A lot of my recipes come from what is hanging out in my larder and my fridge. This is one of them.  I had a taste for some nice fish that wasn't heavy or fried and I wanted something a little sweet.  I happened to have some coconut cream in my bar fridge, coconut milk and about a cup or so of some Sunny Delight plus my frozen Tilapia fillets, Basmati rice and my spice rack so I was off and cooking.

Because I'm not cooking for a family, I always buy fish in individually vacuum sealed frozen packets so I can take out one or two for a meal.  The nice thing about that is that you can quickly defrost the fillets simply by putting them in some warm water and you'll be ready to go in less than half an hour or so.  Yes, I buy frozen fish because true fresh fish is pretty hard to come by in desert areas, plus I like to have a variety of fish available for the whim of my palate.  I also stock up when varieties are on sale or in season. 

Feel free to use the fish of your choice - I would have done this one with catfish (which I love) but I didn't have any so next time I might have to call it POACHED BOTTOM FEEDER FISH, lol.


1 Cup Sunny Delight Original Juice
1/4 Cup Cream of Coconut
1 Tablespoon Curry Powder
1/4 Tsp. Fresh Ginger
1 Tsp. Garlic Powder
Dash or Two of Chipotle Hot Sauce
1/2 Tsp Sea Salt

DIRECTIONS: Combine all the ingredients in a saucepan and cook on low until it coats the back of a metal spoon. Keep an eye on this and stir often so it will not reduce too much and/or burn.

2 Mild White Fish Fillets
(I used Tilapia)
Extra Virgin Olive Oil

Saute fillets over a medium heat in a combination of EVOO and butter until lightly brown on the surface. Pour in the poaching liquid/sauce. Reduce the heat to low and allow the sauce to continue to reduce as the fillets poach in the liquid.

1/2 C. Basmati Rice
1 C. Coconut Water
Dried Cranberries
Dried Apricots, Diced
Toasted Pistachios, Chopped
Toasted Sunflower Seeds
Fleur du Sel

DIRECTIONS: Bring coconut water, salt and rice to a boil then immediately reduce heat to low and simmer according to the package instructions. When the rice is fully cooked add in your cranberries, apricots, pistachios and sunflower seeds, mix in and fluff rice.

Bon Appétit

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