Coconutlime Tilapia Food

COCONUT-LIME TILAPIA

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.

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

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 LIME TILAPIA

Steps:

• Arrange fillets in a glass pan for microwave use.
• In a pyrex cup thaw basil cubes in microwave and spread evenly over fish fillets.
• Using the same cup melt the coconut oil just until it liquefies.
• Add to the melted oil, lime juice and pour over fish.
• Grate fresh ginger over top of fish and sprinkle with garlic salt.
• Cover loosely. Microwave until fish is flakey, do not overcook! You will see the marinade boiling through the microwave window.
• Save drippings from this dish, place fillets on 4 dinner plates and garnish with sliced lime.
• Serve grapes leaves, two per plate each cut in half. Spoon drippings over them.
• Serve with FAST NO Dairy Baked Potatoes "sour Cream"/Chive recipe 496899, the drippings taste good over the potatoes as well.

LEMON-LIME TILAPIA

Steps:

• Combine flour, salt, and pepper on a large plate. Dredge fillets in flour mixture, coating both sides.
• Heat olive oil, lemon juice, and lime juice in a very large nonstick skillet over medium-high heat.
• Cook fillets 2 to 3 minutes on each side or until done. (If liquid reduces too much, add about 1/4 cup water.) Serve immediately.

COCONUT TILAPIA

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.