There is so much to learn when moving to Israel besides the language, roads and culture just to name a few. One of the biggest challenges for me was shopping for food. I had to discover where the best shops are to find the items that I am used to and find new foods that I was curious to learn how to prepare.
Buying fish from our local fishmonger Ophir really helped. He is kind and soft spoken. He knows that having lived in Canada most my life that my go to fish is salmon, but sometimes he suggests that I try MUSHT or BURI or DENISE. These fish are local and can be yummy and more affordable, as well.
What can he be talking about? Not to worry. I found an Hebrew English Fish Chart to help me navigate the mystery of fish shopping at Ofir’s.
Here is a unique way of preparing of fish fillets that is tasty and Paleo and Keto friendly and Gluten Free!
Ophir our local fishmonger
Ingredients:
- 4 fillet of Musht/Tilapia
- ¼ cup Galilee Green Olive Oil
- ⅓ cup ground coconut
- ⅓ cup ground almonds or almond flour
- ½ teaspoon salt and garlic powder
- ¼ teaspoon curry, spicy or sweet paprika and turmeric
Directions:
- Preheat the oven to 250F/180C
- Coating – mix together ground coconut, ground almond or almond flour and seasonings on a plate
- Pour olive oil in a second plate
- Pat dry the fish fillets and shmear olive oil on both sides and then dip into coating mixture
- Place on a greased baking dish and bake for 15-20 minutes or desired doneness
- Serve with a lemon wedge and your favorite side dishes and enjoy!
The flavor is subtle and very pleasant. It goes great with our Beetroot Hummus. This is a perfect dish any time of the week!
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