Tilapia With Spicy Coconut Sauce Food

COCONUT MILK TILAPIA

Steps:

• Special equipment: brown paper bags
• Preheat oven to 350 degrees F.
• Soak 4 small brown paper bags in vegetable oil until saturated. Scrape off excess oil and set aside. Season the fillets with salt, grated ginger, lemon zest and juice. Top each with about 5 or 6 snow peas and 1 of the thinly sliced potatoes. Transfer each fillet into 1 of the bags and pour about 1/4 cup of the coconut milk into each bag. Fold well to seal in juices and steam. Place onto 2 rimmed baking sheets and bake until bags are puffed and fish and potatoes are tender, about 10 to 15 minutes. Serve immediately at the table in the puffed bags. Tear open.

BAKED TILAPIA WITH COCONUT-CILANTRO SAUCE

Steps:

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking pan with canola oil spray. Sprinkle the fish with the salt and place it in the pan.
• Combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeno in a blender and pulse until fairly smooth. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15 minutes. Garnish with more cilantro and serve with the rice.
• Per Serving (analysis does not include brown rice): Calories: 170 Fat: 3 grams Saturated Fat: 1 gram Protein: 34 grams Carbohydrates: 1 gram Sugar: 0 grams Fiber: 0 grams Cholesterol: 85 milligrams Sodium: 210 milligrams

TILAPIA WITH SPICY COCONUT SAUCE

Steps:

• Instructions.
• Preheat oven to 375°.
• Slice ends off sweet potatoes and cut in half.
• Wrap each sweet potato half with foil and place in oven.
• Bake for 40 to 45 minutes until soft.
• Lightly coat a medium saucepan with olive oil.
• Heat over medium heat and add red curry paste. Simmer briefly.
• Add coconut milk and bring to a boil. Simmer 2 minutes, stirring constantly with a wire whip. Keep warm.
• Peel skins from baked sweet potatoes and place in a large mixing bowl. Add brown sugar, lime juice and salt.
• Mash with potato masher until smooth.
• Stir in cilantro.
• Steam sugar snap peas until tender, about 5 minutes.
• Increase oven temperature to 400°. Rub 1 teaspoon olive oil over each fillet of fish. Season with salt and pepper. Sear fish in a large sauté pan for about 1 minute on each side over medium heat. Transfer to oven and bake for 5 to 10 minutes or until cooked through.
• Place 1/2 cup mashed sweet potatoes and 1/2 cup sugar snap peas on plate. Top with fish fillet.
• Serve with 2 tablespoons curry sauce.

COCONUT TILAPIA WITH APRICOT DIPPING SAUCE

Steps:

• Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.
• Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.

PAN SEARED TILAPIA OVER COCONUT RICE WITH SPICY CILANTRO CREAM S

Steps:

• start rice (I use a rice cooker 20 min).
• combine all sauce ingredients in blender and pulse till smooth.
• dust fish with salt, pepper, and blackening seasoning (all sides).
• heat vegetable oil in pan over med heat, add fish fillets (3-4 min on each side).
• serve fish over rice, drizzle with sauce over fillet and around plate.
• garnish with fresh cilantro and lime.

TILAPIA WITH THAI PEANUT COCONUT SAUCE

Steps:

• In a large measuring cup combine peanut sauce and coconut milk. Set aside.
• In a large skillet (I used two skillets) heat oil.
• Add tilapia and cook for 3-5 minutes and then turn fish and cook for 3-5 more minutes or until done.
• Season fish with salt and pepper and then remove to a plate and keep warm.
• Add coconut/peanut sauce mixture and spinach to skillet; bring to a boil over medium high heat. Cook for 2 minutes or so or until spinach wilts.
• Spoon sauce over fish.

BROILED TILAPIA WITH THAI COCONUT- CURRY SAUCE

Steps:

• Preheat broiler.
• Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
• Add ginger and garlic; cook 1 minute.
• Add peppers and onions; cook 1 minute.
• Stir in curry powder, curry paste, and cumin; cook 1 minute.
• Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
• Remove from heat and stir in cilantro.
• Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).
• Broil 7 minutes or until fish flakes easily when tested with a fork.
• Serve fish with sauce, rice, and lime wedges.

THAI-STYLE TILAPIA WITH COCONUT-CURRY BROTH

Steps:

• In a large saute pan, heat the oil over moderate heat.
• Add the shallots and cook, stirring occasionally, until beginning to brown, 3-5 minutes.
• Add the curry paste and cook, stirring until fragrant, about 30 seconds.
• Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
• Season the tilapia with 1/4 teaspoon salt.
• Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.
• Cover and cook until the fish flakes easily with a fork, about 7 minutes.
• Arrange a pile of steamed spinach in the bottom of 4 soup plates.
• Top with the fish fillets.
• Stir the cilantro, scallions and lime juice into the sauce and season, to taste, with salt and pepper.
• Ladle the sauce over the fish and serve with rice.

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.