Woah, I just realized I never posted about some of the meatless dishes we ate over Lent.
I'd been wanting to try this Coconut Tilapia with Apricot Dipping Sauce from All Recipes for at least a year. Since fish is not my favorite thing I usually find excuses to make something else for dinner. I was determined to make it this year.
This was the recipe I mentioned in this post a few weeks ago that called for creole seasoning.
I thought this dish would go well with rice, but I wanted to jazz things up a bit so I made Tropical Rice from Steamy Kitchen.
The heat from the creole seasoning helped balance the sweet from the sauce. The spice neutralized the sauce from making the dish overly sweet.
As for the rice. I really liked it. Blockette and Mrblocko didn't.
The rice gets cooked in coconut milk and stock. It also has crushed pineapple in it.
Sounds like a great match for the coconut fish doesn't it?
For some reason that rice did not want to cook. I cooked it 10 min longer than the package suggests and it was still "al dente."
Mrblocko is not a fan of rice to begin with, and hates chewy rice. I thought adding some chopped slivered almonds might help with the texture. I thought they tasted great, but not to mrblocko. I'm wondering if he doesn't care for coconut milk. There are a few things I've made with coconut milk that he didn't care for either. I'm just realizing that as I write this, so I should probably keep that in mind for future reference.
Anyhow, we had lots of leftover rice that I happily ate all myself.
Coconut Tilapia with Apricot Sauce from All Recipes
1 c flaked coconut, finely chopped
2 T flour
1 T Creole seasoning
4 (4 ounce) fillets tilapia
1/2 c cornstarch
1 (4 ounce) carton egg substitute (I used 1 egg, beaten with a splash of milk)
1/2 c veg oil
Apricot Dipping Sauce
1/2 c apricot jam
2 t spicy mustard
1 t prepared horseradish
Place conrstarch on rimmed plate. Beat egg with milk on separate rimmed plate. On another rimmed plate combine coconut, flour and Creole seasoning. Coat fish with cornstarch, then egg. Press fillets in the coconut mixture coating all sides.
Heat canola oil in a frying pan to a temperature of about 350 F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.
Tropical Rice from Steamy Kitchen
2 c jasmine rice (I had medium grain rice)
1 1/4 c chicken or veg broth
1 c good, thick coconut milk
1 c crushed pineapple
2 Tsoy sauce (or Tamari on a gluten-free diet)
1 T sesame oil
1 T brown sugar
1/4 c finely chopped green onion (Mine were all wilty when I went to use them so I left it out.)
Optional toppings: macadamia nuts, almonds, toasted coconut flakes
Rinse rice several times until water runs clear. Drain rice. In med pot, add rice, broth and coconut milk. Boil on high. Once boiling, turn heat to low,
and cover. Cook 20 min. Turn off heat
and do not open lid. Let sit off the heat 10 min to finish
steaming. Fluff rice with fork and add pineapple, soy
sauce, sugar and oil. Top with chopped green onion and optional toppings.