Turmeric Fish with Cilantro and Kale Chutney
People ask - how can I include more turmeric in my diet?
We all know the advantages of turmeric, anti-inflammatory, medicinal and what not. However, for those that didn't grow up on it (folks from eastern asia, India) often are looking for ways to include it in the daily diet in a way that it doesn't take away from the usual taste they are used to or better, makes the dish tasting even better. This recipe for pan fried tilapia does just that. Makes it taste SO much better.
How do you kale?
Honestly, I try and include it in as many dishes as possible. Single reason - calcium AND vitamin D. The combination that's missing from spinach, and why broccoli and kale have a leg up compared to the soft spinach. So, the chutney recipe I share here solves the two requirements of including more greens in your diet but jazz it up a bit with cumin and cilantro to play with a different flavor profile - and break the norm of your usual pesto.
Watch my facebook live video for the demonstration
INGREDIENTS FOR FISH
- 4 fish fillets (tilapia or similar)
- 1.5 tsp turmeric powder
- 1/2 tsp cayenne pepper OR for for some heat, red chili powder
- 2 tsp old bay seasoning
- kosher salt - a touch only as the old bay has some salt already
- Dash of lemon or lime
INGREDIENTS FOR CHUTNEY
- 1/2 cup of kale
- 1/2 cup of cilantro
- 1/3 cup walnuts
- 1 tbsp olive oil
- 2 tsp lemon juice
- 1-1.5 cloves of garlic
- 1/4 cup cotija or parmesan cheese
- Mix the marinade for fish well and coat the fish fillets with it.
- On medium high, heat and a spoon of oil, pan fry the fish, flipping only once
- To make the chutney, blend all the ingredients from 1-5, and then add cheese and give it another pulse to blend the cheese.
- Sprinkle the chutney on the fish and enjoy!