Baked Tilapia With Spicy Coconut-Cilantro Sauce

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I make tilapia all the time. It’s relatively cheap, hard to screw up, and pretty healthy, too. I generally bake it in foil with some lemon, halved cherry tomatoes, olive oil, salt, and pepper, which is pretty reliable but boring. Last night, I decided to throw Drew the curve ball of his life and top the fish with a spicy sauce before popping them in the oven.

This dish has a substantial kick (for those of you who aren’t used to eating jalapeños), and it was a welcome change from our routine. Also, in the  moment—you know, THE moment when the person you’ve cooked for mentally registers whether this dish is a keeper or disgusting—Drew did the bug-eyed smile thing. It’s a keeper, people.

Tip: Pour your leftover coconut milk into ice cube trays, freeze, and store in a plastic bag for future use.

Word of caution: Don’t be a fool and touch your face after de-seeding a jalapeño  You’ve been watching Food Network for 10 years. You know better.

 

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3 Responses to Baked Tilapia With Spicy Coconut-Cilantro Sauce

  1. curriemrice says:

    Made this last night! It was delightful!

  2. Adding this to my MUST MAKE ASAP list immediately. We’re tilapia nuts in this house, too.

  3. maggienewell says:

    Love the new site design!!

    And I knew you’d love this… http://joannagoddard.blogspot.com/2013/04/staring-at-pretzel-truck.html

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