Toasted Coconut Tilapia with Pomegranate Salsa
User Reviews
5
6 reviews
Excellent
-
Total Time
30 mins
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Servings
2 to 4
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Course
Main Course
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Cuisine
American
Toasted Coconut Tilapia with Pomegranate Salsa
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 4 tilapia filets
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon cut in half
- 3 tablespoons coconut oil
- 1/3 cup coconut unsweetened, shredded
salsa
- 1 tomato chopped
- 1/2 red onion finely diced
- 1/2 cup pomegranate arils
- 1/4 cup cilantro chopped, fresh
- lime juice of 1/2 lime
- orange juice of 1/2 orange
- 1/4 teaspoon salt
Instructions
- To toast coconut, add to a saucepan over low-medium heat and stir, cooking for about 4-5 minutes. As soon as mine starts to turn golden, I use a wooden spoon and toss continuously until it’s evenly toasted. Set aside.
- Season tilapia on both sides with salt, pepper and lemon juice. Heat a large nonstick skillet over medium to medium-high heat and add coconut oil. Once the oil is completely melted, add tilapia and cook until the edges are opaque, about 3-4 minutes. Using a spatula, gently flip the fish. Immediately cover in half of the toasted coconut mixture, and as the fish cooks the coconut will somewhat “adhere” to it. Once the tilapia is easily flaked with a fork, remove it from the skillet and top with the remaining toasted coconut if desired. Serve with pomegranate salsa on top!
salsa
- Combine all ingredients together and mix! Can be stored in the fridge for 2-3 days.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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