My mouth is tingly, my nose is a bit runny-- must have had Thai for dinner!
Thought I'd share this. I was trying to find a use for this wonderful lemongrass-in-a-tube (paste-type) that I bought a few weeks ago, so I found some stuff in the refirgerator and came up with this. Really, really good, even if I do say so myself (and DH agrees):
Thai-Style Grilled Tilapia
serves 2
1/2 cup plain nonfat yogurt
2 cloves garlic, crushed
1 tablespoon fresh lime juice
1 tablespoon lemongrass paste (or 1 tablespoon minced fresh)
1 teaspoon fish sauce
1 teaspoon low-sodium soy sauce
1/2 teaspoon coconut extract
1/2 teaspoon red curry paste
12 ounces tilapia fillets
1 tablespoon fresh cilantro, chopped (or more, if desired)
2 tablespoons chopped peanuts
hot cooked basmati rice
1/2 small lime, cut into 2 wedges
In a small bowl, mix together the yogurt through the red curry paste.
In a shallow dish, place fish filets. Pour about 1/4 of the yogurt mixture over filets and rub in. Flip fillets over, do the same with another 1/4 of the yogurt mixture. Cover the fish and refrigerate for 30 minutes. The remaining yogurt sauce should be served at room temperature, but if the kitchen is warm refrigerate it and warm in microwave.
Heat grill at a medium setting. Oil the grid well. Spray one side of the fish with cooking spray and place this side down on the grill. Cook for 1-1/2 to 2-1/2 minutes, depending on the thickness of the fish. Remove fish to a baking sheet and spray the uncooked side with more cooking spray (I think that, with the yogurt sauce, this fish may have a tendency to stick). Flip fillets back onto the grill. Cook until done (another 1-1/2 to 2-1/2 minutes).
Serve over hot cooked basmati rice. Drizzle sauce over, sprinkle with peanuts and cilantro, place lime wedge on the side. Squeeze lime over before eating.
Thought I'd share this. I was trying to find a use for this wonderful lemongrass-in-a-tube (paste-type) that I bought a few weeks ago, so I found some stuff in the refirgerator and came up with this. Really, really good, even if I do say so myself (and DH agrees):
Thai-Style Grilled Tilapia
serves 2
1/2 cup plain nonfat yogurt
2 cloves garlic, crushed
1 tablespoon fresh lime juice
1 tablespoon lemongrass paste (or 1 tablespoon minced fresh)
1 teaspoon fish sauce
1 teaspoon low-sodium soy sauce
1/2 teaspoon coconut extract
1/2 teaspoon red curry paste
12 ounces tilapia fillets
1 tablespoon fresh cilantro, chopped (or more, if desired)
2 tablespoons chopped peanuts
hot cooked basmati rice
1/2 small lime, cut into 2 wedges
In a small bowl, mix together the yogurt through the red curry paste.
In a shallow dish, place fish filets. Pour about 1/4 of the yogurt mixture over filets and rub in. Flip fillets over, do the same with another 1/4 of the yogurt mixture. Cover the fish and refrigerate for 30 minutes. The remaining yogurt sauce should be served at room temperature, but if the kitchen is warm refrigerate it and warm in microwave.
Heat grill at a medium setting. Oil the grid well. Spray one side of the fish with cooking spray and place this side down on the grill. Cook for 1-1/2 to 2-1/2 minutes, depending on the thickness of the fish. Remove fish to a baking sheet and spray the uncooked side with more cooking spray (I think that, with the yogurt sauce, this fish may have a tendency to stick). Flip fillets back onto the grill. Cook until done (another 1-1/2 to 2-1/2 minutes).
Serve over hot cooked basmati rice. Drizzle sauce over, sprinkle with peanuts and cilantro, place lime wedge on the side. Squeeze lime over before eating.