Oh goodness you guys, can you believe it’s almost Thanksgiving?! Seems like just a few weeks since I was last sitting lake-side with a cocktail. But here we are, just over a week out from Thanksgiving. This past weekend I ventured North for an early Thanksgiving celebration. My mom’s side of the family is rather large, there are 17 grandkids and 5 great grandkids, not even counting all of the aunts and uncles. My grandparents usually do an early celebration to maximize the number of us that can come. So yes, I’m already up to my head in turkey and mashed potatoes.
I am by no means complaining. I’m ready for all that round-two Thanksgiving has to offer. However, in addition to the multiple dinners I have next week, I also plan to put together a few Thanksgiving recipes for the blog. That means I’ll be making my own turkey here for the hubby and me.
I’m going to sound like a bit of a hypocrite this week. If you follow me on Instagram (which you should), you may have seen me mocking the hubby last week. A few months ago he was stuck on the idea of making a ham. Well, rather me making a ham. So he decided to go out and buy a 10 pound ham to feed the two of us. Did I mention it’s only TWO of us?! I’ve been delaying the making of this ham because I didn’t know how we were going to polish it off.
Quite frankly, I don’t even really like ham.
Anyways, I needed room in my freezer, so there I was making a big-ole ham. On Wednesday night, we enjoyed a massive ham dinner. I even threw in the traditional Wisconsin sides of mashed potatoes and corn. The hubby was a happy man. I took off for Wisconsin early Thursday morning, leaving the husband with all the ham leftovers he could ever want. Fast forward to today, there’s about two servings of ham left. I offered it up for dinner so we could finish it off. You wouldn’t believe the look of disgust on his face. I’m laughing just thinking about it. He’s truly all “hammed-out.”
But here I am, ready to throw together an 11 pound turkey for just the two of us (insert face-palm).
I feel like I digressed quite a bit, but I really did have a point. That point being since we plan to stuff our faces with ham and turkey on repeat for the next couple weeks, I figured this was a good time to slip in a not so Thanksgiving-inspired recipe. So here I am, munching on a savory bowl of Stir Fried Pomegranate Tilapia over coconut rice. No Thanksgiving flavors here! You would believe how well the coconut rice balanced out the stir fried pomegranate tilapia and veggies.
For this recipe, I used tilapia to get as far from the Thanksgiving style meats as possible. Though I am sure you could try this recipe with some chicken and it would be just as delicious. If you need a recipe to break up the seasonal flavors, you should definitely try this Stir Fried Pomegranate Tilapia. Definitely do not skip on the rice! Even the pomegranate arils provide a nice, juicy crunch! Then, stay tuned throughout the rest of the week for some delicious, Thanksgiving recipes to bring to your very own family and friend gatherings. Happy eating!
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 2 tablespoons coconut oil
- 2 cups brown rice
- 1/2 teaspoon dried ginger
- 1/8 cup shredded coconut
- 4.5 cups chicken broth
- 1/2 cup flour of choice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 4-6 ounce tilapia filets
- 2 tablespoons sesame oil
- 1/2 cup apple juice
- 1/4 cup liquid aminos
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 2 cloves garlic, minced
- 1-2 teaspoons chili paste
- 12 ounces frozen broccoli
- 1/2 cup pomegranate arils
Ingredients
Coconut rice
Tilapia Stir Fry
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- For the rice, heat a medium-sized pot over medium heat. Add coconut oil and melt. Then add ginger, brown rice and coconut, toasting for 2 minutes.
- Slowly add in chicken broth and bring to a boil. When boiling, cover, reduce heat, and simmer for 20-25 minutes or per package instructions.
- While rice is cooking, mix flour, salt, and pepper together in a shallow dish. Add tilapia filets to dish and coat both sides with flour mixture.
- Heat a large wok or skillet over medium-high heat, adding 1 tablespoon sesame oil. Place coated tilapia in pan. Cook in pan until golden brown, roughly 4 minutes before flipping. When ready to flip, add remaining oil to pan and flip filets. Cook other side for 4 minutes.
- Remove tilapia from skillet and set aside on a plate. Rinse the skillet clean and wipe dry. Return skillet to medium heat and add apple juice, liquid aminos, vinegar, maple syrup, garlic, and chili paste. Stir and mix well.
- Add in frozen broccoli and cook for 5 minutes, or until tender. Place tilapia back in pan, and drizzle with sauce. Allow to simmer for 3-5 minutes, allowing sauce to slightly thicken. Remove from heat.
- Divide rice among four bowls. Top with broccoli and tilapia, adding pomegranate arils on top. Enjoy!
