Recipe

Step 1: Season the tilapia with salt and lay it on a plate. Pour the anise seed over the fish (don’t be shy) and turn the fish over to coat both sides evenly and liberally.

Step 2: Remove the stems from the ancho and guajillo chilies and add the chilies to a small saucepan filled with 5″ of cold water. Bring to a boil, then turn off the heat and cover. Let sit for at least 15 minutes.

Step 3: In a large sauté pan over medium-high heat, add the canola oil. Once the oil is hot (you’ll see a haze coming off the pan), carefully lay the anise-coated tilapia in the pan. Sauté the fish until golden on one side, about 2 minutes. Flip over and finish cooking, about 3 minutes. Remove from the pan and set aside.

Step 4: In the same pan, sauté the onions, garlic and whole tomatoes until lightly golden brown. Monitor the heat so that you’re always adding colour but not burning anything. Add the almonds and cumin seed and cook for 1 more minute. Set aside.

Step 5: Place the soaked chilies in a blender. Pour 1 cup of the chili soaking water over the onion mixture in the sauté pan and discard the rest. Carefully transfer the mixture to the blender. Add the 2 tsp salt, raisins and the 1/2 corn tortilla and purée until very smooth.

Step 6: Briefly toast the remaining 8 tortillas on a grill or warm as desired and lay 2 on each of four plates. Spoon the tilapia onto the tortillas and break it up with a fork. Spoon the sauce over the fish. Add the shredded lettuce and garnish with the cotija cheese. Serve immediately.

Flavour Secret: To gauge when fish is properly cooked on the stove top or grill, place a spatula halfway under the fish and push the handle down like a lever. If the fish separates, it’s done. If it doesn’t, continue cooking for a bit and repeat the process. When fish breaks nicely under a spatula inserted halfway, it’s ready to serve.

See more recipes from Jeffrey Saad.

Reprinted with permission from Jeffrey Saad’s Global Kitchen (2012 Ballantine Books).