Foodie Dreams – Toasted Coconut Tilapia with Pomegranate Salsa

One of the things I planned on doing more of in 2013 is cooking. I actually like to cook but I don’t like spending $40 on spices so I get annoyed with recipes and never try them.  Then one of my favorite food blogs posted a delicious meal and BAM… I’m down.

Foodie blog How Sweet It Is posted a recipe for Toasted Coconut Tilapia with Pomegranate Salsa. Not only does it look and sound delicious the ingredients aren’t costly.  I will be making this really soon.

Ingredients:

4 tilapia filets
1/2 teaspoon salt
1/2 teaspoon pepper
1 lemon, cut in half
3 tablespoons coconut oil
1/3 cup unsweetened shredded coconut

 salsa
1 tomato, chopped
1/2 red onion, finely diced
1/2 cup pomegranate arils
1/4 cup fresh cilantro, chopped
the juice of 1/2 lime
the juice of 1/2 orange
1/4 teaspoon salt

Directions:

To toast coconut, add to a saucepan over low-medium heat and stir, cooking for about 4-5 minutes. As soon as mine starts to turn golden, I use a wooden spoon and toss continuously until it’s evenly toasted. Set aside.

Season tilapia on both sides with salt, pepper and lemon juice. Heat a large nonstick skillet over medium to medium-high heat and add coconut oil. Once the oil is completely melted, add tilapia and cook until the edges are opaque, about 3-4 minutes. Using a spatula, gently flip the fish. Immediately cover in half of the toasted coconut mixture, and as the fish cooks the coconut will somewhat “adhere” to it. Once the tilapia is easily flaked with a fork, remove it from the skillet and top with the remaining toasted coconut if desired. Serve with pomegranate salsa on top!

Recipe and images from How Sweet It Is.

Doesn’t it look yummy?

Facebook0Twitter0Pinterest0

Nicole

I'm a mom of one daughter (who happens to have Autism Spectrum Disorder), I'm a fan of love and respect. I think laughter and dancing is the cure for many things. I'm addicted to cupcakes, mascara, coral blush, black pumps, skinny jeans and pralines and cream ice cream. Join me for the the ride.

Leave a Reply