Pan-Seared Tilapia with Curry Butter & Coconut Basmati Rice

This dish is light but tastes rich and indulgent! The aromatic flavor of the basmati rice dances in perfect harmony with coconut, then combine with curry and butter, and it is simply heaven!

I use clarified butter or ghee as a dairy-free alternative to whole butter. Put a pound of butter over low heat until separated, skim the froth off the top. Then you have nice, translucent butter in the middle. Latel out this part of the butter, careful not to get the white liquid in the bottom. You can leave this at room temperature for about 2 weeks and many times longer(depending on weather), keep in a container with lid. Or you can refrigerate, just know that it does get very hard. I prefer to use clarified butter as opposed to butter alternative because it is natural, the dairy has been removed and it has all the wonderful flavor of whole butter. That being said, it tastes luscious with curry.

Amount         Ingredients
4(4oz)filets   Tilapia, wild, de-boned single filets
1/2 tsp            sea salt
1/4 tsp           black pepper, cracked
1/4 tsp           garlic, granulated
2 Tbls             Olive oil
1 tsp                Coconut oil

1 tsp                Curry powder
1/3 cup          Butter, clarified

1 cup               Basmati rice
1.5 cups         So Delicious Coconut Milk, unsweetened
1/2 cup          water
1/2 cup          coconut, shredded, unsweetened

1. Combine the salt, pepper and garlic first
2. Season the presentation side of the fish first
3. Heat the olive oil and the coconut oil in a skillet or griddle over medium-high heat
4. Combine Rice, coconut milk and water in a pot with a tightly fitting lid, stir and place over medium heat
5. When oil is melted and fairly hot, lay the fish presentation side down in the pan
6. Cook about 5 minutes until fish begins to release itself from the pan, also season other side of fish
7. Meanwhile, stir the curry powder into the room temperature butter for the sauce, set aside
8. Keep an eye on the rice, stir occasionally, cook a total of 15-20 minutes or until liquid has been absorbed
9. Flip the fish filets, cook for 3 more minutes
10. Add the shredded coconut to the rice once the rice is done cooking, allow a few minutes for the coconut to “get cozy” with the rice.
11. To serve, plate rice, then fish slightly over and drizzle with curry butter


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