Seen recently through my lens:
My youngest son draws comics.
My little comic maker turned 12!
I almost didn’t photograph this dinner. I looked down at the plate and it looked a bit lackluster. But then I tasted a little of the Tilapia and its lime-cilantro sauce and was bowled over by how delicious it was.
The tilapia is dredged in a light cumin-scented flour coating before pan frying. The crisped exterior is a wonderful contrast to the tender fish inside. The sauce is bright with lime and cilantro flavors.
I served the fish with a yummy cilantro-coconut rice which can be cooked on the grill or in the oven. To add color and texture, I added some sliced radish and cucumber to the plates before serving. I also had some mushrooms on hand, so I sautéed them up with a little butter to round out the dinner.
1/3 cup flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin, divided
4 tilapia fillets (6 ounces each)
1 tablespoon olive oil
1/2 cup chicken broth
2 tablespoons minced fresh cilantro
1 teaspoon grated lime peel
2 tablespoons lime juice
1. In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides then shake off excess.
2. In a large nonstick skillet, heat oil over medium heat. Add fillets and cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
3. To the same skillet, add broth, cilantro, lime peel, lime juice and remaining cumin. Bring to a boil then reduce heat. Simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia.
Recipe from Simple & Delicious Magazine
1 cup canned coconut milk
1 cup chicken broth
1 tsp kosher salt
8 oz dry instant white rice (such as Minute Rice)
1/4 cup chopped fresh cilantro
1. Preheat oven or a grill to 450℉.
2. Combine the coconut milk, chicken broth, and salt. Stir in rice.
3. Transfer rice mixture to an 8-inch square baking dish (If grilling, use a foil pan). Cover tightly with foil.
4. Bake or grill rice for 12 minutes. Let sit for 5 minutes then stir in cilantro.
Recipe from Cuisine Magazine
A cold December Sunday and Rebecca Jade’s ‘Weather The Storm’ are a match made in heaven. Her lovely, soulful voice draws you right in with its warmth.