Highliner
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
Serves: 4Prep time: 10 mins
Prep time: 10 minsCook time: 20 mins
Cook time: 20 mins
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
- Cook Lime Chili Tilapia according to the package instructions.
- 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.
- In a small bowl mix together all ingredients for the mango salsa.
- Divide the coconut rice equally between four plates. Top each serving with a Lime Chili Tilapia fillet and then garnish liberally with mango salsa.
