Madagascan · beginner
Madagascan Pan Seared Tilapia With Lasary Voatabia Relish
Crispy pan-seared tilapia fillets served alongside a bright Malagasy cold tomato, ginger, and scallion relish known as Lasary Voatabia.
- PREP TIME
- 15 min
- COOK TIME
- 12 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a small bowl, combine diced tomatoes, sliced scallions, minced ginger, green chile, fresh lemon juice, and a pinch of salt to create the relish, then set aside.
- 02
Pat tilapia fillets thoroughly dry with paper towels to ensure a crisp sear.
- 03
Season fish fillets evenly on both sides with ground coriander and salt.
- 04
Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
- 05
Carefully place tilapia fillets in the skillet and sear undisturbed for 4 minutes until edges are crisp and light golden.
- 06
Gently flip fillets and cook for an additional 3 minutes until fish flakes easily with a fork, then transfer to plates and spoon relish over top.
A LITTLE KITCHEN KNOW-HOW
High Heat Dry Pan Sear
Drying delicate fish fillets thoroughly before placing in a preheated oiled skillet creates a golden exterior while keeping the meat flakey.
Notes from the kitchen
- Let the tomato relish sit for 10 minutes before serving so the ginger and citrus flavors meld completely.
- Patting the fish very dry is essential for preventing sticking and getting a crisp crust.
- Original home-cooking adaptation inspired by Madagascan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.