Wednesday, December 1, 2010

Oriental Tilapia with Creamy Ginger Sauce

Homemade mustard can be made by purchasing mustard powder which is mixed with an equal amount of water. Do not use out-of-the-bottle mustard which contains vinegar and sometimes sugar.
Bragg's Amino Acids take the place of soy sauce. They sound strange, but really, it tastes fine. :-)

6 tilapia filets
Sea salt
3 cloves garlic, peeled
¼ cup peeled and coarsely chopped fresh ginger
2 tablespoons homemade mustard
¼ cup Bragg's Amino Acids
1 tablespoon yacon syrup or liquid stevia (use less stevia)
½ cup lemon or lime juice
1 tablespoon toasted sesame oil
1/3 cup extra-virgin coconut oil
1 bunch green onions, chopped
3 tablespoon sesame seeds, toasted

Sprinkle filets with salt. Bake at 400ºF for about 15 minutes, until the fish flakes with a fork. Transfer to a heated platter and keep warm until ready to serve. Meanwhile, place garlic, ginger, mustard, and amino acids in food processor or blender; process until blended. Add yacon syrup (or stevia) and lemon (or lime) juice and process again. With motor running, add sesame and coconut oils gradually, blending until sauce thickens and emulsifies. Place tilapia on warmed plates. Spoon sauce over and garnish with green onions and sesame seeds. Enjoy!
Tip: The sauce in this recipe can also be refrigerated and used as a delicious salad dressing.
P.S. I apologize for the not-so-great photo... unfortunately they can only get so good when you are taking pictures at night! (you can take my apologies of the same kind for a lot of the other photos on this blog! :-).

This recipe was modified from a recipe in The Maker's Diet.
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