**Tantalizing Taste of the Tropics: Coconut-Lime Tilapia Recipes for a Culinary Adventure**
Indulge in the vibrant flavors of the tropics with our collection of coconut-lime tilapia recipes. Discover a symphony of zesty lime, creamy coconut, and tender tilapia that will transport your taste buds to a tropical paradise. From easy weeknight dinners to impressive dinner party entrees, these recipes offer a diverse range of culinary experiences.
**Explore a Culinary Journey with Four Unique Recipes:**
1. **Coconut-Lime Tilapia with Mango Salsa:** Experience a burst of tropical flavors with this tantalizing recipe. Pan-seared tilapia is topped with a vibrant mango salsa, creating a perfect balance of sweet, sour, and savory.
2. **Coconut-Lime Tilapia Curry:** Dive into the depths of Thai cuisine with this aromatic curry. Tilapia fillets are simmered in a creamy coconut-lime sauce infused with fragrant spices and fresh herbs. Serve with fluffy rice for a satisfying meal.
3. **Coconut-Lime Tilapia Tacos:** Bring the taste of the tropics to your taco night with this delightful recipe. Grilled tilapia is nestled in soft tortillas and topped with a refreshing coconut-lime slaw. Enjoy the explosion of flavors in every bite.
4. **Coconut-Lime Tilapia Skewers:** Elevate your next barbecue with these succulent skewers. Marinated tilapia is grilled to perfection and served on skewers with grilled pineapple and bell peppers. Drizzle with a tangy coconut-lime sauce for an unforgettable taste experience.
Embark on a culinary adventure with our diverse selection of coconut-lime tilapia recipes. Each dish offers a unique flavor profile that will tantalize your taste buds and leave you craving more.
COCONUT MILK TILAPIA
Steps:
- Special equipment: brown paper bags
- Preheat oven to 350 degrees F.
- Soak 4 small brown paper bags in vegetable oil until saturated. Scrape off excess oil and set aside. Season the fillets with salt, grated ginger, lemon zest and juice. Top each with about 5 or 6 snow peas and 1 of the thinly sliced potatoes. Transfer each fillet into 1 of the bags and pour about 1/4 cup of the coconut milk into each bag. Fold well to seal in juices and steam. Place onto 2 rimmed baking sheets and bake until bags are puffed and fish and potatoes are tender, about 10 to 15 minutes. Serve immediately at the table in the puffed bags. Tear open.
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 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.
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 FISH AND TOMATO BAKE
A coconut-milk dressing infused with garlic, ginger, turmeric and lime coats fish fillets in this sheet-pan dinner. Accompanying the fish are bright bursts of tomatoes which turn jammy under the broiler and relinquish some of their juices to the pan sauce. This sauce is silky enough to coat a spoon and packed with flavor. It pairs well with anything from snapper to flounder and even salmon, so choose the fillets that look best at the market. You'll want to sop up the sauce with thick slices of grilled or toasted baguette, or spoon it over steamed rice.
Provided by Yewande Komolafe
Categories dinner, weeknight, seafood, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey and 1 teaspoon salt.
- Zest and juice 1 lime directly into the coconut milk mixture. Stir in 1/4 cup chopped cilantro. Add the fish fillets and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.
- Meanwhile, adjust an oven rack to the lower-middle position. Arrange another rack in the position closest to the broiler heat source. Heat oven to 425 degrees.
- Place the tomatoes on a large sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade from the bowl over the fish. Drizzle 1 tablespoon of oil over the fish. Transfer the pan to the lower-middle rack and roast until the surface of the fish is opaque but the center is not cooked through, 8 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler to high.
- Move the pan to the broiler and finish cooking, rotating the pan once, until the fish is tender and the tomatoes are just beginning to brown in spots, 5 to 6 minutes, depending on thickness of the fish. Slice the remaining lime into wedges.
- Divide the tomatoes and fish among dishes and tip the pan juices over the fish. Garnish with the remaining 1/4 cup cilantro and serve with lime wedges for squeezing.
PECAN-COCONUT CRUSTED TILAPIA
When I have guests with dietary restrictions, tilapia coated in pecans and coconut makes everyone happy. It's gluten-free and loaded with flavor. -Caitlin Roth, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, whisk eggs. In a separate shallow bowl, combine coconut, pecans, salt and pepper flakes. Dip fillets in eggs, then in coconut mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. In batches, add tilapia and cook until fish is lightly browned and just begins to flake easily with a fork, 2-3 minutes on each side.
Nutrition Facts : Calories 380 calories, Fat 26g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 377mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 3g fiber), Protein 35g protein.
Tips:
- For a crispy skin, make sure to pat the tilapia fillets dry before cooking.
- Do not overcrowd the pan when cooking the fillets. This will prevent them from cooking evenly.
- If you do not have a cast iron skillet, you can use a non-stick skillet over medium-high heat.
- Be careful not to overcook the fish. Tilapia is a delicate fish and can easily become dry.
- Serve the tilapia immediately with your favorite sides.
Conclusion:
This coconut lime tilapia recipe is a delicious and easy way to prepare tilapia. The coconut and lime flavors complement each other perfectly, and the crispy skin adds a nice contrast to the tender fish. This dish is perfect for a weeknight meal or a special occasion. Serve it with your favorite sides, such as rice, vegetables, or salad.
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