- 1 lb. of fresh white fish (Tilapia, dosage Basa)
- 2-3 juiced lemons or lime
- half a red bell pepper
- half a yellow or orange bell pepper
- half a small onion (red or yellow)
- ¼ cup chopped Cilantro
- Version 2
- 1 can of coconut milk.
- Version 3
- 1 freshly grated coconut
- Make sure the fish is as fresh as you can get. It really makes a difference.
- Juice citrus( I prefer lime)
- Chop fish into small bite size pieces
- In a bowl add fish and juice
- Cover with plastic wrap or put in a zip lock bag, healing
- Chill in fridge for at least and hour or more. The longer the better.
- Chop onion and peppers into small pieces, set aside
- Chop up cilantro and set aside
- When fish is done combine with veggies, cilantro in serving bowl
- Serve immediately
- *Version 2
- When fish is done rinse in a colander and put in serving bowl
- Add veggies and cilantro
- Add coconut milk, stir and serve.
- *Version 3
- When fish is done rinse in a colander and put in serving bowl
- Add veggies and cilantro
- Grate coconut and use a piece of cheesecloth to squeeze out the milk
- Add coconut milk to fish and veggies
- Serve immediately
Spring is here, although it took a while, we are seeing the signs everywhere. People are out and about. Eating on the sidewalks, lounging in parks, riding bikes and doing anything they can to be out in the world. We here at Houseofzeta.com have been prepping in our own way. We have made a few batches of beer over winter, collected some recipes to try out and put the up the BBQ. We made our annual trek to D.C. for the Blossom festival, planted new flowers, signed up for the bike share and put away our winter clothes. It is time to start fresh and get ready for summer!!! Here is a quick easy recipe, that we have made many times and is a staple at our rooftop bbq’s, but now with a South Island twist that we learned when we were in Auckland and Fiji. So enjoy and make it all summer! Your guest will love it and never get tired of it!