I make tilapia all the time. It’s relatively cheap, hard to screw up, and pretty healthy, too. I generally bake it in foil with some lemon, halved cherry tomatoes, olive oil, salt, and pepper, which is pretty reliable but boring. Last night, I decided to throw Drew the curve ball of his life and top the fish with a spicy sauce before popping them in the oven.
This dish has a substantial kick (for those of you who aren’t used to eating jalapeños), and it was a welcome change from our routine. Also, in the moment—you know, THE moment when the person you’ve cooked for mentally registers whether this dish is a keeper or disgusting—Drew did the bug-eyed smile thing. It’s a keeper, people.
Tip: Pour your leftover coconut milk into ice cube trays, freeze, and store in a plastic bag for future use.
Word of caution: Don’t be a fool and touch your face after de-seeding a jalapeño You’ve been watching Food Network for 10 years. You know better.