ginger, chiles, and garlic and a topping of kachumber, a limey Indian salad. In addition to being quite healthy yet intensely flavorful, it's also the only fish dish I've ever had that actually reheats really nicely--just keep the kachumber topping separate.

Provided by Priya Krishna

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup fresh lime juice (from about 4 limes)
2 garlic cloves, minced
2 tablespoons minced fresh ginger
2 small Indian green chiles or serrano chiles, finely chopped
1 teaspoon red chile powder
1/2 teaspoon kosher salt
4 tilapia fillets (1/2 pound each)
2 tablespoons olive oil, for cooking the fish
1 Persian cucumber or 1/2 English cucumber, finely diced
3 medium Roma tomatoes, seeded and finely chopped
1 tablespoon finely chopped fresh cilantro (stems and leaves)
1/2 teaspoon kosher salt
1 tablespoon fresh lime juice (from about half a lime)

Steps:

Marinate the fish: In a dish that will fit all four fillets, mix together the lime juice, garlic, ginger, green chiles, and red chile powder. Sprinkle the fillets on both sides with the salt, then place the fish in the dish with the marinade, turning each fillet to coat both sides. Cover the dish with plastic wrap and refrigerate for 2 hours if time allows.
Meanwhile, make the kachumber topping: In a medium bowl, combine the cucumber, tomatoes, cilantro, salt, and lime juice. Set aside.
Cook the fish: In a large nonstick skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the fish fillets and the marinade. (If you can't fit all the fillets in the pan at one time, cook them in two batches, using 1 tablespoon of the oil for each.) Cook the fish for 3 to 5 minutes, until the fillets are becoming golden on the underside and the top is starting to flake, then flip and cook for 3 minutes on the second side--again, you should see flaking on top.
Serve the fish with the kachumber topping.

TILAPIA WITH CUCUMBER SALAD

Tilapia with Cucumber Salad image

Light and crispy tilapia complete with salad can be on your dinner table in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons grated gingerroot
1/2 teaspoon salt
1/2 medium cucumber, cut in half lengthwise, thinly sliced
1/4 red bell pepper, diced
3 green onions, thinly sliced
1 teaspoon chopped fresh cilantro
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon lemon-pepper seasoning
1 cup Progresso™ panko crispy bread crumbs or Progresso™ plain bread crumbs
1 egg
4 tilapia or other white fish fillets (6 oz each)
4 tablespoons vegetable oil

Steps:

In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
On plate, mix flour and seasoning. On second plate, place bread crumbs. In bowl, beat egg with fork. Coat fish with flour mixture. Dip into egg; coat well with bread crumbs.
In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 fish fillets; cook 3 minutes. Carefully turn fish over. Reduce heat to medium; cook about 3 minutes longer or until fish flakes easily with fork. Repeat with remaining oil and fish. Serve fish topped with salad.

Nutrition Facts : Calories 440, Carbohydrate 29 g, Cholesterol 145 mg, Fat 3, Fiber 0 g, Protein 37 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 7 g, TransFat 0 g

Tips:

Use fresh, flaky tilapia fillets for the best results.
If you don't have kachumber masala, you can make your own by combining ground cumin, coriander, turmeric, chili powder, and salt.
Be careful not to overcook the tilapia, as it will become dry and tough.
Serve the tilapia with your favorite sides, such as rice, vegetables, or salad.

Conclusion:

Kachumber tilapia is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors from the kachumber masala and the flaky tilapia is sure to please everyone at the table. So next time you're looking for a new way to cook tilapia, give this recipe a try.