Does anyone have a nice tilapia recipe? I always end up baking it and would like to try something different.
Getting lost will help you find yourself.
I don't know how your kids feel about Thai food but I love this:
Broiled Tilapia with Thai Coconut-Curry Sauce Recipe - Fish - MyRecipes.comBroiled Tilapia with Thai Coconut-Curry Sauce
Yield 4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice, and 1 lime wedge)
1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
3 cups hot cooked basmati rice
4 lime wedges
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.
"I miss Darva Conger." - Phonegrrrl
Here's the guacamole recipe I said I'd post:
3 ripe avocadoes
1 tbsp minced garlic (or more if you are a garlic fan)
crushed red pepper to taste
1 tbsp lime juice from concentrate
3/4 cup pico de gallo (I buy mine ready made- Whole Foods sells it)
a few dashes of oregano
I think that's it...when I make it I don't really measure stuff out, just dump it all in, so I'm just guesstimating on the amounts. I use quite a bit of crushed red pepper, I like mine on the spicy side. I serve it with "Hint Of Lime" tortilla chips. I think Tostitos makes them, I can't remember...
Mariner, that recipe looks great. Hubby and I just made a fresh batch of red and green curry last weekend. It takes quite a bit of work, but it is so fresh and keeps in the fridge for a long time. We like it better than the bought stuff and it makes the house smell wonderful when we roast the spices.
Mariner, that sounds good! I'm not sure about the kids(or the husband) but I'd like it. Thanks!
Getting lost will help you find yourself.
I just had Chili Lime Tilapia at a restaurant last weekend. I don't have an exact recipe, but it was grilled with a dry rub of some sort of chili powder/cumin mixture and lime juice. It wasn't too spicy, but really good and it seemed easy enough to make.
I can't remember who was asking about stuffed mushrooms (sorry ) but here is a recipe that I like. I haven't used it recently, but I remember it as being very good, and the page it is printed on is covered in gook. That is a sure sign I have used it a lot . It is from a Reader's Favourite Recipe book from the Vancouver Sun, and it says "Trade Secrets from Peppi's Restaurant"
Peppi's Stuffed Mushrooms
1 pound large mushrooms
1/4 cup minced ham
1 T. raisins, chopped
1 T. pine nuts, chopped
1 T. capers, chopped
2 T. butter
1 garlic clove, crushed
2 T. chopped parsley, divided
1/8 tsp. salt
1/8 tsp. pepper
1/2 c. parmesan cheese, divided (fresh grated is best)
Remove stems from mushrooms and chop. Scrape undersides of mushrooms into bowl using handle of teaspoon. Add chopped stems, ham, raisins, pine nuts and capers. Melt butter in skillet, add mushroom mixture and cook until liquid has evaporated. Stir in garlic, one tablespoon of the parsley, salt and pepper and 1/4 cup of the parmesan. Stuff mushrooms with mixture and arrange in shallow buttered pan.
Sprinkle over remaining tablespoon of parsley and remaining 1/4 c. parmesan. Bake in moderate oven, 375 deg. F, 20 minutes. Makes 6 servings as an appetizer.
After canuck's mushrooms... (mmmm...), here's the recipe for my Giant Cream Puff for dessert:
Giant Cream Puff
1 stick butter
1pkg 8oz cream cheese
2.5c milk (I lower it just a little to get the pudding to settle more... )
2 3oz packages instant vanilla pudding (although I experiment with flavors all of the time! try pistachio!!)
1 medium cool whip
1 bottle magic shell
Add water and butter in saucepan and bring to a boil. Turn off heat.
Stir ingredients into a ball and then beat in one egg at a time until fluffy.
Spread on 9x13 pan
Bake 400 degrees for 20-25 minutes or until golden brown
The crust will be poofy and bubbly... perfect for a fluffy cream puff. Poke bubbles with toothpick and let cool.
Beat cream cheese, milk, and pudding and pour on top of cooled crust.
Spread cool whip on top.
Squirt magic shell in zigzag pattern on top. Sometimes I leave the chocolate off and use nuts or sliced almonds instead.
Never let the things you want make you forget about the things you have.
Okay, I'm an idiot. What is magic shell??? (I bet we don't have it up here in the wilds of Canada)