Coconut Lime Tilapia Food

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COCONUT-LIME TILAPIA



Coconut-Lime Tilapia image

Categories     dairy-free     nut-free     dinner     main dish

Time 20m

Yield 1 serving

Number Of Ingredients 8

Zest of 3 limes
4 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. + 1 tsp coconut oil, melted, divided
4 tilapia fillets (5 oz each)
8 c. fresh spinach
1/4 c. + 1 Tbsp lime juice

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.

BAKED TILAPIA WITH COCONUT-CILANTRO SAUCE



Baked Tilapia With Coconut-Cilantro Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Canola oil spray
Four 6-ounce pieces tilapia fillet
1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup light reduced-fat coconut milk
1/2 cup cilantro leaves, plus more for garnish
1 teaspoon peeled chopped fresh ginger
1/2 teaspoon garam masala
2 garlic cloves
1/2 jalapeno pepper, seeded and chopped
3 cups cooked brown rice, for serving

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-CRUSTED TILAPIA (PALEO)



Coconut-Crusted Tilapia (Paleo) image

Serve with green veggies.

Provided by RACH7H

Categories     Seafood     Fish     Tilapia

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons coconut oil
¾ cup unsweetened flaked coconut
½ cup coconut flour
sea salt to taste
3 eggs, beaten
4 (4 ounce) fillets tilapia fillets, or more as needed

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 LIME TALAPIA



Coconut Lime Talapia image

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

4 talapia, filets
salt and pepper
1 large lime, finely grated zest and juiced
2-3 Tbsp cream of coconut
2 Tbsp butter, divided

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.

COCONUT-MANGO TILAPIA



Coconut-Mango Tilapia image

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

1/2 cup light coconut milk
2 tablespoons lime juice
2 large mangoes, peeled and diced
3 tablespoons brown sugar
4-1/2 teaspoons minced fresh gingerroot
4 tilapia fillets (4 ounces each)
COUSCOUS:
3/4 cup light coconut milk
1-1/2 teaspoons minced fresh gingerroot
2/3 cup uncooked couscous
2 tablespoons minced fresh cilantro

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-LIME TILAPIA



Coconut-Lime Tilapia image

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

3 limes, zest of
4 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons coconut oil, melted, divided
1 teaspoon coconut oil, melted, divided
4 (5 ounce) tilapia fillets
8 cups fresh spinach
1/4 cup lime juice
1 tablespoon lime juice

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

HONEY LIME TILAPIA



Honey Lime Tilapia image

Sweet and tangy tilapia with fresh veggies covered in mozzarella cheese.

Provided by LARMIAK

Categories     Seafood     Fish     Tilapia

Time 1h35m

Yield 4

Number Of Ingredients 9

¼ cup honey
3 tablespoons lime juice
2 cloves garlic, minced
1 pound tilapia fillets
salt and pepper to taste
1 butternut squash - peeled, seeded and sliced
1 bunch fresh asparagus spears, trimmed and chopped
poultry seasoning
½ cup mozzarella cheese

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 TILAPIA



Coconut/Lime Tilapia image

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

36 ounces tilapia fillets
flour
1 lime, juice of
3/4 cup Egg Beaters egg substitute (liquid eggs)
1 cup plain breadcrumbs
1/2 cup coconut
1/4 teaspoon salt
1/4 teaspoon dried sweet basil leaves
1/4 teaspoon garlic salt
1/2 teaspoon pepper
cooking spray

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.

COCONUT CRUSTED TILAPIA



Coconut Crusted Tilapia image

Categories     Main Course

Yield 6

Number Of Ingredients 5

1/4 cup shredded coconut
1/4 cup Italian bread crumbs
1/4 cup Whole Wheat Ritz crackers (crushed)
1/3 cup liquid egg whites
6 (4 ounce) tilapia fillets

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

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