It’s too simple to really be called a recipe; after all it’s just cooked in coconut oil (my favorite way ever) and covered in toasted coconut which blankets the top just enough to be crust-worthy without all of the work. But it goes without saying that any type of fruit salsa is always the part I love in a recipe, and given my fascination with pomegranates… it was only a matter of time.
Toasted Coconut Tilapia with Pomegranate Salsa
- 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 to mato (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
- 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!
Salsa
- Combine all ingredients together and mix! Can be stored in the fridge for 2-3 days.
