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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

12 ounce

Tilapia

(ContainsFish)

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

Zucchini

1 teaspoon

Chili Powder

1 unit

Lime

1 bunch

Cilantro

Not included in your delivery

1.5 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3196.576 kJ
Calories764 kcal
Fat34 g
Saturated Fat34 g
Carbohydrate74 g
Dietary Fiber14 g
Protein48 g
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.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Strainer
Small Bowl
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

Prep the vegetables
Prep the vegetables
2

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
Make the coconut-macadamia crust
3

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

Cook the tilapia
Cook the tilapia
4

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.

Saute the vegetables
Saute the vegetables
5

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).

6

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

7

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!