Baked Tilapia With Coconut-Cilantro Sauce
Tilapia is a mild-flavored white fish that absorbs the flavors of whatever you cook it with. In this exotic dish, the fish is flavored with creamy coconut milk, ginger and cilantro. Dovetailing Tip: Cut an additional large fillets into 3/4 inch pieces to have ready for Spicy Fish and Olive Spaghetti on day 4. (make sure to keep on eye on the "best by" date and be sure to use it within that time frame, moving meals around if necessary.)
Prep time:
Cook time:
Serving size: 4
Calories per serving: 489
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 489
canola oil spray
4-6 ounces pieces tilapia fillet
1/4 teaspoon kosher salt, plus more for seasonings
1/2 cup light reduced-fat coconut milk
1/2 cup cilantro leaves, plus more for garnish
1 teaspoon peeled chopped fresh ginger
1/2 teaspoon garam masala
2 garlic cloves
1/2 jalapeno pepper, seeded and chopped
3 cups cooked brown rice, for serving
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
