We were getting ready to leave town, which means I like to make sure I use up all the produce in the fridge so that it doesn't go to waste. This recipe was just complete randomness, yet it turned out really, really good. It came out with a sort of italin/thai mix in taste and I REALLY wish I had some coconut milk to put in it, but I was just using things I already had. I put this mixture on top of some Tilapia fillets served with yellow saffron rice.
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1/2 head of cauliflower
8-10 mini sweet peppers chopped and de-seeded
3-4 dried red chilis
1 tbls of red curry paste
1 cup vegetable broth
1/2 yellow onion chopped
3-4 tomatos chopped
1 can tomato sauce
4 tilapia fillets
1 package Mahatma saffron rice
Preheat the oven to 375
place the fish on a tinfoil lined baking sheet, sprinkle with olive oil, S & P. set aside.
Put the cauliflower, tomatoes, onions, and peppers into a pan with some olive oil and sautee until they get a little brown. Stir in the chicken broth, tomato sauce, and curry paste. If you really like spicy food and don't have kids to worry about, go ahead and cut open a couple of the red chilis and put them in the pan. If you'd rather be safe just throw them in whole. Once this mix comes up to a boil, turn it down to a simmer for at least 15 min.
^I had gotten this all done during my sons nap time so all I had to do later was reheat and cook the fish^
Spoon the mixture onto the tilapia fillets and place into the oven.
The fish should take no more than 10 min to cook ( it should flake when poked with a fork). You can serve it with the saffron rice or to be super healthy and not carby serve it ontop of some sauteed spinach.
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