This recipe is adapted from The Bitten Word who adapted it from a Food & Wine recipe by Chef Marcella Hazan. Like the bloggers at The Bitten Word, I couldn’t resist making something with such an interesting name.
The “crazy water” is a delicious sauce with tomatoes, garlic, olive oil, basil, corn and jalapeño. The original recipe calls for snapper but I subbed in tilapia, added corn and it worked great. Some grilled bread would be my only addition for sopping up the broth.
I served this with a balsamic ginger coleslaw. To make: mix 1/4 cup apple cider vinegar, 1 tablespoon ginger paste, 2 tablespoon balsamic vinegar, 1/4 cup olive oil, 1 tablespoon dijon mustard, 1/4 teaspoon salt and 1 teaspoon pepper and toss this over 4-5 cups of shredded cabbage – I used 1 (16 oz) bag of pre-made coleslaw mix. I recommend letting it sit in the fridge to chill and allow the flavors to marry.
What to buy (serves 2):
- 14 ounces diced tomatoes
- 1/4 cup extra-virgin olive oil
- 3 large garlic cloves, very thinly sliced
- 2 tablespoons minced basil
- 3/4 cup frozen corn
- 1 jalapeño, diced or more to taste
- salt and pepper
- 4 cups water
- 2 tilapia fillets
What to do:
- combine the tomatoes, olive oil, garlic, basil, jalapeño, a large pinch of salt and the water in a large skillet
- cover the skillet and bring the water to a steady simmer over moderate heat; simmer for 45 minutes
- uncover the skillet and boil the liquid until it has reduced by half (mine reduced a lot – add broth or more water if you want more of a broth…)
- add the fish, skin side up, and cook for 2 minutes
- using two spatulas, gently turn the fillets
- season the fish with salt and simmer until just cooked through