But when I returned from what I'm now referring to as the "Weekend of the Meat Sweats," I knew I need to offset some of that heavy food. So I resolved to eating fish and vegetables for the week, and decided to try this new recipe that my parents had made a week earlier. It was a good call. Not only was it flavorful, it was nice and light. Which was just what I needed.
Vietnamese Tilapia with Turmeric and Dill (serves 4)
Combine first eight ingredients, through the black pepper in a large bowl, stirring with a whisk until smooth. Add fish; toss to coat. Cover and chill 2 hours.
Remove fish from marinade; discard marinade and solids. Combine fish and peanut oil in a bowl; toss to coat.
Heat a large heavy skillet over high heat. Coat pan with cooking spray. Add onion, 1/4 cup dill, and green onions; stir-fry 3 minutes. Add soy sauce and sugar; stir-fry 1 minute. Arrange onion mixture on a platter.
Return pan to high heat. Add half of fish to pan; cook 3 minutes. Turn fish over; cook 1 minute or until fish flakes easily when tested with a fork. Place fish on platter over onion mixture. Repeat procedure with remaining fish. Sprinkle with remaining 1/4 cup dill and peanuts. Serve with lemon wedges.