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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 2 people
/ serving 2 people
Shredded Coconut(ContainsTree Nuts)
Macadamia Nuts (nuts)(ContainsTree Nuts)
Black Thai Rice
Red Bell Pepper
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!