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Curried Tilapia in Coconut Sauce fish paleo dinner recipe lunch-min

Recipe: Curried Tilapia in Coconut Sauce

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I love Tilapia, but this recipe also works great with halibut, monkfish, mullet, or any other sustainably caught, meaty white fish. Serve with a heap of cauliflower rice and fresh veggies.

Curried Tilapia Ingredients:

  • 1 tbsp coconut oil
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 4 cardamom pods, crushed
  • 4 curry leaves
  • 2 x 400ml cans coconut milk (or 1 can coconut milk and 400ml water)
  • 4 large tilapia fillets, each cut into 2 / 3 palm sized pieces

Curried Tilapia How To:

1) Heat the coconut oil in a large, heavy based pan. Add the onion and fry for 5 minutes until golden. Add the garlic and fry for a further 2 – 3 minutes. Turn the heat down low.

2) Add the cumin, coriander, turmeric and cinnamon and fry for a couple of minutes until fragrant. Add the cardamom pods and lightly toast for 30 seconds, before pouring in the coconut milk. Add the curry leaves, and simmer for 15 minutes.

3) Add the tilapia to the pan and stir well. Turn the heat up to medium, and cook for another 10 minutes, or until the fish is completely cooked through. Serve with a heap of cauliflower rice.

Curried Tilapia in Coconut Sauce fish paleo dinner recipe lunch-min

http://paleo.com.au/recipe-monkfish-and-sweet-potato-skewers/

Recipe: Monkfish and Sweet Potato Skewers

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If you’re primal and allow yourself dairy, one of the best choices you can make is full fat, probiotic Greek yoghurt. It works perfectly as part of a marinade for these Monkfish skewers – however if you don’t do dairy, I’d be interested to know if you can think of any alternatives to use in place of it here – let me know what you think in the comments, below.

Monkfish Ingredients:

  • 500g sustainably caught Monkfish tail, diced into 2 – 3cm pieces
  • 2 large sweet potatoes, cut into 2 – 3cm wedges
  • 2 large onions, cut into wedges
  • 5cm fresh root ginger, peeled and chopped
  • 2 cloves garlic, peeled
  • Juice 1 lime
  • 1 tsp turmeric
  • Good handful fresh coriander
  • 3 tbsp full fat Greek yoghurt / equivalent alternative (i.e goats milk)
  • 6 – 8 bamboo skewers

Monkfish How To:

Preheat the oven to 180C / 350F / Gas Mark 4. Arrange the sweet potato wedges in a roasting dish, drizzle with a little olive oil and season. Place in the oven for around 30 minutes, or until cooked. Leave to cool.

In a food processor, combine the ginger, garlic, lime, turmeric, coriander and yoghurt to make a marinade.

Place the Monkfish and onion wedges into the roasting dish with the sweet potatoes. Pour over the marinade and coat well.

Arrange the skewers by alternating between the fish, sweet potatoes and onions. Aim to fit around 2 / 3 of each item on to each skewer.

When ready to cook, either place on the bbq and keep turning until cooked through, or grill for 2 – 3 minutes either side.

Do you cook with Monkfish? I'd love to hear your favourite fish recipes – and where you source your fish from. Leave me a comment, below!

Monkfish and Sweet Potato Skewers paleo recipe barbecue dinner lunch fish bbq-min