COCONUT-LIME TILAPIA
Steps:
- Heat a large frying pan over medium-high heat. In a small bowl, combine lime zest, garlic, salt, pepper, and 4 teaspoons coconut oil.
- Coat tilapia fillets with the oil mixture on both sides. Place fillets, two at a time, in the pan and cook for 3 to 4 minutes per side, until golden and crisp.
- In a large bowl, toss spinach with the remaining tablespoon of coconut oil and 1 tablespoon lime juice. Divide among four serving plates. To serve, top each plate with a fillet, and drizzle with lime juice.
COCONUT-LIME TILAPIA
Make and share this Coconut-Lime Tilapia recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 30m
Yield 4 5 oz. tilapia fillets, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat a large frying pan over medium-high heat. In a small bowl, combine lime zest, garlic, salt, pepper, and 4 teaspoons coconut oil.
- 2. Coat tilapia fillets with the oil mixture on both sides. Place fillets, two at a time, in the pan and cook for 3 to 4 minutes per side, until golden and crisp.
- 3. In a large bowl, toss spinach with the remaining tablespoon of coconut oil and 1 tablespoon lime juice. Divide amoung four serving plates with a fillet, and drizzle with lime juice.
Nutrition Facts : Calories 227.8, Fat 10.6, SaturatedFat 7.7, Cholesterol 70.9, Sodium 267.4, Carbohydrate 4.8, Fiber 1.5, Sugar 0.6, Protein 30.5
COCONUT/LIME TILAPIA
My first attempt at making any fish. It was lower fat, quick, easy and most of all-myself (non-fish eater) and the entire family loved it!
Provided by Ladies of the Lake-
Categories Tilapia
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place flour in flat bowl. (for coating filets).
- Stir lime juice and liquid egg together and put in its own bowl.
- Mix breadcrumbs and coconut together. Add salt, pepper, Basil, garlic salt and place in a flat bowl.
- With each filet, cover in flour, shake off excess, dip in egg/lime mix, and coat both sides with the breadcrumbs/coconut. Place on a cookie sheet that has been sprayed with cooking spray.
- Bake @ 375 for 15 min (or until it flakes).
- I served with a Broccoli & Rice dish, and steamed zucchini.
BAKED TILAPIA WITH COCONUT-CILANTRO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking pan with canola oil spray. Sprinkle the fish with the salt and place it in the pan.
- Combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeno in a blender and pulse until fairly smooth. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15 minutes. Garnish with more cilantro and serve with the rice.
- Per Serving (analysis does not include brown rice): Calories: 170 Fat: 3 grams Saturated Fat: 1 gram Protein: 34 grams Carbohydrates: 1 gram Sugar: 0 grams Fiber: 0 grams Cholesterol: 85 milligrams Sodium: 210 milligrams
COCONUT TILAPIA
I created this recipe in an attempt to add some flavor to Tilapia. I enjoy eating Tilapia, but other ingredients are usually needed to make it worth eating. This recipe is fairly quick and painless. I change some of the ingredient amounts depending on my particular cravings for that specific day.
Provided by jpatel02004
Categories One Dish Meal
Time 25m
Yield 2 fillets, 1-2 serving(s)
Number Of Ingredients 17
Steps:
- In a wide bowl/container, mix coconut flakes, curry powder, garlic powder, paprika (set aside).
- In a small bowl, mix 1 egg, 1/4 cup water and 1/3 cup of corn starch.
- Dip the Tilapia fillets in the egg mixture. Use a plastic bag to cover your hands when handling fillets, if preferred. Coat the fillets thoroughly with the coconut flake mixture, especially along the top, as this dramatically improves the appearance of the dish while baking.
- Bake the Tilapia fillets at 350 degrees for about 12-14 minutes (or however long until the fish is fully white). Use cooking spray or butter the pan so the fish does not stick.
- While the Tilapia is baking, make the peanut sauce. Mix all of the ingredients listed above. Vary ingredient amounts to your liking. Cool or set aside until the Tilapia is ready.
- Broil the fillets for a few minutes until golden.
- Serve the fillets on a plate and scoop the peanut sauce on the side.
COCONUT-MANGO ENCRUSTED TILAPIA
I found this on a recipe card in a local grocery store. I thought it sounded great. I wanted to post it before I lost the card.
Provided by Margie99
Categories Tilapia
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill to medium-high direct heat (350 to 400 degrees). In a blender or food processor blend tortilla chips, coconut, dried fruit, onion powder, garlic powder and salt to taste to make fine crumbs. Place in a resealable plastic bag. Add the cilantro and bell pepper, seal bag and shake to blend.
- Stir together lime juice and oil in a shallow dish. Dip 1 fillet in lime juice mixture to coat. Transfer to crumb mixture in plastic bag. Seal the bag and coat. Press coating firmly onto fish. Repeat with remaining fillets.
- Place fillets in foil pan or on non-stick aluminum foil. Grill, covered 10 minutes or until fish flakes easily with a fork.
COCONUT-MANGO TILAPIA
Friends always request this recipe with its intriguing tropical taste. A sweet mango puree nicely complements the couscous and fish.-Jessie Apfe, Berkeley, California.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the first five ingredients in a blender; cover and process until smooth. Pour 1 cup mixture into a large resealable plastic bag. Add fish; seal bag and turn to coat. Refrigerate at least 2 hours. Cover and refrigerate remaining mixture for sauce., Drain fish, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over high heat or broil 3-4 in. from heat 3-5 minutes or until fish just begins to flake easily with a fork., Meanwhile, in a small saucepan, bring coconut milk and ginger to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until liquid is absorbed. Add cilantro; fluff with a fork. Serve fish with couscous and reserved sauce.
Nutrition Facts : Calories 350 calories, Fat 10g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 72mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
COCONUT-CRUSTED TILAPIA (PALEO)
Steps:
- Heat coconut oil in a skillet over medium-high heat.
- Mix unsweetened coconut, coconut flour, and salt together on a plate.
- Brush egg over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any coconut that hasn't stuck can fall away. Place the coated fillets onto a plate while breading the rest; do not stack.
- Fry fillets in the hot oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.
Nutrition Facts : Calories 340.4 calories, Carbohydrate 4.4 g, Cholesterol 180.5 mg, Fat 23.5 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 17.7 g, Sodium 188.7 mg, Sugar 1.6 g
COCONUT CRUSTED TILAPIA
Steps:
- Preheat oven to 400 degrees
- Place foil on a baking sheet and spray with non-stick spray.
- Combine coconut, bread crumbs, and crackers in a bowl. Put egg whites in another bowl.
- Dip the tilapia in the egg, then in the coconut crumb mixture. Place them on the prepared baking sheet.
- Bake for 15-20 minutes, or until tilapia is done. (Check tilapia at about 15 minutes so it won't burn.)
Nutrition Facts : Servingsize 1 serving, Calories 719 kcal, Fat 38 g, SaturatedFat 22 g, Cholesterol 53 mg, Sodium 789 mg, Carbohydrate 56 g, Sugar 6 g, Protein 39 mg
COCONUT CRUSTED TILAPIA
This is so light and mildly coconutty- like coconut shrimp without the heavy coating! **any firm whitefish would work- cod or halibut would be excellent.
Provided by newmama
Categories Egg Free
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- mix coconut with spices of your choice. curry goes really well, but anything you like would work.
- dip fish in milk.
- coat with coconut mixture.
- heat oil in a large skillet over med-high heat.
- add fish and cook about 4 minutes on each side.
- squeeze lime juice over the top.
HONEY LIME TILAPIA
Steps:
- In a large bowl, mix the honey, lime juice, and garlic. Season tilapia with salt and pepper, place in the bowl, and marinate 1 hour in the refrigerator.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Arrange the squash and asparagus in the baking dish. Place tilapia on top of vegetables, and season with poultry seasoning. Discard remaining marinade.
- Bake 20 minutes in the preheated oven, until vegetables are tender and fish is easily flaked. Sprinkle with mozzarella, and continue baking 5 minutes, or until cheese is lightly browned.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 60.4 g, Cholesterol 50.7 mg, Fat 4.3 g, Fiber 8.7 g, Protein 32.6 g, SaturatedFat 1.9 g, Sodium 154.2 mg, Sugar 26.7 g
COCONUT LIME TALAPIA
I made this up one day trying to come up with more recipes for all the talapia that I like to buy. These are super easy to make and yummy! The lime and coconut go together so well! My kids eat these up fast!
Provided by Leah Stacey
Categories Fish
Number Of Ingredients 5
Steps:
- 1. Preheat the oven to 375 degrees. Spray a cookie sheet with cooking spray.
- 2. Rinse and pat dry the fish. Place on the cookie sheet.
- 3. Zest the lime and set a side. Salt and pepper one side of fish and drizzle half the lime juice on the fillets. Flip over and repeat. Sprinkle the zest on the top of the fillets.
- 4. Brush on the cream of coconut evenly onto each fillet.
- 5. Place half a tablespoon pat of butter onto each fish. (I like to cut the pats of butter up in fours to cover them on the fish more evenly).
- 6. cook in the oven for 10-12min.
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