by Nina Safar, Kosher in the Kitch

When we spent Rosh Hashanah with my husband's family, his uncle, Shumi Zipor who is of Yemenite descent, made this dish and it was fantastic! It is full of rich flavors like cilantro and garlic and the fish comes out very tender. This is a GREAT sauce to cook any fish in. I use  Tilapia, however you can use Salmon or White Fish as well.

Ingredients:

A bunch of cilantro, chopped up
8 cloves of garlic, diced
1 red pepper (diced or cut into strips)
1 green pepper (diced or cut into strips)
2 tomatoes, diced
1 small can of tomato sauce
paprika
salt
pepper
1 tablespoon of parve chicken soup mix

Fish fillets

Directions:

Sauté the garlic. Then add cilantro. Once that has cooked together, add the red peppers/green peppers and tomatoes.

Once that has cooked for a few minutes, add the can of tomato sauce with a little bit of water to thin it out a bit.

Then add lots of paprika, a little bit of cumin, salt, pepper and parve chicken soup mix. (If you like it spicy, you can add schug to it as well!)

Once the peppers are soft, add the fish and cook. It shouldn’t take more than 10-15 min for it to cook.

Notes:

I often serve this dish for the first course on Shabbat. However it can also be served for dinner as the main course with rice. (I would serve it with a simple white or brown rice. There is so much flavor in the sauce you won’t need to add any spices to the rice)