A Jamaican take on tilapia — Jamaican-Style Lime-Poached Fish

Tilapia has become a fish you can easily buy in most supermarkets these days, I’ve included several rcipes for it already on my recipe page, such as Greek Roasted Tilapia and Tilapia with Chilis. But I’m always looking for more recipes, so was intrigued by this one for Jamaican-style lime-poached fish. The recipe suggests several types of white fish work in it, including tilapia.

Here are the ingredients, I’d leave out the salt, there’s plenty of flavor here without it.

Ingredients:
½ bunch fresh Italian parsley
4 cloves garlic
2 small, fresh jalapeños
2 cups no-salt-added vegetable stock (or broth), divided
¼ cup lime juice (plus additional for serving, optional)
1 cup diced yellow onion
½ teaspoon pepper, divided
3 oz sliced green onions, divided
2 (6 oz) white fish fillets (such as haddock, snapper or tilapia, about 12 oz.)
¼ teaspoon kosher salt

The instructions:

  • Chop parsley (1/2 cup) and garlic finely. Dice 1 jalapeño and slice remaining jalapeño thinly, removing seeds and membranes, if desired.
  • Combine 1 cup stock, lime juice, yellow onions, garlic, diced jalapeños, 1/4 teaspoon pepper, and one-half each green onions and parsley. Place fish in shallow dish (wash hands) and pour mixture over fish. Marinate 30 minutes.
  • Remove fish from marinade (wash hands). Pour marinade and remaining 1 cup stock into large sauté pan and bring to a boil on high, then reduce heat to medium-low and simmer 5 minutes.
  • Carefully nestle fish into mixture; cover and simmer (do not boil) 8-10 minutes until fish is opaque and flakes easily. Remove fish and sprinkle with salt and remaining 1/4 teaspoon pepper. Top with jalapeño slices and remaining half green onions and parsley.
  • Serve fish with poaching liquid, accompanied by rice and additional lime juice, if desired. Always check fish for bones and cook to an internal temperature of 145°F.

If you try it, let me know how it turns out.

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