Thursday, August 11, 2011

Almond Coconut Tilapia

Fresh coconut = Pain in the ass. This is how I do it:


A power tool is a single woman's best friend

I drill holes in the 3 spots on top of the coconut and drain the water. It's a refreshing beverage. Then I wrap the coconut in a towel and smash the hell out of it with a hammer. I pry the meat from the shell, peel the brown skin and I'm left with lovely fresh coconut.

Tilapia has gotten a bad reputation for being a dirty, dirty fish. You can buy Tilapia, farm raised in China at Walmart for $5.99/ lbs. Now, over the years China has been trying to poison us and buy us off so I think anything farm raised there and sold in Walmart is suspect. So buy your fish from a reliable source (I shop at Whole Foods because I'm a snob) and sleep soundly at night knowing you're not contributing to the problem.

Marinade:

1 lb tilapia
Juice from 1/2 of a lemon
sprinkled with tandoori seasoning

Josh, the awesome fish dude at Whole Foods managed to measure out exactly 1 lb of tilapia. Give that man his propers.

Crust:
2 oz ground almonds or almond meal
50 grams of fresh coconut (you don't have to be so precise if you're not as neurotic as I am)
3-4 cloves of garlic
1/4 tsp ginger
1/4 tsp corriander
salt and pepper

I put this in a mini food processor and  blended. The fresh coconut is tough so it takes a bit of pulverizing.

You can bake this or grill it. 350 - 400 degrees for approximately 20 mins or whenever.

Grill Power

No comments:

Post a Comment