Bahami Pineapple Tilapia

I created this brilliant name from the adventures of taste into this meal! This will warm up your chilly holidays any day! It reminds me of the Bahamas and Bombay combined together. I've adopted and made a twist to this lovely dish from a place called the Tsunami Cafe, located at the Outerbanks in North Carolina. If you do visit the Outerbanks, I strongly recommend you to also order a side of coconut shrimp with habenero mango sauce and pickled cabbage. This recipe is an inspired version from the original though with a amazing Weiss's taste bud, we are known to try something and re-make it with a slammin' twist in a heart beat..Hence the must workout daily or-else, budda belly types we have become. Though this is a healthy one. So from my table to yours:)

• Fresh White Fish, Tilapia
  
• Bag of Baby Organic Spinach
  
• Pineapple, freshly chopped, or canned if you are low on time.
  
• Sour Cream
  
• Garlic Clove, some freshly peeled, and some chopped up
  
• Goya Sazon Seasoning Packets
  
• Salt and Pepper
  
• Butter or Olive Oil
  
• Chicken Stock
  
• Lemon
  
• Can of tiny diced tomatoes
  
• Onions
  
• Cilantro Puree, or Indian Cilantro Chutney
  
• Basmati Rice
  
• Almonds
  
• Cranberries
  
• Wine
  
• Malibu Coconut rum
  
• Curry Powder
  

Prepare:
Wash fish, then leave it on paper towel, then patted it down with salt, pepper, and goya sazon seasoning. Have your canned of tomatoes ready on the side. Pineapples too while your at it. Garlic peeled ready to go. Chopped Garlic on the side. Chicken stock.


Sides:
Basmati Rice, one cup of rice, to 1/3 of water. Throw water and rice together, cover and let it cook on medium heat for about 20 minutes. Uncover Stir rice a bit, make sure its well cooked. Then put a spoon of butter, cranberries, and almonds into the rice, stir it up leave to the side.


Spinach: In another small pan, pour a teaspoon of olive oil and garlic cloves together in pan. Stir it up with wooden spoon then thrown in about half a bag of spinach. Stir fry it, season it with a cube of vegetarian bouillon and make sure do not over cook the leaves. When it is still nice and green turn off heat, then squeeze half a lemon. Take it out an put to the side.

Pineapple:
One full can or equivalent chopped pineapples. Throw pineapples into a bowl, mix it together with about a shot of coconut rum. Leave it cool over ice or in the fridge.

Main Dish:
Heat your skillet to your average temperature to heat any meat, throw in about tablespoon of olive oil, chopped garlic, onions, and make sure its heating up nicely, and garlic and onions are browning a bit, then throw in the fish and line it up nicely in your large skillet. Brown the fish on both sides. Pour in a little bit of chicken stock here and there, and then a splash of white wine, when the chicken stock is drying out. This is to balance out the heat and water in the fish. You don't want to dry out the fish. Give it about 5-10 minutes, once the fish is about ready, take it out the skillet carefully, (white fishes are usually a bit more fragile then say a nice thick piece of tuna ) Set the fish on the side on top of a paper towel.

Sauce:
Now, fun part, with the same skillet, pour in another quarter of chicken stock, and then canned tomatoes. Season it with 2 more packs of goya sazon, and a bit of old bay seasoning, then stir it up, throw more chopped onions and garlic, salt and pepper to taste, a nice big tablespoon of Indian Cilantro Chutney, and generously sprinkle powdered curry over the pan, and stir it up. Finally a dash of white wine, about half a glass. You can add beer too, if out of wine, it just makes it a bit sweeter. Now pour the sauce to a bowl.


Assembly:
On a nice bright white plate, put one or two piece of fish in the middle. Spinach and garlic to the left and perhaps your coconut pineapples to your right. Carefully pour the red sauce over the middle on top of fish, make sure you don't flood the plate. Then take a spoonful of sour cream and throw it over on top of the red sauce gently.


Wine and Spirits: St Michelle Savignon Blanc, Mango Margarita, or Pina Colada all goes well!


Give me a straw hat, flip flops, and the bright blue sea!