The Recipes

White Fish with Radish Raita

I know.  I cook tilapia a lot.  But here in Washington, D.C., fresh fish is hard to find... and even harder to find at an affordable price.  Most often, it ends up being tilapia.  The fish mongers must also sell a lot, as it tends to be the freshest fish.  Huge tip: Ask to smell the fish you're going to be eating.  It shouldn't smell fishy!

Also note that I had the most amazing dried fruit on hand - spiced mango - but any dried fruit can be substituted.


White Fish with Radish Raita


- 1 tilapia fillet (or other white fish)

- 1 tsp. coriander seeds, toasted and ground

- 2 T. Greek yogurt

- 1 radish, grated

- 1/4 cucumber, grated

- 1 garlic clove, grated

- 1/2 small yellow onion

- 1 tsp. pine nuts, toasted

- 1 slice dried mango, chopped

- salt

- pepper

- olive oil

Preheat the oven to 350 degrees.

Put the oven in a piece of aluminum foil.  Drizzle it with olive oil and season with salt and pepper.  Wrap tightly and place in the oven for 50 minutes.

Combine the yogurt, radish, cucumber, and garlic.  Season with salt and pepper and set aside.

After the onion has been in the oven for 25 minutes, season the fish with the coriander, salt and pepper.  Heat 1 T. of oil in a saute pan.  Once the oil is hot, add the fish.  Cook for 3-4 minutes on the first side and 2-3 minutes on the second side.

Plate the fish.

Remove the onion and slice it.  Toss it with the dried mango and pine nuts.  Plate alongside the fish.

Top the fish with the raita and serve.