A New Spin on Fish

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It’s Monday, the sun is shinning bright, and the week is starting off fresh. I woke up for a run as usual; however, this time, I felt much more prepared with a newly purchased key chain of mace. We finally found some this weekend at Dick’s and now Toly is much happier that his little wifey is carrying protection in the wee hours of the morning at the gym. I’m happy to report, that ever since I had that “weird” encounter with the random man last week, I have not seen him since. I knew he was full of it so I’m just assuming it was an odd coincidence; but you can never be too sure, which is why carrying mace is definitely a good idea.

Mondays and Fridays are input days at work, which usually take up most of my mornings and by the time I finish, it’s time for lunch. I’ve really been enjoying the glorious sunny weather and taking the opportunity to enjoy my lunch hour outdoors. I forgot how reviving it is to dine al fresco, especially during the middle of a long work day.

Dinner tonight was a bit of a new recipe. You see, I plan out our meals for the entire week and buy the ingredients in one big shopping trip on the weekends. But my whole mindset is to re-use the ingredients I buy in different recipes so that way I don’t feel like I am wasting anything. I hate when you need a small amount of some random ingredient and then it sits in your fridge for ages before you need it again.

I bought a can of Coconut Milk this weekend and used it in a wonderful Thai dish; however, I couldn’t decide how I was going to use the rest of it. Hmmm, I didn’t want to go all Thai again, so I thought of fish. And then the pairings of peanuts and coconut came to me (really I don’t know why) so that is how Peanutty Coconut Tilapia came to be.

My Recipe for...

Peanutty Coconut Tilapia

2 Tilapia fillets
Salt and pepper
Chili Powder
1/4 cup of lite coconut milk
3 tbl of panko bread crumbs
2 tbl of peanuts
2 tbl of shredded unsweetened organic coconut

Sprinkle the fish with salt and pepper. Combine the milk and chili powder in a shallow bowl and place the fish into the milk and let sit for 10 min. In the meantime, process the breadcrumbs and peanuts in a food processor. Take the fish from the milk and dredge in the crumb mixture. Place in a greased pan and bake at 400* for 15-20 min.

The fish turned out very well. It was sweet and crunchy and I love the peanut flavor as a change from our usual almond crust on fish.

On the side, I roasted some butternut squash and spinach. Then I tossed this in a dressing of dijon and apricot jam and threw in some dried cranberries. As well as roasted asparagus.

Toly had roasted red taters and corn.

Also made a little slaw topping for the fish which was diced pineapple, slaw mix, and a little thai peanut dressing.

Now I am off to catch up on some things and get ready for the day tomorrow.

Hope your day treated you well.