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Tilapia with Coconut Sauce and Mixed Vegetables picture

Tilapia with Coconut Sauce and Mixed Vegetables

Tilapia is such a versatile fish. The coconut sauce is really creamy and a little spicy. The mixed vegetables add a nice contrast and make this tilapia recipe a full meal.

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3

Ingredients

  • For the coconut sauce:
  • 1 lime
  • 1 cup unsweetened coconut milk, well stirred
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • For the vegetables and tilapia:
  • 2 tablespoons unsalted butter or olive oil, split
  • 8 ounces mushrooms, cleaned, large stems removed and thinly sliced
  • 2 carrots, peeled and cut into thin matchstick-size pieces (about 2 inches long and 1/8-inch wide)
  • 1 zucchini, cut into thin matchstick-size pieces (about 2 inches long and 1/8-inch wide)
  • Basil leaves, about 10, finely chopped (optional)
  • 1 1/2 pounds tilapia fillets, thawed if frozen

Serves 4 to 6

  1. Remove the zest (green skin only) from the lime and finely chop it (or use a microplane grater to remove the zest.)  In a medium bowl combine the lime zest with the juice of the lime, coconut milk, soy sauce, Worcestershire and cayenne. Whisk well and set aside at room temperature.
  2. Next, cook the vegetables. Melt 1 tablespoon of the butter or olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms release their liquid and just start to brown, about 5 minutes total.
  3. Add the carrots, zucchini, 1/2 teaspoon salt and 1/4 teaspoon pepper to the pan and continue to cook, stirring, for 3 minutes more. Remove the vegetables to a bowl and stir in about 2/3 of the basil (if using.) Cover the bowl to keep the vegetables warm while the tilapia is cooking.
  4. Wipe out the skillet and then add the remaining 1 tablespoon butter or olive oil. Heat over medium heat.
  5. Season each tilapia fillet on both sides with salt and pepper. When the oil is hot, add the fillets to the pan and cook on one side for 2 minutes. Carefully turn the fillets over and then pour the coconut sauce over the fillets. Reduce the heat so that the sauce just simmers.  Cover the pan and cook for 3 minutes more.
  6. Taste the sauce and add salt and pepper as desired.
  7. To serve, divide the vegetables among dinner plates and place the tilapia on top. Spoon the coconut sauce over the fish and then sprinkle with the reserved basil (if using.) Serve immediately.

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