Greetings to you on this lovely Wednesday, September 5, 2018. I do hope you are doing well. Can you believe that it is September, summer is over, fall is on it’s way, time does have a way of accelerating the busier you get in life, or maybe it just seems that way. More and more I am trying to enjoy every moment, even the monotonous ones, shopping in the market, driving to work and cherishing that first sip of coffee in the morning.
Anyway, I’ve got a great meal for you that is very healthy, very very tasty, and very quick, you would say its EJlicious! This recipe has just earned me “This is the best fish that you have ever cooked…” from my kids, not bad.
The turmeric, cilantro, coconut and the velvety coconut milk bring South East Asian cuisine to my mind when I ate it, so flavorful, so bright and rich in colors. The turmeric that you add to the fish adds this lovely orangeish yellow color with highlights of orange and green from the carrots and cilantro, visually very pretty and delicious.
Give it a try and please comment if you do, I really appreciate it. Thanks for reading and have a great new day tomorrow!
- 1 tablespoon ground turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt, divided
- 1 1/2 pounds tilapia fillets
- 2 tablespoons canola oil, divided
- 2 (8.8-oz.) pkg. precooked microwavable whole-grain rice (such as Uncle Bens)
- 1 cup well-shaken and stirred light coconut milk
- 1 teaspoon granulated sugar
- 1/2 cup chopped fresh cilantro, divided
- 1 1/2 tablespoons fresh lime juice
- 1 cup matchstick-cut carrots
- 1/4 cup toasted unsweetened flaked coconut
How to Make It
Stir together turmeric, pepper, and 1/2 teaspoon salt in a small dish. Sprinkle fish with spice mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium. Add half of fillets; cook until golden and fish flakes easily, 2 to 3 minutes per side. Remove from skillet; keep warm. Repeat with remaining 1 tablespoon oil and remaining fillets.
Wipe skillet clean with paper towels. Add rice, coconut milk, sugar, and remaining 1/2 teaspoon salt to skillet; bring to a simmer over high. Cook, stirring often, until thickened, 3 to 4 minutes. Stir in 1/4 cup cilantro and lime juice. Divide rice mixture among 4 plates. Top evenly with carrots and fish. Sprinkle with coconut and remaining 1/4 cup