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Thursday, July 10, 2014

Tilapia In Green Chile Sauce With Coconut Lime Rice



Ingredients:

Yields: 4 servings

For the Green Chile Sauce:
 
6 roasted Anaheim chiles, peeled and cleaned
4 tablespoons water
2 tablespoons olive oil
1 tablespoon honey
1 clove garlic, sliced
½ teaspoon cumin
Salt
½ cup chicken broth or white wine, reserved


For the Coconut Rice:
 
2 cups coconut water
½ teaspoon salt
½ teaspoon sugar
1 cup jasmine rice
¼ cup green onions, sliced
¼ cup cilantro, chopped
1 Serrano chile, minced (seeds removed, optional)
Juice of 1 large key lime


For the Fish:

 
4 6-ounce tilapia fillets
4 tablespoons olive oil
2 cloves garlic, sliced thin
Salt
Fresh cracked pepper





Directions:

1. Bring the 3 cups of coconut water to a boil in medium pot. Add the seasonings and jasmine rice, stir gently. Cover, reduce heat and cook for 15 to 20 minutes or until all the liquid has cooked down. Remove from heat and let stand for 10 to 15 minutes.

2. To make green chile sauce, combine all ingredients in the blender, adding ½ teaspoon of salt. Blend on high until smooth, taste for salt. Set aside.

3. Add 4 tablespoons of olive oil to a large nonstick skillet and preheat on medium heat for 5 minutes. Add the sliced garlic and cook until the garlic starts to toast and turn golden in color. Season the fillets lightly, on both sides, with salt and fresh cracked pepper. Cook in the preheated pan for 3 minutes on each side. Remove from pan and transfer to a plate.

4. In that same pan that you cooked the fish in, add the green chile sauce and ½ cup chicken broth. Cook for a few minutes to reduce sauce slightly. Carefully add the fish back into the pan of green chile sauce, just to warm the fish slightly. Remove from heat.

5. Before serving the rice, fluff the rice with a fork and fold in the green onions, cilantro, Serrano chile, and fresh key lime juice. I like to garnish the dish with a little more cilantro, green onions, and fresh key lime juice. Yields 4 servings.

Note


I like to cut my fillets in half lengthwise before cooking. Makes it a lot easier to turn over without them breaking apart.

Source: hispanicrecipes.com

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