Best Pan Seared Tilapia Over Coconut Rice With Spicy Cilantro Cream S Recipes

BAKED TILAPIA WITH COCONUT-CILANTRO SAUCE

Steps:

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking pan with canola oil spray. Sprinkle the fish with the salt and place it in the pan.
• Combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeno in a blender and pulse until fairly smooth. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15 minutes. Garnish with more cilantro and serve with the rice.
• Per Serving (analysis does not include brown rice): Calories: 170 Fat: 3 grams Saturated Fat: 1 gram Protein: 34 grams Carbohydrates: 1 gram Sugar: 0 grams Fiber: 0 grams Cholesterol: 85 milligrams Sodium: 210 milligrams

BUTTER-BAKED TILAPIA AND COCONUT RICE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium heat. Add rice and cook and stir until toasted, 2 to 3 minutes. Add coconut milk, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes.
• Meanwhile, season tilapia fillets with lemon-pepper seasoning on both sides. Place in a glass pan. Break the stick of butter in half and place directly on top of the fillets.
• Bake in the preheated oven until butter is fully melted and bubbling, 5 to 7 minutes. Ladle some of the butter back over the fish and reduce the oven temperature to 330 degrees F (165 degrees C).
• Bake in the preheated oven until fish looks just about done, 3 to 5 minutes more. Raise the temperature back to 400 degrees F (200 degrees C) and bake until the edges start to get golden brown. Serve with rice.

PAN-SEARED TILAPIA

Steps:

• Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
• Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.

SEXY MAMA JENNS ISLAND COCONUT RICE

Steps:

• Gather your rice, coconut milk, water. Get a big enough sauce pan to throw all of this into to.
• Set your oven to high and mix in the coconut milk and water. Keep on high until water/coconut milk mix comes to a roaring boil.
• Put your rice, salt, and sugar in and bring heat down to a low simmer, cover the sauce pan. Most covers have a small hole in them, but if yours doesn't just leave a small crack for steam to escape.
• (Here's a nice trick I use to ensure I am using the right ratio of liquid to rice. I measure my rice in the same thing my liquids come from. So when i buy a 14 oz can of coconut milk, instead of discarding the can I use it to measure my rice inches I do just under a 2/1 ratio of liquid to rice. It seems to come out perfectly this way. Ensure that you stir it once in a while so it does not stick).
• While you have your coconut rice simmering start cutting your cilantro, mango, and pineapple bits. I love cilantro, so I tend to put to much in -- it taste great in this and really sets off the fruit. The pineapple and mango are to taste. Put as much or as little in as you want.
• Once your rice is almost done cooking start adding the cilantro. Let the flavor seep into the rice, then warm up your pineapple and mangoes by adding them in also. There really is no way to tell you how long you need to cook the rice just keep an eye on it and don't forget to stir it once in a while.
• To top it off I put some fresh ground pepper on mine. Very tasty ENJOY!

PAN SEARED TILAPIA OVER COCONUT RICE WITH SPICY CILANTRO CREAM S

Steps:

• start rice (I use a rice cooker 20 min).
• combine all sauce ingredients in blender and pulse till smooth.
• dust fish with salt, pepper, and blackening seasoning (all sides).
• heat vegetable oil in pan over med heat, add fish fillets (3-4 min on each side).
• serve fish over rice, drizzle with sauce over fillet and around plate.
• garnish with fresh cilantro and lime.