I’m always looking for new ways to cook the same ‘ol fish. Since halibut and sea bass are ridiculously expensive, tilapia and catfish are my bottom feeder standbys! Don’t knock these fishies for snacking on poop garbage at the bottom of the ocean– no one’s complaining about lobsters bottom feeding!
Anyhoo, I digress. I love adding texture to fish so you get a little crunch with your flakey, tender bites. I took a cup of almonds, pulsed them in the food processor and bam, easy (gluten-free) “breading.” I like soaking my fish in buttermilk for 30 minutes before cooking— it takes away any remnants of fishy flavor and tenderizes the fillets. You could serve this with a simple tartar sauce (mix a little mayo with relish and a squeeze of lemon) but I opted for a spicy Thai curry sauce that was “deceptively delicious” because of sneaking in some chopped brussel sprouts. JP hates brussel sprouts– so I roasted about half a dozen at 400 for 30 minutes with some olive oil and sea salt, then chopped them up and added them to the sauce just before serving. He loved it and had no idea he was eating brussels!! Brilliant! (I served the fish with sticky Thai purple rice which was marv. Instead of cooking it with water, I subbed coconut milk.)
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Ingredients
- 2 cups of buttermilk (for soaking)
- 1 cup raw almonds
- salt and pepper
- 1 Tb canola oil
- 1 Tb butter
- 3 garlic cloves chopped
- 1 Tb olive oil or coconut oil
- 1 Tb Thai Chili paste
- 1 Tb fresh ginger
- 1 Tb honey
- 1 tsp curry powder
- 1 tsp coriander
- juice from 1/2 lime
- 1 Tb tamari or soy sauce
- 1 jalapeno chopped (optional)
- 6 roasted brussel sprouts chopped (optional)
- 1 can full fat coconut milk
- chopped cilantro for garnish
Instructions
- Soak in buttermilk for 30 minutes.
- Pulse almonds in food processor with "S" blade until they are a course "breadcrumb" consistency.
- Dredge tilapia in almond crumbs.
- Sprinkle both sides with a pinch of kosher salt and pepper
- Heat up a frying pan on medium high heat-- add oil and butter and wait until butter is bubbly. Add fish and cook for 3-4 minutes on each side until fish is cooked through.
- In a large sauce pan, heat up oil on medium high heat. Add garlic and stir for 30 seconds. Add chili paste and stir continuously for a minute until it is combined with garlic.
- Add entire can of coconut milk and stir to combine. The cream at the top of the can will have separated, so it takes a minute or two to come together in the sauce pan.
- Add the rest of the ingredients and turn down heat to low/medium. Keep warm until ready to serve.
- Spoon sauce over fish and garnish with cilantro.
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Watched you on WLWT Channel 5 News today and you had wonderful Lent recipes. Soups, tilapia, Halo salad………But I can’t find the recipes anywhere!!!! Please share. I think I could actually get my husband through Lent with more than “Fish and Chips”.
Kathy– so sorry for the delay– I’m in the process of re-vamping this website and wasn’t alerted of your message. Email me so I can send you recipes directly: parker@parkersplate.com
Thank you!