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Lime Chili Tilapia with Coconut Fried Rice

Lime Chili Tilapia with Coconut Fried Rice
This coconut fried rice is full of fresh flavor with warming ginger, slightly spicy green onions and balanced with a touch of sweetness from the coconut flakes. Add tilapia in a lime chili flavour on the top and make this dinner idea a big win.
Serves: 4
Prep time: 10 mins
Cook time: 20 mins
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Ingredients
Preparation

Ingredients

  • 4 Chili Lime Tilapia Fillets

Coconut Fried Rice

  • 2 tbsp. Coconut Oil
  • 1 tbsp. Garlic, minced
  • 1 tbsp. Ginger, minced
  • 3 cups Jasmine Rice, cooked and cooled
  • 1 cup Peas, defrosted
  • ½ cup Carrots, diced small
  • ½ cup Bell Pepper, diced small
  • ½ cup Shredded Coconut, unsweetened
  • ½ cup Scallions, sliced

Mango Salsa

  • 1 Mango, cleaned and diced small
  • ¼ cup Red Onion, minced
  • 1 tbsp. Jalapeno, minced
  • ½ cup Bell Pepper, diced small
  • 1 tbsp. Lime Juice
  • ¼ cup Cilantro, chopped fine
  1. Cook Lime Chili Tilapia according to the package instructions.
  2. Preheat a large non stick saute pan with coconut oil over a medium-high setting. Add the rice to the pan and cook undisturbed for 2 minutes. Flip the rice and add the garlic, ginger, carrots and bell pepper to the pan. Cook for 3 additional minutes to sweat all of the vegetables before finishing the rice by adding the scallions, coconut and peas. Mix well and season with kosher salt if desired.
  3. In a small bowl mix together all ingredients for the mango salsa.
  4. Divide the coconut rice equally between four plates. Top each serving with a Lime Chili Tilapia fillet and then garnish liberally with mango salsa.
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