Bringing a new person into a family via marriage is not an easy task for everyone. I really do feel for those whose parents do not accept their spouse, or who are not accepted as family by their in-laws for apparently no good reason. But there’s also the extreme opposite scenario: sometimes my parents seem to favor my husband over me!
The past few months we’ve all been waiting anxiously to find out whether my youngest brother will be transferring next semester to my husband’s alma mater. (*AHEM* it happens to be MY alma mater too!) Truthfully we all want what’s best for my brother and transferring will be a great move for him, but we are selfish too. We all hope that he is accepted so that we can visit him and go eat at Judie’s. Why? Because Judie’s just might be the best thing about Ben’s (and my) college town.
It was my mother who called to tell me that the wait was over. Her choice of words was rather interesting. “Guess what?” she said. “What?” I asked. “You can tell BEN that pretty soon he can go visit Matt and go eat popovers and lamb shanks. He’ll be so excited!” (The first is what Judie’s is best known for. The latter is Ben’s favorite dish to order there.)
Funny how her first thought was about my husband being able to visit my brother at school. Not about how excited my brother was and what a nice achievement this is. And not about his beloved SisterBear (yes, he still calls me that!) visiting and going to MY favorite restaurant too.
Oh well. I guess I’m just chopped liver. I’m sure I’ll tag along with Ben at some point when he inevitably goes to visit my brother and eats at Judie’s, but in the meantime, I’m using my favorite salad there as inspiration for this dish.
The salad is a curried chicken salad with bananas, almonds, coconut, raisins, and peanuts. I didn’t manage to cram all of that in here, but I did take the most important parts: banana and coconut. If you can’t imagine banana and curry being good together, just go ahead and give it a shot. You won’t waste a lot of time or effort since this is one of the easiest meals to throw together, but I promise you will get more than you bargained for in flavor.
Banana-Curry Baked Tilapia
4 tilapia filets, 4 oz each (or other mild white fish)
1 large banana
1/2 cup light coconut milk
2 large scallions, sliced
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 tablespoon grated fresh ginger
juice from 1/2 lime
dash of cinnamon
sweetener to taste, optional*
2 tablespoons shredded coconut
fresh chopped cilantro, for garnish
Preheat oven to 375. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Place the pieces of tilapia on the foil and season with salt and pepper.
Combine remaining ingredients, except for shredded coconut, in a blender and process until smooth. Pour evenly over the tilapia.
Bake for about 15-20 minutes, or until fish flakes easily with a fork.
Meanwhile, toast the coconut in a dry skillet over medium-low heat, stirring often, until golden brown.
Garnish the fish with the toasted coconut and cilantro before serving.
*Sweetening is optional, depending on your taste and how sweet your banana is. I used half of a packet of Truvia in this batch.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 5.1 g
Cholesterol: 50.0 mg
Sodium: 39.8 mg
Total Carbs: 11.7 g
Dietary Fiber: 1.6 g
Protein: 23.8 g