Baked Tilapia With Coconut-Cilantro SaucePosted: May 2, 2013
I’m not one to use my oven very much (I’ll make the occasional roasted vegetable or a batch of cookies when I’m feeling inspired), but I’m starting to realize how much I’ve missed out by mainly sautéing or grilling my food. I partly blame this on my crazy fire alarm that goes off when the oven temperature is 400 degrees or higher, but I digress….
Baking fish is one of those simple techniques that can save you a lot of time in the kitchen, yet still produce tasty results. I came across this tilapia recipe from Food Network and immediately knew I needed to try it. I love any sauce that incorporates coconut milk, especially with some spices thrown into the mix. Trying to keep the focus on the tilapia, I paired the fish with sautéed broccolini (which was delicious!) and brown rice. I’m happy to report that the alarm didn’t go off this time – a rare event indeed.
Make sure you have a blender for this recipe. You’ll need it to make the sauce.
Pop in the oven for 15 minutes and you’re done!
Price: This dish, including the rice and broccolini, cost just under $20. I had to buy the garam masala, but I can use that for many meals to come. Tilapia is relatively inexpensive – it cost me about $3.20 for four filets. To top it off, I had leftovers!
Preparation: This part took me about 20 minutes. To save some time, buy jarred minced garlic (about 2 teaspoons). The sauce couldn’t be easier to make! It mixed in the blender for less than a minute on high-speed.
Cooking: The fish was very easy to make, thanks to my trusty oven. Simply bake for 15 minutes and you’re done. The broccolini also cooked quickly. I blanched them first before sautéing and skipped the lemon because I didn’t have any on hand.
Taste: I expected the sauce to pack more “punch” but it was surprisingly mild. I think next time I would add more jalapeno and garam masala. It was still very tasty, just not what I expected. To get the most of the dish, make sure to really drizzle the fish with sauce when you plate. When I ate my leftovers the next day, it was actually more flavorful. Maybe it takes some time for the fish to “absorb” the flavors.
Have you made a similar dish before?