Tilapia with Coconut, Jalapeño and Cilantro
Two Servings

Hola readers. These are crazy times we’re living in, so it’s a good thing to have some kind of refuge, whatever that is for you. It could be taking a walk in the woods, having coffee with a friend, or knitting – anything you enjoy doing that recharges your batteries.

This blog is my refuge. I listen to the soothing strains of jazz musician Chet Baker’s trumpet and voice while I cook. His music, along with other jazz greats of his era, envelops the beautiful colors and scents of Latin cooking such as the cilantro, jalapeño, coconut, and cumin of this recipe, making a comforting little blanket to snuggle in, at least for awhile.

This is a fish recipe, not only because tilapia is delicious, but because the recipes in this blog use meat as little as possible. There is a reason for that. Right now I am stuck at home in California because of the smoke from one of the catastrophic wildfires that have erupted at both ends of the state. And animal agriculture is a significant contributor to greenhouse gas emissions.

There are other factors for sure, such as overdevelopment and people living further out in fire-prone areas. But global warming is certainly one of them. We can have great food and take care of the planet at the same time. Enjoy! And thanks for visiting my blog!

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2 tilapia filets
2 tablespoons of coconut oil
1/2 cup unsweetened coconut milk
1 clove garlic, minced
1 jalapeño chile, seeded, chopped
1/2 teaspoon cumin
2 tablespoons chopped cilantro
1/4 teaspoon salt

Tip: Wear gloves when you handle chiles because capsaicin, the compound that makes chile peppers hot, will absorb into your skin. If you don’t have gloves, just be careful not to touch your eyes. Ouch!

Heat coconut oil in large skillet on medium heat until it starts to bubble. Sauté chile and garlic until garlic turns golden, about 2 minutes.

Add coconut milk, salt and cumin. Stir. Add tilapia filets and cook until fish is opaque and cooked through, about 4 minutes per side.

Place tilapia filets on plates, and spoon remaining sauce in the skillet over them. Sprinkle with cilantro and serve.

 

 

 

 

 

 

 

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