Difference between revisions of "Thai-Style Tilapia"

Revision as of 09:54, 7 June 2017

½	cup coconut milk chicken broth
6	whole almonds
2	tablespoons chopped white onion green onion tops
1	teaspoon ground ginger
½	teaspoon ground tumeric
1	teaspoon chopped fresh lemon grass
¼	teaspoon salt
4	(4 ounce) tilapia filets
Salt and pepper to taste
½	teaspoon red pepper flakes, or to taste

In a food processor or blender, combine the chicken broth, almonds, green onion tops, ginger, turmeric, lemon grass and ¼ teaspoon of 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, then place them skin-side up in the skillet. Pour the sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes.
Reduce heat to medium, cover, and simmer for about 15 minutes. until the puree is thickened and fish flakes easily with a fork.

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-|tablespoons chopped green onion tops
+|tablespoons chopped white onion green onion tops
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