Well, we have done it. We have unpacked every box in the house and all that we have left to do is hang pictures. Not bad for 2 days. We are loving Kansas, it is much different than what I had envisioned, it is even better. Our neighbors are great and there are about 15 kids riding bikes up and down the street at any given moment. Tomorrow, the kids start horseback riding camp. I wish that they had horseback riding camp for me too. We are tired, but it was well worth the push to get settled and start enjoying the next 365 days here.
This tilapia dish was so delicious, I cannot begin to express how nice it was to serve fish to 5 children and have every one eat it. Not even just eat it, but enjoy eating it. This dish is a great way to introduce fish to your children. The tilapia is very mild and flaky. The sauce is a slightly sweet tomato sauce with coconut milk, lime, and cilantro. It is rich and flavorful and light at the same time. This tilapia puxa vida recipe comes from Brooke from Cheeky Kitchen, I love her blog and look forward to every new post.
1 red pepper
1 jalapeno seeded
5 cloves garlic
1 Tablespoon olive oil
1 (13.5 ounce) can coconut milk
2 (15 ounce) cans fire roasted tomatoes
2 Tablespoons honey
juice of one lime
2 pounds tilapia
1/2 cup chopped cilantro
rice for serving
Pulse together the red pepper, onion, jalapeno, and garlic until finely chopped.
Add the onion mixture to a saute pan coated with olive oil. Cook until soft, about 5 minutes.
Add the coconut milk, tomatoes, and honey to the pan.
Bring the mixture to a boil, then reduce the heat and let simmer until thickened, about 10 minutes. Add the lime juice and check for seasonings. You might need to add a little more honey or lime juice.
Add the tilapia to the pan and cover with the sauce.
Bake in a preheated 350 degree oven for 40 to 45 minutes. To know that it is cooked through, it will be opaque and will flake easily with a fork.
Garnish with chopped cilantro and additional lime wedges. I like served mine with baked rice and my favorite black beans.
This recipe comes from Brooke at cheekykitchen.com.