One of the things that I love about visiting Honduras is the variety of foods and flavors. One day after running errands with Armando, we came home to the most delicious meal I ate while I was there. My sister-in-law, Ana had made her own concoction of Coconut Lemongrass Tilapia. Lemongrass was the new flavor I fell in love with while we were there. I couldn't get enough of the tea or this delicious dish Ana made. I had to have the recipe. As soon as we got back, I began the hunt for lemongrass and luckily found a grocer nearby that sells 4-5 little stems for a pretty penny (not like the bundle of huge grass stems you can get for pennies at the market down there . . . ) [sigh].
This is actually a quite simple and delicious recipe. I like it because it is quick, yet still has a flare of uniqueness that's not just your everyday dinner flavor . . . at least not at our house. ;)
Like any Latin-American "recipe" I get from our family or friends, there aren't exact measurements, but this is what I did:
Rinse 6-8 tilapia filets and let dry. Sprinkle with salt. Set aside.
Saute in coconut oil (or oil of your preference):
1/4 onion (diced)
2-3 garlic cloves
until onions are translucent and garlic starts to brown.
Add tilapia filets and cook until golden brown on one side. Turn the filets to cook on the other side. When they are just about cooked, add a can (15 oz) of coconut milk. Add 2-3 stems of lemongrass (I folded mine in half so that the stem broke and the aroma/juices would flavor the dish quicker). Bring just to a boil over med-high heat.
Serve over a bed of warm rice with a green salad or steamed vegetables.