Cornmeal dusted Tilapia with Coconut cream sauce served over cranberry basmati rice pilaf

4 fillets of fresh Tilapia (washed, patted dry)
Breading mixture

½ cup of all purpose flour
¼ cup of cornmeal
Salt and pepper to taste
Mix the above mixture. Dip/coat the fish fillet one at a time in the breading mixture on both sides and shake off the excess. Arrange in a plate.
Heat (medium heat) about 1/8” of canola or vegetable oil in a shallow pan. When heated through, fry the fish one fillet at a time (to avoid breaking the fish) for 3-4 min on each side to a golden brown. (If the fish is thicker in the center, keep in the oil for another minute or so on each side). Drain on paper towels and wrap in aluminum foil to keep warm.
Coconut cream sauce

1 Can of coconut milk/cream (14 oz)
½ can of water (optional to make the sauce thinner if using coconut cream)
Group 1

½ medium Spanish/white onion chopped fine
1 clove of garlic minced
2 whole red chillies
1 sprig of kari leaves (optional)
Group 2

1 Tsp of coriander powder
½ tsp of turmeric powder
1 tsp of whole pepper corns
Salt and pepper to taste
Red cayenne pepper to taste
Pinch of sugar.
Saute Group 1 in 1 Tbsp of OO and a Tbsp of butter on medium heat till the onions change a little in color (4-5 min). Add Group 2 seasonings and the coconut milk. Bring to a boil and simmer for 5-7 minutes on low. Remove from heat.
In a platter, arrange the fried fish and pour the coconut sauce over it and let the fish absorb the flavor for about 5-6 minutes at least before serving.
Cranberry rice pilaf

1 Cup of basmati rice
2 Cups of water/stock/broth
1/3 cup of dried cranberries/ cherries
2-3 cloves
2-3 cardamoms smashed
Salt to taste
Saute the cloves and the cardamoms in a Tbsp of butter. Add the rice and toast them for about a couple of minutes. Add the stock, the cranberries and the salt. Lower the heat to a low-medium and cover the pan. Cook for about 10-13 minutes till the rice fluffs up with a fork.

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