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|2||tablespoons chopped |
|1||teaspoon ground ginger|
|½||teaspoon ground tumeric|
|1||teaspoon chopped fresh lemon grass|
|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.