Difference between revisions of "Thai-Style Tilapia"
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| − | |cup coconut milk chicken broth | + | |cup <s>coconut milk</s> chicken broth |
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| − | |tablespoons chopped white onion green onion tops | + | |tablespoons chopped <s>white onion</s> green onion tops |
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#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. | #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. | #Reduce heat to medium, cover, and simmer for about 15 minutes. until the puree is thickened and fish flakes easily with a fork. | ||
| + | [[Category:Food]] | ||
| + | [[Category:Recipes]] | ||
Latest revision as of 13:30, 31 December 2019
Ingredients
| ½ | cup |
| 6 | whole almonds |
| 2 | tablespoons chopped |
| 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 |
Directions
- 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.
