An easy baked tilapia dish jazzed up with a creamy, dreamy green sauce… this simple meal is fresh and flavorful, perfect for summer!
Once upon a time, when I was a senior in high school, I took AP English. English classes at my high school were awesome–I had the best teachers, and we got to read some wonderful novels over the years. I realize I sound like a complete goody two shoes with those two statements, and let’s face it–I probably was. For one project in AP English [which was totally worth it, btw since I tested out of the two required English courses in college due to acing the AP exam], we had to read a classic novel independently and do a book report/presentation about it to the class. The details are a bit hazy since this was circa 2002, but I remember taking the official list of our book choices to Borders [rest in peace] and walking around reading the backs of zillions of books to make THE choice. This was important stuff, guys!! And it was before my infatuation with libraries. In those days, I could spend hours in a bookstore, especially my beloved Borders next to my favorite Panera. Good times!
Anyways, after perusing my options, I settled on Love in the Time of Cholera by Colombian author Gabriel García Márquez. I had two main reasons for my choice: first, it was originally published the year I was born, and two, I liked the cover. Great reasons, huh? These great reasons backfired on me–I hated the book. Not that you came to my blog to read about literary elements or theory, but one of the techniques used in this novel is magical realism–magic alongside everyday events. And if you know me, you know that I’m as realistic as they come. I don’t really like tv or movies with any fantasy elements, and that is how I saw this book. So now you know my feelings on Love in the Time of Cholera…which happens to be the May book choice for #bookclubcookbookCC, hosted by Danielle of Mostly Food and Crafts and Wendy of A Day in the Life on the Farm. Yes, I am a little late, but I have a four week old baby so that’s my excuse and I’m sticking to it! 🙂
Love in the Time of Cholera is set in the Caribbean, possibly Colombia, but if I remember correctly, it’s a little ambiguous. And what’s more Caribbean or coastal than a good fish dish? This baked tilapia is jazzed up with a creamy, dreamy coconut-cilantro sauce! It is a snap to put together, so it’s great even for busy new parents to make. [That’s me!] All you do is combine a few tasty ingredients in the blender or food processor and whirl away. The oven does the rest of the work. Love it! This fresh sauce is the perfect blend of tropical flavors with a wee bit of spice. How delightful! I’m sure we will make it over and over again this summer. Hope you love this dish as much as we did… and if you do happen to love the novel this recipe is inspired by, well, then please accept my apologies that I did not. 🙂 Maybe if I read it as an adult I’d have a different opinion, but alas… have a great day, friends!
one year ago: Southwestern Cilantro Mac & Cheese
two years ago: Black Bean and Rice Soup
three years ago: Blueberry Burgers
four years ago: Parmesan Garlic Rolls
five years ago: Lemony Kale Pasta
Baked Tilapia with Coconut-Cilantro Sauce
from Food Network
- 4 tilapia fillets, about 6 ounces each
- 1/2 cup canned coconut milk [light or full fat, your choice]
- 1/2 cup fresh cilantro, plus additional for garnish
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon garam masala
- 2 cloves garlic, sliced
- 1/2 jalapeno, chopped – deseed as desired
- 3 cups cooked brown rice, for serving
Preheat oven to 425 degrees F. Grease a 9×13 inch pan with cooking spray, then place tilapia in the pan. Season with salt and pepper as desired.
In a blender or food processor, combine coconut milk, cilantro, ginger, garam masala, garlic, and jalapeno. Pulse until smooth. Pour sauce over fish, then bake about 15 minutes until tilapia is cooked through–it should be opaque in the center. Serve over rice.