Aaah tilapia. The elevator muzak of fish. Bland, totally uninspiring, and nearly infuriating in its sheer inoffensiveness.
I’ll admit: after being served this fish nearly every day in high school and eating it pretty frequently at home, I’ve actually come to tolerate, even occasionally enjoy, the utter beige-ness of tilapia. You can pair it with any sauce or spice or marinade or side. You can cook it any way you like. You can even put it in the microwave under a wet paper towel and voila: dinner.
I would never have thought that adding a little coconut would actually make tilapia taste good, but lo and behold, this dish from Big Girls, Small Kitchen was a smashing success.
What it was not: easy to make. My kitchen was a total mess by the time I was through. But if you have some time on your hands and don’t mind the extensive clean up, this recipe will totally wow anyone who associates tilapia with flavorlessness. Continue reading
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