Ingredients
4
4 servings
- •0.5 cup coconut milk
- •6 whole almonds
- •2 tablespoons chopped white onion
- •1 teaspoon ground ginger
- •0.5 teaspoon ground turmeric
- •1 teaspoon chopped fresh lemon grass
- •0.25 teaspoon salt
- •4 (4 ounce) fillets tilapia
- •salt and pepper to taste
- •0.5 teaspoon red pepper flakes, or to taste
Instructions
- In a food processor or blender, combine the coconut milk, almonds, onion, ginger, turmeric, lemon grass, and 1/4 teaspoon of salt. Process until smooth.
- Heat a large non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides, then place them skin-side up in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes.
- Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.
Nutritional Facts
Per 4 servings
- Calories: 184
- Carbohydrate: 2g
- Fat: 9g
- Fiber: 1g
- Protein: 24g
- Sugar: 0g
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