Tilapia with a Coconut Cilantro Gazpacho
This is a great dish for spring and summer. It’s also healthful, and bursting with flavor.
Start by sautéing minced garlic and ginger in a bit of olive oil until it’s caramelized and golden brown. Deglaze the pan with white wine, along with a touch of vinegar, and let it reduce. When it’s reduced, remove it from the heat, then let it cool for a bit.
Next, add a good handful or two of cilantro to a blender, along with a can of coconut milk, and your garlic and ginger (reserve a bit of garlic and ginger for later), lime, and a few leaves of Thai basil.
Add a bit of honey, lime, salt, black pepper, and cayenne pepper, and blend everything until it’s a fine puree.
Next, strain it through a fine sieve, then set it aside.
Next, add your reserved garlic and ginger to a sauce pan, along with several tablespoons of soy sauce, and a bit of chili sauce. Allow it to reduce over medium heat until it thickens, then remove it from the heat, transfer it to a bowl, then whisk in a bit of honey.
Now that your gazpacho and sauce are ready, season your tilapia with a bit of salt and pepper, then sauté it on high heat until it’s golden brown on both sides.
When the fish is done, add your gazpacho to a bowl, then add your fish, along with fresh cilantro and Thai basil. Drizzle a bit of your sauce over the fish, then drizzle more sauce around the gazpacho (the gazpacho is meant to be eaten with the sauce and not by itself).
Finish with chives, serve, and enjoy.
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