(Libertyville, IL, USA)
I have two VERY PICKY boys. They refuse to eat almost anything other than typical "kid" fare. Surprisingly, this somewhat unusual recipe has become their favorite dinner. The best part is that this delicious and flavorful preparation is a hit with the rest of the family as well. The cilantro gives the fish a green color that the boys think is cool (go figure!). Finally, a meal we can ALL enjoy!
1/2 cup coconut milk
6 whole almonds
2 tablespoons chopped white onion
1 teaspoon ground ginger
1/2 teaspoon ground tumeric or curry powder
1 teaspoon chopped fresh lemon grass*
1 handful of fresh cilantro
1/4 teaspoon salt
4 flilets of tilapia
salt and pepper to taste
*you can find lemon grass in squeeze containers in the fresh herbs section of most grocery stores. You can also buy it frozen from asian markets--it keeps for months this way. The lemon grass gives a great flavor, but the recipe also tastes just fine without the lemon grass if you don't have it on hand.
In a blender combine coconut milk, almonds, onion, ginger, tumeric/curry, lemon grass, cilantro, and 1/4 teaspoon salt. Process until smooth.
Heat a large non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides, pour a bit of sauce in the skillet then place the fish on top. Pour more sauce over the fish. Use a spatula to coat the fish evenly.
Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and the fish flakes easily with a fork.
Serve with rice and a steamed veggie. Yum!
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