Coconut Curry Baked Tilapia with Mashed Yams Recipe

by katerina on September 23, 2008

Just a quick post of tonight’s dinner since I am in the middle of watching the Heroes premiere. (Did they SERIOUSLY have an hour countdown show? Seriously? Obviously we didn’t watch it but still.) Tonight’s dinner was planned in that I knew what I was going to make this morning and shopped accordingly, but inspired by what I already had that needed using up (Tilapia in the freezer and coconut cream from the soup).

Thanks for all the well wishes on the cold, I am feeling better-ish. It is the kind that keeps flaring up the simmering back but not actually going away you know? I swear work brings it out too.

I am still trying to cook healthy so I went pretty easy on the coconut cream, but as J said the more sauce the better for next time so feel free to make extra sauce. This was a great variation on the parchment method. Parchment does a better job of steaming the fish but is more challenging to put together so I like this quite a bit I think.

[print_this]Coconut Curry Baked Tilapia with Mashed Yams
(serves 2)

2T thai red curry paste
3T coconut cream
3T cilantro, minced
1/2C water
1lb spinach, washed and mostly dry
1 small zucchini, sliced
3 mushrooms, sliced
1 red pepper, sliced
1 green onion, sliced
2 tilapia fillets
salt and pepper
1 large yam or sweet potato

1. Preheat oven to 375F.
2. In a small skillet over medium heat fry curry paste, stirring regularly. Add coconut cream and continue for another minute, then add 1T of cilantro and water, bring to a simmer and turn down to low and put aside.
3. Meanwhile in a casserole dish layer the vegetables: spinach, zucchini, mushrooms, pepper and half of the green onions. Spoon 3T of the curry mixture evenly over the top. Lay on the fish and sprinkle with salt and pepper. Top with another spoonful of curry mixture (see below for picture). Cover the casserole with aluminum foil tightly and bake for 20 minutes.
4. When you are approaching your 20 minute mark poke the yam with a fork in several places, and put on a paper towel lined microwaveable safe plate. Microwave on high for 2 1/2 minutes then flip and continue for another 2, check to make sure it is very soft.
5. After 20 minutes check the fish to see if it flakes. If it isn’t cooked remove the aluminum foil and bake for another 5 or so until cooked.
6. Remove yam from it’s skin into a bowl and add 1/2 the remaining green onion and half the cilantro. Add a good pinch of salt and the last of the curry sauce. Mash roughly with a fork.
7. Plate half the veggies and fish beside half the mashed yam on each plate. Garnish with remaining onion and cilantro.[/print_this]

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