Spicy coconut tilapia

October 15, 2009

This recipe is really not that spicy. Even my kids love to eat it (including the baby). It could be really spicy, though, if you add a little more chili garlic paste.

  • 1 can of coconut milk
  • 1 small can of tomato sauce
  • ½ T chili powder
  • couple dashes of cinnamon
  • dash of nutmeg
  • ½ tsp salt
  • 1 tsp of chili garlic paste (available in Asian food aisle at the grocery store)
  • juice and zest of 1 lemon
  • 8 tilapia fillets (more or less depending on how many people you want to feed)

Preheat oven to 400 degrees. Combine coconut milk through lemon juice and zest in a bowl and mix thoroughly to make the sauce. Place the tilapia in a glass baking dish and cover with sauce. Place dish into preheated oven and bake for 15 to 20 minutes. You could also simmer tilapia in sauce in a large skillet on the stove until fish is opaque.

Serve with rice and some blanched broccoli florets stir fried in a few shakes of gluten-free soy sauce, olive oil/coconut oil and some chopped garlic.

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