pour over the fish,
|Tilapia and seasoned tomatoes with a side of spinach|
Tilapia is probably the oldest farm-raised fish in the world. Stories from biblical scholars proclaim it was the fish used by Jesus to feed the crowds at the Sea of Galilee; thus, aptly named “St. Peter’s Fish.”
Per legend, the dark spots on the fish were caused by the fingerprints of the apostle.
|Sea of Galilee|
A bas-relief discovered in a 4,500 year old Egyptian tomb, showing tilapias held in ponds, is one of the oldest examples of tilapia farming.
These days, farm-raised tilapia is produced in over 80 nations, including the United States. China leads the pack, accounting for over 50% of the world’s production.
Tilapia is a well-liked fish because of its mild flavored, white-flesh, that is available year-round at a reasonable price. It’s generally boneless and skinless, with its fillets weighing between 3 to 9 ounces.
Eight-ounce fillets are perfect for this tilapia dish that's complemented with the tangy hints of garlic and onion, and smothered in well-seasoned diced tomatoes.