Coconut-Carrot Puree with Pan-Fried Tilapia


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This simple yet elegant meal will knock your socks off. It makes for a quick and easy weeknight meal, but would also be great for entertaining. How gorgeous is this Coconut-Carrot Puree? So bright with such a popping color, it draws you right in.

Coconut-Carrot Puree with Pan-Fried Tilapia l Love.Bake.Read

The puree is super simple. All you do is boil some chopped carrots until tender and toss them in the blender with a bit of coconut milk, water, salt, and a pinch of nutmeg. The coconut milk makes this puree luxuriously creamy. Typically when we think coconut, we think shredded coconut, which can be overly sweet. But, that’s not the case here. The coconut milk here adds just a touch of sweet with a hint of coconut. It’s really the perfect combo! Oh, and the nutmeg adds a little bit of fall-like flavor.

Coconut-Carrot Puree with Pan-Fried Tilapia l Love.Bake.Read

Pan-fried tilapia makes a lovely topper for this gorgeous puree. It really just elevates the meal a notch. I love pan-frying tilapia because it’s easy and hassle-free. Pat the tilapia dry, sprinkle with salt and pepper, and fry it in a skillet. Now, I’m not talking about a shallow-fry here—just coat the skillet with a bit of oil and fry the fish for 7-8 minutes total. This really is a quick and easy way to make fish.

I served this meal with a side of brown rice with carrots and peas, but feel free to add a side-dish of your choice. I’m thinking caramelized brussels sprouts would make a fabulous addition to this meal.

Coconut-Carrot Puree with Pan-Fried Tilapia

Yields 4 servings

Ingredients

For the coconut-carrot puree

  • 9 carrots (about 1 lb.)—peeled and cut into rounds
  • 2/3 cups canned coconut milk
  • 1/3 cup reserved water from the boiled carrots + more if necessary
  • scant ½ tsp. salt
  • pinch of nutmeg

For the tilapia

  • 2 tbsp. canola oil
  • 8 tilapia fillets (I used 1 lb. frozen tilapia)
  • salt and pepper

For serving

  • 1 green onion—cut on a bias with kitchen scissors

Directions

For the coconut-carrot puree

Bring a large pot of water to a boil over high heat. Add ½ tsp of salt, if desired. Gently add the carrot rounds and boil until tender, about 10 minutes. Reserve 1 cup of the carrot water. Drain the carrots and add them to the blender. Add the coconut milk, 1/3 cup of carrot water, salt, and nutmeg. Blend on high until very smooth—uncover the pour hole to let the steam escape. Add a little more water if necessary to reach desired consistency. Transfer to a bowl and set aside.

For the tilapia

Pat the fillets dry with a paper towel and sprinkle with salt and pepper. Heat 2 tsp. of oil in a large skillet set over medium heat. Add 4 tilapia fillets and cook for 4 minutes. Brush a tiny bit of oil (about 1 tsp. total) on the sides of the tilapia facing-up in the pan, gently flip, and cook for an additional 3-4 minutes. Remove and place on a paper towel-lined plate. Repeat with the 4 remaining fillets.

For serving

Add the desired amount of coconut-carrot puree to each plate. Top the puree with 2 tilapia fillets and sprinkle with green onion. Serve immediately.

Source

Coconut-Carrot Puree adapted from Paleo Magazine

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