The Recipes

Tilapia in Lime Broth

I recently had some white fish in an amazing broth at a Thai restaurant lately, so I decided to make my own take on it at home.

Tilapia in  Lime Broth


- one tilapia fillet
- 2 T. of flour
- 1 c. of seafood stock (you can substitute chicken or vegetable)
- 1 clove garlic, minced
- 1/2-in. piece of ginger, minced
- splash of white wine
- 1 small shallot, sliced
- 4 cherry tomatoes, halved
- cilantro, chopped for garnish
- 1 scallion, chopped for garnish
- splash rice wine vinegar
- 1 T. soy sauce
- 1 lime, juiced
- salt
- pepper
- olive oil

Season the tilapia with salt and pepper.  Dredge the tilapia in the flour, knocking off any excess.  Heat 1 T. of olive oil in a skillet.  Once hot, lay the tilapia in the oil.  Cook it for 2 minutes per side to allow a brown crust to develop.  Remove the fish and set it aside.

If needed, and a little bit more olive oil to the pan.  Add in the shallot and cook for 2 minutes.  Add in the garlic and ginger and cook for another minute.  Deglaze the pan with the white wine, scraping up any of the bits at the bottom.  Add in the vinegar, soy, and lime juice.  Stir, then pour in the broth and add the tilapia back to the pan.  Partially cover and simmer for 10-12 minutes.  Add in the tomatoes when you have 5-6 minutes left of cooking time, later if you want them to be fairly firm.

Use a fish spatula to transfer the tilapia to a shallow bowl.  Pour the broth over the top and garnish with the cilantro and scallions.