Best 7 Coconutlime Tilapia Recipes

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Indulge your taste buds in a tropical escapade with our Coconut Lime Tilapia, a delectable dish that harmonizes zesty lime and creamy coconut flavors. Dive into a culinary journey that celebrates the freshness of tilapia, enveloped in a vibrant marinade that tantalizes your senses. Accompanying this main course are three tantalizing side dishes: a refreshing cucumber salad with a hint of mint, a vibrant mango salsa brimming with tropical sweetness, and a simple yet flavorful steamed jasmine rice to balance the bold flavors of the main dish. Each recipe is carefully crafted to complement the Coconut Lime Tilapia, offering a harmonious symphony of flavors that will leave you craving for more.

Let's cook with our recipes!

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 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 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

COCONUT FISH AND TOMATO BAKE



Coconut Fish and Tomato Bake image

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

3/4 cup unsweetened coconut milk
1 (1-inch) piece fresh ginger, scrubbed and finely grated
1 garlic clove, finely grated
1/2 teaspoon ground turmeric
1/2 teaspoon red-pepper flakes
1 tablespoon honey
Kosher salt
2 limes
1/2 cup chopped cilantro
4 (6-ounce) fish fillets, such as snapper, haddock, striped bass, fluke, sablefish or salmon, skin on or off
2 pints cherry or grape tomatoes
3 tablespoons olive oil

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.

PAN-SEARED TILAPIA



Pan-Seared Tilapia image

This pan-seared tilapia dish is a delicious and easy way to prepare seafood! Great for a quick weeknight meal accompanied with fresh veggies. Try this healthy dish full of flavor and nutrition!

Provided by AppleChef

Categories     Seafood     Fish     Tilapia

Time 18m

Yield 4

Number Of Ingredients 5

4 (4 ounce) fillets tilapia
salt and pepper to taste
½ cup all-purpose flour
1 tablespoon olive oil
2 tablespoons unsalted butter, melted

Steps:

  • Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
  • Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 11.9 g, Cholesterol 56.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 4.5 g, Sodium 50.9 mg

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-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

Tips:

  • For the best flavor, use fresh coconut milk. You can find it in the refrigerated section of most grocery stores.
  • If you don't have coconut milk, you can substitute unsweetened almond milk or cashew milk.
  • To make the coconut lime sauce, you can use a blender or a food processor. If you're using a blender, be sure to blend on high speed until the sauce is smooth.
  • If you don't have fresh limes, you can use bottled lime juice. Just be sure to use 100% lime juice, not lime-flavored juice.
  • Serve the coconut lime tilapia with your favorite sides, such as rice, vegetables, or salad.

Conclusion:

This coconut lime tilapia recipe is a delicious and easy way to enjoy a healthy seafood meal. The flaky tilapia is coated in a flavorful coconut lime sauce that is sure to please everyone at the table. Serve it with your favorite sides for a complete meal.

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