Made this last night, super easy and tasty! It has a bit of a kick to it which I loved but could probably use less spice to mellow out the flavor. If you don't like fish make it with chicken. First time cooking with lemon grass, I didn't even know where I would find it at the store (it's with all the other herbs) I doubled the sauce to make sure there was enough. Served with basamati rice w/ shopped Marcona almonds and green onions and stir fry veggies. Enjoy!
Ingredients
1/2 cup coconut milk
6 whole almonds
2 tablespoons chopped white onion
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 teaspoon chopped fresh lemon grass
1/4 teaspoon salt
4 (4 ounce) fillets tilapia
salt and pepper to taste
1/2 teaspoon red pepper flakes, or to taste
Directions
1.In a food processor or blender, combine the coconut milk, almonds, onion, ginger, turmeric, lemon grass, and 1/4 teaspoon of salt. Process until smooth.
2.Heat a large non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides, then place them skin-side up in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes.
3.Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.
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3 comments:
IS tilapia fishy tasting?
It's not that fishy...but especially not fishy when you put this sauce on it, you will love it!
I promised Mike I would try more fish, maybe this one will be first!
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