Tilapia Picatta with Roselle

Tilapia Picatta with Roselle

Ingredients

  • (4) 6 oz. Tilapia Filets
  • ¼ Cup Wheat Flour
  • ¼ tsp. Salt
  • ¼ tsp. Pepper
  • 4 Tbsp. Butter (divided)
  • ¼ Cup White Wine
  • 3 Tbsp. Lemon Juice
  • 1 Tbsp. Capers, Drained.
  • 1 Large Bunch Roselle Leaves.

Instructions

  1. Wash Roselle leaves. Remove stems and chop coarsely. Set aside. Mix flour, salt, and pepper in a shallow plate. Coat fish in flour mixture. Melt 2 Tbsp. butter in pan over medium heat. Cook fish in butter until lightly browned and cooked through. Remove fish from pan. Add Roselle leaves to pan and cook on medium-low heat until soft. Add wine, lemon juice, and 2 Tbsp. of butter to the Roselle and combine to make a sauce. Add fish to pan and stir to coat. Add capers. Serve over rice or pasta and top fish with cooked greens
  2. https://crispyfarms.wordpress.com/2012/09/03/roselle/
http://plant-it-forward.org/tilapia-picatta-with-roselle/

Butternut Squash and Shrimp with Roselle, Basil, Spinach in a Coconut Milk broth

Butternut Squash and Shrimp with Roselle, Basil, Spinach in a Coconut Milk broth

Ingredients

  • This dish is delicious, but it takes an hour of prep work and another 30 min to cook, so do not start this dish if you are already hungry!
  • 2 Tbsp. olive oil
  • 1 medium white onion, chopped
  • 1 medium butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces
  • 1 15 oz. can Bar Harbor All Natural Fish Stock (available at WFM)
  • 1 Tbsp. Thai Kitchen Red Curry Paste (available at WFM and Kroger)
  • 1 1-inch piece of ginger, peeled and sliced
  • 3 Roselle leaves, chopped
  • 2 cloves garlic, minced
  • 1 14 oz. can light unsweetened coconut milk
  • 1 tsp. curry powder
  • ½ tsp. cumin seeds
  • 2 big handfuls of Malabar spinach
  • ½-1 lb. shrimp, cleaned and tails removed
  • Juice of 1/2 a lime
  • rice or noodles, cooked to package instructions
  • ¼ cup chopped fresh Basil

Instructions

  1. Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté for a few minutes. Add garlic and squash. Sauté until nice and slightly golden, about 7-10 minutes. Add the curry and cumin seeds and mix to combine. Add broth, ginger and roselle. Stir in coconut milk. Simmer uncovered until squash is completely tender and liquid is slightly reduced, about 8-10 minutes. While simmering, add red curry paste a little at a time, adding more to taste. Add salt and pepper to taste. After 10 minutes, add the spinach and shrimp. Cook 2-3 more minutes until spinach has wilted and shrimp is about done. You can choose to add the noodles or rice to the soup and combine, or keep separate. Squeeze in ½ lime and add chopped basil. Serve hot.
  2. http://www.jemangelaville.com/2007/01/30/butternut-squash-with-coconut-lemongrass-shrimp-and-basil-and-a-bunch-of-other-stuff/
http://plant-it-forward.org/butternut-squash-and-shrimp-with-roselle-basil-spinach-in-a-coconut-milk-broth/