Thawed tilapia. What to do with it for dinner? Yowza -- I hit the jackpot with an online recipe. I used 2# of fish and cooked it in two 10" skillets. It's quick, easy, healthy, and so delicious that I'm wishing I could make it again tomorrow!
To start, grab a pint of canned tomatoes and drain the juice off for some other use; or chop a few tomatoes. Chop a couple of onions too. Then sprinkle a spice mix on both sides of the fillets. (I used Emeril's Essence. Next time I'll reserve Maggie's fillets to be seasoned with salt and pepper only.) Heat 2-3 tablespoons of olive oil in each skillet. Cook fillets in the hot oil for about 45-60 seconds per side. Gently lift fillets and toss the onions and tomatoes underneath. Lower heat to low-medium, cover skillets, and cook for about 3 minutes. Pour in enough coconut milk to make a nice sauce (about 1 cup per skillet), heat through until fish flakes and sauce is somewhat thickened and, well, saucy. Serve over a small amount of rice.
Our other fave fish recipe is for salmon. Meghan turned us onto this. For each 4-oz salmon fillet, you'll combine about 1/2 Tbsp each of butter and mustard with 1 tsp of honey. In another bowl you'll combine 1.5 Tbsp each of bread crumbs and finely chopped pecans with 1/2 tsp chopped fresh parsley. Salt & pepper the fillet; brush with honey-mustard; sprinkle with bread crumbs & pecans. Bake at 400 for about 10 minutes or until fish tests done by flaking it with a fork.
I also want to try another of Meghan's recipes. My only problem with this one is thinking ahead far enough to do the marinating.