Carribean Coconut Tilapia

If you want to get technical, I've made this and posted about this before - but it was WAY back in 2010 and I don't think you guys read my blog like that so guess what? It's back! Oh, and I gave you step by step photos this time. YAY! You love it... This is a crowd pleaser - I know because back in 2010 I made it for like, my whole family - grandmother, uncle, cousin, parents - everyone enjoyed it. Except they were a little weirded out with the lemongrass. I don't think they knew what it was. I served my fish over couscous but you can use whatever you want. (e.g. last time I used rice).

To do this too you will need:
Lemon Grass, 4 - 5 stalks, quartered
Cilantro, 4 tablespoons finely chopped
Coconut Milk, 1 10 oz can
Onion, 1 small whole chopped
Butter, 3 tablespoons
Garlic, 3 tablespoons
Tomato Sauce, 1/2 cup
Salt, to taste
Black pepper, to taste
Favorite fish, 4 large steaks

Instructions:

Pre-heat oven to 350. In a small sauce pan heat up onions, garlic, and butter.

Saute for two minutes, pour in tomato sauce and cook for two minutes.

Pour in a can of coconut milk, cilantro, lemon grass, salt and pepper. Turn off heat and let sit.

In a baking dish place the fish and pour coconut sauce over top. (You can't even SEE my fish! HA!) Cover with aluminum foil and bake for 15 minutes. Remove foil and bake uncovered for 10 more minutes or until fish is fork tender. Tip: Don't eat the lemongrass!

Caribbean Coconut Fish

I forgot to take a photo of my fish dinner! BLIMEY! These are the left overs.

Yeah, I got creative today. I made fish (which is rare) and I made it Caribbean (even more rare). It came out really great!

Krista - get ready. We are making this together!

To do this too you will need:

Lemon Grass, 4 - 5 stalks, quartered
Cilantro, 4 tablespoons finely chopped
Coconut Milk, 1 10 oz can
Onion, 1 small whole chopped
Butter, 3 tablespoons
Garlic, 3 tablespoons
Tomato Sauce, 1/2 cup
Salt, to taste
Black pepper, to taste
Favorite fish, 4 large steaks

Instructions:
Pre-heat oven to 350. In a small sauce pan heat up onions, garlic, and butter. Saute for two minutes, pour in tomato sauce and cook for two minutes.
Pour in a can of coconut milk, cilantro, lemon grass, salt and pepper. Turn off heat and let sit.
In a baking dish place the fish and pour coconut sauce over top. Cover with aluminum foil and bake for 15 minutes.
Remove foil and bake uncovered for 10 more minutes or until fish is fork tender.

And again...doesn't it look delicious? I served it on a bed of some kind of Israeli couscous blend. I picked it up from Trader Joe's but any brand of Israeli couscous should work just fine. I also sauteed some veggies on the side too. (not pictured - cause we ate them all).

Conch Fritters!

We just got back from the Bahamas and one tasty treat that I encountered there were conch fritters! I've never had them before, but if you want to make them at home I found a recipe on the Food Network's website:
Ingredients
8 ounces all-purpose flour
3 tablespoons cornstarch
3 eggs
3 egg whites
1/4 cup milk
2 ounces red pepper, finely diced
2 ounces green pepper, finely diced
2 ounces yellow pepper, finely diced
2 ounces red onion, finely diced
2 ounces cilantro, leaves chopped
1 teaspoon chopped garlic
1 pound conch meat, diced small
Peanut oil, for frying
Directions
Sift together flour and cornstarch. In a large mixing bowl whip together eggs, egg whites, and milk. Add all other ingredients and mix well. Season with salt and white pepper.
Heat a deep pot halfway filled with peanut oil to 350 degrees F. Using a small scoop (1 ounce) place batter in oil and fry until golden brown.
Remove from oil and place on paper towel to drain excess oil. Serve with favorite sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.