At the beginning of the second century CE there were only few types of fish the Galilee fishermen used to catch. The famous one is the Galilee Tilapia.

The Galilee Tilapia is a tropical fish and usaully lives around warm water. During the winter time the fish live in the north west of the Kinneret a place with underwater hot springs. It is the most popular fish to eat in Israel.

The tilapia is also named St. Peter’s fish. The name is derived from a Christian tradition.

Our tradition is that eat we eat Tilapia on every one of our cruises. The next one being our great cruise in Bordeaux, great food accompanied by fine wine.

BLACKENED TILAPIA

• 3 tablespoons paprika
• 1 tablespoon onion powder
• 1 pinch garlic powder
• 1 teaspoon white pepper
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper (to taste)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ¹⁄₂ teaspoon celery seed
• 1 tablespoon kosher salt (to taste)
• 1 lb tilapia fillets
• 1 lemon, cut into wedges
• 1 tablespoon vegetable oil

Method:

1. Lay  fish fillets in the spice mixture and thoroughly coat. Allow the fish to sit at room temperature for no longer than 30 minutes.
2. Over high heat, add oil to skillet, and heat until hot.
3. Cook fillets for about 3 minutes per side or so.
4. Remove from the pan.
5. Pour pan juices over them and have a wedge of lemon standing by.