Coconut Fish Chili

Today marks the 9th anniversary of the massive spork attack.  In recognition of this holiday (of sorts).  I have developed a chili which compels the usage of spoons and the donning of coconut shell bikini tops (optional, of course).

More on the chili in a moment.  Reflecting on the great sporking, Chili Jr.’s pent up aggression may have been the result of an incident which occurred right around the time Pre learned to walk. All toddlers are as darling as can be when they first take to foot.  All toddlers, that is, except Pre.  Within a week of becoming an official pedestrian, Pre perpetrated an incident that likely planted the seeds of the ‘sporking’ in Chili Jr’s young mind.   As I was whiling away in the kitchen, I heard shouting emanating from the bathroom.  “Dad, help.  Pre is after me.”

I’m not a hovering parent.  Matters are usually best handled when they are not handled by me.  My response was pretty typical, “Whatever.  He can barely walk.  Why don’t you just push him down and get on with your day?”

A desperate reply followed.  “He has me trapped and he has a scissors.”

This last bit caught my attention.  A 12 month old with a scissors?

I hustled into the bathroom.  Chili Jr. had completely run out of real estate.  Arms raised above his head and back against the wall, the three year old stood attentive and alarmed.  Slowly but with grave intent, Pre approached Chili Jr with arm extended, brandishing a scissors as one would flourish a bayonet.  As the perpetuation of footsteps was new in his experience, Pre’s gait was halting, somewhat unsure, and very, very reminiscent of Frankenstein’s labored amble.  Regardless of his lack of grace of saunter, Pre was stumbling ever closer to his target.

 

Well, if this were “Cover to Cover” with John Robbins, I’d encourage you to find out how the saga ends by “reading the rest of the story”.  This isn’t “Cover to Cover”.  It is a chili blog.  I’ll tell you about the chili.

 

Ingredients;

 

1 T olive oil

½ C thinly sliced white onion

¼ C deseeded, diced jalapeno

3 cloves garlic, smashed

1 lb tilapia, cut into chunks

2 T chili powder

½ t cumin

½ t coriander

½ t hot red pepper flakes

1 can (13.5 oz) coconut milk

½ t dried lemon zest

Chopped cilantro

Coconut flakes

Cooked rice

 

Directions:

 

  1. Fry onion, garlic, and pepper in oil until the onion becomes soft and fragrant.
  2. Add fish and seasonings. Fry for 4 minutes.
  3. Add coconut milk and lemon zest and simmer for 25 minutes on low.
  4. Serve over cooked rice topped with cilantro and coconut flakes.

 

Coconut Fish Chili

Coconut Fish Chili

Tasting notes:

 

The ITP Speaks:

 

Chili Jr.  –  “This is brilliant and awesome.” (This I understand).

The Pirate- “Asombroso” (Amazing in Spanish).

Pre- “It’s like Alice in Chains in a can.”  (I’m taking this as high flattery from the 11-year-old.)

Mrs. Chili365- ????? (At work.  I had to hide what remained in the pot so that she’d have a chance to try it upon her return home.)

Chili365- It is really fantastic.  Spicy for sure, but this can be modulated by adding extra coconut flakes.  I had originally planned to make something far more elaborate but ran short on time (and still shorter on patience.)   This recipe resulting in a meal which far exceeded any of my best expectations.

Chili Jr. is in the kitchen and he has an ice cream scoop………….

 

 

 

 

 

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