Thursday, July 26, 2012

Coconut and Peach Tilapia and Shrimp

Super simple and pretty healthy.  Not a bad combo.  I served it on top of a salad with fresh lettuce, arugula, sliced radishes, avocado, and nectarines with some goat cheese and nectarine filo pastries (and made a light fruit vinaigrette to go on top of the greens).  Yum.

What you need (this is going to make enough for 4-6 people... we have lots of leftovers):

3/4 pound tilapia
3/4 pound shrimp, raw, peeled and deveined
1/2 packet coconut milk powder (or try using 1/2-1 cup coconut milk)
2-3 tablespoons unsweetened dried coconut
2-3 tablespoons peach nectar
1-2 tablespoon white balsamic vinegar (I used a raspberry flavored version because it's what I had, but I don't think it really matters)
1 tablespoon Ponzu (basically lime-y soy sauce, so if you don't have it, try a mix of lime juice and soy sauce)
2 teaspoons lemon juice
1 teaspoon black pepper

Mix everything together.  Let marinate for 30 minutes or so.  Heat oven to High Broil.  Pour everything onto a baking sheet (include marinade).  Broil for 10-12 minutes until cooked through.

*If you want, you can broil the shrimp and tilapia without the marinade so that they get more of a "crust".  But I recommend that you still keep the marinade and bring it to a boil so that it can be served alongside as  a sauce.


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