When I saw this recipe calling for whole fish and all its fussiness I knew there was a way to make the dish easier. I pulled out a couple of frozen tilapia, defrosted them, and John and I made the best tilapia dish ever. John cooked the fish for about 10 minutes at 450F after first adding the citrus juices, orange zest, salt pepper, turmeric, and sumac. It came out delicious!

We served the fish with simply steamed white rice, orange and lime pieces, and a zesty herb, kale, and Romaine salad dressed with lemon juice and olive oil. After this dinner it will be hard to convince me to eat tilapia any other way.

Below is the original recipe with a whole fish. You can make it with a filet of white fish for an easier preparation.

SUMAC FISH