Coconut Milk and Citrus Tilapia With Fennel Tea Black Rice
By: Down Home Foodie
Published: Friday, March 25, 2011 - 7:40am

Ingredients




3 pieces fillets of tilapia, sliced into two
13 1/2 ounces can of light coconut milk
1/2 Juice of an orange
1/2 Juice of a lemon
1/2 Juice of a lime
1/8 teaspoon cayenne pepper flakes
1 teaspoon ginger oil (or 1 inch of ginger, grated or just cut in slices if you can’t get <
3 tablespoons of cilantro, roughly cut
of salt and pepper
For a little spice, add sriracha or cayenne pepper
2 cups of panko crumbs
3 tablespoons cilantro, finely chopped
1 tablespoon grated ginger
1 Zest of orange& one lime
Salt and pepper to taste
add more cayenne flakes or chile powder for a spicier crust

Preparation

1 Mix all the marinade ingredients together in a shallow dish or bowl.  Make sure it is big enough to contain all the marinade and the submerged fish. 2 Submerge the fish, making sure everything if covered.  If the marinade does not completely cover the fish, feel free to add a little water. 3 Let marinade in the refrigerator for about 1 hour.  Since the marinade has a good amount of citrus juice, leaving the fish to long make breakdown the meat or slightly cook the fish.  So, be careful not to forget about it. 4 Preheat the oven to 400°F 5 In a small bowl, mix the panko, cilantro, ginger, and zest.   I prefer to bread my fish by spreading the mixture on a plate, but this could also be done in a bag. 6 Cover both sides of the tilapia with the panko mixture and then place on a metal cooking pan that is covered with aluminum foil (for easier clean-up).  Repeat for all the pieces of fish. 7 Cook the fish for about 10-15 minutes (depending on the thickness of the fish) or until flaky. 8 When finished cooking, let rest for 5 minutes.  Then, serve with arugula salad and fennel tea black rice.

About


This recipe combines marinating the fish in coconut milk and citrus juice with baking in a panko and zest crust to give the fish a bright and fresh taste.  Marinade in the coconut milk is going to help get rid of any fishiness in the tilapia and will also give a little sweetness and fat.  Although I used tilapia in this recipe, it also works will salmon and catfish.  
I also like to serve this with Fennel Tea Black Rice.