HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCoconut & Macadamia Crusted Tilapia
Coconut & Macadamia-Crusted Tilapia

Coconut & Macadamia-Crusted Tilapia

with Zucchini, Red Bell Pepper, and Cilantro-Lime Forbidden Rice

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We’re channeling the islands with this Hawaiian-inspired fish dish tonight. Aloha, coconut and macadamia nuts! These rich, nutty ingredients team up for a deliciously crunchy coating on delicate tilapia filets.

Tags:Gluten-freeEat First
Allergens:FishTree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

12 ounce



¼ cup

Shredded Coconut

(ContainsTree Nuts)

1 ounce

Macadamia Nuts (nuts)

(ContainsTree Nuts)

¾ cup

Black Thai Rice

1 unit

Red Bell Pepper

1 unit


1 teaspoon

Chili Powder

1 unit


1 bunch


Not included in your delivery

1.5 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories764 kcal
Energy (kJ)3197 kJ
Fat34 g
Saturated Fat34 g
Carbohydrate74 g
Sugar0 g
Dietary Fiber14 g
Protein48 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat oven to 400 degrees. Bring 2 cups water, the forbidden rice, and a large pinch of salt to a boil in a small pot. Cover and reduce to a simmer for 30-35 minutes, until tender. Drain any excess water.


Meanwhile, prep your ingredients: halve, seed, and remove the white veins from the bell pepper, then thinly slice. Cut the zucchini into ¼-inch thick matchsticks. Finely chop the macadamia nuts. Chop the cilantro. Cut the lime into wedges.


Make the coconut-macadamia crust: in a small bowl, combine the coconut, macadamia nuts, half the chili powder, and a pinch of salt and pepper


Place the tilapia on a lightly oiled baking sheet, then coat the fillets with ½ tablespoon olive oil and a pinch of salt and pepper. Press the coconut-macadamia mixture onto the topside of the fish to adhere. Place baking sheet in the oven for 10-12 minutes, until opaque and easily flakes with a fork.


Sauté the vegetables: meanwhile, heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the zucchini and bell pepper and cook, tossing, 7-10 minutes, until softened and slightly caramelized. Season with salt, pepper, and chili powder (to taste).


Toss half the cilantro and a few squeezes of lime into the forbidden rice. Season with salt and pepper.


Plate the cilantro-lime forbidden rice, then top with the sautéed vegetables and tilapia. Sprinkle with remaining cilantro and serve with a wedge of lime. Enjoy!