Escabeche De Pescado Crunchy Tilapia In Tomato Sauce

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Another of my mother's favorite recipes. this is a great panamanian recipe with lots of flavor that is easy to make! these amounts are approximate, so feel free to play around with amounts. i'd recommend 1 lb of tilapia for each person. as for the rice, my mom prefers minute white rice with this, but i prefer jasmine. this goes wonderfully with panamanian tortillas (corn cake tortillas). this recipe can get smoky, so be sure there's plenty of ventilation!!

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Steps

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Chop up onion , green pepper , garlic , and cilantro and set aside.

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Mix flour , cornmeal , salt , and pepper and spread on a plate.

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Cut up each tilapia filet into 3 or 4 strips.

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Coat tilapia with the flour mixture.

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In a large frying pan , add 2 or 3 tablespoons oil and then add the fish.

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Flip over the fish when golden until both sides are cooked , adding rest of oil as needed.

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Remove fish from pan and set aside.

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Add onion , green pepper , garlic , and cilantro mixture and stir fry them in the remaining oil until onion is translucent.

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Add the tomatoes and the fish , folding the sauce over the fish gently.

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Heat through at medium temperature and serve over white rice.

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Ingredients

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tilapia fillets, flour, cornmeal, salt and pepper, olive oil, onion, green pepper, cilantro, garlic cloves, stewed tomatoes