Coconut Braised Collards With Butter Baked Tilapia Food

COCONUT-BRAISED COLLARD GREENS

Steps:

• Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.
• In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.
• Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.
• Season to taste with salt and pepper and serve immediately.

COCONUT MILK BRAISED COLLARD GREENS

Steps:

• Heat the oil in a large pot over medium heat. Add the shallots and garlic and cook, stirring often, until the shallots are translucent and the garlic is golden brown, about 10 minutes. Add the collards, coconut milk and 5-spice powder, season with salt and cook over low to medium heat, stirring occasionally, until the mixture is reduced and creamy, about 10 minutes. Season with salt and serve.

COCONUT CRUSTED TILAPIA

Steps:

• Preheat oven to 400 degrees
• Place foil on a baking sheet and spray with non-stick spray.
• Combine coconut, bread crumbs, and crackers in a bowl. Put egg whites in another bowl.
• Dip the tilapia in the egg, then in the coconut crumb mixture. Place them on the prepared baking sheet.
• Bake for 15-20 minutes, or until tilapia is done. (Check tilapia at about 15 minutes so it won't burn.)

COCONUT BRAISED COLLARDS WITH BUTTER BAKED TILAPIA

Steps:

• Preheat the oven to 400 degrees.
• In a small bowl, mix the dried oregano, smoked paprika and dried thyme, mix to combine and set aside.
• Place fish fillets in a baking dish and lightly oil both sides with olive oil.
• Sprinkle Kosher salt and fresh black pepper on both sides of the fillets.
• Sprinkle the spice mix on both sides of the fish fillets. Set baking dish aside.
• Melt butter in a small saucepan over medium heat. Grate garlic and lemon zest directly into the melted butter. Squeeze juice of half a lemon into the melted butter, swirl to combine and pour the butter mixture over the fish fillets. Set the fish aside.
• In a large skillet or braiser, over medium heat, melt the butter and add the coconut oil.
• Sauté the sliced scallions in the oil and butter until slightly softened.
• Put the fish fillets in the oven and set a timer for 10 minutes.
• Add the cut collards to the skillet with the scallions. Toss to coat the greens in the oil and butter and cook just until the collards turn bright green.
• When the collards are bright green, add the coconut milk and the soy sauce. Bring to a simmer and reduce heat to a low simmer. Stir occasionally and let simmer while the fish cooks.
• At the 10 minute mark, check the doneness of the fish by pressing on the center, or the thickest part of a fish fillet - if it is still very soft, let the fish cook another 3-5 minutes. The fish is done when it's mostly firm to the touch.
• When the fish is done, turn off the braising collards.
• Just before plating, baste the fish fillets with the butter braise.
• Divide the greens between two plates or shallow bowls and top the greens with flaky finishing salt, if desired.
• Lay a Tilapia fillet on top of the greens and serve.

COCONUT TILAPIA

Steps:

• In a wide bowl/container, mix coconut flakes, curry powder, garlic powder, paprika (set aside).
• In a small bowl, mix 1 egg, 1/4 cup water and 1/3 cup of corn starch.
• Dip the Tilapia fillets in the egg mixture. Use a plastic bag to cover your hands when handling fillets, if preferred. Coat the fillets thoroughly with the coconut flake mixture, especially along the top, as this dramatically improves the appearance of the dish while baking.
• Bake the Tilapia fillets at 350 degrees for about 12-14 minutes (or however long until the fish is fully white). Use cooking spray or butter the pan so the fish does not stick.
• While the Tilapia is baking, make the peanut sauce. Mix all of the ingredients listed above. Vary ingredient amounts to your liking. Cool or set aside until the Tilapia is ready.
• Broil the fillets for a few minutes until golden.
• Serve the fillets on a plate and scoop the peanut sauce on the side.