Pan Seared Tilapia Over Coconut Rice With Spicy Cilantro Cream S Recipes

Steps:

• start rice (I use a rice cooker 20 min).
• combine all sauce ingredients in blender and pulse till smooth.
• dust fish with salt, pepper, and blackening seasoning (all sides).
• heat vegetable oil in pan over med heat, add fish fillets (3-4 min on each side).
• serve fish over rice, drizzle with sauce over fillet and around plate.
• garnish with fresh cilantro and lime.

Steps:

• To make the salsa: Stir the tomatoes, onion, and cilantro together in a small bowl. Stir in the lime juice, olive oil and chile. Season with salt and pepper, to taste. Place in the refrigerator to chill while preparing the fish.
• Preheat the oven to 200 degrees F.
• Pour enough canola oil into a large frying pan to generously coat the bottom. Heat over medium-high heat until hot but not smoking.
• While the oil is heating, season as many of the fillets as will fit in the pan comfortably with salt and pepper. Dredge the seasoned fillets in flour to coat both sides and shake off the excess flour. Carefully slip the coated snapper into the hot oil and give the pan a little shake to prevent sticking. Cook until lightly golden on the underside side, about 3 minutes. Flip the fillets over and cook until the thickest part of the fillets are opaque at the center, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining fillets, adding more oil to the pan, if necessary.
• Serve warm, passing the tomato salsa separately.

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

Steps:

• Optional Rice -- If you are planning to make the rice, start now. Any rice - any method you want. Once it is finished, move to the back burner and stir in the butter, lemon juice, scallions, salt and pepper and mix well. Keep it covered while you make the sauce and fish. As the rice was cooking, start the sauce.
• Sauce -- To a small sauce pot, add the cream, flour, thyme, and lemon zest and bring to medium heat. Let the cream simmer 10 minutes. It will naturally reduce. Once the sauce is done. Remove from the heat and add the lemon juice, salt, pepper and parsley.
• Fish -- Make sure your fillets are not icy cold. Remove from the refrigerator to let them warm up a bit before cooking them. Season each fillet well with salt and pepper on both sides. Sprinkle each side of the fish lightly with flour. I just use my small strainer which works perfect, but you can also just sprinkle it on with your hand. It is a light dusting is all.
• Cook -- In a large saute pan, bring the pan up to medium high heat and add the butter and olive oil. Add the fish and the lemon slices. The lemon slices can cook right next to the fish. Cook the fish until golden brown on the first side and then flip.The fish will probably only take 3-4 minutes per side. Don't over cook.
• Serve -- Fluff up the rice that is finished on the back burner. Serve 3/4-1 cup of rice on each plate, top with a fish fillet and 2 lemon slices, and drizzle with the lemon cream sauce. A light easy recipe. ENJOY!

Steps:

• Gather your rice, coconut milk, water. Get a big enough sauce pan to throw all of this into to.
• Set your oven to high and mix in the coconut milk and water. Keep on high until water/coconut milk mix comes to a roaring boil.
• Put your rice, salt, and sugar in and bring heat down to a low simmer, cover the sauce pan. Most covers have a small hole in them, but if yours doesn't just leave a small crack for steam to escape.
• (Here's a nice trick I use to ensure I am using the right ratio of liquid to rice. I measure my rice in the same thing my liquids come from. So when i buy a 14 oz can of coconut milk, instead of discarding the can I use it to measure my rice inches I do just under a 2/1 ratio of liquid to rice. It seems to come out perfectly this way. Ensure that you stir it once in a while so it does not stick).
• While you have your coconut rice simmering start cutting your cilantro, mango, and pineapple bits. I love cilantro, so I tend to put to much in -- it taste great in this and really sets off the fruit. The pineapple and mango are to taste. Put as much or as little in as you want.
• Once your rice is almost done cooking start adding the cilantro. Let the flavor seep into the rice, then warm up your pineapple and mangoes by adding them in also. There really is no way to tell you how long you need to cook the rice just keep an eye on it and don't forget to stir it once in a while.
• To top it off I put some fresh ground pepper on mine. Very tasty ENJOY!

Steps:

• Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
• Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium heat. Add rice and cook and stir until toasted, 2 to 3 minutes. Add coconut milk, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes.
• Meanwhile, season tilapia fillets with lemon-pepper seasoning on both sides. Place in a glass pan. Break the stick of butter in half and place directly on top of the fillets.
• Bake in the preheated oven until butter is fully melted and bubbling, 5 to 7 minutes. Ladle some of the butter back over the fish and reduce the oven temperature to 330 degrees F (165 degrees C).
• Bake in the preheated oven until fish looks just about done, 3 to 5 minutes more. Raise the temperature back to 400 degrees F (200 degrees C) and bake until the edges start to get golden brown. Serve with rice.