Cooking with Curv. Chapter 4: Lil’ bit of Seafood. Fried Tilapia and Pot Thai Shrimp Salad
Fried tilapia recipe is easy to make and turns out great every time!
All you need is:
- 4 tilapia fillets
- 3 tablespoons fresh lemon
- 2 tablespoons Cannabutter, melted
- 1 clove garlic
- 1 teaspoon dried parsleypepper to taste
Then just follow these steps:
- Preheat the oven to 375°F (190°C). Spray a baking dish with non-stick cooking spray.
- Rinse tilapia fillets under cool water, and pay dry with paper towels.
- Place filets in baking dish. Pour lemon juice over fillets. Sprinkle with garlic, parsley, and pepper.
- Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
- Briefly remove the fillets, drizzle cannabutter on them, and stick them in the oven for another 2 minutes.
- Remove from the oven and serve warm!
Thai Shrimp Salad is a great warm-weather salad, with an interesting mix of flavors, colors, and textures. Pairing shrimp with papaya, and the garnishes of mint, cilantro, and peanuts really bring it all together. If you don’t have coconut palm sugar, brown sugar will work fine.
First prepare all the ingredients:
- 1⁄2 cup freshly squeezed lime juice (from about 4 medium lines)
- 2 tablespoons Thai sh sauce (nam pla)
- 4 teaspoons cannaoil
- 2 teaspoons coconut palm sugar
- 1 small onion, chopped
- 1 serrano chile, seeded and chopped
- 2 garlic cloves, minced
- 1 pound medium or large shrimp, peeled, deveined, and cooked
- 2 medium green papayas, sliced or cubed
- 2 carrots, shredded
- 8 leaves fresh mint, for garnish 1⁄4 cup cilantro, for garnish
- 1⁄4 cup peanuts, for garnish
You will achieve great result just following three steps:
- In a medium bowl, whisk together the lime juice, fish sauce, cannaoil, sugar, onion, chile, and garlic.
- In a large serving bowl, combine the shrimp, papayas, and carrots. Pour the dressing over the salad and toss well to combine.
- Garnish with the mint, cilantro, and peanuts before serving.