Jamaican Tilapia Food

COCONUT CURRY FISH

Steps:

• Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
• Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
• Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
• Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

BACON-JAMAICAN TILAPIA IN A FOIL POUCH WITH COCONUT CREAM #RSC

Steps:

• Preheat oven to 400 degrees. Spray fillets with non-stick oil spray and place, oiled-side-down, on 4 sheets of foil. In a large skillet over medium-high heat, cook bacon, and remove with tongs to drain, keeping bacon drippings in pan. (If opting to use purchased crumbled bacon, add 2 tablespoons oil to a skillet).
• Place onion and bell pepper in skillet with drippings and cook until tender. While they cook, chop bacon and place in a medium bowl. When onions and peppers are done, remove with a slotted spoon and stir into chopped bacon with jerk seasoning, garlic, and honey. Spoon this mixture onto fillets, and bring sides of foil up to wrap each tilapia in a sealed pouch. Place pouches on a baking sheet and bake for 20-25 minutes.
• 3. While fish bakes, stir shredded coconut in a dry skillet over medium heat until toasted. Set aside. In a small bowl, stir cream of coconut, sour cream, and the juice and zest of one lemon. Remove pouches to serving plates. Tear open pouch, drizzle fish with Coconut Cream sauce, and sprinkle with toasted coconut. Serves 4.

JERK TILAPIA

Steps:

• Rub fish fillets with jerk seasoning on both sides.
• Heat oil in skillet (I used a grill pan) over medium high heat and then add fish.
• Saute for 3 minutes and turn and cook for another 2-5 minutes or until fish is done.