My love for food, cooking, and a good joke- I’ll blame my Dad! 😉  In this special Father’s Day post I’m cooking tilapia two ways with Daddy! Fresh is best so Daddy bought four live medium sized tilapia and had them scaled and gutted. We finished the prep by trimming off the sharp fins and cutting three shallow slits on each side of each fish.

First up: fish escabeche! This recipe is good for two medium fish.

Whisk together the sauce:

• 1 tablespoon sugar
• 1 tablespoon flour
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup water

For the veggie topping:

• 2 tablespoons oil
• 1 tablespoon garlic, minced
• 1 onion, sliced
• 1 carrot, julienned
• 10 ounces crushed pineapple + juice
• 1 red bell pepper, julienned
• Above sauce

Heat oil. Sauté garlic for one minute. Add onion and sauté for two minutes. Add the carrot and pineapple plus juice. Simmer for 6-8 minutes, stirring halfway. Add the red bell pepper and sauce. Sauté for one minute and done! Set aside.

For fish dish number two we used the molcajete to mix up some spices. This one was super simple. This recipe is also good for two medium fish.

Grind to a paste:

• a thumb-sized piece of ginger, peeled
• 1 tablespoon garlic
• 1 tablespoon salt
• 1/4 teaspoon pepper

Fill the fish with the paste. Add some in each slit plus in the main cavity.

Add salt and pepper to both sides of the each fish. Then fry! Daddy fried the fish outside. Mmm, it smelled so good! Cook until crispy on the outside. Add the escabeche toppings to the escabeche fish and serve.

We had a fiesta!!

Happy Father’s Day to all the Dads!
How do you like spending time with your Dad? Share below!