Editorial sample recipeMadagascanbeginnerhalalgluten-freedairy-freepescatarian

Madagascan Pan Seared Tilapia With Lasary Voatabia Relish

Name: Madagascan Pan Seared Tilapia With Lasary Voatabia Relish
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Madagascan
Ingredients: 4 piece tilapia fillets, about 6 oz each; 2 tbsp vegetable oil; 1 tsp ground coriander; 0.5 tsp salt; 3 medium ripe tomatoes, finely diced; 3 stalk scallions, thinly sliced; 1 tbsp fresh ginger, finely minced; 2 tbsp fresh lemon juice; 1 small green bird eye chile, finely minced (optional)

Crispy pan-seared tilapia fillets served alongside a bright Malagasy cold tomato, ginger, and scallion relish known as Lasary Voatabia.

Prep: 15 min
Cook: 12 min
Total: 27 min

Technique to learn

High Heat Dry Pan Sear

Drying delicate fish fillets thoroughly before placing in a preheated oiled skillet creates a golden exterior while keeping the meat flakey.

Instructions

Step 1: In a small bowl, combine diced tomatoes, sliced scallions, minced ginger, green chile, fresh lemon juice, and a pinch of salt to create the relish, then set aside.
Step 2: Pat tilapia fillets thoroughly dry with paper towels to ensure a crisp sear.

Step 3: Season fish fillets evenly on both sides with ground coriander and salt.

Step 4: Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering.

Step 5: Carefully place tilapia fillets in the skillet and sear undisturbed for 4 minutes until edges are crisp and light golden.

Step 6: Gently flip fillets and cook for an additional 3 minutes until fish flakes easily with a fork, then transfer to plates and spoon relish over top.

Cooking tips

Let the tomato relish sit for 10 minutes before serving so the ginger and citrus flavors meld completely.
Patting the fish very dry is essential for preventing sticking and getting a crisp crust.
Original home-cooking adaptation inspired by Madagascan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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