Difference between revisions of "Thai-Style Tilapia"
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(Created page with "===Ingredients=== {| |align="right"|½ |cup chicken broth |- |align="right"|6 |whole almonds |- |align="right"|2 |tablespoons chopped green onion tops |- |align="right"|...") |
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Revision as of 09:52, 7 June 2017
Ingredients
½ | cup chicken broth |
6 | whole almonds |
2 | tablespoons chopped 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 |
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.