Gawd I hate fish... but...

I had to have fish one night with a friend and thought I was gonna gag, but this stuff really surprised me.

Tilapia, lightly breaded in a crushed almond flour dredge, sauted in garlic infused olive oil. Put all that on top of cheesy garlic mashed potatoes with a smattering of balsamic vinegar reduction.

Now I make it for my guys and I have to cook at least two fillets for each of us or there isn't enough.

With all that, you'd never taste the fish. Tilipia is one of my faves. Try it without all the acoutremens and I bet you'll be surprised at how wonderful it is.
_________________
"Fantasy is an exercise bicycle for the mind; it doesn't take you anywhere, but it tones up muscles that might." Pratchett

But it would still be fish!

Okay, can I season it a little? What might you use. Tuna still gives me the willies.

My favorite Tilapia Thai style receipe:


1/2 cup coconut milk
6 whole almonds
2 tablespoons chopped white onion
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 teaspoon chopped fresh lemon grass
1/4 teaspoon salt
4 (4 ounce) fillets tilapia
salt and pepper to taste
1/2 teaspoon red pepper flakes, or to taste

DIRECTIONS
In a food processor or blender, combine the coconut milk, almonds, onion, ginger, turmeric, lemon grass, and 1/4 teaspoon of salt. Process until smooth.
Heat a large non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides, then place them skin-side up in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes.
Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.
_________________
When I tell you that I love you
Don't test my love
Accept my love, don't test my love
Cause maybe I don't love you all that much - Dan Bern