Creamy Coconut Tilapia

I found another can of coconut milk nearing its expiration date.  The lite doesn't have as long a shelf life, apparently.  Note to self.

I wasn't in the mood for an Indian or south Asian curry.  Instead, I decided to poach some tilapia in an herb-infused creamy base.

I was looking for more of a French flavor in the cream sauce.  I wanted something similar to cream herring, but not as acidic.  I think I sort of got that, but you could still taste the coconut.  I will definitely keep this in mind for Passover, as a dairy-free item to have with a meat meal.

*4 tilapia filets
*2 green onions
1/2 C Italian parsley
*1 tsp dried tarragon
*1/2 tsp dill weed
*1 can lite coconut milk
salt and white pepper to taste

1.  Finely chop the parsley and green onions.  Add to a large skillet with the tarragon, dill, and some salt and pepper.  Shake the can of coconut milk and add to the skillet.

2.  Heat over medium to a simmer.  The fat solids will melt and you can stir everything into a creamy sauce.  Allow to simmer 10 minutes, for the herbs to infuse the milk.

3.  Add the tilapia to the cream in a single layer.  The sauce may or may not cover the pieces, depending on the size of the pan.  Keep at a poaching level, not boiling, for 10 minutes.  This will cook the bottom of the filets.

4.  Gently turn the fish and continue to simmer on the other side until opaque and flaky.  The time will depend on the thickness of the fish, but should be around 5-8 minutes.  Once fish is fully cooked, taste the sauce and adjust seasonings as necessary.

5.  Serve either hot or chilled, with a generous spoon of sauce on top.

Difficulty rating  π