Tilapia in Thai Curry Sauce with Asian Cauliflower

Steve has requested that we use less meat in our daily meals...which is fine by me!  One way of appeasing him is to make more fish entrees.  I was looking for something a little more exotic than "salmon and veggies", so I started combing through my cookbooks to see what I could find that fit the bill.  I saw this recipe in my Kohl's-purchased, "Good Housekeeping's Fast Weeknight Favorites" book.  It. Was. Delicious.  OMG.  Seriously.

(it was supposed to be halibut, but I only had tilapia....)
1 cup basmati rice (I did half basmati, half saffron rice)
1 can light coconut milk
1 tsp grated, peeled fresh ginger
1 tsp brown sugar
1/2 tsp thai red, or green curry paste or curry powder (I used curry powder)
1 garlic clove, finely chopped
4 pieces tilapia (or halibut)
2 green onions, chopped
1/4 cup firmly packed fresh cilantro leaves, chopped
1 lime, cut into wedges

Prepare rice as directed
Meanwhile, in a non-stick 12 inch skillet, whisk coconut milk, ginger, brown, sugar, curry powder (or paste), and garlic until blended; heat to boiling over high heat, stirring. Reduce heat to medium low and simmer, stirring occasionally, 5 minutes.
Add fish fillets to skillet and cook, turning once, until just opaque throughout, 8-10 minutes.  Transfer fish to warm deep platter.
Remove skillet from heat.  Stir in green onions and cilantro.  Pour sauce over fish and serve with lime wedges and rice.

Onion, garlic, ginger.

 coconut milk, spices, and brown sugar

 All mixed together!

 I didn't take the fish out because I thought that was a little ridiculous to dirty up a plate, so I just added in the onion and cilantro while the fish was still in the skillet.

 The plate of goodness.  Served with asian cauliflower (recipe to follow)

The Asian Cauliflower recipe I got from my Taste of Home cookbook.  I had bought a whole thing of cauliflower the week before with intentions to use it in a recipe but I forgot WHICH recipe I was going to use it in, so it was just sitting in the fridge.  So I looked up a recipe that I could use it as a side and found this.  I was surprised at how good it was and how much I actually liked it!  Even Steve gave it two thumbs up!

Asian Cauliflower:

1 medium head cauliflower, broken into florets
3 tbsp water
1/2 cup diced celery
1 small onion, finely chopped
1/4 cup minced fresh parsley
1 tbsp  butter
1 cup hot water
1 tbsp chicken bouillon granules
2 tbsp cornstarch
1 tbsp soy sauce
dash of pepper

Place cauliflower in microwave safe dish.  Add 1 tbsp water.  Cover and microwave on high for 4 1/2 to 5 1/2 minutes or until tender. Drain and keep warm.

In a 1 quart microwave safe bowl, combine the celery, onion, parsley, and butter.  Cover and microwave on high for 1 to 1 1/2 minutes or until vegetables are tender.

In a small bowl, combine hot water and bouillon until dissolved.  Combine the cornstarch and remaining cold water until smooth.  Add soy sauce, pepper and bouillon; mix well.  Stir into celery mixture.

Microwave uncovered at 70% for 2-3 minutes or until sauce comes to a boil, stirring after each minute.  Pour over cauliflower.

I didn't take any pictures of the process...but it was delicious.  A little time consuming, but totally worth it if you're looking for something out-of-the-box to do with this vegetable!

Happy cooking!