A fine kettle of fish
Combine the tilapia, lime juice, olive oil, half the garlic, half the ginger, the scallions, and half the cilantro in a medium bowl. Season with salt and pepper and toss. Refrigerate for 30 minutes to marinate. Meanwhile, make the fruit salad by whisking together lime juice and vanilla. Stir in pears. Coat them well. Add mandarin orange sections and set aside. Coat a large Dutch oven with olive oil spray and heat over medium heat. Add the bell pepper and onion and sauté until soft, about 5 minutes. Add a little stock if needed. Add the remaining garlic and ginger and sauté for another minute. Add the bay leaf, clam juice and chicken stock and bring to a boil. Add the coconut milk and tomato paste and return to a boil, stirring. Reduce heat and simmer for 10 minutes. Add tilapia chunks and cook for 3 minutes or until cooked through. Add the diced tomatoes at the last minute, just long enough to heat through. Remove bay leaf. Serve, garnished with remaining cilantro. Enjoy fruit salad for dessert.
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