- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 2 Times
As soon then as they were come to land, they saw a fire of coals there, and fish laid thereon, and bread. John 21:9
The sea of Galilee (Sea of Tiberias, Lake Gennesaret) teemed with many species of fish. Religious Jews like Jesus and his disciples, who followed the dietary restrictions set forth in Mosaic law, could only eat those with scales. Included in this category were several species of carp, the Kinneret sardine (often preserved by pickling) and the white muscht, also called tilapia (Tilapia Galilea).
- 2 tablespoons nuoc mam (see Notes)
- 1 teaspoon red wine vinegar
- 2 garlic cloves, minced
- 2 teaspoons water
- ½ teaspoon honey
- 4 tablespoons olive oil
- Salt to taste
- 1 (1½-pounds) whole tilapia, cleaned and scaled
For the dipping sauce: In a small bowl, combine nuoc mam, vinegar, garlic, water and honey. Set aside.
Prepare a charcoal fire. Brush grill lightly with olive oil.
Combine remaining olive oil and garlic with salt. Coat fish. Grill until flaky, 3 or 4 minutes per side. Serve with dipping sauce.
Nuoc mam is available in Asian and specialty markets. See reference to it in the introduction. Tilapia is sold live in Asian supermarkets and fresh or frozen in most others.
© 2009 Kitty Morse
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving.