Whew, dinner didn’t bomb! That’s always a relief Tonight’s dinner was a quick one to prepare, so I had plenty of time to get in a good workout and spend some time reading tonight. I think if we make this again I’ll serve it with some kind of veggie stir fry or asian noodles. I just whipped up some couscous and a salad tonight but more flavorful side dishes would have been nice. Tyler rated this dish an 8 on a scale of 1-10, not bad! Thanks for the recipe Cara!
Crunchy Coconut-Peanut Tilapia (from Cara’s Cravings)
2 tilapia filets, 4-6oz each
1/4 cup light coconut milk
1/4 tsp curry powder
3 tbsp panko breadcrumbs
2 tbsp roasted peanuts
salt and freshly ground pepper
Preheat oven to 375F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Or, just use a broiler pan.
Stir together coconut milk and curry powder, and pour over fish in a shallow baking dish. Turn fish to coat both sides and let sit for about 10 minutes.
Pulse peanuts and panko together in a food processor or blender; season with salt and pepper. Pour the crumbs onto a plate. Remove fish from coconut milk and press both sides into the crumbs, then gently place on the baking sheet or broiler pan.
Bake for about 20 minutes or until opaque in the center. If desired, turn on broiler for the last couple of minutes to get the top extra-crispy.
Serving=1 tilapia filet
WW points per serving: 5