Spiced Tilapia with Coconut Rice
Ingredients:
- 1.5 lb Tilapia 4 filets
- 1 tbsp Turmeric
- 1 tsp Paprika
- 1 tsp Ground Ginger
- 2.5 tbsp Coconut Oil divided
- 1 c Brown Rice
- 1 c Full Fat Canned Coconut Milk
- 1.5 c Water
- .5 c Fresh Cilantro
- 1.5 tbsp Lime Juice
- 1 c Shredded Carrots
- .25 c Coconut Flakes toasted
- 1 tsp Sea Salt divided
- .25 tsp Ground Black Pepper
Instructions:
- Combine coconut milk, water, brown rice, .5 tsp salt, and .5 tbsp coconut oil in a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for about 40-50 minutes until tender. Let stand for 5 minutes then fluff with fork. Stir in .25 c cilantro and lime juice into rice before serving.
- Stir together turmeric, pepper, .5 tsp sea salt, paprika and ginger. Sprinkle fish with spice mixture.
- Heat 1 tbsp oil in a large non-stick skillet over medium. Add half of the fillets. Cook until golden and fish flakes easily, 2-3 minutes per side. Remove from skillet and keep warm. Repeat with remaining oil and fillets.
- Divide rice and top evenly with carrots and rish. Sprinkle with toasted coconut flakes and remaining cilantro.
Nutrition
Calories: 606kcal | Carbohydrates: 46g | Protein: 40g | Fat: 31g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 85mg | Sodium: 711mg | Potassium: 1012mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5768IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 4mg
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