Finally Fish!!!

To preface...I have not been able to stomach cooking, eating or smelling fish since I got pregnant with Aaron. For some reason this week I decided to try the fish thing again, but I was looking for a mild fish with a recipe that would help make it bearable. Last night I made Thai-Style Tilapia, and it was awesome! I liked it, and Keith and the kids liked it too. (Joseph ate 3 servings, I was impressed) So here is the recipe that helped bring fish back to the Riddles.

I also would like to say that I am glad I like Tilapia. It is a great fish that can be farmed pretty much anywhere. WorldFish, and organization that sets up Grand-families in Africa with sustaining fish ponds, uses Tilapia in their ponds. It is also grown in some urban farms where the water from the fish tanks is filtered through flats of plants to help fertilize the plants and clean the water in one cycle. (BP community fish/garden anyone?)

Thai-Style Tilapia

1/2 cp Coconut milk
6 whole almonds
2 tbsp chopped onion
1 tsp ground ginger
1/2 tsp turmeric
1 tsp fresh lemongrass
1/4 tsp salt
4 tilapia fillets
salt and pepper to tasts

1. In a food processor or blender combine coconut milk, almonds, onion, ginger, turmeric, lemongrass and salt. Process until smooth.
2. Heat a large skillet over medium high. Season the fish with salt and pepper and place in skillet. Pour the pureed sauce over the fish. Cover and cook until the fish is white and flaky. (15-20 min) serve with rice.
*I also added some frozen peas after the fish had cooked for about 10 min