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The Food: Saint Peter's Fish

St. Peter's Fish (more commonly know to Italians as Tilapia, is a great, inexpensive fish.  It is as easy to cook and as versatile as any other white fish like flounder or cod.  Since this dish is light, it is as equally appropriate on a warm spring or summer evening, as it is for the Christmas Eve Fish Dinner.  

Tilapia, Cleaned, about 2 Pieces per person
Celery Stalk, Chopped
2 Stalks of Fennel, Chopped
1/2 White Onion Chopped
Splash of Wine
2 Garlic Cloves, Sliced Thick
1/2 Lemon
Salt & Pepper to Taste

In a skillet heat some extra virgin olive oil.  Add in your chopped celery, fennel, onion, but save the garlic until the other ingredients have had a few minutes to start cooking.  Salt & pepper to taste.  After about 5-10 minutes or so over medium heat, deglaze with just a splash of whatever wine you are having with your meal (preferably a lighter, sweet red like burgandy) or chardonnay, or pinot grigio.  

Carefully flour your tilapia pieces of fish in a separate plate, and put aside for a moment.  Cut 3 slices of lemon and put into your skillet, and place each piece of fish on top of the lemon.  Cook for about 5 minutes on each side. Once you flip sides, you can take some of the celery/fennel/onion with it, so now it is on top of your fish, and, if you really like your lemon, you can add a squeeze of it over the fish in addition to the lemon slices which will already give it the lemon taste, but it is not necessary.  Remove from the pan with a spatula, vegetables and all, serve immediately.  There is a wonderful taste of sweetness from the onions and wine, plus the sourness of the lemon, plus the taste of the fennel which makes a wonderful medly on the pallate. 

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