Coconut Milk and Citrus Tilapia With Fennel Tea Black Rice
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.
Total Steps
8
Ingredients
16
Tools Needed
8
Ingredients
- 3 pieces fillets of tilapia, sliced into two
- 13.5 ounce can light coconut milk
- 0.5 fruit orange (for juice)
- 0.5 fruit lemon (for juice)
- 0.5 fruit lime (for juice)
- 0.125 teaspoon cayenne pepper flakes
- 1 teaspoon ginger oil(optional)
- 3 tablespoons cilantro, roughly cut
- salt and pepper(optional)
- sriracha or cayenne pepper(optional)
- 2 cups panko crumbs
- 3 tablespoons cilantro, finely chopped
- 1 tablespoon grated ginger
- orange and lime zest
- salt and pepper(optional)
- cayenne flakes or chile powder(optional)
Instructions
Step 1
Mix all the marinade ingredients together in a shallow dish or bowl. Ensure it is large enough to contain all the marinade and the submerged fish.
Step 2
Submerge the fish, making sure everything is covered. If the marinade does not completely cover the fish, add a little water if needed.
Step 3
Let the fish marinate in the refrigerator for about 1 hour. Be careful not to leave the fish too long, as the citrus juice in the marinade can start to break down or slightly cook the fish.
Step 4
Preheat the oven to 400°F.
Step 5
In a small bowl, mix the panko, cilantro, ginger, and zest. To bread the fish, you can spread the mixture on a plate or use a bag.
Step 6
Cover both sides of each tilapia fillet with the panko mixture. Place the breaded fillets on a metal cooking pan covered with aluminum foil for easier cleanup. Repeat for all pieces of fish.
Step 7
Cook the fish for about 10-15 minutes, depending on the thickness, or until it is flaky.
Step 8
When finished cooking, let the fish rest for 5 minutes. Serve with arugula salad and fennel tea black rice.