Isaac Brock's Tilapia

TILAPIA SIMMERED IN COCONUT CUMIN SAUCE

In a shallow saucepan, cook a handful of garlic cloves in olive oil over low heat until soft. Pour in 1 can whole coconut milk, stir and let simmer. As the coconut oils separate, add approx. 1 cup unsweetened, shredded coconut. Cook for 10–15 minutes, stirring often until sauce thickens. Add salt to taste.

Gently lay tilapia filets into the pool of sauce, add a dash of cumin and let simmer for 15–20 minutes. (Due to the flaky consistency of tilapia, halibut cheeks—which are firmer in texture and therefore hold together—may be substituted.)


CABBAGE CRUNCH

In a shallow pan, roast 2 cups whole almonds in 2 Tbsp. sesame oil over low-medium heat.

Add red cabbage, garlic, green onion, Sri Racha chili sauce and Bragg’s Amino Acids to taste in large Cuisinart.

Once almonds are through roasting, remove from heat and add to Cuisinart.

Dice well.


CUMIN BLACK BEANS

Add 2 cans organic black beans with juices to medium saucepan, cook over low-medium heat.

Add approx. 2 Tbsp. cumin, a dash of Old Bay Seasoning, and a handful of diced, fresh cilantro.

Cook for 15–20 minutes, stirring consistently.


COCONUT CUMIN RICE

Add 1 can whole coconut milk to 1 cup white rice, stir.

As rice absorbs coconut milk, add 1 Tbsp. cumin.

Once all components are prepared, dish even portions onto plates, serve hot.

Serves 4–6.