Tilapia Kali Kali
Dive into the bold and vibrant flavors of **Tilapia Kali Kali**, a mouthwatering West African-inspired dish that's as comforting as it is flavorful. This recipe features tender tilapia fillets marinated in zesty lime juice and a medley of warm spices, nestled in a rich and fragrant tomato-based sauce infused with garlic, ginger, and a hint of heat from optional scotch bonnet pepper. The sauce, spiced with paprika, cayenne, and cumin, is perfectly balanced with a splash of chicken or fish stock, creating a wholesome and hearty base. Ready in just 45 minutes, this one-pan recipe is ideal for a weeknight dinner or a special occasion meal. Garnished with fresh cilantro and served alongside fluffy rice or warm flatbread, Tilapia Kali Kali delivers an irresistible combination of flavors and textures that's sure to tantalize your taste buds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Vegetable oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 tablespoon, grated Ginger
- 2 tablespoons Tomato paste
- 1 14-ounce can Canned diced tomatoes
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Cumin
- 1 cup Chicken or fish stock
- 2 tablespoons, chopped Fresh cilantro
- 1 whole, pierced with a knife Scotch bonnet pepper (optional)
- for serving Cooked rice or flatbread
Instructions
Rinse the tilapia fillets under cold water and pat them dry with paper towels.
Rub the fillets with lime juice, 1/2 teaspoon of salt, and ground black pepper. Set aside to marinate while you prepare the sauce.
In a large skillet or frying pan, heat the vegetable oil over medium heat.
Add the diced onion to the pan and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the tomato paste to the pan and cook for 2-3 minutes, stirring constantly, to intensify the flavor.
Pour in the canned diced tomatoes, including their juices. Stir well to combine.
Season the sauce with paprika, cayenne pepper, cumin, and the remaining 1/2 teaspoon of salt. Mix thoroughly.
Add the chicken or fish stock to the pan and bring the sauce to a gentle simmer.
If desired, add the whole scotch bonnet pepper for extra heat, ensuring it stays intact to prevent overpowering spiciness.
Allow the sauce to simmer for 10 minutes, stirring occasionally, until slightly thickened.
Nestle the tilapia fillets into the sauce, spooning some over the top to coat them.
Cover the pan and cook the fish for 8-10 minutes, or until the tilapia is opaque and flakes easily with a fork.
Remove the scotch bonnet pepper (if used) and discard.
Sprinkle the dish with freshly chopped cilantro and serve hot with cooked rice or flatbread on the side.
Nutrition Facts
Calories |
1321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 3999 mg | 174% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 25.4 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3276 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
