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White Fish Shawarma Healthy Mediterranean Recipe

Artisan Fish Shawarma: A Mediterranean Skillet Masterpiece

A protein-packed, refined sugar-free twist on the classic street food, optimized for the modern family kitchen.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • The Foundation: 2.2 lbs 1 kg firm white fish fillets (Tilapia, Cod, or Sea Bass), sliced into 1-inch strips.
  • The Brightener: Fresh juice from half a lemon + a pinch of sea salt.
  • The Aromatics: 2 large yellow onions thinly julienned; 3 tbsp extra virgin olive oil; 3 cloves of garlic, minced.
The Signature Spice Blend:
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • ½ tsp Turmeric for that golden glow
  • ½ tsp Smoked or Sweet Paprika
  • ¼ tsp Garlic Powder
  • A pinch of Cinnamon The "Secret" Ingredient
  • 1 tsp Natural Bouillon powder sugar-free
  • Sea salt and cracked black pepper to taste.
  • The Finish: A handful of fresh Italian parsley or cilantro chopped.

Method
 

  1. Prepare & Prime: Pat the fish strips completely dry with a paper towel (essential for a perfect sear). Toss gently with lemon juice and salt; let rest for 5 minutes.
  2. Caramelize: In a wide, heavy-bottomed skillet over medium-high heat, sauté the onions in olive oil until deeply golden and translucent.
  3. Awaken the Spices: Reduce heat slightly. Sprinkle your spice blend over the onions. Stir for 30 seconds until the kitchen is filled with an earthy aroma.
  4. The Sear: Increase heat and add the fish strips in a single layer. Pro Tip: Resisting the urge to stir for the first 90 seconds allows the fish to develop a light crust and prevents breaking.
  5. The Finish: Gently fold the fish for another 4-5 minutes until opaque. Stir in the minced garlic and fresh herbs during the final minute of cooking. Remove from heat immediately to retain juiciness.

Notes

Serving Suggestions
Serve over a bed of fluffy Basmati rice or tucked into a warm pita with a generous drizzle of tahini and a side of Israeli salad.