Thai-Style Tilapia (all phases)
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| Tue, 05-11-2004 - 6:06pm |
I have gotten so many terrific recipes here that I thought I'd share one of my family's favorites. I was really glad to see Dr. Agaston give the thumbs up to light coconut milk in the new cookbook - several recipes use it - cos I've been using it once or twice a month all along to feed our Asian food addiction. Anyway, here it is, it's really easy!
Thai Style Tilapia
1/2 c light coconut milk
6 whole almonds
2 TBSP chopped white onion (I use frozen)
1 tsp ground ginger
1/2 tsp ground turmeric
1 tsp chopped lemongrass
1/4 tsp tsp salt
4 (4 oz) tilapia fillets
salt and pepper to taste
1/2 tsp crushed red pepper
In a food processor or blender, combine the coconut milk, almonds, onion, ginger, turmeric, lemongrass and 1/4 tsp salt. Process until smooth.
Spray a large non stick skillet with spray and heat over medium high heat. Season the fish fillets with salt and pepper, then place them skin side up in the skillet. Pour the sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper.
Reduce heat to medium, cover and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.
This is great with brown rice, but Phase 1ers will enjoy the sauce too without it. A note on the lemongrass - it's expensive to buy fresh and doesn't last long, so I was really happy to find it recently in tubes already pureed in the produce dept. at Safeway. It cost about the same but lasts a lot longer.
Jennifer ...
mom to Jonas (6/14/00), ~i~ Iris (b/s 7/22/02 fetal hydrops/congenital heart defect) & Jasper (7/17/03)
CL of Parenting after Stillbirth


Looks yummy - I love tilapia!
Copying this one!
Susan :)
Sue
151/135/135