Tilapia With Spicy Coconut Sauce Recipes

BROILED TILAPIA WITH THAI COCONUT CURRY SAUCE

Steps:

• Preheat broiler.
• Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add the ginger, garlic, pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute.
• Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using.
• Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray.
• Broil 7 minutes or until fish flakes easily when tested with a fork.
• Serve fish with sauce, rice, and lime wedges.

BAKED TILAPIA WITH COCONUT-CILANTRO SAUCE

Steps:

• 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.
• Per Serving (analysis does not include brown rice): Calories: 170 Fat: 3 grams Saturated Fat: 1 gram Protein: 34 grams Carbohydrates: 1 gram Sugar: 0 grams Fiber: 0 grams Cholesterol: 85 milligrams Sodium: 210 milligrams

COCONUT TILAPIA WITH APRICOT DIPPING SAUCE

Steps:

• Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.
• Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.

COCONUT MILK TILAPIA

Steps:

• Special equipment: brown paper bags
• Preheat oven to 350 degrees F.
• Soak 4 small brown paper bags in vegetable oil until saturated. Scrape off excess oil and set aside. Season the fillets with salt, grated ginger, lemon zest and juice. Top each with about 5 or 6 snow peas and 1 of the thinly sliced potatoes. Transfer each fillet into 1 of the bags and pour about 1/4 cup of the coconut milk into each bag. Fold well to seal in juices and steam. Place onto 2 rimmed baking sheets and bake until bags are puffed and fish and potatoes are tender, about 10 to 15 minutes. Serve immediately at the table in the puffed bags. Tear open.

COCONUT-CRUSTED TILAPIA (PALEO)

Steps:

• Heat coconut oil in a skillet over medium-high heat.
• Mix unsweetened coconut, coconut flour, and salt together on a plate.
• Brush egg over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any coconut that hasn't stuck can fall away. Place the coated fillets onto a plate while breading the rest; do not stack.
• Fry fillets in the hot oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.

TILAPIA WITH THAI PEANUT COCONUT SAUCE

Steps:

• In a large measuring cup combine peanut sauce and coconut milk. Set aside.
• In a large skillet (I used two skillets) heat oil.
• Add tilapia and cook for 3-5 minutes and then turn fish and cook for 3-5 more minutes or until done.
• Season fish with salt and pepper and then remove to a plate and keep warm.
• Add coconut/peanut sauce mixture and spinach to skillet; bring to a boil over medium high heat. Cook for 2 minutes or so or until spinach wilts.
• Spoon sauce over fish.

THAI-STYLE TILAPIA

Steps:

• In a food processor or blender, combine the coconut milk, almonds, onion, ginger, turmeric, lemon grass, and 1/4 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 pureed 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.

TILAPIA WITH SPICY COCONUT SAUCE

Steps:

• Instructions.
• Preheat oven to 375°.
• Slice ends off sweet potatoes and cut in half.
• Wrap each sweet potato half with foil and place in oven.
• Bake for 40 to 45 minutes until soft.
• Lightly coat a medium saucepan with olive oil.
• Heat over medium heat and add red curry paste. Simmer briefly.
• Add coconut milk and bring to a boil. Simmer 2 minutes, stirring constantly with a wire whip. Keep warm.
• Peel skins from baked sweet potatoes and place in a large mixing bowl. Add brown sugar, lime juice and salt.
• Mash with potato masher until smooth.
• Stir in cilantro.
• Steam sugar snap peas until tender, about 5 minutes.
• Increase oven temperature to 400°. Rub 1 teaspoon olive oil over each fillet of fish. Season with salt and pepper. Sear fish in a large sauté pan for about 1 minute on each side over medium heat. Transfer to oven and bake for 5 to 10 minutes or until cooked through.
• Place 1/2 cup mashed sweet potatoes and 1/2 cup sugar snap peas on plate. Top with fish fillet.
• Serve with 2 tablespoons curry sauce.