Best 3 Coconut Mango Tilapia Recipes

Embark on a culinary adventure with our tantalizing Coconut Mango Tilapia, a dish that captures the vibrant flavors of the Caribbean. This delectable recipe combines the flaky texture of tilapia with a luscious coconut mango sauce, creating a harmonious blend of sweet and savory flavors. Accompany your main course with a refreshing Mango Salsa, bursting with tropical flavors, and a creamy Avocado Crema, adding a touch of richness and tang. Indulge in a symphony of flavors that will transport your taste buds to paradise.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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-MANGO ENCRUSTED TILAPIA

Coconut-Mango Encrusted Tilapia image

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

Ingredients

2 cups broken tortilla chips
1/3 cup shredded coconut
1/3 cup diced dried tropical fruit, bits
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1 1/2 tablespoons finely chopped fresh cilantro
1 1/2 tablespoons minced red bell peppers
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 lb tilapia fillets or 4 (4 ounce) tilapia fillets, thawed if frozen

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-CRUSTED TILAPIA WITH MIAMI MANGO SALSA

COCONUT-CRUSTED TILAPIA WITH MIAMI MANGO SALSA image

Categories Fish Bake Dinner

Yield 4 people

Number Of Ingredients 18

Ingredients

4 tilapia fillets
pinch of each: cumin and coriander
sea salt
1/4 c flour
1 egg
splash of milk
1 c panko bread crumbs
1 c coconut flakes
2-3 T coconut oil
lime
Miami Mango Salsa
This is a sweet salsa, but if you want heat add red pepper flakes or chillis.
1 ripe mango
1/2 red bell pepper
1 shallot
4 T fresh chopped cilantro
juice and zest of 1 lime
sea salt

Steps:

1. Season fish with a light dusting of spices and a generous sprinkle of sea salt. 2. Prepare a breading station for fish by lining up 3 bowls. In the first, put the flour. In the second, whisk together the egg and milk. In the third, mix the coconut and panko crumbs. Dip each fillet into the three bowls in this order: flour, egg bath, coconut. Coat well. 3. Heat oil in frying pan over a medium high flame. When hot add the fish. Turn fish when the flakes start to brown, about 2 minutes. Repeat on the second side. Carefully poke a knife to make sure the center is cooked. 4. Sprinkle with sea salt and serve immediately with lime wedges and Miami Mango Salsa. Salsa: 1. Cut mango, pepper and shallot into a fine dice. 2. Combine all ingredients and season with sea salt to your taste. Allow flavors to meld together for at least 30 minutes. This can be made in advance as the longer it sits, the better it gets, up to 3 days.

Tips:

Mise en place: Before you start cooking, gather and measure all of your ingredients and equipment. This will help you stay organized and ensure that you don't forget anything.
Choose firm, ripe tilapia fillets. This will help them hold their shape during cooking.
Use a heavy-bottomed skillet. This will help prevent the fish from sticking to the pan.
Season the fish generously with salt and pepper. This will help to enhance the flavor of the fish.
Be careful not to overcook the fish. Tilapia is a delicate fish that can easily become dry. Cook it until it is just cooked through, about 3-4 minutes per side.
Serve the fish immediately with your favorite sides. Coconut rice, mango salsa, and grilled vegetables are all great options.

Conclusion:

This coconut mango tilapia recipe is a delicious and easy-to-make weeknight meal. The fish is cooked in a flavorful coconut milk sauce with sweet mango and bell peppers. Serve it with your favorite sides for a complete meal.